STANDARD RECEIPTS. 507 



very sweet, raise to three and a half pounds per gallon. 



The vessel must be full, and the bung or stopper left off until ferment- 

 ation ceases, which will be in twelve or fifteen daj'S. Meanwhile, the 

 cask must be filled up daily with currant juice left over, as fermentation 

 throws out the impure matter. When fermentation ceases, rack the 

 wine off carefully, either from the spiggot or by a syphon, and keep 

 running all the time. Cleanse the cask thoroughly with boiling water, 

 then return the wine, bung up tightly, and let it stand four or five 

 months, when it will be fit to drink, and can be bottled if desired. 



All the vessels, casks, etc., should be perfectly sweet, and the whole 

 operation should be done with an eye to cleanliness. In such event, 

 every drop of brandy or other spirituous liquors added will detract from 

 the flavor of the wine, and will not, in the least degree, increase its 

 keeping qualities. Currant wine made in this way will keep for an age. 



Ginger Pop. i. Crushed white sugar, twenty-eight pounds; water, 

 thirty gallons; yeast, one pint; powdered ginger, one pound; essence of 

 lemon, one-half ounce; essence of cloves, one-quarter ounce. On the 

 ginger pour half a gallon of boiling water and let it stand twenty min- 

 utes. Dissolve the sugar in two gallons of water, pour both into a 

 barrel half filled with cold water, then add the essence and the yeast; 

 let it stand for half an hour, then fill up with cold water. L,et it fer- 

 ment over night, then bottle. 



2. One and a half ounces of the best ground Jamaica ginger, one 

 ounce of cream of tartar, one pound of sugar, and two sliced lemons; 

 to which add four quarts of boiling water; and one-half pint of yeast; 

 let it work for twenty-four hours; strain and bottle it. In a week or 

 two it will be ready for use. 



3. Water, five and a half gallons; bruised ginger root, one quarter 

 pound; tartaric acid, one-half ounce; white sugar, two and one-half 

 pounds; whites of three eggs, well beaten; lemon oil, one tea-spoonful; 

 yeast, one gill. Boil the root for half an hour in a gallon of water; strain 

 and put the oil in while hot; mix. Let stand over night, and in the 

 morning skim and bottle. 



Vinegar. Good cider vinegar is made by placing the cider in a keg, 

 barrel, or hogshead in a warm dry place, leaving the bung out till it has 

 acquired the required taste. Vinegar will lose after once reaching its 

 greatest strength if left to the open air, and therefore as soon as the 

 cider has changed to vinegar of the required strength, the bung should 

 be placed in the keg or barrel. 



