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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/75708-0.txt b/75708-0.txt new file mode 100644 index 0000000..2043a1e --- /dev/null +++ b/75708-0.txt @@ -0,0 +1,3592 @@ + +*** START OF THE PROJECT GUTENBERG EBOOK 75708 *** + + + Transcriber’s Notes + +Obvious typographical errors have been silently corrected. Variations +in hyphenation remain but all other spelling and punctuation remains +unchanged. Italics are represented thus _italic_. + + + + + Old-Time Recipes for Home Made Wines + + + + + Old-Time Recipes for + Home Made Wines + Cordials and Liqueurs + From Fruits, + Flowers, Vegetables, and Shrubs + + Compiled by Helen S. Wright + + + BOSTON THE PAGE + COMPANY Publishers + + + + + _Copyright, 1909_ BY DANA ESTES & COMPANY + + _All rights reserved_ + + + Made in U. S. A. + + + Second Impression, July, 1919 + Third Impression, September, 1919 + Fourth Impression, January, 1922 + + + PRINTED BY C. H. SIMONDS COMPANY + BOSTON, MASS., U.S.A. + + + + + I wish to acknowledge my indebtedness to the following books of +reference: “The Compleat Housewife,” “The Cook,” “The Dictionary of +Every-day Wants,” “The Household Cyclopedia,” “The Blue Grass Cook +Book,” “Two Hundred Recipes from French Cookery.” + + + + + Old-Time Recipes for Home Made Wines + + + + + INTRODUCTION + + +The idea of compiling this little volume occurred to me while on a +visit to some friends at their summer home in a quaint New England +village. The little town had once been a thriving seaport, but now +consisted of hardly more than a dozen old-fashioned Colonial houses +facing each other along one broad, well-kept street. A few blind lanes +led to less pretentious homes; and still farther back farmhouses dotted +the landscape and broke the dead line of the horizon. + +For peace, contentment, and quiet serenity of life, this little village +might have been Arcadia; the surrounding country, the land of Beulah. + +The ladies of the Great Houses, as the villagers called the few +Colonial mansions, were invariably spinsters or widows of uncertain +years, the last descendants of a long line of sea captains and +prosperous mariners, to whom the heritage of these old homes, rich +with their time-honored furnishings and curios, served to keep warm +the cockles of kindly hearts, which extended to the stranger that +traditional hospitality which makes the whole world kin. + +The social customs of this Adamless Eden were precise and formal. As +with the dear ladies of Cranford, a call was a very serious affair, +given and received with great gravity, and had its time limit set +with strict punctuality. Cake and wine were invariably served as a +preliminary warning toward early departure. Here came in my first +acquaintance with many varieties of home-made wines, over whose wealth +of color and delicacy of flavor my eyes and palate longed to linger. + +Vulgar curiosity made me bold to inquire the names of a few; imagine my +astonishment when graciously told that the gay dandelion, the modest +daisy, the blushing currant, had one and all contributed their nectar +to the joy of the occasion. Flattered by my interest, my gentle hostess +broke strict rules of etiquette and invited me to linger, showing me +rare old gardens aglow with flowers, fruits, and vegetables that in due +time would contribute to their store, and at parting various time-worn +recipes were urged upon me, with verbal instructions and injunctions +upon the best methods of putting them to test. + +From this beginning I ferreted out from other sources recipes for +many curious concoctions, the very name of which fills the mind with +fantasies and pictures of the long ago. Do we not feel poignant +sympathy for the grief of the poor Widow of Malabar, whose flow of +tears has descended in spirit, through three centuries, to those still +faithful to her memory? Did we ever pause to consider what a slaughter +of the innocents went to make famous many an old English tavern whose +Sign of the Cock made the weary traveller pause and draw rein, and call +loudly for the stirrup cup of this home-brewed ale? Can we not feel +the ponderous presence, and smell the strong tobacco from the pipes +of groups of stolid Dutchmen, of the days of Wouter Van Twiller, when +we read of that one-time favorite beverage, Schiedam Schnapps? Again, +are we not back in that dull, but delightful, society of the days of +Colonel Newcome, when a quiet game of bezique was interrupted by the +tidy servant who brought in the refreshing Orgeat and delicate seed +cakes? Have not our own grandmothers boasted of the delicious flavor of +old English Cowslip wine or Noyean Cordial? + +I have confined myself exclusively to home-made beverages, gathering my +fruits and flowers from old-fashioned, homely gardens. I leave to your +imagination the times, fashions, and customs they recall. The aroma +that clings to them is subtle. Age has blended and mellowed all that +was crude in those bygone days. + +With a gentle hand I tie my little bunch together and present you my +bouquet. + + + * * * * * + + +The best method of making these wines is to boil the ingredients, +and ferment with yeast. Boiling makes the wine more soft and mellow. +Some, however, mix the juice, or juice and fruit, with sugar and water +unboiled, and leave the ingredients to ferment spontaneously. Your +fruit should always be prime, and gathered dry, and picked clean from +stalks, etc. The lees of wine are valuable for distillation, or making +vinegar. When wine is put in the cask the fermentation will be renewed. +Clear away the yeast as it rises, and fill up with wine, for which +purpose a small quantity should be reserved. If brandy is to be added, +it must be when the fermentation has nearly subsided, that is, when no +more yeast is thrown up at the bung-hole, and when the hissing noise is +not very perceptible; then mix a quart of brandy with a pound of honey, +pour into the cask, and paste stiff brown paper over the bung-hole. +Allow no hole for a vent peg, lest it should once be forgotten, and the +whole cask of wine be spoiled. If the wine wants vent it will be sure +to burst the paper; if not the paper will sufficiently exclude the air. +Once a week or so it may be looked to; if the paper is burst, renew it, +and continue to do so until it remains clear and dry. + +A great difference of opinion prevails as to racking the wine, or +suffering it to remain on the lees. Those who adopt the former plan do +it at the end of six months; draw off the wine perfectly clear, and put +it into a fresh cask, in which it is to remain six months, and then be +bottled. If this plan is adopted, it may be better, instead of putting +the brandy and honey in the first cask, to put it in that in which the +wine is to be racked; but on the whole, it is, perhaps, preferable to +leave the wine a year in the first cask, and then bottle it at once. + +All British wines improve in the cask more than in the bottle. Have +very nice clear and dry bottles; do not fill them too high. Good soft +corks, made supple by soaking in a little of the wine; press them in, +but do not knock. Keep the bottles lying in sawdust. This plan will +apply equally well to raspberries, cherries, mulberries, and all kinds +of ripe summer fruits. + + + COLORING FOR WINES + +One pound of white sugar. Put into an iron kettle, let boil, and burn +to a red black, and thick; remove from the fire, and add a little hot +water, to keep it from hardening as it cools; then bottle for use. + + + FINING OR CLEARING + +For fining or clearing the wine use one quarter pound of isinglass, +dissolved in a portion of the wine, to a barrel. This must be put in +after the fermentation is over, and should be added gently at the +bung-hole, and managed so as to spread as much as possible over the +upper surface of the liquid; the intention being that the isinglass +should unite with impurities and carry them with it to the bottom. + + + TO FLAVOR WINE + +When the vinous fermentation is about half-over, the flavoring +ingredients are to be put into the vat and well stirred into the +contents. If almonds form a component part, they are first to be beaten +to a paste and mixed with a pint or two of the must. Nutmegs, cinnamon, +ginger, seeds, etc., should, before they are put into the vat, be +reduced to powder, and mixed with some of the must. + + + TO MELLOW WINE + +Wine, either in bottle or wood, will mellow much quicker when only +covered with pieces of bladder well secured, than with corks or bungs. +The bladder allows the watery particles to escape, but is impervious to +alcohol. + + + TO REMOVE THE TASTE OF THE CASK FROM WINE + +Finest oil of olives, one pound. Put it into the hogshead, bung close, +and roll it about, or otherwise well agitate it, for three or four +hours, then gib, and allow it to settle. The olive oil will gradually +rise to the top and carry the ill flavor with it. + + + TO REMOVE ROPINESS FROM WINE + +Add a little catechu or a small quantity of the bruised berries of the +mountain ash. + + + TO RESTORE WINE WHEN SOUR OR SHARP + +1. Fill a bag with leek-seed, or of leaves or twisters of vine, and put +either of them to infuse in the cask. + +2. Put a small quantity of powdered charcoal in the wine, shake it, and +after it has remained still for forty-eight hours, decant steadily. + + + TO MAKE APPLE WINE + +To every gallon of apple juice, immediately as it comes from the press, +add two pounds of common loaf sugar; boil it as long as any scum rises, +then strain it through a sieve, and let it cool. Add some good yeast, +and stir it well. Let it work in the tub for two or three weeks, or +till the head begins to flatten; then skim off the head, drain it +clear off and tun it. When made a year, rack it off and fine it with +isinglass; then add one-half pint of the best rectified spirit of wine +or a pint of French brandy to every eight gallons. + + + APRICOCK WINE + +Take three pounds of sugar, and three quarts of water; let them boil +together and skim it well. Then put in six pounds of apricocks, pared +and stoned, and let them boil until they are tender; then take them up +and when the liquor is cold bottle it up. You may if you please, after +you have taken out the apricocks, let the liquor have one boil with a +sprig of flowered clary in it; the apricocks make marmalade, and are +very good for preserves. + + + BALM WINE + +Take ten pounds of sugar, six quarts of water, boil it gently for two +hours; skim it well and put it into a tub to cool. Take three-quarters +pound of the tops of balm, bruise them, and put them into a barrel with +a little new yeast, and when the liquor is cold, pour it on the balm. +Stir it well together, and let it stand twenty-four hours, stirring it +often. Then close it up and let it stand six weeks. Then rack it off +and put a lump of sugar into every bottle. Cork it well, and it will be +better the second year than the first. + + + TO MAKE BARLEY WINE + +Take one-half pound of French barley and boil it in three waters, and +save three pints of the last water, and mix it with one quart of white +wine, one-half pint of borage water, as much clary water, a little +red rose-water, the juice of five or six lemons, three-quarters pound +of fine sugar, the thin yellow rind of a lemon. Brew all these quick +together, run it through a strainer, and bottle it up. It is pleasant +in hot weather, and very good in fevers. + + + TO MAKE BEER AND ALE FROM PEA-SHELLS + +Fill a boiler with green shells of peas, pour on water till it rises +half an inch above the shells, and simmer for three hours. Strain off +the liquor, and add a strong decoction of wood-sage, or hops, so as to +render it pleasantly bitter; ferment with yeast, and bottle. + + + BIRCH WINE + +The liquor of the birch-tree is to be obtained in the month of March, +when the sap begins to ascend. One foot from the ground bore a hole in +each tree, large enough to admit a faucet, and set a vessel under; the +liquor will run for two or three days without hurting the tree. Having +obtained a sufficient quantity, stop the holes with pegs. To each +gallon of the liquor add one quart of honey, or two and one-half pounds +of sugar. Boil together one hour, stirring it well. A few cloves may be +added for flavor, or the rind of a lemon or two; and by all means one +ounce of hops to four and one-half gallons of wine. + +Work it with yeast, tun, and refine with isinglass. Two months after +making, it may be drawn off and bottled, and in two months more will be +fit for use, but will improve by keeping. + + + BLACKBERRY WINE + +Bruise the berries well with the hands. To one gallon of fruit, add +one-half gallon of water, and let stand overnight. Strain and measure, +and to each gallon of juice add two and one-half pounds of sugar. +Put in cask and let ferment. Tack thin muslin over top, and when +fermentation stops, pour into jugs or kegs. Wine keeps best in kegs. + + + BLACKBERRY WINE + + (OTHER METHODS OF MAKING) + +1. Having procured berries that are fully ripe, put them into a tub or +pan with a tap to it, and pour upon them as much boiling water as will +just cover them. As soon as the heat will permit the hand to be put +into the vessel, bruise them well till all the berries are broken. Then +let them stand covered till the berries begin to rise toward the top, +which they usually do in three or four days. Then draw off the clear +liquor into another vessel, and add to every ten quarts of this liquor +four pounds of sugar. Stir it well, and let it stand to work a week or +ten days; then filter it through a flannel jelly-bag into a cask. Take +now four ounces of isinglass and lay it to steep for twelve hours in +one pint of blackberry juice. The next morning boil it over a slow fire +for one-half hour with one quart or three pints more juice, and pour it +into the cask. When cool, rouse it well, and leave it to settle for a +few days, then rack it off into a clean cask, and bung it down. + +2. The following is said to be an excellent recipe for the manufacture +of a superior wine from blackberries: Measure your berries, and bruise +them; to every gallon, add one quart of boiling water. Let the mixture +stand twenty-four hours, stirring occasionally; then strain off the +liquor into a cask, to every gallon adding two pounds of sugar. Cork +tight and let stand till the following October, and you will have wine +ready for use, without any further straining or boiling, that will make +lips smack, as they never smacked under similar influence before. + +3. Gather when ripe, on a dry day. Put into a vessel, with the head +out, and a tap fitted near the bottom; pour on them boiling water +to cover them. Mash the berries with your hands, and let them stand +covered till the pulp rises to the top and forms a crust, in three or +four days. Then draw off the fluid into another vessel, and to every +gallon add one pound of sugar. Mix well, and put into a cask, to work +for a week or ten days, and throw off any remaining lees, keeping the +cask well filled, particularly at the commencement. When the working +has ceased, bung it down; after six to twelve months, it may be bottled. + + + FINE BRANDY SHRUB + +Take one ounce of citric acid, one pint of porter, one and one-half +pints of raisin wine, one gill of orange-flower water, one gallon of +good brandy, two and one-quarter quarts of water. First, dissolve the +citric acid in the water, then add to it the brandy; next, mix the +raisin wine, porter, and orange-flower water together; and lastly, mix +the whole, and in a week or ten days it will be ready for drinking and +of a very mellow flavor. + + + AMERICAN CHAMPAGNE + +Seven quarts good cider (crab-apple cider is the best), one pint best +fourth-proof brandy, one quart genuine champagne wine, one quart milk, +one-half ounce of bitartrate of potassa. Mix and let stand a short +time; bottle while fermenting. An excellent imitation. + + + CHAMPAGNE CUP + +To two ounces of powdered loaf sugar, put the juice and rind of one +lemon pared thin; pour over these a large glass of dry sherry, and let +it stand for an hour; then add one bottle of sparkling champagne and +one bottle of soda water, a thin slice of fresh cucumber with the rind +on, a sprig of borage or balm, and pour on blocks of clear ice. + + + BRITISH CHAMPAGNE + +To every five pounds of rhubarb, when sliced and bruised, put one +gallon of cold spring water. Let it stand three days, stirring two or +three times every day; then press and strain it through a sieve, and to +every gallon of liquor, put three and one-half pounds of loaf sugar. +Stir it well, and when melted, barrel it. When it has done working, +bung it up close, first suspending a muslin bag with isinglass from +the bung into the barrel. To eight gallons of liquor, put two ounces +of isinglass. In six months bottle it and wire the bottles; let them +stand up for the first month, then lay four or five down lengthways +for a week, and if none burst, all may be laid down. Should a large +quantity be made, it must remain longer in cask. It may be colored pink +by putting in a quart of raspberry juice. It will keep for many years. + + + BURGUNDY CHAMPAGNE + +Fourteen pounds loaf sugar, twelve pounds brown sugar (pale), ten +gallons warm water, one ounce white tartar. Mix, and at a proper +temperature add one pint yeast. Afterwards, add one gallon sweet +cider, two or three bitter almonds (bruised), one quart pale spirit, +one-eighth ounce orris powder. + + + CHAMPAGNE CIDER + +Champagne cider is made as follows: To five gallons of good cider put +three pints of strained honey, or one and one-eighth pounds of good +white sugar. Stir well and set it aside for a week. Clarify the cider +with one-half gill of skimmed milk, or one teaspoonful of dissolved +isinglass, and add one and one-half pints of pure spirits. After two +or three days bottle the clear cider, and it will become sparkling. +In order to produce a slow fermentation, the casks containing the +fermenting liquor must be bunged up tight. It is a great object to +retain much of the carbonic gas in the cider, so as to develop itself +after being bottled. + + + CHAMPAGNE CIDER, NO. 2 + +One hogshead good pale vinous cider, three gallons proof spirit (pale), +fourteen pounds honey or sugar. Mix, and let them remain together in +a temperate situation for one month; then add one quart orange-flower +water, and fine it down with one-half gallon skimmed milk. This +will be very pale; and a similar article, when bottled in champagne +bottles, silvered and labelled, has been often sold to the ignorant for +champagne. It opens very brisk, if managed properly. + + + TO MAKE ENGLISH CHAMPAGNE, + OR THE FINE CURRANT WINE + +Take to three gallons of water nine pounds of Lisbon sugar; boil the +water and sugar one-half hour, skim it clean. Then have one gallon of +currants picked, but not bruised. Pour the liquor boiling hot over +them, and when cold, work it with one-half pint of balm two days; then +pour it through a flannel or sieve; then put it into a barrel fit for +it, with one-half ounce of isinglass well bruised. When it has done +working, stop it close for a month. Then bottle it, and in every +bottle put a very small lump of double refined sugar. This is excellent +wine, and has a beautiful color. + + + SHAM CHAMPAGNE + +One lemon sliced, one tablespoon tartaric acid, one ounce of +race-ginger, one and one-half pounds sugar, two and one-half gallons +of boiling water poured on the above. When blood warm, add one gill of +distillery yeast, or two gills of home-brewed. Let it stand in the sun +through the day. When cold, in the evening, bottle, cork, and wire it. +In two days it is ready for use. + + + CHEAP AND AGREEABLE TABLE BEER + +Take four and one-half gallons of water and boil one half, putting +the other into a barrel; add the boiling water to the cold with one +quart of molasses and a little yeast. Keep the bung-hole open until +fermentation ceases. + + + CHERRY BOUNCE + +Four quarts of wild cherries stemmed and well washed, four quarts +of water. (I put mine in a big yellow bowl, and cover with double +cheese-cloth, and set behind the kitchen stove for two weeks.) Skim +every few days. Then strain, add three-quarters pound sugar to each +quart of liquid, and let ferment again. This takes about two weeks. +When it stops working, add rum,—about two bottles full for this +quantity. (It is good without any rum.) + + + CHERRY BOUNCE, NO. 2 + +One quart of rum to one quart of wild cherries, and three-quarters +pound of sugar. Put into a jug, and at first give it a frequent shake. +Let it stand for several months before you pour off and bottle. A +little water put on to the cherries left in the jug will make a +pleasant and less ardent drink. + + + CHERRY BOUNCE, NO. 3 + +One gallon of good whiskey, one and one-half pints of wild black +cherries bruised so as to break the stones, two ounces of common +almonds shelled, two ounces of white sugar, one-half teaspoonful +cinnamon, one-quarter teaspoonful cloves, one-quarter teaspoonful +nutmeg, all bruised. Let stand twelve to thirteen days, and draw off. +This, with the addition of one-half gallon of brandy, makes very nice +cherry bounce. + + + TO MAKE CHERRY WINE + +Pull off the stalks of the cherries, and mash them without breaking the +stones; then press them hard through a hair bag, and to every gallon of +liquor, put two pounds of sugar. The vessel must be full, and let it +work as long as it makes a noise in the vessel; then stop it up close +for a month or more, and when it is fine, draw it into dry bottles, and +put a lump of sugar into every bottle. If it makes them fly, open them +all for a moment, and then stop them up again. It will be fit to drink +in a quarter of a year. + + + CHERRY WINE, NO. 2 + +Fifteen pounds of cherries, two pounds of currants. Bruise them +together. Mix with them two-thirds of the kernels, and put the whole +of the cherries, currants, and kernels into a barrel, with one-quarter +pound of sugar to every pint of juice. The barrel must be quite full. +Cover the barrel with vine leaves, and sand above them, and let it +stand until it has done working, which will be in about three weeks; +then stop it with a bung, and in two months’ time it may be bottled. + +2. Gather the cherries when quite ripe. Pull them from their stalks, +and press them through a hair sieve. To every gallon of the liquor add +two pounds of lump sugar finely beaten; stir all together, and put it +into a vessel that will just hold it. When it has done fermenting, stop +it very close for three months, and then bottle it off for use. + + + GENERAL RULES FOR MAKING CIDER + +Always choose perfectly ripe and sound fruit. Pick the apples by hand. +(An active boy with the bag slung over his shoulder will soon clear a +tree. Apples that have lain any time on the soil contract an earthy +taste, which will always be found in the cider.) + +After sweating, and before being ground, wipe them dry, and if any +are found bruised or rotten, put them in a heap by themselves, for an +inferior cider to make vinegar. + +Always use hair cloths, instead of straw, to place between the layers +of pomace. The straw when heated, gives a disagreeable taste to the +cider. + +As the cider runs from the press, let it pass through a hair sieve into +a large open vessel that will hold as much juice as can be expressed in +one day. In a day, or sometimes less, the pomace will rise to the top, +and in a short time grow very thick. When little white bubbles break +through it, draw off the liquor by a spigot, placed about three inches +from the bottom, so that the lees may be left quietly behind. + +The cider must be drawn off into very clean, sweet casks and closely +watched. The moment the white bubbles before mentioned are perceived +rising at the bung-hole, rack it again. When the fermentation is +completely at an end, fill up the cask with cider, in all respects like +that already contained in it, and bung it up tight, previous to which a +tumbler of sweet oil may be poured into the bung-hole. + +After being made and barrelled it should be allowed to ferment until +it acquires the desired flavor, for perfectly sweet cider is not +desirable. In the meantime clean barrels for its reception should be +prepared thus: Some clean strips of rag are dipped into melted sulphur, +lighted and hung in the bung-hole, and the bung laid loosely on the +end of the rag. This is to allow the sulphur vapor to well fill the +barrel. Tie up a half-pint of mustard-seed in a coarse muslin rag and +put it into the barrel, then put your cider in. Now add the isinglass, +which “fines” the cider but does not help to keep it sweet. This is the +old-fashioned way, and will keep cider in the same condition as it +went into the barrel, if kept in a cool place, for a year. The sulphur +vapor checks the fermentation, and the sulphur in the mustard-seed +keeps it checked. We hear that professional cider dealers are now using +the bisulphite of lime instead of the mustard-seed and the sulphur +vapor. This bisulphite of lime is the same as the “preserving powder.” +It is only another form of using the sulphur, but it is more convenient +and perhaps more effectual. Another method is to add sugar, one and a +half pounds sugar to a gallon of the cider, and let it ferment. This +makes a fermented, clear, good cider, but sweet. It lasts sweet about +six months, if kept in a cool situation. + +Preparatory to bottling cider it should be examined, to see whether it +be clear and sparkling. If not, it should be clarified in a similar +way to beer, and left for a fortnight. The night before it is intended +to put it into bottles, the bung should be taken out of the cask, and +left so until the next day, when it may be bottled, but not corked down +until the day after, as, if this be done at once, many of the bottles +will burst by keeping. The best corks and champagne bottles should be +used, and it is usual to wire and cover the corks with tinfoil, after +the manner of champagne. A few bottles may be kept in a warm place +to ripen, or a small piece of lump sugar may be put into each bottle +before corking, if the cider be wanted for immediate use, or for +consumption during the cooler portion of the year, but for warm weather +and for long keeping this is inadmissible. The bottled stock should be +stored in a cool cellar, when the quality will be greatly improved by +age. + + + TO CAN CIDER + +Cider, if taken when first made, brought to the boiling heat, and +canned, precisely as fruit is canned, will keep from year to year +without any change of taste. Canned up this way in the fall, it may be +kept a half-dozen years or longer, as good as when first made. It is +better that the cider be settled and poured off from the dregs, and +when brought to boiling heat, the scum that gathers on the surface +taken off; but the only precaution necessary to preservation of the +cider is the sealing of it air tight when boiling hot. The juice of +other fruit can, no doubt, be preserved in the same way. To all tastes +not already corrupted by strong drinks, these unfermented juices are +very delicious. The juice of the grape is better than wine a century +old, and more healthy. Churches believing in literal eating and +drinking at the Lord’s supper could in this way avoid the poisonous +fermented spirits and drink the pure unfermented juice of the grape, as +was doubtless done by the primitive Christians. + + + BOILING CIDER + +To prepare cider for boiling, the first process is to filter it +immediately on coming from the press. This is easiest done by placing +some sticks crosswise in the bottom of a barrel,—a flour barrel with +a single head is the best,—wherein an inch hole has been bored, and +covering these sticks with say four inches of clean rye or wheat straw, +and then filling the barrel to within a foot of the top with clean sand +or coal dust,—sand is the best. Pour the cider as it comes from the +press into the top of this barrel, drawing it off as soon as it comes +out at the bottom into air-tight casks, and let it stand in the cellar +until March. Then draw it out with as little exposure to the air as +possible, put it into bottles that can be tightly and securely corked, +and in two months it will be fit for use. + + + TO CLEAR CIDER + +To clear and improve cider generally take two quarts of ground +horseradish and one pound of thick gray filtering paper to the barrel, +and either shake or stir until the paper has separated into small +shreds, and let it stand for twenty-four hours, when the cider may be +drawn off by means of a siphon or a stop cock. Instead of paper, a +preparation of wool may be taken, which is to be had in the market, and +which is preferable to paper, as it has simply to be washed with water, +when it may be used again. + + + CIDER, TO PRESERVE AND KEEP SWEET + +1. To one barrel of cider, put in one pound of mustard-seed, two pounds +of raisins, one-quarter pound of the sticks (bark) of cinnamon. 