1862 The Bartender's Guide price $2,50 by Jerry Thomas

208

RECIPES FOR TEN GALLONS EACH.

top out; fix the top again as tight as possible, and \^Leu fermentation is over, and the wine clear, draw off; press and filter the balance, and put it in a new, clean pitched keg. ^3. Wine, Lemon. Take 11 gallons of water and 15 lbs. of sugar, and boil them together until the sugar is perfectly dissolved ; then skim and strain the liquid, and when it has cooled to 100° Fahrenheit, add 50 lemons, cut in very thin slices, and 1 quart of fresh brewers' yeast ; put a 10-gallon keg in a warm place, and fill it full to the bung, and keep it full with the liquid during the fermentation ; strain, press, and then add ^ a gallon of good sherry, or Madeira filter ;

wine.

384. Wine, Liqueur.

(Cordial.)

Take a sufficient quantity of sweet grapes to make 7 gallons of juice, and expose them to the sun for 10 days before pressing them ; as soon as they are pressed put the juice in a 10-gallon keg, and fill it up with 3 gallons of alcohol, 95 per cent., and 1 ounce of ground cinnamon ; mix well, bung it, and after settling (say 1 month) bot-

tle it.

385. Wine, Madeira.

4 gallons of good Madeira, high flavored. 6 do. plain wine. Color to same shade with coloring or tincture of saffron See Nos. 88 and 91.)

336. Wine, Malaga.

4 gallons of Malaga wine, best quality. 6 do. pla- ? wine ;

and fur sweetening add