Tent.—1 qt. port wine, 1 qt. plain spirit 22 u.p., 1 pint sherry, 1 pint soft water, ¼ pint orange-flower water, ¼ pint lemon juice, 2 drops essence of ambergris, 2 lb. sugar.
Tolu Ratafia.—1 oz. tolu balsam, 1 qt. rectified spirit, dissolve; add 3 pints water; filter, and further add 1½ lb. white sugar.
Vermouth.—Take of Peruvian bark ½ oz.; lemon peel, angelica root, balm leaves, lesser centaury, of each 3 dr.; juniper berries, coriander seeds, cinnamon, mace, of each 1½ dr.; wormwood, 1 dr.; syrup of bitter orange peel, 4 oz.; spirits of wine, 3 oz.; dry white wine, 3 gal.; macerate for some days and filter.
Violet Ratafia.—3 oz. orris powder, 4 oz. litmus, 2 gal. rectified spirit; digest 10 days, strain, add 12 lb. white sugar dissolved in 1 gal. soft water.
Walnut Ratafia.—60 young walnuts with soft shells, pricked; 2 qt. brandy, 15 gr. mace, 15 gr. cinnamon, 15 gr. cloves; digest for 8 weeks; press, filter, add 1 lb. white sugar; keep for some months.
Wormwood Liqueur.—1 lb. essence of wormwood, 1 oz. oil of tansy, 1 oz. oil of calamus, 2 oz. oil of orris, 1 gal. syrup of gum arabic, 3 bar. pure spirits.
Wine, and Miscellaneous Drinks
Wine, and Miscellaneous Drinks.—Fruits intended for making wine must be perfectly ripe and sound, and gathered in dry weather. The most convenient sized cask is 10 gal. All utensils must always be scoured and scalded, and set out of doors to sweeten the day before being used. The tub in which the liquor is put to settle should have a tap within 3 in. of the bottom, so that the wine may be drawn, instead of poured off, without disturbing the lees or sediment; which must not on any account be put into the cask until it has been filtered well. The sieves and flannel strainers should be kept perfectly sweet, and exposed to the fresh air, and nothing of brass or copper used.
Never add the yeast for fermentation until the liquor is cool enough to receive it: 85° F. is about the proper temperature. Stir the liquor well occasionally, and cover the vessel close in cold weather. When liquor is working in a cask, it must be kept quite full to allow it to work out, or the wine will not be clear; keep a tile over the bung-hole that the froth may escape, or put the bung on lightly. Fermentation will be accelerated by mixing the yeast with 2 qt. of the liquor in a jar for 10 minutes, and then adding it to the whole quantity.