2. +When the cider in the barrel is in a lively fermentation, add as much +white sugar as will be equal to one-quarter or three-quarters of a +pound to each gallon of cider (according as the apples are sweet or +sour); let the fermentation proceed until the liquid has the taste +to suit, then add one-quarter of an ounce of sulphite (not sulphate) +of lime to each gallon of cider, shake well, and let it stand three +days, and bottle for use. The sulphite should first be dissolved in a +quart or so of cider before introducing it into the barrel of cider. +3. When fermentation commences in one barrel, draw off the liquor into +another one, straining through a flannel cloth. Put into the cider +three-quarters of an ounce of the oil of sassafras, and the same of +the oil of wintergreen, well shaken up in a pint of alcohol. But one +difficulty is said to pertain to this preparation of cider. It is so +palatable that people won’t keep it long. + + + CIDER CHAMPAGNE + +Five gallons good cider, one quart spirit, one and one-quarter pounds +honey or sugar. Mix, and let them rest for a fortnight, then fine with +one gill of skimmed milk. This, put up in champagne bottles, silvered, +and labelled, has often been sold for champagne. It opens very +sparkling. + + + CHERRY CIDER + +Seven gallons of apple cider, two quarts of dried black cherries, one +pint of dried blueberries, one-half pint of elderberries, eighteen +pounds of brown sugar. + + + DEVONSHIRE CIDER + +The apples, after being plucked, are left in heaps in the orchard for +some time, to complete their ripening, and render them more saccharine. +They are then crushed between grooved cylinders, surmounted by a +hopper, or in a circular trough, by two vertical edge-wheels of wood +moved by a horse; after passing through which, they are received into +large tubs or crocks, and are then called pomace. They are afterwards +laid on the vat in alternate layers of the pomace and clean straw, +called reeds. They are then pressed, a little water being occasionally +added. The juice passes through a hair sieve, or similar strainer, and +is received in a large vessel, whence it is run into casks or open +vats, where everything held in mechanical suspension is deposited. The +fermentation is often slow of being developed; though the juice be +set in November or December, the working sometimes hardly commences +till March. Till this time the cider is sweet; it now becomes pungent +and vinous, and is ready to be racked for use. If the fermentation +continue, it is usual to rack it again into a clean cask that has been +well sulphured out, and to leave behind the head and sediment; or two +or three cans of cider are put into a clean cask, and a match of +brimstone burned in it. It is then agitated, by which the fermentation +of that quantity is completely stopped. The cask is then nearly filled, +the fermentation of the whole is checked, the process of racking is +repeated until it becomes so, and is continued from time to time till +the cider is in a quiet state and fit for drinking. + + + FRENCH CIDER + +After the fruit is mashed in a mill, between iron cylinders, it is +allowed to remain in a large tun or tub for fourteen or fifteen hours, +before pressing. The juice is placed in casks, which are kept quite +full, and so placed under gawntrees, or stillions, that small tubs may +be put under them, to receive the matter that works over. At the end +of three or four days for sweet cider, and nine or ten days for strong +cider, it is racked into sulphured casks, and then stored in a cool +place. + + + WESTERN CIDER + +To one pound of sugar, add one-half ounce of tartaric acid, two +tablespoonfuls of good yeast. Dissolve the sugar in one quart of warm +water; put all in a gallon jug, shake it well, fill the jug with pure +cold water, let it stand uncorked twelve hours, and it is fit for use. + + + CIDER WITHOUT APPLES + +To each gallon of cold water, put one pound common sugar, one-half +ounce tartaric acid, one tablespoonful of yeast. Shake well, make in +the evening, and it will be fit for use next day. Make in a keg a few +gallons at a time, leaving a few quarts to make into next time, not +using yeast again until keg needs rinsing. If it gets a little sour, +make a little more into it, or put as much water with it as there is +cider, and put it with the vinegar. If it is desired to bottle this +cider by manufacturers of small drinks, you will proceed as follows: +five gallons hot water, thirty pounds brown sugar, three-quarters pound +tartaric acid, twenty-five gallons cold water, three pints of hops or +brewers’ yeast worked into paste with three-quarters pound flour, and +one pint water will be required in making this paste. Put all together +in a barrel, which it will fill, and let it work twenty-four hours, +the yeast running out at a bung all the time, by putting in a little +occasionally to keep it full. Then bottle, putting in two or three +broken raisins to each bottle, and it will nearly equal champagne. + + + CIDER WINE + +Let the new cider from sour apples (ripe, sound fruit preferred) +ferment from one to three weeks, as the weather is warm or cool. When +it has attained to a lively fermentation, add to each gallon, according +to its acidity, from one-half pound to two pounds of white crushed +sugar, and let the whole ferment until it possesses precisely the taste +which it is desired should be permanent. In this condition pour out one +quart of the cider, and add for each gallon of cider one-quarter ounce +of sulphite of lime, not sulphate. Stir the powder and cider until +intimately mixed, and return the emulsion to the fermenting liquid. +Agitate briskly and thoroughly for a few moments, and then let the +cider settle. Fermentation will cease at once. When, after a few days, +the cider has become clear, draw off carefully, to avoid the sediment, +and bottle. If loosely corked, which is better, it will become a +sparkling cider wine, and may be kept indefinitely long. + + + TO MAKE CLARY WINE + +Take twelve pounds of Malaga raisins, pick them and chop them very +small, put them in a tub, and to each pound one-half pint of water. Let +them steep ten or eleven days, stirring it twice every day; you must +keep it covered close all the while. Then strain it off, and put it +into a vessel, and about one-quarter peck of the tops of clary, when +it is in blossom; stop it close for six weeks, and then bottle it off. +In two or three months it is fit to drink. It is apt to have a great +sediment at bottom; therefore it is best to draw it off by plugs, or +tap it pretty high. + + + TO MAKE FINE CLARY WINE + +To five gallons of water put twelve and one-half pounds of sugar, and +the whites of six eggs well beaten. Set it over the fire, and let it +boil gently near an hour; skim it clean and put it in a tub, and when +it is near cold, then put into the vessel you keep it in about half a +strike of clary in the blossom, stripped from the stalks, flowers and +little leaves together, and one pint of new ale-yeast. Then put in the +liquor, and stir it two or three times a day for three days; when it +has done working, stop it up, and bottle it at three or four months +old, if it is clear. + + + CLOVER WINE + +Three quarts blossoms, four quarts boiling water; let stand three days. +Drain, and to the flower heads add three more quarts of water and the +peel of one lemon. Boil fifteen minutes, drain, and add to other juice. +To every quart, add one pound of sugar; ferment with one cup of yeast. +Keep in warm room three weeks, then bottle. + + + TO MAKE COCK ALE + +Take five gallons of ale, and a large cock, the older the better. +Parboil the cock, flay him, and stamp him in a stone mortar till his +bones are broken (you must craw and gut him when you flay him), then +put the cock into one quart of sack, and put to it one and one-half +pounds of raisins of the sun stoned, some blades of mace, and a few +cloves. Put all these into a canvas bag, and a little before you find +the ale has done working, put the ale and bag together into a vessel. +In a week or nine days’ time bottle it up; fill the bottle but just +above the neck, and give it the same time to ripen as other ale. + + + TO MAKE COWSLIP WINE + +To three gallons of water put seven pounds of sugar; stir it well +together, and beat the whites of ten eggs very well, and mix with the +liquor, and make it boil as fast as possible. Skim it well, and let it +continue boiling two hours; then strain it through a hair sieve, and +set it a cooling, and when it is cold as wort should be, put a small +quantity of yeast to it on a toast, or in a dish. Let it stand all +night working; then bruise one-half peck of cowslips, put them into +your vessel, and your liquor upon them, adding three ounces of syrup +of lemons. Cut a turf of grass and lay on the bung; let it stand a +fortnight, and then bottle it. Put your tap into your vessel before you +put your wine in, that you may not shake it. + + + COWSLIP OR CLARY WINE, NO. 2 + +The best method of making these wines is to put in the pips dry, when +the fermentation of the wine has subsided. This method is preferred for +two reasons: first, it may be performed at any time of the year when +lemons are cheapest, and when other wine is making; second, all waste +of the pips is avoided. Being light, they are sure to work over if put +in the cask while the wine is in a state of fermentation. Boil fourteen +pounds of good moist sugar with five gallons of water, and one ounce +of hops. Shave thin the rinds of eight lemons or Seville oranges, or +part of each; they must be put in the boil the last quarter of an hour, +or the boiling liquor poured over them. Squeeze the juice to be added +when cool, and rinse the pulp in the hot liquor, and keep it filled +up, either with wine or new beer, as long as it works over; then paste +brown paper, and leave it for four, six, or eight months. The quantity +of flowers is one quart of flowers to each gallon of wine. Let them +be gathered on a fine, dry day, and carefully picked from every bit +of stalk and green. Spread them thinly on trays, sheets, or papers, +and turn them often. When thoroughly dry put them in paper bags, until +the wine is ready to receive them. Put them in at the bung-hole; stir +them down two or three times a day, till all the cowslips have sunk; +at the same time add isinglass. Then paste over again with paper. In +six months the wine will be fit to bottle, but will be improved by +keeping longer in the cask. The pips shrink into a very small compass +in drying; the quantity allowed is of fresh-gathered flowers. Observe, +also, that wine well boiled, and refined with hops and isinglass, is +just as good used from the cask as if bottled, which is a great saving +of time and hazard. Wine made on the above principles has been often +praised by connoisseurs, and supposed to have been bottled half a day. + + + CURRANT SHRUB + +Take white currants when quite ripe, pick them off the stalks, and +bruise them. Strain out the juice through a cloth, and to two quarts of +the juice put two pounds of loaf sugar; when it is dissolved, add one +gallon of rum, then strain through a flannel bag that will keep in the +jelly, and it will run off clear. Then bottle for use. + + + CURRANT WINE + +Take four gallons of currants, not too ripe, and strip them into an +earthen stein that has a cover to it. Then take two and one-half +gallons of water and five and one-half pounds of double refined sugar; +boil the sugar and water together, skim it, and pour it boiling hot +on the currants, letting it stand forty-eight hours; then strain it +through a flannel bag into the stein again, let it stand a fortnight to +settle, and bottle it out. + + + CURRANT WINE, NO. 2 + +The currants should be fully ripe when picked. Put them into a large +tub, in which they should remain a day or two, then crush with the +hands, unless you have a small patent wine-press, in which they should +not be pressed too much, or the stems will be bruised, and impart a +disagreeable taste to the juice. If the hands are used, put the crushed +fruit, after the juice has been poured off, in a cloth or sack and +press out the remaining juice. Put the juice back into the tub after +cleansing it, where it should remain about three days, until the first +stages of fermentation are over, and remove once or twice a day the +scum copiously arising to the top. Then put the juice in a vessel—a +demijohn, keg, or barrel,—of a size to suit the quantity made, and to +each quart of juice add three pounds of the best yellow sugar, and +soft water sufficient to make a gallon. Thus, ten quarts of juice and +thirty pounds of sugar will give you ten gallons of wine, and so on in +proportion. Those who do not like sweet wine can reduce the quantity of +sugar to two and one-half, or who wish it very sweet, raise to three +and one-half pounds per gallon. The vessel must be full, and the bung +or stopper left off until fermentation ceases, which will be in twelve +or fifteen days. 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 +spigot or by a siphon, 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 drip, 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. + + + CURRANT WINE, NO. 3 + +To every pailful of currants, on the stem, put one pailful of water; +mash and strain. To each gallon of the mixture of juice and water add +three and one-quarter pounds of sugar. Mix well and put into your cask, +which should be placed in the cellar, on the tilt, that it may be +racked off in October, without stirring up the sediment. Two bushels of +currants will make one barrel of wine. Four gallons of the mixture of +juice and water will, after thirteen pounds of sugar are added, make +five gallons of wine. The barrel should be filled within three inches +of the bung, which must be made air tight by placing wet clay over it +after it is driven in. + +2. Pick your currants when ripe on a fair day, crush them well, and +to every gallon of juice add two gallons of water and three pounds of +sugar; if you wish it sweeter, add another one-half pound of sugar. +Mix all together in some large vessel, then dip out into earthen jars. +Let it stand to ferment in some cool place, skimming it every other +morning. In about ten days it will be ready to strain off; bottle and +seal, or put in a cask and cork tight. The longer you keep it the +better it will be. + + + CURRANT WINE, NO. 4 + +Into a five gallon keg put five quarts of currant juice, fifteen pounds +of sugar, and fill up with water. Let it stand in a cool place until +sufficiently worked, and then bung up tight. You can let it remain in +the cask, and draw out as you want to use it. + + + CURRANT OR GOOSEBERRY WINE, WITHOUT BOILING + +Take ten quarts of fruit, bruise it, and add to it five quarts of +water. Stir it well together, and let it stand twelve hours; then +strain it through a coarse canvas bag or hair sieve, add eleven pounds +of good Lisbon sugar, and stir it well. Put the pulp of the fruit into +a gallon more water; stir it about and let it stand twelve hours. Then +strain to the above, again stirring it; cover the tub with a sack. In +a day or two the wine will begin to ferment. When the whole surface is +covered with a thick, yeasty froth, begin to skim it on to a sieve. +What runs through may be returned to the wine. Do this from time to +time for several days, till no more yeast forms. Then put it into the +cask. + + + IMITATION OF CYPRESS WINE + +To five gallons of water put five quarts of the juice of white +elderberries, pressed gently through a sieve without bruising the +seeds. Add to every gallon of liquor one and one-half pounds of sugar, +and to the whole quantity one ounce of sliced ginger, and one-half +ounce of cloves. Boil this nearly an hour, taking off the scum as it +rises, and pour in an open tub to cool. Work it with ale yeast spread +upon a toast of bread for three days. Then turn it into a vessel that +will just hold it, adding about three-quarters pound bruised raisins, +to lie in the liquor till drawn off, which should not be done till the +wine is fine. + + + DAISY WINE + +One quart of daisy heads, one quart of cold water. Let stand +forty-eight hours. Strain and add three-quarters pound of sugar to +each quart of liquid. Let stand about two weeks, or till it stops +fermenting. Strain again and bottle. It improves with keeping. + + + DANDELION WINE + +Four quarts of dandelions. Cover with four quarts of boiling water; let +stand three days. Add peel of three oranges and one lemon. Boil fifteen +minutes; drain and add juice of oranges and lemon to four pounds of +sugar and one cup of yeast. Keep in warm room and strain again; let +stand for three weeks. It is then ready to bottle and serve. + + + DAMSON WINE + +Gather the fruit dry, weigh, and bruise it, and to every eight pounds +of fruit add one gallon of water; boil the water, pour it on the fruit +scalding hot. Let it stand for two days; then draw it off, put it into +a clean cask, and to every gallon of liquor add two and one-half pounds +of good sugar. Fill the cask. It may be bottled off after standing in +the cask a year. On bottling the wine, put a small lump of loaf sugar +into every bottle. + + + DAMSON, OR BLACK CHERRY WINE + +Damson, or Black Cherry Wine may be made in the same manner, excepting +the addition of spice, and that the sugar should be finer. If kept in +an open vessel four days, these wines will ferment of themselves; but +it is better to forward the process by the use of a little yeast, as +in former recipes. They will be fit for use in about eight months. +As there is a flatness belonging to both these wines if bottled, a +teaspoonful of rice, a lump or two of sugar, or four or five raisins +will tend to enliven it. + + + EBULUM + +To one hogshead of strong ale take a heaped bushel of elderberries, and +one-half pound of juniper-berries beaten. Put in all the berries when +you put in the hops, and let them boil together till the berries break +in pieces, then work it up as you do ale. When it has done working add +to it one-half pound of ginger, one-half ounce of cloves, one-half +ounce of mace, one ounce of nutmegs, one ounce of cinnamon, grossly +beaten, one-half pound of citron, one-half pound of eringo root, and +likewise of candied orange-peel. Let the sweetmeats be cut in pieces +very thin, and put with the spice into a bag, and hang it in the vessel +when you stop it up. So let it stand till it is fine, then bottle it +up, and drink it with lumps of double refined sugar in the glass. + + + ELDER-FLOWER WINE + +Take the flowers of elder, and be careful that you don’t let any stalks +in; to every quart of flowers put one gallon of water, and three pounds +of loaf sugar. Boil the water and sugar a quarter of an hour, then pour +it on the flowers and let it work three days; then strain the wine +through a hair sieve, and put it into a cask. To every ten gallons of +wine add one ounce of isinglass dissolved in cider, and six whole eggs. +Close it up and let it stand six months, and then bottle it. + + + TO MAKE ELDER WINE + +Take five pounds of Malaga raisins, rub them and shred them small; then +take one gallon of water, boil it an hour, and let it stand till it +is but blood-warm; then put it in an earthen crock or tub, with your +raisins. Let them steep ten days, stirring them once or twice a day; +then pass the liquor through a hair sieve, and have in readiness one +pint of the juice of elderberries drawn off as you do for jelly of +currants; then mix it cold with the liquor, stir it well together, put +it into a vessel, and let it stand in a warm place. When it has done +working, stop it close. Bottle it about Candlemas. + + + ELDERBERRY WINE + +Nine quarts elderberry juice, nine quarts water, eleven and one-half +pounds white sugar, two ounces red tartar. These are put into a cask, +a little yeast added, and the whole is fermented. When undergoing +fermentation, one ounce ginger root, one ounce allspice, one-quarter +ounce cloves are put into a bag of clean cotton cloth, and suspended +in the cask. They will give a pleasant flavor to the wine, which will +become clear in about two months, and may be drawn off and bottled. +Add some brandy to this wine, but if the fermentation is properly +conducted, this is not necessary. + + + ELDER WINE, NO. 2 + +Take spring-water, and let it boil half an hour; then measure two and +one-half gallons, and let it stand to cool. Then have in readiness +ten pounds of raisins of the sun well picked and rubbed in a cloth, +and hack them so as to cut them, but not too small; then put them in, +the water being cold, and let them stand nine days, stirring them two +or three times a day. Then have ready three pints of the juice of +elderberries full ripe, which must be infused in boiling water, or +baked three hours; then strain out the raisins, and when the elder +liquor is cold, mix that with it, but it is best to boil up the juice +to a syrup, one-half pound of sugar to every pint of juice. Boil and +skim it, and when cold mix it with your raisin liquor, and two or three +spoonfuls of good ale yeast. Stir it well together; then put it into a +vessel fit for it, let it stand in a warm place to work, and in your +cellar five or six months. + + + ELDER WINE, NO. 3 + +The quantity of fruit required is one gallon of ripe elderberries, +and one quart of damsons or sloes, for every two gallons of wine to +be produced. Boil them in water till the damsons burst, frequently +breaking them with a flat stick; then strain and return the liquor +to the copper. The quantity of liquor required for nine gallons +of wine will be ten gallons; therefore if the first liquor proves +short of this, add water to the pulp, rub it about and strain to the +rest. Boil two hours with twenty-three pounds of coarse moist sugar; +three-quarters of a pound of ginger bruised, one-half a pound of +allspice, and one ounce of cinnamon, loosely tied in a muslin bag, and +two or three ounces of hops. When quite cool work on the foregoing +plan, tun in two days, drop in the spice, and suspend the bag by a +string not long enough to let it touch the bottom of the cask; fill it +up for a fortnight, then paste over stiff brown paper. It will be fit +to tap in two months; will keep for years, but does not improve by age +like many other wines. It is never better than in the first year of its +age. + + + ELDER WINE (FLAVORED WITH HOPS) + +The berries, which must be thoroughly ripe, are to be stripped from the +stalk, and squeezed to a pulp. Stir and squeeze this pulp every day for +four days; then separate the juice from the pulp by passing through a +cane sieve or basket. To every gallon of juice, add one-half gallon of +cold water. Boil four and one-half gallons with three ounces of hops +for one-half hour; then strain it and boil again, with one and one-half +pounds of sugar to the gallon, for about ten minutes, skimming all +the time; pour it into a cooler, and, while luke-warm, put a piece of +bread with a little balm on it to set it working. Put it into a cask as +soon as cold; when it has done working, cork it down, and leave it six +months before it is tapped. It is then drinkable, but improves with age +exceedingly. + + + TO MAKE ELDER WINE AT CHRISTMAS + +Take five pounds of Malaga or Lipara raisins, rub them clean, and shred +them small. Then take five quarts of water, boil it an hour, and when +it is near cold put it in a tub with the raisins; let them steep ten +days, and stir them once or twice a day. Then strain it through a hair +sieve, and by infusion draw one pint of elder-juice, and one-quarter +of a pint of damson juice. Make the juice into a thin syrup, a pound +of sugar to a pint of juice, and not boil it much, but just enough to +keep. When you have strained out the raisin liquor, put that and the +syrup into a vessel fit for it, and one-half a pound of sugar. Stop the +bung with a cork till it gathers to a head, then open it, and let it +stand till it has done working; then put the cork in again, and stop +it very close, and let it stand in a warm place two or three months, +and then bottle it. Make the elder and damson juice into syrup in its +season, and keep it in a cool cellar till you have convenience to make +the wine. + + + TO MAKE ELDER-FLOWER WATER + +Take two large handfuls of dried elder-flowers, and ten gallons of +spring-water; boil the water, and pour it scalding hot upon the +flowers. The next day put to every gallon of water five pounds of +Malaga raisins, the stalks being first picked off, but not washed; chop +them grossly with a chopping-knife, then put them into your boiled +water, and stir the water, raisins, and flowers well together, and so +do twice a day for twelve days. Then press out the juice clear, as long +as you can get any liquor out. Then put it in your barrel fit for it, +and stop it up two or three days till it works, and in a few days stop +it up close, and let it stand two or three months, till