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

209

WINE, PARSNIP.

2| pints of plain syrup. (See No. 7.) Color with elderberry tincture and coloring.

(See 88.)

387. Wine, Mixed,

If gallon of fresh-pressed currant

juice.

grape

do.

do.

do.

do.

If

raspberry

do.

do.

do.

do.

If

If do. 24 lbs. of sugar dissolved in the mixed juices; add 1 quart of good brewers' yeast, and fill up a keg holding 8 gallons ; keep the cask full with the remaining juice during fermentation; when this is over add li gallon of good French brandy ; let it stand together for a few days longer ; then filter and bottle. do. do. do. Eng. cherry

388. Wine, Muscat.

10 gallons of plain wine. 20 lbs. of Muscat raisins, bruised,

f lb. alder-flowers, hanging in a bag. Macerate for 2 or 3 months (see No. 5) ;

press, and filter

(See Nos. 202, 203, 204, and 205.)

or fine.

"Wine, Orange.

389.

11 gallons of water and 15 lbs. of sugaj*; boil, skim, and strain, and, when cooled to 100° Fahrenheit, add 50 oranges cut in thin slices and 1 quait of fresh brewers' yenst ; fill a keg to the bung, and keep it full with the liquid during fermentation, and let it stand in a warm place; when fer- mentation is over, strain, press, and add ^ a gallon of brandy. Filter. (See No. 3.)

390. Wine, Parsnip. Boil 40 lbs. of parsnips and 1 1 gallons of water down to