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Wines
and
Wine
Making
gr.;
distilled
water,
2%
dr.;
dissolve
by
the
aid
of
heat,
and
add
to
sherry
wine,
28
oz.
Shake
well,
set
aside
for
some
time,
then
add:
Tasteless
fluid
extract
of
cascara
sagrada,
V/^
oz.;
sugar,
1J^
oz.
Set
aside
in
a
cool
place
for
8
days,
and
filter.
A
similar
wine,
not
free
from
the
bitter
principle of
the
bark,
may
be
made
by
macerating
lj^
oz.
of
cascara
sagrada
and
lj^
oz.
of
sugar
in
30
oz.
of
sherry
for
8
days,
and
filtering.
A
Rhamnus
frangula
wine can be
made
in
the
same
way.
2.
—
Cinchona
Wine.
—
a.
—
White
gelatine,
15
gr.;
dis-
tilled
water,
2%
dr.;
sherry
wine,
18
oz.
Detannate
in
the
manner
directed
above,
and
then
add:
Simple
syrup,
6
oz.
tincture
of
cinchona.
6
oz.
After
8
days,
filter.
b.
—
May
also
be
made
with
red
wine,
or
direct
from
the
bark,
the
quantities
being:
Gelatine,
15
gr.;
distilled
water,
2J^
dr.;
sherry
wine,
30
oz.;
cinchona
bark,
in
coarse
powder,
10
dr.;
sugar,
l^j
oz.
Macerate
for
8
days,
and
filter.
In
this
case care
must
be
taken
to
have
the
gelatine
and
wine
reaction
complete
before
adding
the
cinchona;
otherwise
the
alkaloid
may
be
thrown
out
by
the
tannin
of
the
wine.
3.
—
Improved
Quinine
Wine.
—
Gelatine,
15
gr.;
dis-
tilled
water,
2}^
dr.;
dissolve,
and add
to
sherry
wine,
29J^
oz.
Shake,
and
set
aside
to
clear;
then
add
the
fol-
lowing
solution:
Hydrochlorate
of
quinine,
30
gr.;
dilute
hydrochloric
acid,
30
drops; water,
J^
oz.
After
a
week
filter.
This
is
double
the
strength
given
by
Dieterich.
Moselle.
—
British
Sparkling
Moselle.
—
From
rich
cider
apples
(carefully
peeled
and
garbled),
pressed
with
%
of
their
weight
of
white
plums
(previously
stoned),
and
the
juice
fermented
with
23^
lb.
double
refined
sugar
per
gal.,
as
champagne.
2.
Mulberry.
—
Ripe
mulberries,
ripe
apples,
equal
quantities;
sugar
or
honey,
1
lb.
to
the
gal.
Express
the
juice,
put
it
into
a
cask,
and
add
the
sugar;
ferment
with
yeast,
1
qt.
to
every
hhd.;
catechu,
H
lb.;
red
argol,
V2
lb.
Mulled
Wine.—
Take
%
oz.
bruised
cinnamon,
J£
13
191