it is clear; +then bottle it. + + + ENGLISH FIG WINE + +Take the large blue figs when pretty ripe, and steep them in white +wine, having made some slits in them, that they may swell and gather +in the substance of the wine. Then slice some other figs and let them +simmer over a fire in water until they are reduced to a kind of pulp. +Then strain out the water, pressing the pulp hard and pour it as hot as +possible on the figs that are imbrued in the wine. Let the quantities +be nearly equal, but the water somewhat more than the wine and figs. +Let them stand twenty-four hours, mash them well together, and draw +off what will run without squeezing. Then press the rest, and if not +sweet enough add a sufficient quantity of sugar to make it so. Let it +ferment, and add to it a little honey and sugar candy, then fine it +with white of eggs, and a little isinglass, and draw it off for use. + + + TO MAKE FRONTIGNAC WINE + +Take three gallons of water, six pounds of white sugar, and three +pounds of raisins of the sun cut small; boil these together an hour. +Then take of the flowers of elder, when they are falling, and will +shake off, the quantity of half a peck; put them in the liquor when it +is almost cold. The next day put in three spoonfuls of syrup of lemons +and two spoonfuls of ale-yeast, and two days after put it in a vessel +that is fit for it, and when it has stood two months, bottle it off. + + + GINGER BEER + +The proportions of this may vary. Loaf sugar is preferable to moist; +some say a pound to a gallon, others a pound and a half. Some allow +but half an ounce of ginger (sliced or bruised) to a gallon, others +an ounce. A lemon to a gallon is the usual proportion, to which some +add a quarter of an ounce or half an ounce of cream of tartar. The +white of an egg to each gallon is useful for clarifying, but not +absolutely necessary. Some people put a quarter of a pint of brandy +to four gallons of beer by way of keeping it; half an ounce of hops +boiled in it would answer the same purpose. Boil the sugar, and shaved +rind of lemons; let it boil half an hour. Clear the lemons of the +white pith and put them in the wine. When cool, stir in the yeast (two +tablespoonfuls to a gallon), put it in the barrel without straining, +and bung close. In a fortnight draw off and bottle. It will be ready +for use in another fortnight, and will keep longer than ginger pop. If +cream of tartar is used, pour the boiling liquor over it, but do not +boil it. + + + GINGER BEER, NO. 2 + +Seven pounds crushed white sugar, eight gallons water, one-half cup +of yeast, four ounces best powdered ginger, a few drops of essence +of lemon, one-half teaspoonful essence of cloves. To the ginger pour +one pint of boiling water and let it stand fifteen or twenty minutes. +Dissolve the sugar in two quarts of warm water, pour both into a barrel +half-filled with cold water, then add the essence and the yeast; let it +stand one-half hour, then fill up with cold water. Let it ferment six +to twelve hours and bottle. + + + GINGER WINE + +Take four gallons of water, ten pounds of loaf sugar, one and +one-quarter pounds of bruised ginger, one ounce of hops, the shaved +rinds of five lemons or Seville oranges. Let these boil together for +two hours, carefully skimming. Pour it, without straining, on to +two pounds of raisins. When cool, put in the juice of the lemons or +oranges; rinse the pulp in a pint or two of the wine, and strain it +to the rest. Ferment it with yeast; mix one-half cup of solid yeast +with a pint or two of the wine, and with that work the rest. Next day +tun it, raisins, hops, ginger, and all together, and fill it up for +a fortnight either with wine or with good new beer; then dissolve one +ounce of isinglass in a little of the wine, and return it to the rest +to fine it. A few days afterward bung it close. + +This wine will be in full perfection in six months. It may be bottled, +but is apt to fly; and if made exactly by the above directions, and +drawn from the cask, it will sparkle like champagne. + + + TO MAKE GOOSEBERRY WINE + +Boil four gallons of water, and one-half pound of sugar an hour, skim +it well, and let it stand till it is cold. Then to every quart of that +water, allow one and one-half pounds of gooseberries, first beaten or +bruised very well; let it stand twenty-four hours. Then strain it out, +and to every gallon of this liquor put three pounds of sugar; let it +stand in the vat twelve hours. Then take the thick scum off, and put +the clear into a vessel fit for it, and let it stand a month; then draw +it off, and rinse the vessel with some of the liquor. Put it in again, +and let it stand four months, and bottle it. + + + GOOSEBERRY WINE + +Take to every four pounds of gooseberries one and one-quarter pounds +of sugar, and one quart of fair water. Bruise the berries, and steep +them twenty-four hours in the water, stirring them often; then press +the liquor from them, and put your sugar to the liquor. Then put in a +vessel fit for it, and when it is done working stop it up, and let it +stand a month; then rack it off into another vessel, and let it stand +five or six weeks longer. Then bottle it out, putting a small lump of +sugar into every bottle; cork your bottles well, and three months’ end +it will be fit to drink. In the same manner is currant and raspberry +wine made; but cherry wine differs, for the cherries are not to be +bruised, but stoned, and put the sugar and water together, and give it +a boil and a skim, and then put in your fruit, letting it stew with a +gentle fire a quarter of an hour, and then let it run through a sieve +without pressing, and when it is cold put it in a vessel, and order it +as your gooseberry or currant wine. The only cherries for wine are the +great bearers, Murray cherries, Morelloes, Black Flanders, or the John +Treduskin cherries. + + + GOOSEBERRY WINE, NO. 2 + +Pick and bruise the gooseberries, and to every pound of berries put +one quart of cold spring water, and let it stand three days, stirring +it twice or thrice a day. Add to every gallon of juice three pounds +of loaf sugar. Fill the barrel, and when it is done working, add to +every ten quarts of liquor one pint of brandy and a little isinglass. +The gooseberries must be picked when they are just changing color. The +liquor ought to stand in the barrel six months. Taste it occasionally, +and bottle when the sweetness has gone off. + + + GOOSEBERRY AND CURRANT WINE + +The following method of making superior gooseberry and currant wines is +recommended in a French work. + +For currant wine four pounds of honey, dissolved in seven gallons of +boiling water, to which, when clarified, is added the juice of four +pounds of red or white currants. It is then fermented for twenty-four +hours and one pound of sugar to every one gallon of water is added. The +preparation is afterward clarified with whites of eggs and cream of +tartar. + +For gooseberry wine, the fruit is gathered dry when about half-ripe, +and then pounded in a mortar. The juice when properly strained is mixed +with sugar in the proportion of three pounds to every two gallons +of juice. It is then left in a quiet state for fifteen days, at the +expiration of which it is carefully poured off and left to ferment for +three months, when the quantity is under fifteen gallons, and five +months when double that quantity. It is then bottled and soon becomes +fit for drinking. + + + PEARL GOOSEBERRY WINE + +Take as many as you please of the best gooseberries, bruise them, +and let them stand all night. The next morning press or squeeze them +out and let the liquor stand to settle seven or eight hours; then +pour off the clear from the settling, and measure it as you put it +into your vessel, adding to every three pints of liquor one pound of +double refined sugar. Break your sugar into fine lumps, and put it in +the vessel with a bit of isinglass, stop it up, and at three months’ +end bottle it out, putting into every bottle a lump of double refined +sugar. This is the fine gooseberry wine. + + + RED GOOSEBERRY WINE + +Take five gallons cold soft water, five and one-half gallons red +gooseberries, and ferment. Now mix eight pounds raw sugar, one pound +beet root sliced, one-half ounce red tartar in fine powder. Afterward +put in one-half pound sassafras chips, one-half gallon brandy or less. +This will make nine gallons. + + + RED AND WHITE GOOSEBERRY WINE + +Take one and one-half gallons cold soft water, three quarts red +gooseberries, two quarts white gooseberries. Ferment. Now mix two and +one-half pounds raw sugar, three-quarters pound honey, one-half ounce +tartar in fine powder. Afterwards put in one ounce bitter almonds, a +small handful sweet briar, two quarts brandy or less. + + + WHITE GOOSEBERRY OR CHAMPAGNE WINE + +Take four and one-half gallons cold soft water and fifteen quarts of +white gooseberries. Ferment. Now mix six pounds refined sugar, four +pounds honey, one ounce white tartar in fine powder. Put in one ounce +dry orange and lemon peel, or two ounces fresh, and add one-half gallon +white brandy. This will make nine gallons. + + + UNFERMENTED GRAPE JUICE + +Wash and take from the stems ten pounds ripe Concord grapes. Add two +quarts water and bring them to a boil. Use a potato masher. When the +seeds separate, strain through double cheese-cloth. Add two pounds of +granulated sugar and strain again. Bring again to a boil and bottle +directly, boiling hot, cork and seal, or put into patent bottles. Serve +with cracked ice in the glass or diluted with about one-third ice water. + + + GRAPE WINE + +Two quarts of grape juice, two quarts of water, four pounds of sugar. +Extract the juice of the grape in any simple way; if only a few quarts +are desired, we do it with a strainer and a pair of squeezers; if a +large quantity is desired, put the grapes into a cheese-press made +particularly clean, putting on sufficient weight to extract the juice +of a full hoop of grapes, being careful that none but perfect grapes +are used, perfectly ripe and free from blemish. After the first +pressing, put a little water with the pulp and press a second time, +using the juice of the second pressing with the water to be mixed with +the clear grape juice. If only a few quarts are made, place the wine as +soon as mixed into bottles, filling them even full, and allow to stand +in a warm place until it ferments, which will take about thirty-six +hours usually; then remove all the scum, cool, and put into a dark, +cool place. If a few gallons are desired, place in a keg, but the keg +must be even full, and after fermentation has taken place and the scum +removed, draw off and bottle, and cork tight. + + + GRAPE WINE, NO. 2 + +The larger the proportion of juice and the less of water, the nearer +it will approach to the strength and richness of foreign wine. There +ought not to be less than one-third juice pure. Squeeze the grapes in a +hair sieve, bruising them with the hand rather than any heavier press, +as it is better not to crush the stones. Soak the pulp in water until +a sufficient quantity is obtained to fill up the cask. As loaf sugar +is to be used for this wine, and it is not easily dissolved in cold +liquid, the best plan is to pour over the sugar, three pounds in every +gallon required, as much boiling water as will dissolve it, and stir +till it is dissolved. When cold, put it in the cask with the juice, +fill up from water in which the pulp has been steeped. To each gallon +of wine, put one-half ounce of bitter almonds, not blanched, but cut +small. + + +The fermentation will not be very great. When it subsides, proceed with +brandy and papering. + + + GRAPE WINE, NO. 3 + +Crush the grapes and let them stand one week. Drain off the juice, +strain; add one quart of water and three pounds of sugar to each +gallon. Put in a barrel or cask with a thin piece of muslin tacked over +the bung-hole, and let stand until fermentation stops. Put in a cask +and seal securely, and let stand six months. Then bottle and seal and +keep in cool place. + + + HOP BEER + +Turn five quarts of water on six ounces of hops; boil three hours. +Strain off the liquor; turn on four quarts more of water, and twelve +spoonfuls of ginger, and boil the hops three hours longer. Strain and +mix it with the other liquor, and stir in two quarts of molasses. +Brown, very dry, one-half pound of bread, and put in,—rusked bread +is best. Pound it fine, and brown it in a pot, like coffee. After +cooling to be about luke-warm, add one pint of new yeast that is free +from salt. Keep the beer covered, in a temperate situation, till +fermentation has ceased, which is known by the settling of the froth; +then turn it into a keg or bottles, and keep it in a cool place. + + + JUNIPER-BERRY WINE + +Take four and one-half gallons of cold soft water, seven pounds Malaga +or Smyrna raisins, two and one-quarter quarts juniper-berries, one-half +ounce red tartar, one-half handful wormwood, one-half handful sweet +marjoram, one pint whiskey or more. Ferment for ten or twelve days. + + + KOUMISS, A TARTAR WINE + +Take a quantity of fresh mare’s milk, add to it one-sixth part water, +pour the mixture into a wooden bowl. Use as a ferment one-eighth part +of skimmed milk; but at any future preparation, a small portion of old +koumiss will answer better. Cover the vessel with a thick cloth and set +in a moderately warm place for twenty-four hours, at the end of which +time the milk will have become sour, and a thick substance gathered +at the top. Now, with a churn-staff, beat it till the thick substance +above mentioned be blended intimately with the adjacent fluid. Leave +it to rest twenty-four hours more; after which pour it into a higher +and narrower vessel resembling a churn, where the agitation must be +repeated as before. In this state it is called koumiss. The taste +should be a pleasant mixture of sweet and sour. It should always be +well shaken before used. + + + KOUMISS + +Heat four cups milk; cool; when luke-warm, add one-fourth yeast cake +dissolved in one-fourth cup luke-warm water, and two tablespoons +sugar. Pour into bottles with patent stoppers, fill two-thirds full, +cork tightly. Shake; let stand in kitchen six hours, then on ice for +twenty-four hours; serve ice cold. + + + TO MAKE LEMON WINE + +Take six large lemons, pare off the rind, and squeeze out the juice; +steep the rind in the juice, and put to it one quart of brandy. Let +it stand in an earthen pot close stopped three days, then squeeze six +more, and mix with two quarts of water, and as much sugar as will +sweeten the whole. Boil the water, lemons, and sugar together, letting +it stand till it is cool; then add one quart of white wine, and the +other lemon and brandy, and mix them together, and run it through a +flannel bag into some vessel. Let it stand three months and bottle it +off; cork your bottles very well, and keep it cool. It will be fit to +drink in a month or six weeks. + + + LEMON WINE, NO. 2 + +Four pounds sugar, one pound raisins (bruised), two gallons water. +Boil, then add one gallon cider. Ferment, and add one quart of spirits, +three-quarters ounce white tartar, a few drops essence of lemon. +Observe to shake the essence, with a little of the spirit, until it +becomes milky, before adding it to the wine. + + + MADEIRA WINE + +To five gallons prepared cider, add one-half ounce tartaric acid, +one-half pint spirits, one-half pound loaf sugar. Let it stand ten +days, draw it off carefully, fine it down, and again rack it into +another cask. + + + MALT WINE, OR ENGLISH SHERRY + +Take twelve pounds of good moist sugar, two gallons of water. Boil them +together two hours, skimming carefully. When the scum is all removed, +and the liquor looks clear, add one-half ounce of hops, which should +boil one-quarter hour or twenty minutes. When the liquor is quite +cold, add to it five quarts of strong beer in the height of working; +cover up and let it work forty-eight hours; then skim and tun. If none +remains for filling up, use new beer for that purpose. This method may +be adopted with all boiled wines, and will be found to improve their +strength and promote their keeping. In a fortnight or three weeks, when +the head begins to sink, add two and one-half pounds raisins (free +from stalks), one ounce of sugar candy, one ounce of bitter almonds, +one-half cup of the best brandy; brown paper, as in former articles. It +may be bottled in one year; but if left three years in the wood, and +then bottled, it will be found equal in strength and flavor to foreign +wine. + + + MEAD + +The following is a good recipe for mead: On five pounds of honey pour +five quarts of boiling water; boil, and remove the scum as it rises; +add one-quarter ounce of best hops, and boil for ten minutes. Then pour +the liquor into a tub to cool; when all but cold, add a little yeast +spread upon a slice of toasted bread. Let it stand in a warm room. When +fermentation is finished, bung it down, leaving a peg-hole which can +afterwards be closed, and in less than a year it will be fit to bottle. + + + SMALL WHITE MEAD + +Take three gallons of spring water, make it hot, and dissolve in it +three quarts of honey, and one pound of loaf sugar. Let it boil about +one-half hour, and skim it as long as any scum rises. Then pour it +out into a tub, and squeeze in the juice of four lemons, put in the +rinds but of two. Twenty cloves, two races of ginger, one top of sweet +briar, and one top of rosemary. Let it stand in a tub till it is but +blood-warm; then make a brown toast, and spread it with two or three +spoonfuls of ale yeast. Put it into a vessel fit for it, let it stand +four or five days, then bottle it out. + + + TO MAKE STRONG MEAD + +Take of spring water what quantity you please, make it more than +blood-warm, and dissolve honey in it until it is strong enough to bear +an egg, the breadth of a shilling; then boil it gently, near an hour, +taking off the scum as it rises. Then put to nine or ten gallons seven +or eight large blades of mace, three nutmegs quartered, twenty cloves, +three or four sticks of cinnamon, two or three roots of ginger, and +one-quarter ounce of Jamaica pepper; put these spices into the kettle +to the honey and water, a whole lemon, with a sprig of sweet briar, +and a sprig of rosemary. Tie the briar and rosemary together, and when +they have boiled a little while, take them out and throw them away; but +let your liquor stand on the spice in a clear earthen pot till the next +day. Then strain it into a vessel that is fit for it, put the spice +in a bag, hang it in the vessel, stop it, and at three months draw it +into bottles. Be sure that it is fine when it is bottled. After it is +bottled six weeks it is fit to drink. + + + MEAD, METHEGLIN, OR HONEY WINE + +Boil honey in water for an hour; the proportion is from three to four +pounds to each gallon. Half an ounce of hops will both refine and +preserve it, but is not commonly added. Skim carefully, draining the +skimmings through a hair sieve, and return what runs through. When of a +proper coolness, stir in yeast; one teacupful of solid yeast will serve +for nine gallons. Tun it, and let it work over, filling it up till the +fermentation subsides. Paste over brown paper and watch it. Rich mead +will keep seven years, and afford a brisk, nourishing, and pleasant +drink. Some people like to add the thinly shaved rind of a lemon to +each gallon while boiling, and put the fruit, free from pith, into the +tub. Others flavor it with spices and sweet herbs, and mix it with new +beer or sweet wort; it is then called Welsh Braggart. + + + METHEGLIN + +Mix one and one-half barrels of water with as much honey as will cause +an egg to rise a little above the water; then boil the mixture to one +barrel, skimming off the surface. It will be a fine red or wine color, +and clear. Then remove from the fire, and when cold, put it into a +barrel, leaving the bung-hole open for several days, until fermentation +be over; then stop it close and put into a cold cellar. + + + MOLASSES BEER + +One ounce hops, one gallon water. Boil for ten minutes, strain, add one +pound molasses, and when luke-warm, add one spoonful yeast. Ferment. + + + MORELLO WINE + +Take the juice of Morello or tame cherries, and to each quart of the +juice, put three quarts of water, and four pounds of coarse brown +sugar. Let them ferment, and skim until worked clear. Then draw off, +avoiding the sediment at the bottom. Bung up or bottle, which is best +for all wines, letting the bottles lie always on the side, either for +wines or beers. + + + TO MAKE MORELLO CHERRY WINE + +Let your cherries be very ripe, pick off the stalks, and bruise your +fruit without breaking the stones. Put them in an open vessel together; +let them stand twenty-four hours, then press them, and to every gallon +put two pounds of fine sugar; then put it up in your cask, and when it +has done working, stop it close. Let it stand three or four months and +bottle it; it will be fit to drink in two months. + + + MOUNTAIN WINE + +Pick out the big stalks of your Malaga raisins; then chop them very +small, five pounds to every gallon of cold spring water. Let them steep +a fortnight or more, squeeze out the liquor, and barrel it in a vessel +fit for it. First fume the vessel with brimstone; don’t stop it up till +the hissing is over. + + + MULBERRY WINE + +On a dry day gather mulberries, when they are just changing from +redness to a shining black; spread them thinly on a fine cloth, or on +a floor or table for twenty-four hours, and then press them. Boil a +gallon of water with each gallon of juice, putting to every gallon of +water one ounce of cinnamon bark and six ounces of sugar candy finely +powdered. Skim and strain the water when it is taken off and settled, +and put in the mulberry juice. Now add to every gallon of the mixture +one pint of white or Rhenish wine. Let the whole stand in a cask to +ferment for five or six days. When settled drain it off into bottles +and keep cool. + + + NOYAN + +Take six ounces of peach kernels, and one ounce of bitter almonds. +Break them slightly. Put them into a jug with three pints of white +French brandy. Let them infuse three weeks, shaking the jug every +day. Then drain the liquor from kernels, and strain it through a line +bag. Melt three-quarters of a pound of best loaf sugar in one pint of +rose-water; mix it with the liquor, and filter it through a sieve, the +bottom of which is to be covered on the inside with blotting paper. Let +the vessel which is placed underneath to receive the liquor be entirely +white, that you may be better enabled to judge of its clearness. If it +is not clear the first time, repeat the filtering. Then bottle for use. + + + TO MAKE ORANGE WINE + +Put twelve pounds of fine sugar and the whites of eight eggs well +beaten into six gallons of spring water; let it boil an hour, skimming +it all the time. Take it off and when it is pretty cool, put in the +juice and rind of fifty Seville oranges, and six spoonfuls of good ale +yeast, and let it stand two days. Then put it into your vessel, with +two quarts of Rhenish wine, and the juice of twelve lemons. You must +let the juice of lemons and wine and two pounds of double refined sugar +stand close covered ten or twelve hours before you put it in the vessel +to your orange wine, and skim off the seeds before you put it in. The +lemon peels must be put in with the oranges; half the rinds must be put +into the vessel. It must stand ten or twelve days before it is fit to +bottle. + + + ORANGE, OR LEMON WINE, BOILED + +Take five gallons of water, fourteen pounds of loaf sugar, three +eggs, the whites and shells, one ounce of hops. Boil together the +sugar, water, and eggs; when it has boiled an hour, and become quite +clear, add the hops and the thinly shaved rinds of six or eight of the +fruit,—more or less, according as the bitter flavor is desired. Let it +boil in all two hours; meanwhile remove all the peel and white pith +of the fruit, and squeeze the juice. Pour a gallon or two of the hot +liquor on the pulp; stir it well about, and when cool strain to the +rest, and add the juice. Some people strain off the hops, rind, and +eggs; others prefer their remaining. It is by no means important which +mode is adopted. Work it with yeast, as the foregoing article, and +refine with isinglass dissolved in a quart of brandy. This wine should +be one year in wood and one in bottles, when it will be found excellent. + + + ORANGE OR LEMON WINE WITHOUT BOILING + +Take one-half chest of Seville oranges; they are most juicy in March. +Shave the rinds of one or two dozen (more or less, according as the +bitter flavor is desired, or otherwise). Pour over this one or two +quarts of boiling water; cover up, and let it stand twelve hours; then +strain to the rest. Put into the cask fifty-six pounds of good Lisbon +sugar. Clear off all the peel and white pith from the oranges, and +squeeze through a hair sieve. Put the juice into the cask to the sugar. +Wash the sieve and pulp with cold water, and let the pulp soak in the +water twenty-four hours. Strain, and add to the last, continually +stirring it; add more water to the pulp, let it soak, then strain and +add. Continue to do so till the cask is full, often stirring it with a +stick until all the sugar is dissolved. Then leave it to ferment. The +fermentation will not be nearly so great as that of currant wine, but +the hissing noise will be heard for some weeks; when this subsides, add +honey and brandy, and paste over with brown paper. This wine should +remain in the cask a year before bottling. + + + TO MAKE ORANGE WINE WITH RAISINS + +Take seven and one-half pounds of new Malaga raisins, pick them clean, +and chop them small. You must have five large Seville oranges; two of +them you must pare as thin as for preserving. Boil about two gallons +of soft water till a third part be consumed; let it cool a little. +Then put five quarts of it hot upon your raisins and orange peel; stir +it well together, cover it up, and when it is cold, let it stand five +days, stirring it up once or twice a day. Then pass it through a hair +sieve, and with a spoon press it as dry as you can, and put it in a +runlet fit for it, and put to it the rinds of the other three oranges, +cut as thin as the first; then make a syrup of the juice of five +oranges with one-quarter pound of white sugar. It must be made the day +before you tun it up; stir it well together, and stop it close. Let it +stand two months to clear, then bottle it up; it will keep three years, +and is better for keeping. + + + ORGEAT + +Boil two quarts of milk with one stick of cinnamon, and let it stand +to be quite cold, taking out the cinnamon. Blanch four ounces of the +best sweet almonds, pound them well (in a marble mortar) with a little +rose-water; mix them well with the milk; sweeten to your taste. Let it +boil again for a few minutes; strain through a fine sieve till quite +smooth and free from almonds. Serve either