1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHMAN'S BARTENDERS' GUIDE.

93

Grape"Wine. Pick over carefully, thoroughly ripe grapes, free from stems and blemishes, press out the juice; to one quart of juice add one quart of water; (soft, boiled water Is best,) add 1}{ pounds sugar. After It Is done ferinontiug, bung up tight. It will be ready to draw off In 3 months or sooner, but will be a far better wine in a year. If left unmolested until then.

Parsnip"Wine.

18 pounds of sweet Parsnips. 3 gallons of water.

Boil together soft, press liquor through a sieve, add to each gill 3 pounds of loaf sugar;,,when nearly cold add yeast. Let the wine stand open ten days, stirring from the bottom, several times each day. Then put it In a cask, and keep It full up to the bung with liquor reserved for that purpose, as it works out.

Rhubarb "VVine.

Chop the Rhubarb plant, drain off the juice,and to each quart add a quart of water and 2 pounds of sugar. Let it ferment, and bottle when clear.

Tomato Wine.

1 quart of Tomato Juice. 1 pound of Sugar. Use no Yeast, as It will fei-ment without.^ This Is easy to make and Is much relished In some places.

Blackberry Wine.

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yi oz. ground Cinnamon. oz. ground Cloves. I drachm Cardamon Seeds. 1 drachm grated Nutmeg.

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5 gallons Blackberries. Mash the berries, pour on 5 gallons water, heat all to a boiling point, but do not let It boil. Add lyi gallons white syrup;pour all Into a 10 gallon keg, keep in a warm place, and the keg full. After fermenting, strain and press, ad