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212
RECIPES
rOR
TEN
GALLONS
EACH.
bag
with
1
ounce
of
ground
mace
;
fill
up
with
the
juice
until
fermentation
is
over,
and
add
l\ gallon
of
good
port
wme.
Filter.
(See
No.
3.)
397.
Wine,
Rose.
10
gallons
of
water.
30
lbs.
of
sugar.
1}
gallon
of
red
rose
leaves.
Boil
for
2
minutes
;
when
lukewarm
fill
up
a
keg
;
put
it
in
a
warm
place
;
add
1
pint
of
yeast
;
fill
up
constant-
ly
with
the
liquid
till
fermentation
ceases;
dissolve
^
drachm
of
otto
of
roses
in 2
ounces
of
alcohol,
95
per
cent.,
and
mix
it
with
the
above
wine
;
strain
;
color
rose
'
with
the
tincture
of
cochineaL
Filter.
(See
Nos.
3
and
93.)
398.
Wine,
St.
George.
5 gallons
of
dark
red
claret.
5
do.
piquepouil.
Mix
;
add
1
gill
of
spirit
of
raspberries,
1
gill
of
spirit
of
lemonbalm,
and
1
gill
of
spirit
of
orris-root.
399.
Wine,
Sherry.
4
gallons
of
high-flavored
sherry
wine.
6
do.
plain
wine.
Colored
with
coloring.
(See
Xo.
88.)
400.
Wine,
Tokay.
4
gallons
of
tokay,
best
quality.
6
do.
plain
\Tine.
Sugar
and
color
to
suit
the
taste.