cold or warm in handled +glasses. + + + TO MAKE PALERMO WINE + +Take to every quart of water one pound of Malaga raisins, rub and cut +the raisins small, and put them to the water, and let them stand ten +days, stirring once or twice a day. You may boil the water an hour +before you put it to the raisins, and let it stand to cool. At ten +days’ end strain out your liquor, and put a little yeast to it; and at +three days’ end put it in the vessel, with one sprig of dried wormwood. +Let it be close stopped, and at three months’ end bottle it off. + + + TO MAKE PARSNIP WINE + +To six pounds of parsnips, cut in slices, add two gallons of water; +boil them till they become quite soft. Squeeze the water out of them, +run it through a sieve, and add to every gallon three pounds of loaf +sugar. Boil the whole three-quarters of an hour, and when it is nearly +cold, add a little yeast. Let it stand ten days in a tub, stirring it +every day from the bottom, then put it in a cask for twelve months; as +it works over, fill it up every day. + + + PARSNIP WINE, NO. 2 + +Take one pound of parsnips cleaned and sliced. When the water boils, +put in the parsnips, and boil till they are perfectly tender; drain +through a sieve or colander without pressing. Immediately return +it to the copper with fourteen pounds of loaf sugar; it will soon +boil, being already hot, and what drips from the sieve may be added +afterwards; one and one-half ounces of hops, and boil it two hours. +Ferment with yeast; let it stand four days to work in a warm place; and +tun and paste paper over. It is most likely it will work up and burst +the paper, which must be renewed. It may be cleared with isinglass, but +will not require any brandy. + + + PARSNIP WINE, NO. 3 + +Take seven and one-half pounds of sliced parsnips, and boil until quite +soft in two and one-half gallons of water; squeeze the liquor well out +of them, run it through a sieve, and add three pounds of coarse lump +sugar to every gallon of liquor. Boil the whole for three-quarters of +an hour. When it is nearly cold, add a little yeast on toast. Let it +remain in a tub for ten days, stirring it from the bottom every day, +then put it into a cask for a year. As it works over, fill it up every +day. + + + TO MAKE PEACH WINE + +Take three gallons cold soft water, four and one-quarter pounds refined +sugar, one pound honey, one-third ounce white tartar in fine powder, +ten or fourteen peaches. Ferment; then add six quarts of brandy. The +first division is to be put into a vat, and the day after, before the +peaches are put in, take the stones from them, break these and the +kernels, then put them and the pulp into a vat and proceed with the +general process. + + + PERRY OR PEAR CIDER + +Make this according to directions for apple cider. Among the +caricatures of the day (just after Perry’s victory on Lake Erie, 1813) +was one representing John Bull, in the person of the King, seated, +with his hand pressed upon his stomach, indicating pain, which the +fresh juice of the pear, called perry, will produce. This caricature is +entitled “Queen Charlotte and Johnny Bull got their dose of Perry.” + + + PINEAPPLE RUM + +To three gallons rum, made by the fruit method, add two pineapples +sliced, and one-half pound white sugar. Let it stand two weeks before +drawing off. + + + PLUM WINE + +Take five pounds of Malaga raisins, pick, rub, and shred them, and put +them into a tub; then take one gallon of water, boil it an hour, and +let it stand till it is blood-warm; then put it to your raisins. Let +it stand nine or ten days, stirring it once or twice a day; strain +out your liquor, and mix it with one pint of damson juice. Put it in +a vessel, and when it has done working stop it close; at four or five +months bottle it. + + + POP, OR GINGER BEER + +The principal difference between ginger pop and ginger beer is that the +former is bottled immediately, the other is first put in a barrel for +a few days. It is also usual to boil the ingredients for ginger beer, +which is not done for pop. Both are to be bottled in stone bottles, and +the corks tied or wired down. If properly done the corks and strings +will serve many times in succession; the moment the string is untied +the cork will fly out uninjured. The bottles as soon as empty should be +soaked a few hours in cold water, shaken about, and turned down, and +scalded immediately before using. The corks also must be scalded. On +one pound of coarse loaf or fine moist sugar, two ounces of cream of +tartar, one ounce of bruised ginger, pour one gallon of boiling water; +stir it well and cover up to cool, as the flavor of the ginger is apt +to evaporate. It is a good way to do thus far the last thing at night; +then it is just fit to set working the first thing in the morning. Two +large tablespoonfuls of yeast, stir to it one teacupful of the liquor. +Let it stand a few minutes in a warmish place, then pour it to the +rest; stir it well and cover up for eight hours. Be particular as to +time. If done earlier the bottles are apt to fly; if later, the beer +soon becomes vapid. Skim, strain, bottle, cork, and tie down. The cork +should not touch the beer. It will be fit for use next day. Lemon rind +and juice may be added, but are not necessary. + + + PORTER + +Eight quarters pale malt, six quarters amber malt, two quarters brown +malt. Mash it twice, with fifty-five and forty-eight barrels of water, +then boil with one hundredweight of Kent hops, and set with ten gallons +yeast, seven pounds salt, two pounds flour. Twenty barrels of good +table beer may be had from the grains. If deficient in color, add burnt +malt. + + + PORTER, FOR BOTTLING + +Five quarters pale malt, three quarters amber malt, two quarters brown +malt, burnt malt to color if required. Mash with twenty-four, fourteen +and eleven barrels of water, then boil with one hundredweight Kent +hops, and set with seven gallons yeast, three pounds salt. Mash the +grains for table beer. + + + PORT WINE + +To ten gallons prepared cider, add one and one-half gallons good +port wine, two and one-half quarts wild grapes (clusters), two +ounces bruised rhatany root, three-quarters ounce tincture of kino, +three-quarters pound loaf sugar, one-half gallon spirits. Let this +stand ten days; color if too light, with tincture of rhatany, then rack +it off and fine it. This should be repeated until the color is perfect +and the liquid clear. + + + PORT WINE (BRITISH) + +1. Two gallons damson juice, two gallons cider, three-quarters ounce +sloe juice, one pound sugar, one pound honey. Ferment, then add one +quart spirit, one gallon red cape, a little over one ounce of red +tartar (dissolved), the same of powder of catechu, one-tenth ounce +bruised ginger, one-tenth ounce cassia, a few cloves. Mix well with two +tablespoonfuls of brandy coloring. + +2. Two pounds bullace, ten pounds damsons, one and one-half gallons +water. Boil the water, skim it, and pour it boiling hot on the fruit; +let it stand four or six days at least. During that time bruise the +fruit or squeeze it with your hands. Then draw or pour it off into a +cask, and to every gallon of liquor, put two pounds and a half of fine +sugar, or rather more; put some yeast on a slice of bread (warm) to +work it. When done working, put a little brandy into the cask and fill +it up. Bung it up close, and let it stand six or twelve months; then +bottle it off. This wine is nearer in flavor to port than any other. If +made with cold water, it will be equally as good, but of a different +color. + +3. Five gallons cider, one gallon elder juice, one gallon port wine, +one and one-quarter pint brandy, one and one-fifth ounces red tartar, +one-fifth ounce catechu, one gill finings, one ounce logwood. Mix well +and bung close. + + + TO MAKE QUINCE WINE + +Take your quinces when they are thoroughly ripe, wipe off the fur very +clean; then take out the cores, bruise them as you do apples for cider, +and press them, adding to every gallon of juice two and one-half +pounds of fine sugar. Stir it together till it is dissolved; then put +it into your cask, and when it has done working stop it close. Let it +stand till _March_ before you bottle it. You may keep it two or three +years; it will be the better. + + + QUINCE WINE, NO. 2 + +Twelve sliced quinces. Boil for quarter of an hour in one gallon water; +then add two pounds lump sugar. Ferment, and add one gallon lemon wine, +one pint spirit. + + + RAISIN WINE + +There are various modes of preparing this wine, which is, perhaps, +when well made, the best of English wines. The following recipes are +considered good: + +For raisin wine without sugar, put to every gallon of soft water eight +pounds of fresh Smyrna or Malaga raisins; let them steep one month, +stirring every day. Then drain the liquor and put it into the cask, +filling it up as it works over; this it will do for two months. When +the hissing has in a great measure subsided, add brandy and honey, and +paper as in the former articles. This wine should remain three years +untouched; it may then be drank from the cask, or bottled, and it will +be found excellent. Raisin wine is sometimes made in large quantities, +by merely putting the raisins in the cask, and filling it up with +water, the proportion as above; carefully pick out all stalks. In six +months rack the wine into fresh casks, and put to each the proportion +of brandy and honey. In cider countries and plentiful apple years, a +most excellent raisin wine is made by employing cider instead of water, +and steeping in it the raisins. + + + RAISIN WINE, NO. 2 + +Five pounds of raisins, four gallons of water. Put them into a cask. +Mash for a fortnight, frequently stirring, and leave the bung loose +until the active fermentation ceases; then add one and one-half pints +brandy. Well mix, and let it stand till fine. The quantity of raisins +and brandy may be altered to suit. + + + RAISIN WINE, NO. 3 + +Take two gallons of spring water, and let it boil half an hour; then +put into a stein pot two pounds of raisins stoned, two pounds of sugar, +the rind of two lemons, and the juice of four lemons; then pour the +boiling water on the things in the stein, and let it stand covered +four or five days. Strain it out and bottle it up; in fifteen or +sixteen days it will be fit to drink. It is a very pleasant drink in +hot weather. + + + RAISIN WINE WITH SUGAR + +To every gallon of soft water four pounds of fresh raisins; put them +in a large tub; stir frequently, and keep it covered with a sack or +blanket. In about a fortnight the fermentation will begin to subside; +this may be known by the raisins remaining still. Then press the fruit +and strain the liquor. Have ready a wine cask, perfectly dry and warm, +allowing for each gallon one or one and one-half pounds of Lisbon +sugar; put this into a cask with the strained liquor. When half full, +stir well the sugar and liquor, and put in one-half pint of thick +yeast; then fill up with the liquor, and continue to do so while the +fermentation lasts, which will be a month or more. + + + RAISIN WINE IN IMITATION OF FRONTIGNAC + +For every gallon of wine required allow two pounds of raisins; boil +them one hour in water. Strain the boiling liquor on loaf sugar, two +pounds for every gallon; stir it well together. When cool put it in +the cask with a moderate quantity of yeast (as last article). When the +fermentation subsides, suspend in the cask a muslin bag containing +elder-flowers, in the proportion of one quart to three gallons of wine. +When perfectly clear, draw off the wine into bottles. + + + TO MAKE RASPBERRY WINE + +Take your quantity of raspberries and bruise them, put them in an open +pot twenty-four hours; then squeeze out the juice, and to every gallon +of the juice put three pounds of fine sugar, two quarts of canary. Put +it into a stein or vessel, and when it has done working stop it close; +when it is fine, bottle it. It must stand two months before you drink +it. + + + RASPBERRY WINE, NO. 2 + +Take three pounds of raisins, wash, clean, and stone them thoroughly. +Boil two gallons of spring water for half an hour; as soon as it is +taken off the fire pour it into a deep stone jar, and put in the +raisins, with six quarts of raspberries and two pounds of loaf sugar. +Stir it well together, and cover them closely and set it in a cool +place; stir it twice a day, then pass it through a sieve. Put the +liquor into a close vessel, adding one pound more of loaf sugar; let it +stand for a day and a night to settle, after which bottle it, adding a +little more sugar. + + + RASPBERRY WINE, NO. 3 + +Pound your fruit and strain it through a cloth; then boil as much water +as juice of raspberries, and when it is cold put it to your squeezings. +Let it stand together five hours, then strain it and mix it with the +juice, adding to every gallon of this liquor two and one-half pounds +of fine sugar. Let it stand in an earthen vessel close covered a week, +then put it in a vessel fit for it, and let it stand a month, or till +it is fine; bottle it off. + + + RASPBERRY WINE, NO. 4 + +Take two gallons of raspberries, and put them in an earthen pot; then +take two gallons of water, boil it two hours, let it stand till it is +blood-warm, put it to the raspberries, and stir them well together; +let it stand twelve hours. Then strain it off, and to every gallon of +liquor put three pounds of loaf sugar. Set it over a clear fire, and +let it boil till all the scum is taken off. When it is cold, put it +into bottles and open the corks every day for a fortnight, and then +stop them close. + + + RASPBERRY VINEGAR + +This may be made either by boiling down the juice with an equal weight +of sugar, the same as for jelly, and then mixing it with an equal +quantity of distilled vinegar, to be bottled with a glass of brandy +in each bottle; or, in a china bowl or stone jar (free from metallic +glaze) steep a quart of fresh-gathered raspberries in two quarts of +the best white wine vinegar. Next day strain the liquor on an equal +quantity of fresh fruit, and the next day do the same. After the third +steeping of fruit, dip a jelly-bag in plain vinegar, to prevent waste, +and strain the flavored vinegar through it into a stone jar. Allow to +each pint of vinegar one pound of loaf sugar powdered. Stir in the +sugar with a silver spoon, and, when dissolved, cover up the jar and +set it in a kettle of water. Keep it at boiling heat one hour; remove +the scum. When cold, add to each pint a glass of brandy, and bottle it. +This is a pleasant and useful drink in hot weather, or in sickness; one +pint of the vinegar to eight of cold water. + + + RHUBARB WINE + +To each gallon of juice add one gallon of soft water, in which seven +pounds of brown sugar have been dissolved. Fill a keg or a barrel +with this proportion, leaving the bung out, and keep it filled with +sweetened water as it works over until clear; then bung down or bottle +as you desire. These stalks will furnish about three-fourths their +weight in juice, or from sixteen hundred to two thousand gallons of +wine to each acre of well cultivated plants. Fill the barrels and let +them stand until spring, and bottle, as any wine will be better in +glass or stone. + + + RHUBARB WINE, NO. 2 + +Cut in bits and crush five pounds of rhubarb; add the thin yellow rind +of a lemon, and one gallon of water, and let stand covered two days. +Strain off the liquid and add four pounds of sugar. Put this into a +small cask with the bung-hole covered with muslin, and let it work two +or three days. + + + ROOT BEER + +Take one and one-half gallons of molasses, add five gallons of water +at 60° Fahr. Let this stand two hours; then pour into a barrel, and +add one-quarter pound powdered or bruised sassafras bark, one-quarter +pound powdered or bruised Wintergreen bark, one-quarter pound bruised +sarsaparilla root, one-half pint yeast, water enough to fill the small +barrel. Ferment for twelve hours and bottle. + + + ROSE WINE + +Take a well-glazed earthen vessel and put into it three gallons of +rose-water drawn with a cold still. Put into that a sufficient quantity +of rose-leaves, cover it close and set it for an hour in a kettle or +copper of hot water, to take out the whole strength and tincture of +the roses; and when cold press the rose-leaves hard into the liquor, +and steep fresh ones in it, repeating it till the liquor has got the +full strength of the roses. To every gallon of the liquor put three +pounds of loaf sugar, and stir it well, that it may melt and disperse +in every part. Then put in a cask or convenient vessel to ferment, and +put in a piece of bread toast hard and covered with yeast. Let it stand +for thirty days, when it will be ripe and have a fine flavor, having +the whole scent and strength of the roses in it, and it may be greatly +improved by adding wine and spices to it. By this method of infusion, +wine of carnations, clove gilliflowers, violets, primroses, or any +other flower having a curious scent, may be made. + + + RUM SHRUB + +One gallon raisin wine, six pounds of honey, ten gallons of +good-flavored rum. + + + TO MAKE SAGE WINE + +Boil five quarts of water one-quarter of an hour, and when it is +blood-warm put five pounds of Malaga raisins, picked, rubbed, and +shred, into it with almost three and one-quarter quarts of red sage +shred, and a little of ale yeast. Stir all well together and let it +stand in a tub covered warm six or seven days; then strain it off and +put in a runlet. Let it work three or four days, and then stop it up. +When it has stood six or seven days put in a quart or two of Malaga +sherry, and when it is fine, bottle it. + + + SAGE WINE ANOTHER WAY + +Take six pounds of Malaga raisins picked clean and shred small, and one +peck of green sage shred small; then boil one gallon of water. Let the +water stand till it is luke-warm, then put it in a tub to your sage and +raisins; let it stand five or six days, stirring it twice or thrice a +day. Then strain and press the liquor from the ingredients, put it in a +cask, and let it stand six months; then draw it clean off into another +vessel. Bottle it in two days; in a month or six weeks it will be fit +to drink, but best when it is a year old. + + + TO MAKE SARATOGA WINE OR ENGLISH SACK + +To every quart of water put a sprig of rue, and to every gallon a +handful of fennel roots; boil these half an hour, then strain it out, +and to every gallon of this liquor put three pounds of honey. Boil it +two hours, and skim it well. When it is cold, pour it off, and turn it +into the vessel, or such cask as is fit for it. Keep it a year in the +vessel, and then bottle it. It is a very good sack. + + + SARSAPARILLA MEAD + +One-half pound of Spanish sarsaparilla. Boil five hours, so as to +strain off one gallon. Add eight pounds sugar, five ounces of tartaric +acid. One-quarter of a wine glass of syrup to one gill of water, and +one-quarter of a teaspoonful of soda water, is a fair proportion for a +drink. + + + SCHIEDAM SCHNAPPS, TO IMITATE + +To two and one-half gallons good common gin and five over proof, add +one and one-half pints strained honey, two and one-half pints clear +water, one-half pint white sugar syrup, one-half pint spirits of +nutmegs mixed with the nitric ether, one-half pint orange-flower water, +one cup pure water, one-tenth ounce acetic ether, one drop oil of +wintergreen dissolved with the acetic ether. Mix all the ingredients +well; if necessary fine with alum and salt of tartar. + + + TO MAKE SCURVY-GRASS WINE + +Take the best large scurvy-grass tops and leaves, in May, June, or +July; bruise them well in a stone mortar. Put them in a well-glazed +earthen vessel and sprinkle them over with some powder of crystal of +tartar; then smear them with some virgin honey, and being covered close +let it stand twenty-four hours. Set water over a gentle fire, putting +to every gallon three pints of honey, and when the scum rises, take it +off and let it cool. Then put the stamped scurvy-grass into a barrel, +and pour the liquor to it, setting the vessel conveniently edgeways, +with a tap at the bottom. When it has been infused twenty-four hours, +draw off the liquor, strongly press the juice and moisture out of the +herb into the barrel or vessel, and put the liquor up again. Then put a +little new yeast to it, and suffer it to ferment three days, covering +the bung or vent with a piece of bread spread over with mustard-seed, +downward, in a cool place, and let it continue till it is fine and +drinks brisk. Drain off the finest part, leaving only the dregs behind; +afterward add more herb and ferment it with whites of eggs, flour, and +fixed nitre, very nice, or the juice of green grapes, if they are to be +had, to which add six pounds of syrup of mustard, all mixed and well +beaten together, to refine it down, and it will drink brisk, but it is +not very pleasant, being here inserted among artificial wines rather +for the sake of health than for the delightfulness of its taste. + + + SHERBET + +In one quart of water boil six or eight sticks of rhubarb ten minutes; +strain the boiling liquor on the thin-shaved rind of a lemon. Add two +ounces of clarified sugar with a wine-glass of brandy. Stir the above, +and let it stand five or six hours before using. + + + SHERRY WINE + +To five gallons prepared cider add one quart spirits, three-quarters +of a pound of raisins, three quarts good sherry, and a few drops oil +bitter almonds (dissolved in alcohol). Let it stand ten days, and draw +it off carefully. Fine it down, and again rack it into another cask. + + + LONDON SHERRY WINE + +Twelve pounds chopped raisins, three gallons soft water, one pound +sugar, one-half ounce white tartar, two quarts cider. Let them stand +together in a close vessel one month; stir frequently. Then add one +quart of spirits, one-quarter pound wild cherries bruised. Let them +stand one month longer and fine with isinglass. + + + TO MAKE SHRUB + +Take two quarts of brandy, and put it in a large bottle, adding to it +the juice of five lemons, the peels of two, and one-half a nutmeg. Stop +it up and let it stand three days, and add to it three pints of white +wine, one and one-half pounds of sugar. Mix it, strain it twice through +a flannel, and bottle it up. It is a pretty wine, and a cordial. + + + SPRUCE BEER + +Boil a handful of hops and two handfuls of the chips of sassafras root, +in ten gallons of water. Strain it, and turn on, while hot, one gallon +of molasses, two spoonfuls of the essence of spruce, two spoonfuls of +ginger, one spoonful of pounded allspice. Put it into a cask, and when +cold enough, add one-half pint of good yeast. Stir it well; stop it +close. When clear, bottle and cork it. + + + STRAWBERRY WINE, NO. 1 + +Twelve gallons bruised strawberries, ten gallons cider, seven gallons +water, twenty-five pounds sugar. Ferment, then add one-half ounce +bruised orris root, one-half ounce bruised bitter almonds, one-half +ounce bruised cloves, six ounces red tartar. + + + STRAWBERRY WINE, NO. 2 + +Crush the berries and add one quart of water to one gallon of berries +and let stand twenty-four hours. Strain and add two and one-half pounds +of white sugar to one gallon of juice. Put in cask, with thin muslin +tacked over the bung-hole, and let ferment, keeping it full from a +quantity reserved for the purpose. If a small quantity is made, use +jugs or bottle. When fermentation ceases, add one pint of good whiskey +to the gallon, and bottle and seal securely. Ready for use in six weeks. + + + ROYAL STRAWBERRY ACID + +Take three pounds of ripe strawberries, two ounces of citric acid, and +one quart of spring water. Dissolve the acid in the water, and pour it +on the strawberries, and let them stand in a cool place twenty-four +hours. Then drain the liquid off, and pour it on three more pounds +of fruit; let it stand twenty-four hours. Add to the liquid its own +weight of sugar; boil it three or four minutes in a porcelain-lined +preserve-kettle, lest metal may affect the taste, and when cool cork it +in bottles lightly for three days, then tightly, and seal them. Keep in +a dry and cool place. It is delicious for sick and well. + + + TO MAKE SUGAR WINE + +Boil five and one-half quarts of spring water a quarter of an hour, and +when it is blood-warm put five pounds of Malaga raisins picked, rubbed, +and shred into it, with five quarts of red sage shred and one-half cup +of ale yeast; stir all well together, and let it stand in a tub covered +warm six or seven days, stirring it once a day. Then strain it out and +put it in a runlet; let it work three or four days, and stop it up. +When it has stood six or seven days, put in a quart or two of Malaga +sack, and when it is fine, bottle it. + + + TEARS OF THE WIDOW OF MALABAR + +Five quarts of plain spirit at 18°, one-half ounce bruised cloves, +forty-eight grains bruised mace. Digest in a corked carboy for a week, +add burnt sugar to impart a slight color, filter, and add four and +one-half pounds white sugar, dissolved in one-half gallon of distilled +or filtered rain water. Some add two or three ounces of orange-flower +water. A pleasant liquor. + + + TOMATO WINE + +Take ripe, fresh tomatoes, mash very fine, strain through a fine sieve, +sweeten with good sugar to suit the taste, set it away in an earthen or +glass vessel, nearly full, cover tight, with the exception of a small +hole for the refuse to work off through during its fermentation. When +it is done fermenting, it will become pure and clear. Then bottle and +cork tight. A little salt improves its flavor; age improves it. + + + TOMATO BEER + +Gather the fruit once a week, stem, wash, and mash it. Strain through +a coarse linen bag, and to every gallon of the juice add one pound +of good moist brown sugar. Let it stand nine days, and then pour it +off from the pulp, which will settle in the bottom of the jar. Bottle +it closely, and the longer you keep it the better it is when you +want to use it. Take a pitcher that will hold as much as you want to +use,—for my family I use a gallon pitcher,—fill it nearly full of fresh +sweetened water, add some of the preparation already described, and a +few drops of essence of lemon, and you will find it equal to the best +lemonade, costing almost nothing. To every gallon of sweetened water I +add one-half tumbler of beer. + + + TO MAKE TURNIP WINE + +Pare and slice a number of turnips, put them into a cider-press and +press out all the juice. To every gallon of juice add three pounds of +lump sugar. Have a vessel ready large enough to hold the juice, and +put one-half pint of brandy to every gallon. Pour in the juice and lay +something over the bung for a week—to see if it works; if it does, do +not bung it up until it is done working. Then stop it close for three +months, and draw it off into another vessel. When it is fine, bottle it. + + + WALNUT MEAD WINE + +To every gallon of water put three and one-half pounds of honey, and +boil them together three-quarters of an hour. Then to every gallon