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

■WnSTE, PAESNIP.

209

2^ pints of plain syrup. (See No. 1.) Color witli elderberry tmcture and coloring. (See 88.)

387. "Wine, Mixed,

1| gallon of fresh-pressed currant

juice.

If do. If do. ■ If do.

do. do. do.

do. grape do. raspberry

do. do.

do. Eng. cherry 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 1^ gallon of good French brandy; let it stand together for a few days longer; then filter and bottle. 10 gallons of plain wine. 20 lbs. of Muscat raisins, bruised. f lb. alder-flowcrs, hanging in a bag. Macerate for 2 or 3 mouths (see No. 6); press, and filter or fine. (See Nos. 202, 203, 204, and 205.) 389. Wine, Orange. 11 gallons of water and 15 lbs. of sugar; boil, skim, and strain, and, when cooled to100° Fahrenheit, add 50 oi-anges cut in thin slices and 1 quart of fresh brewers' yeast; fill a keg to the bung, and keep it fuU with the liquid during fermentation, and let it stand in a warm place; when fer mentation is over, strain, press, and add J a gallon of brandy. Filter. (See No, 3.) 390. Wine, Parsnip. Bon 40 lbs. of parsnips and 11 gallons of water doAvn to 388. Wine, Muscat.