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

208

EECir-ES FOE TEN GALLONS EACH.

top out; fix the top again as tight as possible, and -vyheL fermentation is over, and the wine clear, draw off; 2:)ress and filter the balance, and put it in a new, clean pitched keg. 383, "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 60 lemons, cut in very thin slices, and 1 quart of fresh brewers' yeast; put a 10-gallon keg in a warm j)lace, and fill it full to the bung, and keep it fuU with the liquid during the fermentation; strain, press,and filter; then add ^ a gallon of good sherry, or Madeira wine. 384. "Wine, Liqueur. (Cordial.) Take a sufficient quantity of sweet grapes to make V 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 irp Avith 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 ofgood Madeira, high flavored. 6 do. plain wine. Color to same shade Avith coloring or tincture ofsaffron See Nos. 88 and 91.)

386. Wine, Malaga. 4 gallons of Malaga Avine, oest quality, fl do. jAla..*:^ Avirie; and for sweetening add