of +liquor put about two dozen of walnut leaves; pour boiling liquor upon +them and let stand all night. Then take out the leaves and put in a +spoonful of yeast, and let it stand for two or three days. Then make it +up, and after it has stood for three months, bottle it. + + + WHORTLEBERRY OR BILBERRY WINE + +Take one and one-half gallons of cold soft water, one and one-half +gallons cider, two gallons berries. Ferment. Mix five pounds sugar, +four-fifths ounce tartar in fine powder; add four-fifths ounce ginger +in powder, one-half handful lavender and rosemary leaves, one and +two-thirds pints British spirits. + + + + + BRANDIES + + + + + APPLE BRANDY + +Take seven gallons of water and boil one-half, putting the other into +a barrel; add the boiling water to the cold, with one-half gallon of +molasses and a little yeast. Keep the bung-hole open until fermentation +ceases. + + + OLD APPLE BRANDY + +One gallon of neutral spirits, one-half cup of decoction of tea, one +and one-half pints of alcoholic solution of starch, one-eighth ounce of +sulphuric acid. This is flavored with one-fourth ounce of the oil of +apples. Color with one ounce of sugar coloring. + + + BLACKBERRY BRANDY + +One-quarter pound essence of blackberry, one quart blackberry juice, +one-quarter pound of gum arabic, one small barrel pure spirits. + + + CARAWAY BRANDY + +Steep one ounce of caraway-seed and six ounces of loaf sugar with one +quart of brandy. Let it stand nine days and then draw off. + + + BLACK CHERRY BRANDY + +Stone two pounds of black cherries and put on them one quart of brandy. +Bruise the stones in a mortar, and then add them to the brandy. Cover +them close and let them stand a month or six weeks. Then pour it clear +from the sediment and bottle it. Morello cherries, managed in this way, +make a fine cordial. + + + CHERRY BRANDY, NO. 1 + +For this purpose use either morello cherries or small black cherries. +Pick them from the stalks; fill the bottles nearly up to the necks, +then fill up with brandy (some people use whiskey, gin, or spirit +distilled from the lees of the wine). In three weeks or a month strain +off the spirit; to each quart add one pound of loaf sugar clarified, +and flavor with tincture of cinnamon or cloves. + + + CHERRY BRANDY, NO. 2 + +One of the best and most common ways of making cherry brandy is to +put the cherries (being first clean picked from the stalks) into a +vessel till it be about half-full; then fill up with rectified molasses +brandy, which is generally used for this compound, and when they have +been infused sixteen or eighteen days, draw off the liquor by degrees, +as wanted. When drawn off, fill the vessel a second time nearly to +the top, let it stand about a month, and then draw it off as there is +occasion. The same cherries may be used a third time by covering them +with overproof brandy and letting it infuse for six or seven weeks. +When drawn off for use, as much water must be added as the brandy was +overproof, and the cherries must be afterward pressed as long as any +liquor remains in them before being cast away. When drawn off the +second time, the liquor will be somewhat inferior to the first, when +more sugar, with a very little cinnamon and cloves beaten, may be added. + + + CHERRY BRANDY, NO. 3 + +To every five gallons of brandy made by the recipe for French brandy +add one and one-half quarts of wild black cherries, stones and all +bruised, one pound of crushed sugar. Let it stand for one week, then +draw or rack it off as it is wanted for use. + +2. Two gallons good whiskey, one quart wild black berries, well bruised +with stones broken, one pound common almonds, shelled, one-tenth +ounce white sugar, one-tenth ounce cinnamon, one-tenth ounce cloves, +one-tenth ounce nutmeg, well bruised. Mix, and let them stand twelve +days, and draw off. This, with the addition of two gallons brandy, +makes most superior cherry brandy. + + + CHERRY BRANDY, NO. 4 + +To every four quarts of brandy put four pounds of red cherries, two +pounds of black, one quart of raspberries, with a few cloves, a stick +of cinnamon, and a little orange peel. Let these stand a month close +stopped; then bottle it off, putting a lump of sugar into every bottle. + + + CHERRY BRANDY, NO. 5 + +Take twelve pounds of cherries, half red and half black, mash or +squeeze them to pieces with the hands, and add to them two quarts of +brandy, letting them steep for twenty-four hours. Then put the mashed +cherries and liquor into a canvas bag, a little at a time, and press it +as long as it will run. Sweeten it with loaf sugar and let it stand a +month; then bottle it off, putting a lump of sugar in every bottle. + + + LEMON BRANDY + +Put two and one-half quarts of water in one-half gallon of brandy. Take +one dozen of lemons, one pound of the best sugar, and one and one-half +pints of milk. Pare the lemons very thin, and lay the peel to steep in +the brandy twelve hours. Squeeze the lemons upon the sugar, then put +the water to it, and mix all the ingredients together. Boil the milk +and pour it in boiling. Let it stand twenty-four hours and then strain +it. + + + ORANGE BRANDY + +Put the chips of six Seville oranges in one quart of brandy, and let +them steep a fortnight in a stone bottle close stopped. Boil two and +two-thirds pints of spring water with eight ounces of the finest sugar, +nearly an hour, very gently. Clarify the water and sugar with the white +of an egg; then strain it through a jelly-bag, and boil it nearly +half-away. When it is cold, strain the brandy into the syrup. + + + POPPY BRANDY + +Take six quarts of the best and freshest poppies, cut off the black +ends, put them in a glass jar that will hold two gallons, and press +them in it, then pour over a gallon of brandy. Tightly cover the glass +jar and set it in the sun for a week or more, then squeeze out the +poppies with your hand, and sweeten the liquor to taste, adding an +ounce and a half of alkermes. Mix it well and bottle it up. + + + RASPBERRY BRANDY + +Raspberry brandy is infused nearly after the same manner as cherry +brandy, and drawn off with about the same addition of brandy to what +is drawn off from the first, second, and third infusion, and dulcified +accordingly, first making it of a bright deep color, omitting cinnamon +and cloves in the first, but not in the second and third infusion. +The second infusion will be somewhat paler than the first, and must +be lightened in color by adding one pint cherry brandy, with five or +more gallons of raspberry brandy, and the third infusion will require +more cherry brandy to color it. It may be flavored with the juice of +elderberry. + + + RASPBERRY BRANDY, NO. 2 + +Take a pint of water and two quarts of brandy, and put them into a +pitcher large enough to hold them and four pints of raspberries. Put +in one-half pound of loaf sugar, and let it remain for a week close +covered. Then take a piece of flannel with a piece of holland over it, +and let it run through by degrees. It may be racked into other bottles +a week after, and then it will be perfectly fine. + + + RASPBERRY BRANDY, NO. 3 + +Scald the fruit in a stone jar set in a kettle of water, or on a hot +hearth. When the juice will run freely, strain it without pressing. +To every quart of juice allow one pound of loaf sugar. Boil it up and +skim; when quite clear pour out, and when cold add an equal quantity of +brandy. Shake them well together and bottle. + + + + + CORDIALS + + + + + CORDIALS + +To filter cordials, cover the bottom of a sieve with clean +blotting-paper. Pour the liquor into it (having set a vessel underneath +to receive it), and let drip through the paper and through the sieve. +Renew the paper frequently and fasten it down with pins. This process +is slow, but makes the liquor beautifully clear. + + + TO MAKE ANISE-SEED CORDIAL + +Take one-half pound bruised anise-seed, three gallons proof spirit, +one quart of water. Draw off two gallons, with a moderate fire. This +water should never be reduced below proof, because the large quantity +of oil with which it is impregnated will render it milky and foul when +brought down below proof. But if there is a necessity for doing this +the transparency may be restored by filtration. + + + BLACKBERRY CORDIAL + +Mash and strain the berries through sieve. To one gallon of juice put +one pound of sugar. Boil and add one tablespoon of allspice, one +tablespoon of cloves. Cook till thick. When nearly cold add one quart +of whiskey or brandy. Bottle and seal. + + + BLACKBERRY CORDIAL, NO. 2 + +To one gallon of blackberry juice add four pounds of white sugar; boil +and skim off. Then add one ounce of cloves, one ounce of cinnamon, ten +grated nutmegs, and boil down till quite rich. Then let it cool and +settle. Afterward drain off, and add one pint of good brandy or whiskey. + + + CARAWAY CORDIAL + +Take one teaspoonful of oil of caraway, four drops of cassia-lignea +oil, one drop of essence of orange peel, one drop of essence of lemon, +five quarts and a gill of spirits, one and three-fourths pounds of loaf +sugar. Make it up and fine it down. + + + CARAWAY CORDIAL, NO. 2 + +Take one gallon fifty per cent. spirit, one-eighth ounce oil of +caraway, which you dissolve in ninety-five per cent. spirit, one pound +sugar, one pound water. Dissolve your sugar in the water; mix, stir, +and filter. + + + CEDRAT CORDIAL + +The cedrat is a species of citron, and very highly esteemed in Italy, +where it grows naturally. The fruit is difficult to be procured in this +country, but as the essential oil is often imported from Italy, it may +be made as follows: Take two ounces of the finest loaf sugar, powdered. +Put it into a glass mortar, with sixty drops of the essence of cedrat; +rub them together with a glass pestle, and put them into a glass +alembic with two quarts of fine proof spirit and one pint of water. +Place the alembic in a bath, heat and draw off one-half gallon, or till +the feints begin to rise; then dulcify with fine sugar. + +This is considered the finest cordial yet known; it will therefore +be necessary to be particularly careful that the spirit is perfectly +clean, and as much as possible free from any flavor of its own. + + + CINNAMON CORDIAL + +This is seldom made with cinnamon, but with either the essential oil +or bark of cassia. It is preferred colored, and therefore may be well +prepared by simple fermentation. If the oil be used, one dram will be +found enough for two or three gallons of spirit. The addition of two +or three drops each of essence of lemon and orange peel, with about a +spoonful of essence of cardamoms to each gallon, will improve it. Some +persons add to the above quantity one dram of cardamom seeds and one +ounce each of dried orange and lemon peel. One ounce of oil of cassia +is considered to be equal to eight pounds of the buds or bark. If +wanted dark, it may be colored with burnt sugar. The quantity of sugar +is one and one-half pounds to the gallon. + + + STRONG CINNAMON CORDIAL + +Take one pound of fine cinnamon bruised, two gallons of clear rectified +spirit, and one pint of water. Put them into the still, and digest them +twenty-four hours with a gentle heat, after which draw off by a pretty +strong heat. + + + CITRON CORDIAL + +Take six ounces of dry yellow rinds of citrons, two ounces of orange +peel, one and one-half ounces bruised nutmegs, five quarts of proof +spirit, one pint water. Digest with a gentle heat, then draw off ten +gallons in a bath; heat, and dulcify with fine sugar. + + + CITRON CORDIAL, NO. 2 + +One-half pound yellow rind of citrons, two ounces orange peel, +one-third ounce bruised nutmegs, two and one-sixth gallons proof +spirit; distill or macerate, add water sufficient, and one-half pound +of fine lump sugar for every gallon of the cordial. + + + CLOVE CORDIAL + +Take one-quarter of a pound of cloves, bruised, one ounce pimento, or +allspice, two gallons proof spirit. Digest the mixture twelve hours in +a gentle heat, and then draw off with a pretty brisk fire. The water +may be colored red, either by strong tincture of cochineal, alkanet, or +corn poppy-flowers. It may be dulcified at pleasure with refined sugar. + + + CLOVE CORDIAL, NO. 2 + +One-quarter ounce bruised cloves, or one-quarter dram essential oil, +to every gallon of proof spirit. If distilled, it should be drawn over +with a pretty quick fire. It is preferred of a very deep color, and is +therefore strongly colored with poppy-flowers or cochineal, or more +commonly with brandy coloring, or red sanders wood. It should have +three pounds of sugar to the gallon, and this need not be very fine. +The addition of one-quarter dram of bruised pimento, or two drops of +the oil for every ounce of cloves, improves this cordial. + + + CORIANDER CORDIAL + +One-third pound coriander seeds, one-third ounce of caraways, and the +peel and juice of one-half orange to every gallon of proof spirit. + + + GINGER CORDIAL + +Pick one pound of large white currants from their stalks, lay them in +a basin, and strew over them the rind of an orange and a lemon cut +very thin, or one-half teaspoonful of essence of lemon, and one ounce +and one-half of the best ground ginger, and one quart of good whiskey. +Let all lie for twenty-four hours. If it taste strong of the ginger, +then strain it; if not, let it lie for twelve hours longer. To every +quart of strained juice add one pound of loaf sugar pounded. When the +sugar is quite dissolved, and the liquor appears clear, bottle it. +This cordial is also extremely good made with raspberries instead of +currants. + + + GOLD CORDIAL + +Take one pound of the roots of angelica, sliced, two ounces caraway +seeds, two ounces cinnamon, a few cloves, one-quarter pound figs +sliced, one-quarter pound licorice root sliced, two and three-quarters +gallons proof spirit, one-half gallon water. Digest two days and draw +off by a gentle heat till the feints begin to rise; hanging in a piece +of linen, fastened to the mouth of the worm one-quarter ounce of +English saffron. Then dissolve two pounds of sugar in one and one-half +pints of rose-water, and add to it the distilled liquor. The above +cordial derives its name from a quantity of leaf gold being formerly +added to it, but this is now generally disused. + + + LEMON CORDIAL, NO. 1 + +Pare off very thin the yellow rind of some fine lemons. Cut the lemons +in half and squeeze out the juice. To each pint of the juice allow +one-half pound of loaf sugar. Mix the juice, the peel, and the sugar +together. Cover it and let it set twenty-four hours. Then mix it with +an equal quantity of white brandy. Put it into a jug, and let it +set a month. Then strain through a linen bag and afterward through +blotting-paper before you bottle it. + + + LEMON CORDIAL, NO. 2 + +Take one pound of dried lemon peel, two and one-quarter gallons proof +spirit, one quart water. Draw off two gallons by a gentle fire, and +dulcify with fine sugar. + + + LIME JUICE CORDIAL + +Lime juice cordial that will keep good for any length of time may be +made as follows: six pounds sugar, four pints water, four ounces citric +acid, one-half ounce boric acid. Dissolve by the aid of a gentle heat, +and when cold add sixty ounces refined lime juice, four ounces tincture +of lemon peel, water to make up two gallons. + + + LOVAGE CORDIAL + +Take two-thirds ounce of the fresh roots of lovage, two-thirds ounce +of valerian, two-thirds ounce of celery, two-thirds ounce of sweet +fennel, one-sixth ounce of essential oil of caraway, one-sixth ounce of +savin, two-thirds of a cup spirit of wine, two gallons proof spirit, +two pounds of loaf sugar. Steep the roots and seeds in the spirits for +fourteen days; then dissolve the oils in the spirit of wine, and add +them to the undulcified cordial drawn off from the other ingredients. +Dissolve the sugar in the water for making, and fine, if necessary, +with alum. + + + NOYAU CORDIAL + +Blanch and pound very fine two pounds of the best bitter almonds and +one-half pound of sweet almonds. Add the thinly pared rind of two +lemons, three tablespoonfuls of boiled milk which has become cold. Put +all together into a jar, and add two quarts of old whiskey. Cork up the +jar, and let it stand for six weeks, shaking the jar every day. At the +end of that time strain the liquor, and to every quart of the liquor +add three pints of clarified syrup, and filter through blotting-paper. +The almonds that are strained from the liquor make a nice flavoring +for puddings, by putting them into a wide-mouthed bottle and pouring +whiskey over them. + + + ORANGE CORDIAL + +Take five pounds of the yellow part of fresh orange peel, ten and +one-half gallons of proof spirit, two gallons of water. Draw off ten +gallons, with a gentle fire. + + + PEPPERMINT CORDIAL, NO. 1 + +Take one gallon and a gill of rectified spirits, one pound of loaf +sugar, one tablespoonful of wine, oil of peppermint to taste, water, +as much as will fill the cask, which should be set upon end after the +whole has been well roused, and a cock for drawing off placed in it. + + + PEPPERMINT CORDIAL, NO. 2 + +One gallon of rectified spirits, one in five under hydrometer proof, +one pound of loaf sugar, one tablespoonful of spirits of wine, one and +one-third pennyweights of oil of peppermint, and as much water as will +fill up the cask, which should be set on end. + + + QUINCE CORDIAL + +Pare your quinces, and scrape them to the core. Put all the scrapings +into a tureen, and see that there are no seeds among them. Let the +scrapings remain covered in the tureen for two days; then put them +into a linen bag and squeeze out all the juice. Measure it and mix it +with an equal quantity of white brandy. To each pint of the mixture +add one-half pound of loaf sugar and a little cinnamon and cloves. +Put it into a jug and let it infuse for two months. Drain it through +blotting-paper and then bottle it. This cordial improves with age and +is excellent. + + + ROSE CORDIAL + +Take one pound of the leaves of full-blown red roses. Put them into one +quart of luke-warm water, and let them infuse for two days in a covered +vessel. Then squeeze them through a linen bag, to press out all the +liquid, and take as much white brandy as you have of the decoction of +roses. To one pint of the infusion add one-half pound of loaf sugar, +and a very small quantity of coriander and cinnamon. Put in a jug and +let it set for two weeks, then filter it through blotting-paper, and +put it into bottles. + + + RASPBERRY CORDIAL + +Take one quart of raspberry juice and one-half pint of cherry juice, +the fruit having been squeezed through a linen bag after the cherries +have been stoned. Mix the juices together, and dissolve in them two +pounds of loaf sugar. Then add two quarts of French brandy. Put it into +a jug and let it stand five weeks. Afterward strain it and bottle for +use. + + + STRAWBERRY OR RASPBERRY CORDIAL + +Sugar down the berries overnight, using more sugar than you would +for the table, about half as much again. In the morning lay them in +a hair sieve over the basin; let them remain until evening, so as to +thoroughly drain. Then put the juice in a thick flannel bag; let it +drain all night, being careful not to squeeze it, as that takes out the +brightness and clearness. All this should be done in a cool cellar, or +it will be apt to sour. Add brandy in the proportion of one-third the +quantity of juice, and as much more sugar as the taste demands. Bottle +it tightly. It will keep six or eight years, and is better at last than +at first. + + + WHISKEY CORDIAL + +Take one ounce of cinnamon, one ounce of ginger, one ounce of coriander +seed, one-half ounce of mace, one-half ounce of cloves, one-half ounce +of cubebs. Add three gallons of proof spirit and two and one-half +quarts of water, and distill. Now tie up one and one-third ounces of +English saffron, one pound of raisins (stoned), one pound dates, three +ounces licorice root. Let these stand twelve hours in two and one-half +quarts of water; strain, and add it to the above. Dulcify the whole +with fine sugar. + + + + + LIQUEURS + + + + + ANISETTE DE BOURDEAUX + +Take nine ounces sugar, six drops aniseed. Rub them together, and add, +by degrees, two pints spirits of wine, four pints water. Filter. + + + CRÊME DES BARBADOES + +Take one dozen middling sized lemons, three large citrons, fourteen +pounds loaf sugar, one-quarter pound fresh balm leaves, five quarts +spirits of wine, seven quarts of water. Cut lemons and citrons in thin +slices and put them into a cask, pour upon them the spirit of wine, +bung down close, and let it stand ten days or a fortnight; then break +the sugar, and boil it for one-half hour in the water, skimming it +frequently. Then chop the balm leaves, put them into a large pan, and +pour upon them the boiling liquor, and let it stand till quite cold; +then strain it through a lawn sieve, and put it to the spirits, etc., +in the cask. Bung down close, and in a fortnight draw it off. Strain it +through a jelly-bag and let remain to fine; then bottle it. + + + CRÊME DE NOYAU DE MARTINIQUE + +Take twenty pounds of loaf sugar, three gallons of spirit of wine, +three pints of orange-flower water, one and one-quarter pounds of +bitter almonds, two drams of essence of lemon, four and one-half +gallons of water. The produce will exceed eight gallons. Put two pounds +of the loaf sugar into a jug or can, pour upon it the essence of lemon, +and one quart of the spirit of wine. Stir till the sugar is dissolved, +and the essence completely incorporated. Bruise the almonds and put +them into a four-gallon stone bottle or cask, add the remainder of +the spirit of wine, and the mixture from the jug or can. Let it stand +a week or ten days, shaking it frequently. Then add the remainder of +the sugar, and boil it in the four and one-half gallons of water for +three-quarters of an hour, taking off the scum as it rises. When cold, +put it in a cask; add the spirit, almonds, etc., from the stone bottle, +and lastly the orange-water. Bung it down close and let it stand three +weeks or a month; then strain it off in a jelly-bag, and when fine, +bottle it off. When the pink is wanted, add cochineal, in powder, at +the rate of one-half dram or two scruples to one quart. + + + CRÊME D’ORANGE OF SUPERIOR FLAVOR + +Take one dozen middling sized oranges, one and one-quarter pints +orange-flower water, six pounds loaf sugar, two and two-thirds quarts +spirit of wine, one-half ounce tincture of saffron, four and two-thirds +quarts water. Cut the oranges in slices, put them in a cask, add the +spirit and orange-flower water, let it stand a fortnight. Then boil the +sugar in the water for one-half hour, pour it out, and let it stand +till cold; then add it to the mixture in the cask, and put in the +tincture of saffron. Let it remain a fortnight longer; then strain, and +proceed as directed in the recipe for Crême de Barbadoes, and a very +fine cordial will be produced. + + + EAU DE BARBADOES + +Take one ounce of fresh orange peel, four ounces of fresh lemon peel, +one dram coriander, four pints proof spirit. Distill in a bath heat, +and add white sugar in powder. + + + EAU DE BIGARADE + +Take the outer or yellow part of the peels of seven bigarades (a kind +of orange), one-quarter ounce of nutmegs, one-eighth ounce of mace, +one-half gallon of fine proof spirit, one quart of water. Digest all +these together two days in a close vessel, after which draw off a +gallon with a gentle fire, and dulcify with fine sugar. + + + EAU DEVINE + +Take one-half gallon of spirit of wine, one-half dram essence of lemons +and one-half dram essence of bergamot. Distill in a bath heat, add two +pounds sugar, dissolved in one gallon of pure water, and lastly two and +one-half ounces of orange-flower water. + + + ELEPHANT’S MILK + +Take two ounces gum benzoin, one pint spirit of wine, two and one-half +pints boiling water. When cold, strain and add one and one-half pounds +sugar. + + + HUILE DE VENUS + +Take six ounces of flowers of wild carrot, picked, ten pints spirit +of wine. Distill in a bath heat. To the spirit add as much syrup of +capillaire; it may be colored with cochineal. + + + LIGNODELLA + +Take the thin peel of three oranges and three lemons; steep them in +one-half gallon of brandy or rum, close stopped for two or three days. +Then take three quarts of water and one and one-half pounds of loaf +sugar clarified with the whites of two eggs. Let it boil one-quarter +hour, then strain it through a fine sieve, and let it stand till cold; +strain the brandy with the peels, add the juice of three oranges and +five lemons to each gallon. Keep it close stopped up five weeks, then +bottle it. + + + MARASCHINO + +One gallon proof whiskey, two quarts of water, dissolve four pounds of +sugar, one-third dram oil of bergamot, one-third dram oil of cloves, +two drops oil of cinnamon, two-thirds ounce of nutmegs, bruised, five +ounces of orange peel, one ounce of bitter almonds, bruised, one-third +dram oil of lemon. Dissolve the oil in alcohol; color with cochineal +and burnt sugar. + + + MARASQUIN DE GROSEILLES + +Take eight and one-half pounds of gooseberries, quite ripe, one pound +black cherry leaves. Bruise and ferment; distill and rectify the +spirits. To each pint of this spirit add as much distilled water, and +one pound of sugar. + + + NECTAR + +Take three gallons of red ratafia, one-quarter ounce of cassia-oil, and +an equal quantity of the oil of caraway seeds. Dissolve in a little +spirit of wine, and make up with orange wine so as to fill up the jug. +Sweeten, if wanted, by adding a small lump of sugar in the glass. + + + NOYAU + +Take one and one-half gallons of French brandy, one in five, six ounces +of the best French prunes, two ounces of celery, three ounces of the +kernels of apricots, nectarines, and peaches, and one ounce of bitter +almonds, all gently bruised, two pennyweights of essence of orange +peel, two pennyweights of essence of lemon peel, one and one-half +pounds of loaf sugar. Let the whole stand ten days or a fortnight. Then +draw off, and add to the clear noyau as much rose-water as will make up +to two gallons. + + + RATAFIA + +This is a liquor prepared from different kinds of fruits, and is of +different colors, according to the fruits made use of. These fruits +should be gathered when in their greatest perfection, and the largest +and most beautiful of them chosen for the purpose. The following is +the method for making red ratafia, fine and soft: Take twelve pounds of +the black-heart cherries, two pounds black cherries, one and one-half +pounds raspberries, one and one-half pounds strawberries. Pick the +fruit from their stalks, and bruise them, in which state let them +continue twelve hours; then press out the juice, and to every pint of +it add one-half pound of sugar. When the sugar is dissolved, run the +whole through the filtering-bag, and add to it three pints of proof +spirit. Then take two ounces of cinnamon, two ounces mace, one dram +cloves. Bruise these spices, put