1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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RECIPES FOE TliN CALLOUS EACH.

369. "Wine, Bordeaux, Red. • 4 gallons ifiigh-llavored red Bordeaux wine. 6 do. plain wine. Colored to the same shade with tincture of alderbernea.

370. "Wine, Bordeaux,"White.

4 gallons ofhigh-flavored ivhite wine. 6 -do. plain wine. Color to the shade with coloring or tincture ofsaffron. (See Nos.88 and 91.) 371. Wine, Birch. 9 gallons of birch juice, drawn in the month of Febru ary or March from the birch tree by boring holes in it; boU and skim, and cool it down to 100° Fahrenheit; then dissolve in it 9 lbs. of sugar, and add 2 ounces of lemon peels, finely cut; produce fermentation with 1 pint of gluten; put the ingredients in a keg, and keep it con stantly fuU till fermentation is over; filter or fine it(see from "Nos. 202 to 206), and put in another keg,in which you have previously burnt a strip of brimstone paper. (See No.418.) 372. Wine, Champagne. 10 gallons of light white wine, such as Sauterne oi Rhine wine, well clarified; add 3 lbs. of the whitest rock candy, dissolved in pint of water; to this syrup add ^ a gallon of wine alcohol(bon goht), or any other perfectly free of flavor; when all this is perfectly clear fill it in a soda-water apparatus, and impregnate it with carbonic acid (for fanul:- use 1^ drachm of citric acid,and