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

210

liECIPES FOR TEN GALLONS EACH.

; press out the liquid, beat 3 eggs to froth, and

9 gallons

mix with the decoction ; when it is cool take out ^ a gal- lon, and add 1 ounce of bruised bitter almonds, and dis- solve in the decoction 25 lbs. of sugar ; boil, and let the scum rise 3 times ; then stop the raising by adding from the ^ gallon of cool liquid (see No. V) ; skim, strain, and cool down to 100° Fahrenheit ; then add 1 quart of yeast, and, after fermentation is over, add 1^ quart 4th-proof Cognac. Filter. (See No. 3.) To 10 gallons of peach juice, pressed from the ripest fruits, add the stones, but without breaking them; dis- solve 5 lbs. of sugar in the juice, and put it in a keg, which must be kept constantly full with the liquid till fermenta- tion ends ; then add 1 ounce of ground cloves, strain^ and mix to it 4^ a gallon of good pure alcohol, 95 per cent. Filter. (See No. 3.) 391. "Wine, Peach.

392. Wine, Plain.

9| gallons of water, at 86° Fahrenheit. 10 lbs. of sugar. 4 do. raisins, mashed.

3 ounces of tartaric acid. 1 pint of strong vinegar. 1 quart of brewers' yeast. Mixed and dissolved together ; fill ap a keg, put it m a warm place, and keep it constantly full with the liquid until fermentation is over; then add 1 gallon of alcohol, 95 per cent. ; strain, press, and filter. (See No. 3.)

393. Wine, Port.

4. gallons of high-flavored port wine.