them into an alembic with one-half +gallon of proof spirit and one quart of water, and draw off a gallon +with a brisk fire. Add as much of the spicy spirit to the red ratafia +as will render it agreeable; about one-quarter is the usual proportion. + + + RATAFIA, NO. 2 + +Ratafia may be made with the juice of any fruit. Take six quarts cherry +juice and two pounds sugar, which you dissolve in the juice. Steep in +five quarts brandy ten days. One dram cinnamon, twelve cloves, eight +ounces peach leaves, four ounces bruised cherry kernels. Filter, mix +both liquids, and filter again. + + + RATAFIA, NO. 3 + +Take four ounces of nutmegs, five pounds of bitter almonds, nine pounds +Lisbon sugar, five grains ambergris. Infuse these ingredients three +days in five gallons of proof spirit, and filter it through a flannel +bag for use. The nutmegs and bitter almonds must be bruised, and the +ambergris rubbed with the Lisbon sugar in a marble mortar, before they +are infused in the spirit. + + + RATAFIA D’ANGELIQUE + +Take one-half dram of angelica seed, two ounces stalks of angelica, +two ounces bitter almonds, blanched, six pints proof spirit, one pound +white sugar. Digest, strain, and filter. + + + RATAFIA DE BRON DE NOIX + +Take sixty young walnuts whose shells are not yet hardened, four pints +brandy, twelve ounces sugar, fifteen grains mace, fifteen grains +cinnamon, fifteen grains cloves. Digest for two or three months, press +out the liquor, filter, and keep it for two or three years. + + + TO MAKE RATAFIA DE CAFÉ + +Take one-half pound of roasted coffee, ground, two quarts proof spirit, +ten ounces sugar. Digest for a week. + + + RATAFIA DE CASSIS + +Take three pounds of ripe black currants, one-quarter dram cloves, +one-quarter dram cinnamon, nine pints proof spirit, one and +three-quarters pounds sugar. Digest for a fortnight. + + + RATAFIA DES CERISES + +Take four pounds morello cherries, with their kernels bruised, four +pints proof spirit. Digest for a month, strain with expression, and +then add three-quarters pound of sugar. + + + RATAFIA DE CHOCOLAT + +Take one pound Curacoa cocoanuts roasted, one-half pound West India +cocoanuts, roasted, one gallon proof spirit. Digest for a fortnight, +strain, and then add one and one-half pounds sugar, thirty drops +tincture of vanilla. + + + DRY OR SHARP RATAFIA + +Take fifteen pounds of cherries, fifteen pounds of gooseberries, three +and one-half pounds mulberries, five pounds raspberries. Pick all +these fruits clean from their stalks, etc., bruise them, and let them +stand twelve hours, but do not suffer them to ferment. Press out the +juice, and to every pint add three ounces of sugar. When the sugar is +dissolved, run it through the filtering bag, and to every five pints +of liquor add four pints of proof spirit, together with the same +proportion of spirit drawn from spices. + + + RATAFIA DE GRENOBER + +Take two pounds of small wild black cherries, with their kernels +bruised, one gallon proof spirit. Digest for a month, strain, and add +two pounds of sugar. A little citron peel may also be added at pleasure. + + + RATAFIA DE NOYAU + +Take of peach or apricot kernels, with their shells bruised, in number +one hundred and twenty, four pints proof spirit, ten ounces sugar. +Some reduce the spirit of wine to proof with the juice of apricots or +peaches, to make this liquor. + + + RATAFIA D’ECORCES D’ORANGES + +Take two ounces of fresh peel of Seville oranges, one-half gallon proof +spirit, one-half pound sugar. Digest for six hours. + + + RATAFIA DE THURO D’ORANGES + +Take two pounds of fresh flowers of orange-tree, one gallon proof +spirit, one and one-half pounds of sugar. Digest for six hours. + + + RATAFIA A LA VIOLETTE + +Take two drams Florentine orris root, one ounce archel, four pints +spirit of wine. Digest, strain, and add four pounds sugar. + + + USQUEBAUGH, NO. 1 + +Usquebaugh is a strong compound liquor, chiefly taken by the dram. +It is made in the highest perfection at Drogheda, in Ireland. The +following are the ingredients: Take two quarts of best brandy, +one-half pound raisins, stoned, one-half ounce nutmegs, one-half ounce +cardamoms, one-quarter ounce saffron, rind of one-half Seville orange, +one-half pound brown sugar candy. Shake these well every day for at +least fourteen days, and it will at the expiration of that time be +ready to be fined for use. + + + USQUEBAUGH, NO. 2 + +Take one ounce of nutmegs, one ounce of cloves, one ounce of cinnamon, +two ounces of the seed of anise, two ounces of the seed of caraway, +two ounces of the seed of coriander, one-quarter pound of licorice +root sliced. Bruise the seeds and spices, and put them together with +the licorice, into the still with five and one-half gallons of proof +spirit, and one gallon of water. Distill with a pretty brisk fire. +As soon as the still begins to work to the nozzle of the worm, take +one-quarter ounce of English saffron, tied up in a cloth that the +liquor may run through it, and extract all its tincture. When the +operation is finished, sweeten with fine sugar. This liquor may be +much improved by the following additions: Digest two pounds of stoned +raisins, one and one-half pounds of dates, one pound of sliced licorice +root, in one gallon of water, for twelve hours. When the liquor is +strained off, and has deposited all sediment, decant it gently into a +vessel containing the usquebaugh. + + + THE END. + + + + + Index + + + PAGE + + Introduction, 11 + + General Directions for Making Wines, 15 + + Coloring for Wines, 17 + + Fining or Clearing Wine, 17 + + To Flavor Wine, 17 + + To Mellow Wine, 18 + + To Remove the Taste of the Cask from Wine, 18 + + To Remove Ropiness from Wine, 18 + + To Restore Wine, When Sour or Sharp, 18 + + To Make Apple Wine, 19 + + Apricock Wine, 19 + + Balm Wine, 20 + + Barley Wine, 20 + + To Make Beer and Ale from Pea-shells, 21 + + Birch Wine, 21 + + Blackberry Wine, 22 + + Blackberry Wine (Other Methods of Making), 22 + + Fine Brandy Shrub, 24 + + American Champagne, 24 + + Champagne Cup, 25 + + British Champagne, 25 + + Burgundy Champagne, 26 + + Champagne Cider, 26 + + Champagne Cider, No. 2, 27 + + English Champagne, or the fine Currant Wine, To Make, 27 + + Sham Champagne, 28 + + Cheap and Agreeable Table Beer, 28 + + Cherry Bounce, 28 + + Cherry Bounce, No. 2, 29 + + Cherry Bounce, No. 3, 29 + + Cherry Wine. 30 + + Cherry Wine, No. 2, 30 + + General Rules for Making Cider, 31 + + To Can Cider, 34 + + Boiling Cider, 35 + + To Clear Cider, 36 + + Cider, to Preserve and Keep Sweet, 36 + + Cider Champagne, 37 + + Cherry Cider, 37 + + Devonshire Cider, 38 + + French Cider, 39 + + Western Cider, 39 + + Cider without Apples, 40 + + Cider Wine, 41 + + Clary Wine, 41 + + Fine Clary Wine, 42 + + Clover Wine, 42 + + Cock Ale, 43 + + Cowslip Wine, 43 + + Cowslip or Clary Wine, No. 2, 44 + + Currant Shrub, 46 + + Currant Wine, 46 + + Currant Wine, No. 2, 46 + + Currant Wine, No. 3, 48 + + Currant Wine, No. 4, 49 + + Currant or Gooseberry Wine, without Boiling, 49 + + Cypress Wine, Imitation of, 50 + + Daisy Wine, 51 + + Dandelion Wine, 51 + + Damson Wine, 51 + + Damson, or Black Cherry Wine, 52 + + Ebulum, 52 + + Elder-Flower Wine, 53 + + Elder Wine, 53 + + Elderberry Wine, 54 + + Elder Wine, No. 2, 54 + + Elder Wine, No. 3, 55 + + Elder Wine (Flavored with Hops), 56 + + Elder Wine, to make at Christmas, 57 + + Elder-Flower Water, 58 + + English Fig Wine, 59 + + Frontignac Wine, 59 + + Ginger Beer, 60 + + Ginger Beer, No. 2, 61 + + Ginger Wine, 61 + + Gooseberry Wine, To Make, 62 + + Gooseberry Wine, 62 + + Gooseberry Wine, No. 2, 63 + + Gooseberry and Currant Wine, 64 + + Pearl Gooseberry Wine, 65 + + Red Gooseberry Wine, 65 + + Red and White Gooseberry Wine, 66 + + White Gooseberry or Champagne Wine, 66 + + Unfermented Grape Juice, 66 + + Grape Wine, 67 + + Grape Wine, No. 2, 68 + + Grape Wine, No. 3, 69 + + Hop Beer, 69 + + Juniper-Berry Wine, 70 + + Koumiss, a Tartar Wine, 70 + + Koumiss, 71 + + Lemon Wine, To Make, 71 + + Lemon Wine, No. 2, 72 + + Madeira Wine, 72 + + Malt Wine, or English Sherry, 72 + + Mead, 73 + + Small White Mead, 74 + + Strong Mead, To Make, 74 + + Mead, Metheglin, or Honey Wine, 75 + + Metheglin, 76 + + Molasses Beer, 76 + + Morello Wine, 76 + + Morello Cherry Wine, 77 + + Mountain Wine, 77 + + Mulberry Wine, 77 + + Noyau, 78 + + Orange Wine, To Make, 79 + + Orange or Lemon Wine, Boiled, 79 + + Orange or Lemon Wine without Boiling, 80 + + Orange Wine with Raisins, To Make, 81 + + Orgeat, 82 + + Palermo Wine, To Make, 82 + + Parsnip Wine, To Make, 83 + + Parsnip Wine, No. 2, 83 + + Parsnip Wine, No. 3, 84 + + Peach Wine, To Make, 84 + + Perry or Pear Cider, 85 + + Pineapple Rum, 85 + + Plum Wine, 85 + + Pop, or Ginger Beer, 86 + + Porter, 87 + + Porter, for Bottling, 87 + + Port Wine, 88 + + Port Wine (British), 88 + + Quince Wine, To Make, 89 + + Quince Wine, No. 2, 90 + + Raisin Wine, 90 + + Raisin Wine, No. 2, 91 + + Raisin Wine, No. 3, 91 + + Raisin Wine with Sugar, 92 + + Raisin Wine in Imitation of Frontignac, 92 + + Raspberry Wine, 93 + + Raspberry Wine, No. 2, 93 + + Raspberry Wine, No. 3, 94 + + Raspberry Wine, No. 4, 94 + + Raspberry Vinegar, 95 + + Rhubarb Wine, 96 + + Rhubarb Wine, No. 2, 96 + + Root Beer, 96 + + Rose Wine, 97 + + Rum Shrub, 98 + + Sage Wine, To Make, 98 + + Sage Wine Another Way, 98 + + Saratoga Wine or English Sack, To Make, 99 + + Sarsaparilla Mead, 99 + + Schiedam Schnapps, To Imitate, 100 + + Scurvy-grass Wine, To Make, 100 + + Sherbet, 101 + + Sherry Wine, 102 + + London Sherry Wine, 102 + + Shrub, To Make, 102 + + Spruce Beer, 103 + + Strawberry Wine, No. 1, 103 + + Strawberry Wine, No. 2, 103 + + Royal Strawberry Acid, 104 + + Sugar Wine, To Make, 104 + + Tears of the Widow of Malabar, 105 + + Tomato Wine, 105 + + Tomato Beer, 106 + + Turnip Wine, To Make, 106 + + Walnut Mead Wine, 107 + + Whortleberry or Bilberry Wine, 107 + + + BRANDIES + + Apple Brandy, 111 + + Old Apple Brandy, 111 + + Blackberry Brandy, 111 + + Caraway Brandy, 111 + + Black Cherry Brandy, 112 + + Cherry Brandy, No. 1, 112 + + Cherry Brandy, No. 2, 112 + + Cherry Brandy, No. 3, 113 + + Cherry Brandy, No. 4, 114 + + Cherry Brandy, No. 5, 114 + + Lemon Brandy, 114 + + Orange Brandy, 115 + + Poppy Brandy, 115 + + Raspberry Brandy, 116 + + Raspberry Brandy, No. 2, 116 + + Raspberry Brandy, No. 3, 117 + + + CORDIALS + + Anise-seed Cordial, To Make, 121 + + Blackberry Cordial, 121 + + Blackberry Cordial, No. 2, 122 + + Caraway Cordial, 122 + + Caraway Cordial, No. 2, 122 + + Cedrat Cordial, 123 + + Cinnamon Cordial, 123 + + Strong Cinnamon Cordial, 124 + + Citron Cordial, 124 + + Citron Cordial, No. 2, 125 + + Clove Cordial, 125 + + Clove Cordial, No. 2, 125 + + Coriander Cordial, 126 + + Ginger Cordial, 126 + + Gold Cordial, 127 + + Lemon Cordial, No. 1, 127 + + Lemon Cordial, No. 2, 128 + + Lime Juice Cordial, 128 + + Lovage Cordial, 128 + + Noyau Cordial, 129 + + Orange Cordial, 129 + + Peppermint Cordial, No. 1, 130 + + Peppermint Cordial, No. 2, 130 + + Quince Cordial, 130 + + Rose Cordial, 131 + + Raspberry Cordial, 131 + + Strawberry or Raspberry Cordial, 132 + + Whiskey Cordial, 132 + + + LIQUEURS + + Anisette de Bourdeaux, 137 + + Crême des Barbadoes, 137 + + Crême de Noyau de Martinique, 138 + + Crême d’Orange of Superior Flavor, 139 + + Eau de Barbadoes, 139 + + Eau de Bigarade, 139 + + Eau Devine, 140 + + Elephant’s Milk, 140 + + Huile de Venus, 140 + + Lignodella, 140 + + Maraschino, 141 + + Marasquin de Groseilles, 141 + + Nectar, 142 + + Noyau, 142 + + Ratafia, 142 + + Ratafia, No. 2, 143 + + Ratafia, No. 3, 144 + + Ratafia d’Angelique, 144 + + Ratafia de Bron de Noix, 144 + + Ratafia de Café, 145 + + Ratafia de Cassis, 145 + + Ratafia des Cerises, 145 + + Ratafia de Chocolat, 145 + + Dry or Sharp Ratafia, 145 + + Ratafia de Grenober, 146 + + Ratafia de Noyau, 146 + + Ratafia d’Ecorces d’Oranges, 146 + + Ratafia de Thuro d’Oranges, 147 + + Ratafia a la Violette, 147 + + Usquebaugh, No. 1, 147 + + Usquebaugh, No. 2, 147 + + + +*** END OF THE PROJECT GUTENBERG EBOOK 75708 *** diff --git a/75708-h/75708-h.htm b/75708-h/75708-h.htm new file mode 100644 index 0000000..c0583f5 --- /dev/null +++ b/75708-h/75708-h.htm @@ -0,0 +1,5427 @@ +<!DOCTYPE html> +<html lang="en" > +<head> + <meta charset="UTF-8"> + <title> + Old-time recipes for home made wines | Project Gutenberg + </title> + <link rel="icon" href="images/cover.jpg" type="image/x-cover"> + <style> /* <![CDATA[ */ + +body { + margin-left: 10%; + margin-right: 10%; +} + + h1,h2,h3 { + text-align: center; /* all headings centered */ + clear: both; +} + +p { + margin-top: .51em; + text-align: justify; + margin-bottom: .49em; +} + + +hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: 33.5%; + margin-right: 33.5%; + clear: both; +} + +hr.tb {width: 45%; margin-left: 27.5%; margin-right: 27.5%;} +hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} +@media print { hr.chap {display: none; visibility: hidden;} } + + +div.chapter {page-break-before: always;} +h2.nobreak {page-break-before: avoid;} + + +table { + margin-left: auto; + margin-right: auto; +} +table.autotable { border-collapse: collapse; } + + +.tdl {text-align: left;} +.tdr {text-align: right;} +.tdc {text-align: center;} + +.pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-indent: 0; +} /* page numbers */ + + +.center {text-align: center;} + + +/* Images */ + +img { + max-width: 100%; + height: auto; +} +img.w100 {width: 100%;} + +.caption {font-size: smaller; font-weight: bold;} +.esmall {font-size: 50%} +.figcenter { + margin: auto; + text-align: center; + page-break-inside: avoid; + max-width: 100%; +} + +/* Illustration classes */ +.illowp70 {width: 70%;} +.illowp40 {width: 40%;} + + +/* Transcriber's notes */ +.transnote {background-color: #E6E6FA; + color: black; + font-size:smaller; + padding:0.5em; + margin-bottom:5em; + font-family:sans-serif, serif; } + + /* ]]> */ </style> +</head> +<body> +<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 75708 ***</div> + + +<div class="transnote"> +<h3> Transcriber’s Notes</h3> + +<p>Obvious typographical errors have been silently corrected. Variations +in hyphenation remain but all other spelling and punctuation remains +unchanged.</p> +</div> + + +<div class="figcenter illowp40" id="i_007" style="max-width: 32.1875em;"> + <img class="w60" src="images/i_007.png" alt=""> + <div class="caption"> + <h1><span class="esmall">Old-Time Recipes for + Home Made Wines</span></h1> + </div> +</div> + +<div class="figcenter illowp70" id="i_003" style="max-width: 62.5em;"> + <img class="w70" src="images/i_003.png" alt=""> + <div class="caption"> + <p class="center"> + Old-Time Recipes for<br> + Home Made Wines<br> + Cordials and Liqueurs<br> + From Fruits, Flowers, Vegetables,<br> + and Shrubs<br> + <br> + Compiled by<br> + Helen S. Wright<br> + <br> + BOSTON THE PAGE<br> + COMPANY Publishers<br> + </p> + </div> +</div> + + +<p class="center smaller"> +<i>Copyright, 1909</i><br> +<span class="smcap">By Dana Estes & Company</span><br> + +<i>All rights reserved</i></p> + +<p class="center smaller"> +Made in U. S. A.</p> + +<p class="center smaller"> +Second Impression, July, 1919<br> +Third Impression, September, 1919<br> +Fourth Impression, January, 1922</p> + +<p class="center smaller"> +PRINTED BY C. H. SIMONDS COMPANY<br> +BOSTON, MASS., U.S.A.</p> + + + +<div class="chapter"> +<hr class="chap x-ebookmaker-drop"> +<p>I wish to acknowledge my indebtedness to +the following books of reference: “The +Compleat Housewife,” “The Cook,” “The +Dictionary of Every-day Wants,” “The +Household Cyclopedia,” “The Blue Grass +Cook Book,” “Two Hundred Recipes from +French Cookery.”</p> +</div> + + + +<div class="chapter"> +<hr class="chap x-ebookmaker-drop"> + +<div class="figcenter illowp40" id="i_008" style="max-width: 32.1875em;"> + <img class="w100" src="images/i_008.png" alt=""> + <div class="caption"> +<p class="center">Old-Time Recipes for +Home Made Wines</p></div> +</div> + +<hr class="chap x-ebookmaker-drop"> +<span class="pagenum" id="Page_11">[Pg 11]</span> + +<h2 class="nobreak" id="INTRODUCTION">INTRODUCTION</h2> +</div> + +<p>The idea of compiling this little volume +occurred to me while on a visit to some +friends at their summer home in a quaint +New England village. The little town had +once been a thriving seaport, but now consisted +of hardly more than a dozen old-fashioned +Colonial houses facing each other +along one broad, well-kept street. A few +blind lanes led to less pretentious homes; +and still farther back farmhouses dotted the +landscape and broke the dead line of the +horizon.</p> + +<p>For peace, contentment, and quiet serenity +of life, this little village might have +been Arcadia; the surrounding country, the +land of Beulah.</p> + +<p>The ladies of the Great Houses, as the<span class="pagenum" id="Page_12">[Pg 12]</span> +villagers called the few Colonial mansions, +were invariably spinsters or widows of uncertain +years, the last descendants of a long +line of sea captains and prosperous mariners, +to whom the heritage of these old +homes, rich with their time-honored furnishings +and curios, served to keep warm the +cockles of kindly hearts, which extended to +the stranger that traditional hospitality +which makes the whole world kin.</p> + +<p>The social customs of this Adamless Eden +were precise and formal. As with the dear +ladies of Cranford, a call was a very serious +affair, given and received with great gravity, +and had its time limit set with strict punctuality. +Cake and wine were invariably +served as a preliminary warning toward +early departure. Here came in my first acquaintance +with many varieties of home-made +wines, over whose wealth of color and delicacy +of flavor my eyes and palate longed to +linger.</p> + +<p>Vulgar curiosity made me bold to inquire +the names of a few; imagine my astonishment +when graciously told that the gay dandelion, +the modest daisy, the blushing currant, +had one and all contributed their nectar +to the joy of the occasion. Flattered by my +interest, my gentle hostess broke strict rules +of etiquette and invited me to linger, showing<span class="pagenum" id="Page_13">[Pg 13]</span> +me rare old gardens aglow with flowers, +fruits, and vegetables that in due time would +contribute to their store, and at parting +various time-worn recipes were urged upon +me, with verbal instructions and injunctions +upon the best methods of putting them to +test.</p> + +<p>From this beginning I ferreted out from +other sources recipes for many curious concoctions, +the very name of which fills the +mind with fantasies and pictures of the long +ago. Do we not feel poignant sympathy for +the grief of the poor Widow of Malabar, +whose flow of tears has descended in spirit, +through three centuries, to those still faithful +to her memory? Did we ever pause to +consider what a slaughter of the innocents +went to make famous many an old English +tavern whose Sign of the Cock made the +weary traveller pause and draw rein, and +call loudly for the stirrup cup of this home-brewed +ale? Can we not feel the ponderous +presence, and smell the strong tobacco from +the pipes of groups of stolid Dutchmen, of +the days of Wouter Van Twiller, when we +read of that one-time favorite beverage, +Schiedam Schnapps? Again, are we not +back in that dull, but delightful, society of +the days of Colonel Newcome, when a quiet +game of bezique was interrupted by the tidy<span class="pagenum" id="Page_14">[Pg 14]</span> +servant who brought in the refreshing Orgeat +and delicate seed cakes? Have not our +own grandmothers boasted of the delicious +flavor of old English Cowslip wine or Noyean +Cordial?</p> + +<p>I have confined myself exclusively to home-made +beverages, gathering my fruits and +flowers from old-fashioned, homely gardens. +I leave to your imagination the times, fashions, +and customs they recall. The aroma +that clings to them is subtle. Age has +blended and mellowed all that was crude in +those bygone days.</p> + +<p>With a gentle hand I tie my little bunch +together and present you my bouquet.</p> + +<p><span class="pagenum" id="Page_15">[Pg 15]</span></p> + +<hr class="tb"> + +<p>The best method of making these wines +is to boil the ingredients, and ferment with +yeast. Boiling makes the wine more soft and +mellow. Some, however, mix the juice, or +juice and fruit, with sugar and water unboiled, +and leave the ingredients to ferment +spontaneously. Your fruit should always be +prime, and gathered dry, and picked clean +from stalks, etc. The lees of wine are valuable +for distillation, or making vinegar. +When wine is put in the cask the fermentation +will be renewed. Clear away the yeast +as it rises, and fill up with wine, for which +purpose a small quantity should be reserved. +If brandy is to be added, it must be when +the fermentation has nearly subsided, that +is, when no more yeast is thrown up at the +bung-hole, and when the hissing noise is not +very perceptible; then mix a quart of +brandy with a pound of honey, pour into +the cask, and paste stiff brown paper over<span class="pagenum" id="Page_16">[Pg 16]</span> +the bung-hole. Allow no hole for a vent peg, +lest it should once be forgotten, and the whole +cask of wine be spoiled. If the wine wants +vent it will be sure to burst the paper; if +not the paper will sufficiently exclude the +air. Once a week or so it may be looked to; +if the paper is burst, renew it, and continue +to do so until it remains clear and dry.</p> + +<p>A great difference of opinion prevails as +to racking the wine, or suffering it to remain +on the lees. Those who adopt the former +plan do it at the end of six months; +draw off the wine perfectly clear, and put +it into a fresh cask, in which it is to remain +six months, and then be bottled. If this plan +is adopted, it may be better, instead of putting +the brandy and honey in the first cask, +to put it in that in which the wine is to be +racked; but on the whole, it is, perhaps, preferable +to leave the wine a year in the first +cask, and then bottle it at once.</p> + +<p>All British wines improve in the cask more +than in the bottle. Have very nice clear and +dry bottles; do not fill them too high. Good +soft corks, made supple by soaking in a little +of the wine; press them in, but do not +knock. Keep the bottles lying in sawdust. +This plan will apply equally well to raspberries, +cherries, mulberries, and all kinds of +ripe summer fruits.</p> + +<p><span class="pagenum" id="Page_17">[Pg 17]</span></p> + + +<h3>COLORING FOR WINES</h3> + +<p>One pound of white sugar. Put into an +iron kettle, let boil, and burn to a red black, +and thick; remove from the fire, and add a +little hot water, to keep it from hardening +as it cools; then bottle for use.</p> + + +<h3>FINING OR CLEARING</h3> + +<p>For fining or clearing the wine use one +quarter pound of isinglass, dissolved in a +portion of the wine, to a barrel. This must +be put in after the fermentation is over, and +should be added gently at the bung-hole, and +managed so as to spread as much as possible +over the upper surface of the liquid; the +intention being that the isinglass should +unite with impurities and carry them with +it to the bottom.</p> + + +<h3>TO FLAVOR WINE</h3> + +<p>When the vinous fermentation is about +half-over, the flavoring ingredients are to be +put into the vat and well stirred into the +contents. If almonds form a component +part, they are first to be beaten to a paste +and mixed with a pint or two of the must. +Nutmegs, cinnamon, ginger, seeds, etc., +should, before they are put into the vat, be<span class="pagenum" id="Page_18">[Pg 18]</span> +reduced to powder, and mixed with some of +the must.</p> + + +<h3>TO MELLOW WINE</h3> + +<p>Wine, either in bottle or wood, will mellow +much quicker when only covered with +pieces of bladder well secured, than with +corks or bungs. The bladder allows the watery +particles to escape, but is impervious to +alcohol.</p> + + +<h3>TO REMOVE THE TASTE OF THE +CASK FROM WINE</h3> + +<p>Finest oil of olives, one pound. Put it +into the hogshead, bung close, and roll it +about, or otherwise well agitate it, for three +or four hours, then gib, and allow it to +settle. The olive oil will gradually rise +to the top and carry the ill flavor with it.</p> + + +<h3>TO REMOVE ROPINESS FROM WINE</h3> + +<p>Add a little catechu or a small quantity +of the bruised berries of the mountain ash.</p> + + +<h3>TO RESTORE WINE WHEN SOUR +OR SHARP</h3> + +<p>1. Fill a bag with leek-seed, or of leaves +or twisters of vine, and put either of them +to infuse in the cask.</p> + +<p><span class="pagenum" id="Page_19">[Pg 19]</span></p> + + +<p>2. Put a small quantity of powdered charcoal +in the wine, shake it, and after it has +remained still for forty-eight hours, decant +steadily.</p> + + +<h3>TO MAKE APPLE WINE</h3> + +<p>To every gallon of apple juice, immediately +as it comes from the press, add two +pounds of common loaf sugar; boil it as +long as any scum rises, then strain it through +a sieve, and let it cool. Add some good yeast, +and stir it well. Let it work in the tub for +two or three weeks, or till the head begins +to flatten; then skim off the head, drain it +clear off and tun it. When made a year, +rack it off and fine it with isinglass; then +add one-half pint of the best rectified spirit +of wine or a pint of French brandy to every +eight gallons.</p> + + +<h3>APRICOCK WINE</h3> + +<p>Take three pounds of sugar, and three +quarts of water; let them boil together and +skim it well. Then put in six pounds of +apricocks, pared and stoned, and let them +boil until they are tender; then take them +up and when the liquor is cold bottle it up. +You may if you please, after you have taken +out the apricocks, let the liquor have one<span class="pagenum" id="Page_20">[Pg 20]</span> +boil with a sprig of flowered clary in it; +the apricocks make marmalade, and are very +good for preserves.</p> + + +<h3>BALM WINE</h3> + +<p>Take ten pounds of sugar, six quarts of +water, boil it gently for two hours; skim it +well and put it into a tub to cool. Take +three-quarters pound of the tops of balm, +bruise them, and put them into a barrel with +a little new yeast, and when the liquor is +cold, pour it on the balm. Stir it well together, +and let it stand twenty-four hours, +stirring it often. Then close it up and let +it stand six weeks. Then rack it off and +put a lump of sugar into every bottle. Cork +it well, and it will be better the second year +than the first.</p> + + +<h3>TO MAKE BARLEY WINE</h3> + +<p>Take one-half pound of French barley and +boil it in three waters, and save three pints +of the last water, and mix it with one quart +of white wine, one-half pint of borage water, +as much clary water, a little red rose-water, +the juice of five or six lemons, three-quarters +pound of fine sugar, the thin yellow rind of +a lemon. Brew all these quick together, run +it through a strainer, and bottle it up. It<span class="pagenum" id="Page_21">[Pg 21]</span> +is pleasant in hot weather, and very good +in fevers.