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

210

JJECIPES rOK TEN GALLONS EACH.

9 gallons; press out the liquid, beat 3 eggs to froth, aud mix with the decoction; when it is cool take out i 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 Bcum rise 3 times; then stop the raising by adding from the i gallon of cool liquid (see No.7); skim, strain, and cool down to 100° Fahrenheit; then add 1 quart of yeast, and, after fermentation is over, add quart 4th-proof Cognac. Filter. (See No.3.) 391. "Wine, Peach. To 10 gallons of peach juice, pressed from the ripest fruits, add the stones, hut without breaking them; dis solve 5 lbs.ofsugar in the juice,and put it m 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 I a gaUon of good pure alcohol, 95 per cent. Filter. (See No. 3.)

392. Wine, Plain. 9i gallons of water, at 86° Fahrenheit. 10 lbs. ofsugar.

4 do. raisins, mashed. 3 ounces oftartaric acid. 1 pint ofstrong vinegar. 1 quart ofbrewers' yeast.

Mixed and dissolved together; fill ap a keg, put it in 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.)

* i

393. Wine,Port. 4 gallons ofhigh-flavored port wine.