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WEHMAN'S BAKTENDEKS' GUIDE.
96
Birch Wine.
In February or March, bore holes in birch trees, and when
you have secured 9 gallons juice, boil and skim, cooiing it
down to 100 degrees Fahrenheit. Dissolve in it9 poundssugar,
adding two ounces lemon, cut fine; produce fermentation witli
1 pint of giuton. Keep keg full constantly, when thefermenting
is ovei", draw it off and strain, or filter into another keg in
which you have burned a piece of brimstone paper.
Lemou Syrup for Soda Water.
Take 8 pounds of white sugar and 1 gallon of pure soft water,
2 ounces of gum arable. Boil in a brass or copper kettle until
the gum is thoroughly dissolved, then skim and strain through
white flannel, adding tartaric acid, 5^ ounces, and flavor to
taste with extract of lemon. Bottle.
All other syrups can be made in the same manuei", using the
e.xtract of the fruit to taste. These make a very refreshing
summer drink, by adding two table-spoonfuls of the syrup to a
glass of water and^tea-spoonful of super-carbonate of soda;
drink while foaming.
To Make S(^la Water witliouta Machine.
In each gallon of water to be used, dissolve >2 pound of fine
white sugar, and 1 ounce of super-cai-bonate of soda. Fill pint
bottles with this mixture, have your corks ready. Now drop
into each bottle yi drachm of citric acid in crystals, and imme
diately cork and tie down. Handle the bottle carefuUy, and
keep cool until needed.
Cherry Wine.
35 lbs. ripe Cherries.
5 lbs. brown Sugar.
Water to make eight gallons.
<
lyi pints best French Brandy.
•
Add Yeast, and set aside to ferment.
Red Currant Wine.
70 lbs. rod currants, bruised and pressed.
10 lbs. brown Sugar.
Water to fill a fifteen gallon cask.
Ferment.
, . .,
This makes a pleasant red wine, rather tart, but keeps well,
I