</p> + + +<h3>TO MAKE BEER AND ALE FROM +PEA-SHELLS</h3> + +<p>Fill a boiler with green shells of peas, pour +on water till it rises half an inch above the +shells, and simmer for three hours. Strain +off the liquor, and add a strong decoction +of wood-sage, or hops, so as to render it +pleasantly bitter; ferment with yeast, and +bottle.</p> + + +<h3>BIRCH WINE</h3> + +<p>The liquor of the birch-tree is to be obtained +in the month of March, when the sap +begins to ascend. One foot from the ground +bore a hole in each tree, large enough to +admit a faucet, and set a vessel under; the +liquor will run for two or three days without +hurting the tree. Having obtained a sufficient +quantity, stop the holes with pegs. To +each gallon of the liquor add one quart of +honey, or two and one-half pounds of sugar. +Boil together one hour, stirring it well. A +few cloves may be added for flavor, or the +rind of a lemon or two; and by all means +one ounce of hops to four and one-half gallons +of wine.</p> + +<p>Work it with yeast, tun, and refine with<span class="pagenum" id="Page_22">[Pg 22]</span> +isinglass. Two months after making, it may +be drawn off and bottled, and in two months +more will be fit for use, but will improve by +keeping.</p> + + +<h3>BLACKBERRY WINE</h3> + +<p>Bruise the berries well with the hands. To +one gallon of fruit, add one-half gallon of +water, and let stand overnight. Strain and +measure, and to each gallon of juice add +two and one-half pounds of sugar. Put in +cask and let ferment. Tack thin muslin over +top, and when fermentation stops, pour into +jugs or kegs. Wine keeps best in kegs.</p> + + +<h3>BLACKBERRY WINE<br> + +<small>(OTHER METHODS OF MAKING)</small></h3> + +<p>1. Having procured berries that are fully +ripe, put them into a tub or pan with a tap +to it, and pour upon them as much boiling +water as will just cover them. As soon as +the heat will permit the hand to be put into +the vessel, bruise them well till all the berries +are broken. Then let them stand covered +till the berries begin to rise toward the top, +which they usually do in three or four days. +Then draw off the clear liquor into another +vessel, and add to every ten quarts of this +liquor four pounds of sugar. Stir it well,<span class="pagenum" id="Page_23">[Pg 23]</span> +and let it stand to work a week or ten days; +then filter it through a flannel jelly-bag into +a cask. Take now four ounces of isinglass +and lay it to steep for twelve hours in one +pint of blackberry juice. The next morning +boil it over a slow fire for one-half hour with +one quart or three pints more juice, and +pour it into the cask. When cool, rouse it +well, and leave it to settle for a few days, +then rack it off into a clean cask, and bung +it down.</p> + +<p>2. The following is said to be an excellent +recipe for the manufacture of a superior +wine from blackberries: Measure your berries, +and bruise them; to every gallon, add +one quart of boiling water. Let the mixture +stand twenty-four hours, stirring occasionally; +then strain off the liquor into a cask, +to every gallon adding two pounds of sugar. +Cork tight and let stand till the following +October, and you will have wine ready for +use, without any further straining or boiling, +that will make lips smack, as they never +smacked under similar influence before.</p> + +<p>3. Gather when ripe, on a dry day. Put +into a vessel, with the head out, and a tap +fitted near the bottom; pour on them boiling +water to cover them. Mash the berries +with your hands, and let them stand covered +till the pulp rises to the top and forms a<span class="pagenum" id="Page_24">[Pg 24]</span> +crust, in three or four days. Then draw +off the fluid into another vessel, and to every +gallon add one pound of sugar. Mix well, +and put into a cask, to work for a week +or ten days, and throw off any remaining +lees, keeping the cask well filled, particularly +at the commencement. When the working +has ceased, bung it down; after six to twelve +months, it may be bottled.</p> + + +<h3>FINE BRANDY SHRUB</h3> + +<p>Take one ounce of citric acid, one pint of +porter, one and one-half pints of raisin wine, +one gill of orange-flower water, one gallon +of good brandy, two and one-quarter quarts +of water. First, dissolve the citric acid in +the water, then add to it the brandy; next, +mix the raisin wine, porter, and orange-flower +water together; and lastly, mix the +whole, and in a week or ten days it will be +ready for drinking and of a very mellow +flavor.</p> + + +<h3>AMERICAN CHAMPAGNE</h3> + +<p>Seven quarts good cider (crab-apple cider +is the best), one pint best fourth-proof +brandy, one quart genuine champagne wine, +one quart milk, one-half ounce of bitartrate +of potassa. Mix and let stand a short time;<span class="pagenum" id="Page_25">[Pg 25]</span> +bottle while fermenting. An excellent imitation.</p> + + +<h3>CHAMPAGNE CUP</h3> + +<p>To two ounces of powdered loaf sugar, put +the juice and rind of one lemon pared thin; +pour over these a large glass of dry sherry, +and let it stand for an hour; then add one +bottle of sparkling champagne and one bottle +of soda water, a thin slice of fresh cucumber +with the rind on, a sprig of borage or +balm, and pour on blocks of clear ice.</p> + + +<h3>BRITISH CHAMPAGNE</h3> + +<p>To every five pounds of rhubarb, when +sliced and bruised, put one gallon of cold +spring water. Let it stand three days, stirring +two or three times every day; then press +and strain it through a sieve, and to every +gallon of liquor, put three and one-half +pounds of loaf sugar. Stir it well, and when +melted, barrel it. When it has done working, +bung it up close, first suspending a +muslin bag with isinglass from the bung into +the barrel. To eight gallons of liquor, put +two ounces of isinglass. In six months bottle +it and wire the bottles; let them stand up +for the first month, then lay four or five +down lengthways for a week, and if none +burst, all may be laid down. Should a large<span class="pagenum" id="Page_26">[Pg 26]</span> +quantity be made, it must remain longer in +cask. It may be colored pink by putting +in a quart of raspberry juice. It will keep +for many years.</p> + + +<h3>BURGUNDY CHAMPAGNE</h3> + +<p>Fourteen pounds loaf sugar, twelve pounds +brown sugar (pale), ten gallons warm water, +one ounce white tartar. Mix, and at a +proper temperature add one pint yeast. +Afterwards, add one gallon sweet cider, two +or three bitter almonds (bruised), one quart +pale spirit, one-eighth ounce orris powder.</p> + + +<h3>CHAMPAGNE CIDER</h3> + +<p>Champagne cider is made as follows: To +five gallons of good cider put three pints +of strained honey, or one and one-eighth +pounds of good white sugar. Stir well and +set it aside for a week. Clarify the cider +with one-half gill of skimmed milk, or one +teaspoonful of dissolved isinglass, and add +one and one-half pints of pure spirits. After +two or three days bottle the clear cider, and +it will become sparkling. In order to produce +a slow fermentation, the casks containing +the fermenting liquor must be bunged +up tight. It is a great object to retain<span class="pagenum" id="Page_27">[Pg 27]</span> +much of the carbonic gas in the cider, so +as to develop itself after being bottled.</p> + + +<h3>CHAMPAGNE CIDER, NO. 2</h3> + +<p>One hogshead good pale vinous cider, three +gallons proof spirit (pale), fourteen pounds +honey or sugar. Mix, and let them remain +together in a temperate situation for one +month; then add one quart orange-flower +water, and fine it down with one-half gallon +skimmed milk. This will be very pale; and +a similar article, when bottled in champagne +bottles, silvered and labelled, has been often +sold to the ignorant for champagne. It +opens very brisk, if managed properly.</p> + + +<h3>TO MAKE ENGLISH CHAMPAGNE, +OR THE FINE CURRANT WINE</h3> + +<p>Take to three gallons of water nine pounds +of Lisbon sugar; boil the water and sugar +one-half hour, skim it clean. Then have one +gallon of currants picked, but not bruised. +Pour the liquor boiling hot over them, and +when cold, work it with one-half pint of balm +two days; then pour it through a flannel +or sieve; then put it into a barrel fit for +it, with one-half ounce of isinglass well +bruised. When it has done working, stop +it close for a month. Then bottle it, and in<span class="pagenum" id="Page_28">[Pg 28]</span> +every bottle put a very small lump of double +refined sugar. This is excellent wine, and +has a beautiful color.</p> + + +<h3>SHAM CHAMPAGNE</h3> + +<p>One lemon sliced, one tablespoon tartaric +acid, one ounce of race-ginger, one and one-half +pounds sugar, two and one-half gallons +of boiling water poured on the above. When +blood warm, add one gill of distillery yeast, +or two gills of home-brewed. Let it stand in +the sun through the day. When cold, in +the evening, bottle, cork, and wire it. In +two days it is ready for use.</p> + + +<h3>CHEAP AND AGREEABLE TABLE +BEER</h3> + +<p>Take four and one-half gallons of water +and boil one half, putting the other into +a barrel; add the boiling water to the cold +with one quart of molasses and a little yeast. +Keep the bung-hole open until fermentation +ceases.</p> + + +<h3>CHERRY BOUNCE</h3> + +<p>Four quarts of wild cherries stemmed and +well washed, four quarts of water. (I put +mine in a big yellow bowl, and cover with +double cheese-cloth, and set behind the +kitchen stove for two weeks.) Skim every<span class="pagenum" id="Page_29">[Pg 29]</span> +few days. Then strain, add three-quarters +pound sugar to each quart of liquid, and +let ferment again. This takes about two +weeks. When it stops working, add rum,—about +two bottles full for this quantity. (It +is good without any rum.)</p> + + +<h3>CHERRY BOUNCE, NO. 2</h3> + +<p>One quart of rum to one quart of wild +cherries, and three-quarters pound of sugar. +Put into a jug, and at first give it a frequent +shake. Let it stand for several months +before you pour off and bottle. A little +water put on to the cherries left in the jug +will make a pleasant and less ardent drink.</p> + + +<h3>CHERRY BOUNCE, NO. 3</h3> + +<p>One gallon of good whiskey, one and one-half +pints of wild black cherries bruised so +as to break the stones, two ounces of common +almonds shelled, two ounces of white sugar, +one-half teaspoonful cinnamon, one-quarter +teaspoonful cloves, one-quarter teaspoonful +nutmeg, all bruised. Let stand twelve to +thirteen days, and draw off. This, with the +addition of one-half gallon of brandy, makes +very nice cherry bounce.</p> + +<p><span class="pagenum" id="Page_30">[Pg 30]</span></p> + + +<h3>TO MAKE CHERRY WINE</h3> + +<p>Pull off the stalks of the cherries, and mash +them without breaking the stones; then press +them hard through a hair bag, and to every +gallon of liquor, put two pounds of sugar. +The vessel must be full, and let it work as +long as it makes a noise in the vessel; then +stop it up close for a month or more, and +when it is fine, draw it into dry bottles, and +put a lump of sugar into every bottle. +If it makes them fly, open them all for a +moment, and then stop them up again. It +will be fit to drink in a quarter of a year.</p> + + +<h3>CHERRY WINE, NO. 2</h3> + +<p>Fifteen pounds of cherries, two pounds of +currants. Bruise them together. Mix with +them two-thirds of the kernels, and put the +whole of the cherries, currants, and kernels +into a barrel, with one-quarter pound of +sugar to every pint of juice. The barrel +must be quite full. Cover the barrel with +vine leaves, and sand above them, and let it +stand until it has done working, which will +be in about three weeks; then stop it with +a bung, and in two months’ time it may be +bottled.</p> + +<p>2. Gather the cherries when quite ripe. +Pull them from their stalks, and press them<span class="pagenum" id="Page_31">[Pg 31]</span> +through a hair sieve. To every gallon of +the liquor add two pounds of lump sugar +finely beaten; stir all together, and put +it into a vessel that will just hold it. When +it has done fermenting, stop it very close +for three months, and then bottle it off for +use.</p> + + +<h3>GENERAL RULES FOR MAKING +CIDER</h3> + +<p>Always choose perfectly ripe and sound +fruit. Pick the apples by hand. (An active +boy with the bag slung over his shoulder will +soon clear a tree. Apples that have lain any +time on the soil contract an earthy taste, +which will always be found in the cider.)</p> + +<p>After sweating, and before being ground, +wipe them dry, and if any are found bruised +or rotten, put them in a heap by themselves, +for an inferior cider to make vinegar.</p> + +<p>Always use hair cloths, instead of straw, +to place between the layers of pomace. The +straw when heated, gives a disagreeable taste +to the cider.</p> + +<p>As the cider runs from the press, let it +pass through a hair sieve into a large open +vessel that will hold as much juice as can +be expressed in one day. In a day, or sometimes +less, the pomace will rise to the top,<span class="pagenum" id="Page_32">[Pg 32]</span> +and in a short time grow very thick. When +little white bubbles break through it, draw +off the liquor by a spigot, placed about three +inches from the bottom, so that the lees may +be left quietly behind.</p> + +<p>The cider must be drawn off into very +clean, sweet casks and closely watched. The +moment the white bubbles before mentioned +are perceived rising at the bung-hole, rack +it again. When the fermentation is completely +at an end, fill up the cask with cider, +in all respects like that already contained in +it, and bung it up tight, previous to which +a tumbler of sweet oil may be poured into +the bung-hole.</p> + +<p>After being made and barrelled it should +be allowed to ferment until it acquires the +desired flavor, for perfectly sweet cider is +not desirable. In the meantime clean barrels +for its reception should be prepared +thus: Some clean strips of rag are dipped +into melted sulphur, lighted and hung in the +bung-hole, and the bung laid loosely on the +end of the rag. This is to allow the sulphur +vapor to well fill the barrel. Tie up a half-pint +of mustard-seed in a coarse muslin rag +and put it into the barrel, then put your +cider in. Now add the isinglass, which +“fines” the cider but does not help to keep +it sweet. This is the old-fashioned way, and<span class="pagenum" id="Page_33">[Pg 33]</span> +will keep cider in the same condition as it +went into the barrel, if kept in a cool place, +for a year. The sulphur vapor checks the +fermentation, and the sulphur in the mustard-seed +keeps it checked. We hear that +professional cider dealers are now using the +bisulphite of lime instead of the mustard-seed +and the sulphur vapor. This bisulphite +of lime is the same as the “preserving +powder.” It is only another form of using +the sulphur, but it is more convenient and +perhaps more effectual. Another method is +to add sugar, one and a half pounds sugar +to a gallon of the cider, and let it ferment. +This makes a fermented, clear, good cider, +but sweet. It lasts sweet about six months, +if kept in a cool situation.</p> + +<p>Preparatory to bottling cider it should +be examined, to see whether it be clear and +sparkling. If not, it should be clarified in +a similar way to beer, and left for a fortnight. +The night before it is intended to +put it into bottles, the bung should be taken +out of the cask, and left so until the next +day, when it may be bottled, but not corked +down until the day after, as, if this be done +at once, many of the bottles will burst by +keeping. The best corks and champagne +bottles should be used, and it is usual to wire +and cover the corks with tinfoil, after the<span class="pagenum" id="Page_34">[Pg 34]</span> +manner of champagne. A few bottles may +be kept in a warm place to ripen, or a small +piece of lump sugar may be put into each +bottle before corking, if the cider be wanted +for immediate use, or for consumption during +the cooler portion of the year, but for +warm weather and for long keeping this is +inadmissible. The bottled stock should be +stored in a cool cellar, when the quality +will be greatly improved by age.</p> + + +<h3>TO CAN CIDER</h3> + +<p>Cider, if taken when first made, brought +to the boiling heat, and canned, precisely as +fruit is canned, will keep from year to year +without any change of taste. Canned up +this way in the fall, it may be kept a half-dozen +years or longer, as good as when first +made. It is better that the cider be settled +and poured off from the dregs, and when +brought to boiling heat, the scum that gathers +on the surface taken off; but the only +precaution necessary to preservation of the +cider is the sealing of it air tight when +boiling hot. The juice of other fruit can, +no doubt, be preserved in the same way. To +all tastes not already corrupted by strong +drinks, these unfermented juices are very<span class="pagenum" id="Page_35">[Pg 35]</span> +delicious. The juice of the grape is better +than wine a century old, and more healthy. +Churches believing in literal eating and +drinking at the Lord’s supper could in this +way avoid the poisonous fermented spirits +and drink the pure unfermented juice of the +grape, as was doubtless done by the primitive +Christians.</p> + +<h3>BOILING CIDER</h3> + +<p>To prepare cider for boiling, the first +process is to filter it immediately on coming +from the press. This is easiest done by +placing some sticks crosswise in the bottom +of a barrel,—a flour barrel with a single +head is the best,—wherein an inch hole has +been bored, and covering these sticks with +say four inches of clean rye or wheat straw, +and then filling the barrel to within a foot +of the top with clean sand or coal dust,—sand +is the best. Pour the cider as it comes +from the press into the top of this barrel, +drawing it off as soon as it comes out at the +bottom into air-tight casks, and let it stand +in the cellar until March. Then draw it out +with as little exposure to the air as possible, +put it into bottles that can be tightly and +securely corked, and in two months it will +be fit for use.</p> + +<p><span class="pagenum" id="Page_36">[Pg 36]</span></p> + + +<h3>TO CLEAR CIDER</h3> + +<p>To clear and improve cider generally +take two quarts of ground horseradish and +one pound of thick gray filtering paper to +the barrel, and either shake or stir until the +paper has separated into small shreds, and +let it stand for twenty-four hours, when the +cider may be drawn off by means of a siphon +or a stop cock. Instead of paper, a preparation +of wool may be taken, which is to be +had in the market, and which is preferable +to paper, as it has simply to be washed with +water, when it may be used again.</p> + + +<h3>CIDER, TO PRESERVE AND KEEP +SWEET</h3> + +<p>1. To one barrel of cider, put in one +pound of mustard-seed, two pounds of raisins, +one-quarter pound of the sticks (bark) +of cinnamon. 2. When the cider in the barrel +is in a lively fermentation, add as much +white sugar as will be equal to one-quarter +or three-quarters of a pound to each gallon +of cider (according as the apples are sweet +or sour); let the fermentation proceed until +the liquid has the taste to suit, then add +one-quarter of an ounce of sulphite (not +sulphate) of lime to each gallon of cider, +shake well, and let it stand three days, and<span class="pagenum" id="Page_37">[Pg 37]</span> +bottle for use. The sulphite should first be +dissolved in a quart or so of cider before +introducing it into the barrel of cider. 3. +When fermentation commences in one barrel, +draw off the liquor into another one, straining +through a flannel cloth. Put into the +cider three-quarters of an ounce of the oil +of sassafras, and the same of the oil of wintergreen, +well shaken up in a pint of alcohol. +But one difficulty is said to pertain to +this preparation of cider. It is so palatable +that people won’t keep it long.</p> + + +<h3>CIDER CHAMPAGNE</h3> + +<p>Five gallons good cider, one quart spirit, +one and one-quarter pounds honey or sugar. +Mix, and let them rest for a fortnight, then +fine with one gill of skimmed milk. This, +put up in champagne bottles, silvered, and +labelled, has often been sold for champagne. +It opens very sparkling.</p> + + +<h3>CHERRY CIDER</h3> + +<p>Seven gallons of apple cider, two quarts +of dried black cherries, one pint of dried +blueberries, one-half pint of elderberries, +eighteen pounds of brown sugar.</p> + +<p><span class="pagenum" id="Page_38">[Pg 38]</span></p> + + +<h3>DEVONSHIRE CIDER</h3> + +<p>The apples, after being plucked, are left +in heaps in the orchard for some time, to +complete their ripening, and render them +more saccharine. They are then crushed +between grooved cylinders, surmounted by a +hopper, or in a circular trough, by two vertical +edge-wheels of wood moved by a horse; +after passing through which, they are received +into large tubs or crocks, and are then +called pomace. They are afterwards laid +on the vat in alternate layers of the pomace +and clean straw, called reeds. They are then +pressed, a little water being occasionally +added. The juice passes through a hair +sieve, or similar strainer, and is received in +a large vessel, whence it is run into casks +or open vats, where everything held in +mechanical suspension is deposited. The fermentation +is often slow of being developed; +though the juice be set in November or December, +the working sometimes hardly commences +till March. Till this time the cider +is sweet; it now becomes pungent and vinous, +and is ready to be racked for use. If +the fermentation continue, it is usual to +rack it again into a clean cask that has been +well sulphured out, and to leave behind the +head and sediment; or two or three cans +of cider are put into a clean cask, and a<span class="pagenum" id="Page_39">[Pg 39]</span> +match of brimstone burned in it. It is then +agitated, by which the fermentation of that +quantity is completely stopped. The cask +is then nearly filled, the fermentation of the +whole is checked, the process of racking is +repeated until it becomes so, and is continued +from time to time till the cider is in +a quiet state and fit for drinking.</p> + + +<h3>FRENCH CIDER</h3> + +<p>After the fruit is mashed in a mill, between +iron cylinders, it is allowed to remain +in a large tun or tub for fourteen or fifteen +hours, before pressing. The juice is +placed in casks, which are kept quite full, +and so placed under gawntrees, or stillions, +that small tubs may be put under them, to +receive the matter that works over. At the +end of three or four days for sweet cider, +and nine or ten days for strong cider, it is +racked into sulphured casks, and then stored +in a cool place.</p> + + +<h3>WESTERN CIDER</h3> + +<p>To one pound of sugar, add one-half +ounce of tartaric acid, two tablespoonfuls +of good yeast. Dissolve the sugar in one +quart of warm water; put all in a gallon +jug, shake it well, fill the jug with pure<span class="pagenum" id="Page_40">[Pg 40]</span> +cold water, let it stand uncorked twelve +hours, and it is fit for use.</p> + + +<h3>CIDER WITHOUT APPLES</h3> + +<p>To each gallon of cold water, put one +pound common sugar, one-half ounce tartaric +acid, one tablespoonful of yeast. Shake +well, make in the evening, and it will be fit +for use next day. Make in a keg a few +gallons at a time, leaving a few quarts to +make into next time, not using yeast again +until keg needs rinsing. If it gets a little +sour, make a little more into it, or put as +much water with it as there is cider, and put +it with the vinegar. If it is desired to bottle +this cider by manufacturers of small drinks, +you will proceed as follows: five gallons hot +water, thirty pounds brown sugar, three-quarters +pound tartaric acid, twenty-five +gallons cold water, three pints of hops or +brewers’ yeast worked into paste with three-quarters +pound flour, and one pint water +will be required in making this paste. Put +all together in a barrel, which it will fill, and +let it work twenty-four hours, the yeast running +out at a bung all the time, by putting +in a little occasionally to keep it full. Then +bottle, putting in two or three broken raisins +to each bottle, and it will nearly equal champagne.</p> + +<p><span class="pagenum" id="Page_41">[Pg 41]</span></p> + + +<h3>CIDER WINE</h3> + +<p>Let the new cider from sour apples (ripe, +sound fruit preferred) ferment from one to +three weeks, as the weather is warm or cool. +When it has attained to a lively fermentation, +add to each gallon, according to its acidity, +from one-half pound to two pounds of white +crushed sugar, and let the whole ferment +until it possesses precisely the taste which +it is desired should be permanent. In this +condition pour out one quart of the cider, +and add for each gallon of cider one-quarter +ounce of sulphite of lime, not sulphate. Stir +the powder and cider until intimately mixed, +and return the emulsion to the fermenting +liquid. Agitate briskly and thoroughly for +a few moments, and then let the cider settle. +Fermentation will cease at once. When, +after a few days, the cider has become clear, +draw off carefully, to avoid the sediment, +and bottle. If loosely corked, which is better, +it will become a sparkling cider wine, and +may be kept indefinitely long.</p> + + +<h3>TO MAKE CLARY WINE</h3> + +<p>Take twelve pounds of Malaga raisins, +pick them and chop them very small, put +them in a tub, and to each pound one-half +pint of water. Let them steep ten or eleven<span class="pagenum" id="Page_42">[Pg 42]</span> +days, stirring it twice every day; you must +keep it covered close all the while. Then +strain it off, and put it into a vessel, and +about one-quarter peck of the tops of clary, +when it is in blossom; stop it close for six +weeks, and then bottle it off. In two or three +months it is fit to drink. It is apt to have a +great sediment at bottom; therefore it is +best to draw it off by plugs, or tap it pretty +high.</p> + + +<h3>TO MAKE FINE CLARY WINE</h3> + +<p>To five gallons of water put twelve and +one-half pounds of sugar, and the whites of +six eggs well beaten. Set it over the fire, +and let it boil gently near an hour; skim +it clean and put it in a tub, and when it +is near cold, then put into the vessel you +keep it in about half a strike of clary in the +blossom, stripped from the stalks, flowers +and little leaves together, and one pint of +new ale-yeast. Then put in the liquor, and +stir it two or three times a day for three +days; when it has done working, stop it up, +and bottle it at three or four months old, +if it is clear.</p> + + +<h3>CLOVER WINE</h3> + +<p>Three quarts blossoms, four quarts boiling +water; let stand three days. Drain, and to<span class="pagenum" id="Page_43">[Pg 43]</span> +the flower heads add three more quarts of water +and the peel of one lemon. Boil fifteen +minutes, drain, and add to other juice. To +every quart, add one pound of sugar; ferment +with one cup of yeast. Keep in warm +room three weeks, then bottle.</p> + + +<h3>TO MAKE COCK ALE</h3> + +<p>Take five gallons of ale, and a large cock, +the older the better. Parboil the cock, flay +him, and stamp him in a stone mortar till his +bones are broken (you must craw and gut +him when you flay him), then put the cock +into one quart of sack, and put to it one and +one-half pounds of raisins of the sun stoned, +some blades of mace, and a few cloves. Put +all these into a canvas bag, and a little before +you find the ale has done working, put the +ale and bag together into a vessel. In a +week or nine days’ time bottle it up; fill the +bottle but just above the neck, and give it +the same time to ripen as other ale.</p> + + +<h3>TO MAKE COWSLIP WINE</h3> + +<p>To three gallons of water put seven +pounds of sugar; stir it well together, and +beat the whites of ten eggs very well, and +mix with the liquor, and make it boil as fast +as possible. Skim it well, and let it continue<span class="pagenum" id="Page_44">[Pg 44]</span> +boiling two hours; then strain it through +a hair sieve, and set it a cooling, and when +it is cold as wort should be, put a small +quantity of yeast to it on a toast, or in a +dish. Let it stand all night working; then +bruise one-half peck of cowslips, put them +into your vessel, and your liquor upon them, +adding three ounces of syrup of lemons. Cut +a turf of grass and lay on the bung; let it +stand a fortnight, and then bottle it. Put +your tap into your vessel before you put +your wine in, that you may not shake it.</p> + + +<h3>COWSLIP OR CLARY WINE, NO. 2</h3> + +<p>The best method of making these wines is +to put in the pips dry, when the fermentation +of the wine has subsided. This method +is preferred for two reasons: first, it may +be performed at any time of the year when +lemons are cheapest, and when other wine is +making; second, all waste of the pips is +avoided. Being light, they are sure to +work over if put in the cask while the wine +is in a state of fermentation. Boil fourteen +pounds of good moist sugar with five gallons +of water, and one ounce of hops. Shave +thin the rinds of eight lemons or Seville +oranges, or part of each; they must be put +in the boil the last quarter of an hour, or<span class="pagenum" id="Page_45">[Pg 45]</span> +the boiling liquor poured over them. +Squeeze the juice to be added when cool, and +rinse the pulp in the hot liquor, and keep +it filled up, either with wine or new beer, as +long as it works over; then paste brown +paper, and leave it for four, six, or eight +months. The quantity of flowers is one +quart of flowers to each gallon of wine. +Let them be gathered on a fine, dry day, and +carefully picked from every bit of stalk and +green. Spread them thinly on trays, sheets, +or papers, and turn them often. When +thoroughly dry put them in paper bags, +until the wine is ready to receive them. Put +them in at the bung-hole; stir them down +two or three times a day, till all the cowslips +have sunk; at the same time add isinglass. +Then paste over again with paper. In six +months the wine will be fit to bottle, but will +be improved by keeping longer in the cask. +The pips shrink into a very small compass +in drying; the quantity allowed is of fresh-gathered +flowers. Observe, also, that wine +well boiled, and refined with hops and isinglass, +is just as good used from the cask +as if bottled, which is a great saving of time +and hazard. Wine made on the above principles +has been often praised by connoisseurs, +and supposed to have been bottled +half a day.</p> + +<p><span class="pagenum" id="Page_46">[Pg 46]</span></p> + + +<h3>CURRANT SHRUB</h3> + +<p>Take white currants when quite ripe, pick +them off the stalks, and bruise them. Strain +out the juice through a cloth, and to two +quarts of the juice put two pounds of loaf +sugar; when it is dissolved, add one gallon +of rum, then strain through a flannel bag +that will keep in the jelly, and it will run +off clear. Then bottle for use.</p> + + +<h3>CURRANT WINE</h3> + +<p>Take four gallons of currants, not too +ripe, and strip them into an earthen stein +that has a cover to it. Then take two and +one-half gallons of water and five and one-half +pounds of double refined sugar; boil +the sugar and water together, skim it, and +pour it boiling hot on the currants, letting +it stand forty-eight hours; then strain it +through a flannel bag into the stein again, +let it stand a fortnight to settle, and bottle +it out.</p> + + +<h3>CURRANT WINE, NO. 2</h3> + +<p>The currants should be fully ripe when +picked. Put them into a large tub, in which +they should remain a day or two, then crush +with the hands, unless you have a small +patent wine-press, in which they should not<span class="pagenum" id="Page_47">[Pg 47]</span> +be pressed too much, or the stems will be +bruised, and impart a disagreeable taste to +the juice. If the hands are used, put the +crushed fruit, after the juice has been +poured off, in a cloth or sack and press out +the remaining juice. Put the juice back +into the tub after cleansing it, where it +should remain about three days, until the +first stages of fermentation are over, and +remove once or twice a day the scum copiously +arising to the top. Then put the juice +in a vessel—a demijohn, keg, or barrel,—of +a size to suit the quantity made, and +to each quart of juice add three pounds of +the best yellow sugar, and soft water sufficient +to make a gallon. Thus, ten quarts +of juice and thirty pounds of sugar will give +you ten gallons of wine, and so on in proportion. +Those who do not like sweet wine +can reduce the quantity of sugar to two and +one-half, or who wish it very sweet, raise +to three and one-half pounds per gallon. +The vessel must be full, and the bung or +stopper left off until fermentation ceases, +which will be in twelve or fifteen days. +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 spigot or by a siphon, and<span class="pagenum" id="Page_48">[Pg 48]</span> +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 drip, +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.</p> + + +<h3>CURRANT WINE, NO. 3</h3> + +<p>To every pailful of currants, on the stem, +put one pailful of water; mash and strain. +To each gallon of the mixture of juice and +water add three and one-quarter pounds of +sugar. Mix well and put into your cask, +which should be placed in the cellar, on the +tilt, that it may be racked off in October, +without stirring up the sediment. Two +bushels of currants will make one barrel of +wine. Four gallons of the mixture of juice +and water will, after thirteen pounds of +sugar are added, make five gallons of wine. +The barrel should be filled within three inches +of the bung, which must be made air tight<span class="pagenum" id="Page_49">[Pg 49]</span> +by placing wet clay over it after it is driven +in.</p> + +<p>2. Pick your currants when ripe on a fair +day, crush them well, and to every gallon of +juice add two gallons of water and three +pounds of sugar; if you wish it sweeter, +add another one-half pound of sugar. Mix +all together in some large vessel, then dip +out into earthen jars. Let it stand to ferment +in some cool place, skimming it every +other morning. In about ten days it will be +ready to strain off; bottle and seal, or put +in a cask and cork tight. The longer you +keep it the better it will be.</p> + + +<h3>CURRANT WINE, NO. 4</h3> + +<p>Into a five gallon keg put five quarts of +currant juice, fifteen pounds of sugar, and +fill up with water. Let it stand in a cool +place until sufficiently worked, and then bung +up tight. You can let it remain in the cask, +and draw out as you want to use it.</p> + + +<h3>CURRANT OR GOOSEBERRY WINE, +WITHOUT BOILING</h3> + +<p>Take ten quarts of fruit, bruise it, and +add to it five quarts of water. Stir it well +together, and let it stand twelve hours; then +strain it through a coarse canvas bag or<span class="pagenum" id="Page_50">[Pg 50]</span> +hair sieve, add eleven pounds of good Lisbon +sugar, and stir it well. Put the pulp of the +fruit into a gallon more water; stir it about +and let it stand twelve hours. Then strain +to the above, again stirring it; cover the +tub with a sack. In a day or two the wine +will begin to ferment. When the whole surface +is covered with a thick, yeasty froth, +begin to skim it on to a sieve. What runs +through may be returned to the wine. Do +this from time to time for several days, till +no more yeast forms. Then put it into the +cask.</p> + + +<h3>IMITATION OF CYPRESS WINE</h3> + +<p>To five gallons of water put five quarts +of the juice of white elderberries, pressed +gently through a sieve without bruising the +seeds. Add to every gallon of liquor one and +one-half pounds of sugar, and to the whole +quantity one ounce of sliced ginger, and one-half +ounce of cloves. Boil this nearly an +hour, taking off the scum as it rises, and +pour in an open tub to cool. Work it with +ale yeast spread upon a toast of bread for +three days. Then turn it into a vessel that +will just hold it, adding about three-quarters +pound bruised raisins, to lie in the liquor +till drawn off, which should not be done till +the wine is fine.</p> + +<p><span class="pagenum" id="Page_51">[Pg 51]</span></p> + + +<h3>DAISY WINE</h3> + +<p>One quart of daisy heads, one quart of +cold water. Let stand forty-eight hours. +Strain and add three-quarters pound of sugar +to each quart of liquid. Let stand about two +weeks, or till it stops fermenting. Strain +again and bottle. It improves with keeping.</p> + + +<h3>DANDELION WINE</h3> + +<p>Four quarts of dandelions. Cover with +four quarts of boiling water; let stand three +days. Add peel of three oranges and one +lemon. Boil fifteen minutes; drain and add +juice of oranges and lemon to four pounds +of sugar and one cup of yeast. Keep in +warm room and strain again; let stand for +three weeks. It is then ready to bottle and +serve.</p> + + +<h3>DAMSON WINE</h3> + +<p>Gather the fruit dry, weigh, and bruise +it, and to every eight pounds of fruit add +one gallon of water; boil the water, pour +it on the fruit scalding hot. Let it stand +for two days; then draw it off, put it into +a clean cask, and to every gallon of liquor +add two and one-half pounds of good sugar. +Fill the cask. It may be bottled off after +standing in the cask a year. On bottling<span class="pagenum" id="Page_52">[Pg 52]</span> +the wine, put a small lump of loaf sugar +into every bottle.</p> + + +<h3>DAMSON, OR BLACK CHERRY WINE</h3> + +<p>Damson, or Black Cherry Wine may be +made in the same manner, excepting the addition +of spice, and that the sugar should +be finer. If kept in an open vessel four days, +these wines will ferment of themselves; but +it is better to forward the process by the use +of a little yeast, as in former recipes. They +will be fit for use in about eight months. As +there is a flatness belonging to both these +wines if bottled, a teaspoonful of rice, a +lump or two of sugar, or four or five raisins +will tend to enliven it.</p> + + +<h3>EBULUM</h3> + +<p>To one hogshead of strong ale take a +heaped bushel of elderberries, and one-half +pound of juniper-berries beaten. Put in all +the berries when you put in the hops, and +let them boil together till the berries break +in pieces, then work it up as you do ale. +When it has done working add to it one-half +pound of ginger, one-half ounce of cloves, +one-half ounce of mace, one ounce of nutmegs, +one ounce of cinnamon, grossly +beaten, one-half pound of citron, one-half<span class="pagenum" id="Page_53">[Pg 53]</span> +pound of eringo root, and likewise of candied +orange-peel. Let the sweetmeats be cut +in pieces very thin, and put with the spice +into a bag, and hang it in the vessel when +you stop it up. So let it stand till it is fine, +then bottle it up, and drink it with lumps +of double refined sugar in the glass.</p> + + +<h3>ELDER-FLOWER WINE</h3> + +<p>Take the flowers of elder, and be careful +that you don’t let any stalks in; to every +quart of flowers put one gallon of water, +and three pounds of loaf sugar. Boil the +water and sugar a quarter of an hour, then +pour it on the flowers and let it work three +days; then strain the wine through a hair +sieve, and put it into a cask. To every ten +gallons of wine add one ounce of isinglass +dissolved in cider, and six whole eggs. Close +it up and let it stand six months, and then +bottle it.</p> + + +<h3>TO MAKE ELDER WINE</h3> + +<p>Take five pounds of Malaga raisins, rub +them and shred them small; then take one +gallon of water, boil it an hour, and let it +stand till it is but blood-warm; then put it +in an earthen crock or tub, with your raisins. +Let them steep ten days, stirring them<span class="pagenum" id="Page_54">[Pg 54]</span> +once or twice a day; then pass the liquor +through a hair sieve, and have in readiness +one pint of the juice of elderberries drawn +off as you do for jelly of currants; then +mix it cold with the liquor, stir it well together, +put it into a vessel, and let it stand +in a warm place. When it has done working, +stop it close. Bottle it about Candlemas.</p> + + +<h3>ELDERBERRY WINE</h3> + +<p>Nine quarts elderberry juice, nine quarts +water, eleven and one-half pounds white +sugar, two ounces red tartar. These are put +into a cask, a little yeast added, and the +whole is fermented. When undergoing fermentation, +one ounce ginger root, one ounce +allspice, one-quarter ounce cloves are put into +a bag of clean cotton cloth, and suspended in +the cask. They will give a pleasant flavor +to the wine, which will become clear in about +two months, and may be drawn off and bottled. +Add some brandy to this wine, but if +the fermentation is properly conducted, this +is not necessary.</p> + + +<h3>ELDER WINE, NO. 2</h3> + +<p>Take spring-water, and let it boil half an +hour; then measure two and one-half gallons, +and let it stand to cool. Then have in<span class="pagenum" id="Page_55">[Pg 55]</span> +readiness ten pounds of raisins of the sun +well picked and rubbed in a cloth, and hack +them so as to cut them, but not too small; +then put them in, the water being cold, and +let them stand nine days, stirring them two +or three times a day. Then have ready +three pints of the juice of elderberries full +ripe, which must be infused in boiling water, +or baked three hours; then strain out the +raisins, and when the elder liquor is cold, +mix that with it, but it is best to boil up the +juice to a syrup, one-half pound of sugar +to every pint of juice. Boil and skim it, +and when cold mix it with your raisin liquor, +and two or three spoonfuls of good ale yeast. +Stir it well together; then put it into a +vessel fit for it, let it stand in a warm place +to work, and in your cellar five or six +months.</p> + + +<h3>ELDER WINE, NO. 3</h3> + +<p>The quantity of fruit required is one gallon +of ripe elderberries, and one quart of +damsons or sloes, for every two gallons of +wine to be produced. Boil them in water +till the damsons burst, frequently breaking +them with a flat stick; then strain and return +the liquor to the copper. The quantity +of liquor required for nine gallons of<span class="pagenum" id="Page_56">[Pg 56]</span> +wine will be ten gallons; therefore if the +first liquor proves short of this, add water +to the pulp, rub it about and strain to the +rest. Boil two hours with twenty-three +pounds of coarse moist sugar; three-quarters +of a pound of ginger bruised, one-half +a pound of allspice, and one ounce of cinnamon, +loosely tied in a muslin bag, and two +or three ounces of hops. When quite cool +work on the foregoing plan, tun in two days, +drop in the spice, and suspend the bag by +a string not long enough to let it touch the +bottom of the cask; fill it up for a fortnight, +then paste over stiff brown paper. +It will be fit to tap in two months; will keep +for years, but does not improve by age like +many other wines. It is never better than +in the first year of its age.</p> + + +<h3>ELDER WINE (FLAVORED WITH +HOPS)</h3> + +<p>The berries, which must be thoroughly +ripe, are to be stripped from the stalk, and +squeezed to a pulp. Stir and squeeze this +pulp every day for four days; then separate +the juice from the pulp by passing +through a cane sieve or basket. To every +gallon of juice, add one-half gallon of cold +water. Boil four and one-half gallons with<span class="pagenum" id="Page_57">[Pg 57]</span> +three ounces of hops for one-half hour; then +strain it and boil again, with one and one-half +pounds of sugar to the gallon, for about +ten minutes, skimming all the time; pour +it into a cooler, and, while luke-warm, put +a piece of bread with a little balm on it to +set it working. Put it into a cask as soon +as cold; when it has done working, cork it +down, and leave it six months before it is +tapped. It is then drinkable, but improves +with age exceedingly.</p> + + +<h3>TO MAKE ELDER WINE AT CHRISTMAS</h3> + +<p>Take five pounds of Malaga or Lipara +raisins, rub them clean, and shred them +small. Then take five quarts of water, boil +it an hour, and when it is near cold put it +in a tub with the raisins; let them steep ten +days, and stir them once or twice a day. +Then strain it through a hair sieve, and by +infusion draw one pint of elder-juice, and +one-quarter of a pint of damson juice. +Make the juice into a thin syrup, a pound +of sugar to a pint of juice, and not boil it +much, but just enough to keep. When you +have strained out the raisin liquor, put that +and the syrup into a vessel fit for it, and +one-half a pound of sugar. Stop the bung<span class="pagenum" id="Page_58">[Pg 58]</span> +with a cork till it gathers to a head, then +open it, and let it stand till it has done +working; then put the cork in again, and +stop it very close, and let it stand in a warm +place two or three months, and then bottle +it. Make the elder and damson juice into +syrup in its season, and keep it in a cool +cellar till you have convenience to make the +wine.</p> + + +<h3>TO MAKE ELDER-FLOWER WATER</h3> + +<p>Take two large handfuls of dried elder-flowers, +and ten gallons of spring-water; +boil the water, and pour it scalding hot upon +the flowers. The next day put to every +gallon of water five pounds of Malaga raisins, +the stalks being first picked off, but not +washed; chop them grossly with a chopping-knife, +then put them into your boiled +water, and stir the water, raisins, and flowers +well together, and so do twice a day for +twelve days. Then press out the juice clear, +as long as you can get any liquor out. +Then put it in your barrel fit for it, and +stop it up two or three days till it works, +and in a few days stop it up close, and let +it stand two or three months, till it is clear; +then bottle it.</p> + +<p><span class="pagenum" id="Page_59">[Pg 59]</span></p> + + +<h3>ENGLISH FIG WINE</h3> + +<p>Take the large blue figs when pretty ripe, +and steep them in white wine, having made +some slits in them, that they may swell and +gather in the substance of the wine. Then +slice some other figs and let them simmer +over a fire in water until they are reduced +to a kind of pulp. Then strain out the water, +pressing the pulp hard and pour it as hot as +possible on the figs that are imbrued in the +wine. Let the quantities be nearly equal, +but the water somewhat more than the wine +and figs. Let them stand twenty-four hours, +mash them well together, and draw off what +will run without squeezing. Then press the +rest, and if not sweet enough add a sufficient +quantity of sugar to make it so. Let it ferment, +and add to it a little honey and sugar +candy, then fine it with white of eggs, and +a little isinglass, and draw it off for use.</p> + + +<h3>TO MAKE FRONTIGNAC WINE</h3> + +<p>Take three gallons of water, six pounds +of white sugar, and three pounds of raisins +of the sun cut small; boil these together an +hour. Then take of the flowers of elder, +when they are falling, and will shake off, the +quantity of half a peck; put them in the +liquor when it is almost cold. The next day<span class="pagenum" id="Page_60">[Pg 60]</span> +put in three spoonfuls of syrup of lemons +and two spoonfuls of ale-yeast, and two days +after put it in a vessel that is fit for it, and +when it has stood two months, bottle it off.</p> + + +<h3>GINGER BEER</h3> + +<p>The proportions of this may vary. Loaf +sugar is preferable to moist; some say a +pound to a gallon, others a pound and a half. +Some allow but half an ounce of ginger +(sliced or bruised) to a gallon, others an +ounce. A lemon to a gallon is the usual proportion, +to which some add a quarter of an +ounce or half an ounce of cream of tartar. +The white of an egg to each gallon is useful +for clarifying, but not absolutely necessary. +Some people put a quarter of a pint +of brandy to four gallons of beer by way of +keeping it; half an ounce of hops boiled in +it would answer the same purpose. Boil the +sugar, and shaved rind of lemons; let it +boil half an hour. Clear the lemons of the +white pith and put them in the wine. When +cool, stir in the yeast (two tablespoonfuls to +a gallon), put it in the barrel without straining, +and bung close. In a fortnight draw +off and bottle. It will be ready for use in +another fortnight, and will keep longer than +ginger pop. If cream of tartar is used, pour +the boiling liquor over it, but do not boil it.</p> + +<p><span class="pagenum" id="Page_61">[Pg 61]</span></p> + + +<h3>GINGER BEER, NO. 2</h3> + +<p>Seven pounds crushed white sugar, eight +gallons water, one-half cup of yeast, four +ounces best powdered ginger, a few drops +of essence of lemon, one-half teaspoonful essence +of cloves. To the ginger pour one +pint of boiling water and let it stand fifteen +or twenty minutes. Dissolve the sugar in +two quarts of warm water, pour both into a +barrel half-filled with cold water, then add +the essence and the yeast; let it stand one-half +hour, then fill up with cold water. Let +it ferment six to twelve hours and bottle.</p> + + +<h3>GINGER WINE</h3> + +<p>Take four gallons of water, ten pounds +of loaf sugar, one and one-quarter pounds +of bruised ginger, one ounce of hops, the +shaved rinds of five lemons or Seville +oranges. Let these boil together for two +hours, carefully skimming. Pour it, without +straining, on to two pounds of raisins. +When cool, put in the juice of the lemons or +oranges; rinse the pulp in a pint or two of +the wine, and strain it to the rest. Ferment +it with yeast; mix one-half cup of +solid yeast with a pint or two of the wine, +and with that work the rest. Next day tun +it, raisins, hops, ginger, and all together,<span class="pagenum" id="Page_62">[Pg 62]</span> +and fill it up for a fortnight either with +wine or with good new beer; then dissolve +one ounce of isinglass in a little of the wine, +and return it to the rest to fine it. A few +days afterward bung it close.</p> + +<p>This wine will be in full perfection in six +months. It may be bottled, but is apt to +fly; and if made exactly by the above directions, +and drawn from the cask, it will +sparkle like champagne.</p> + + +<h3>TO MAKE GOOSEBERRY WINE</h3> + +<p>Boil four gallons of water, and one-half +pound of sugar an hour, skim it well, and +let it stand till it is cold. Then to every +quart of that water, allow one and one-half +pounds of gooseberries, first beaten or +bruised very well; let it stand twenty-four +hours. Then strain it out, and to every gallon +of this liquor put three pounds of sugar; +let it stand in the vat twelve hours. Then +take the thick scum off, and put the clear +into a vessel fit for it, and let it stand a +month; then draw it off, and rinse the vessel +with some of the liquor. Put it in again, +and let it stand four months, and bottle it.</p> + + +<h3>GOOSEBERRY WINE</h3> + +<p>Take to every four pounds of gooseberries +one and one-quarter pounds of sugar,<span class="pagenum" id="Page_63">[Pg 63]</span> +and one quart of fair water. Bruise the berries, +and steep them twenty-four hours in +the water, stirring them often; then press +the liquor from them, and put your sugar +to the liquor. Then put in a vessel fit for +it, and when it is done working stop it up, +and let it stand a month; then rack it off +into another vessel, and let it stand five or +six weeks longer. Then bottle it out, putting +a small lump of sugar into every bottle; +cork your bottles well, and three months’ end +it will be fit to drink. In the same manner +is currant and raspberry wine made; but +cherry wine differs, for the cherries are not +to be bruised, but stoned, and put the sugar +and water together, and give it a boil and +a skim, and then put in your fruit, letting +it stew with a gentle fire a quarter of an +hour, and then let it run through a sieve +without pressing, and when it is cold put +it in a vessel, and order it as your gooseberry +or currant wine. The only cherries +for wine are the great bearers, Murray +cherries, Morelloes, Black Flanders, or the +John Treduskin cherries.</p> + + +<h3>GOOSEBERRY WINE, NO. 2</h3> + +<p>Pick and bruise the gooseberries, and to +every pound of berries put one quart of +cold spring water, and let it stand three<span class="pagenum" id="Page_64">[Pg 64]</span> +days, stirring it twice or thrice a day. Add +to every gallon of juice three pounds of loaf +sugar. Fill the barrel, and when it is done +working, add to every ten quarts of liquor +one pint of brandy and a little isinglass. +The gooseberries must be picked when they +are just changing color. The liquor ought +to stand in the barrel six months. Taste it +occasionally, and bottle when the sweetness +has gone off.</p> + + +<h3>GOOSEBERRY AND CURRANT WINE</h3> + +<p>The following method of making superior +gooseberry and currant wines is recommended +in a French work.</p> + +<p>For currant wine four pounds of honey, +dissolved in seven gallons of boiling water, +to which, when clarified, is added the juice +of four pounds of red or white currants. +It is then fermented for twenty-four hours +and one pound of sugar to every one gallon +of water is added. The preparation is +afterward clarified with whites of eggs and +cream of tartar.</p> + +<p>For gooseberry wine, the fruit is gathered +dry when about half-ripe, and then +pounded in a mortar. The juice when properly +strained is mixed with sugar in the +proportion of three pounds to every two<span class="pagenum" id="Page_65">[Pg 65]</span> +gallons of juice. It is then left in a quiet +state for fifteen days, at the expiration of +which it is carefully poured off and left to +ferment for three months, when the quantity +is under fifteen gallons, and five months +when double that quantity. It is then bottled +and soon becomes fit for drinking.</p> + + +<h3>PEARL GOOSEBERRY WINE</h3> + +<p>Take as many as you please of the best +gooseberries, bruise them, and let them +stand all night. The next morning press +or squeeze them out and let the liquor stand +to settle seven or eight hours; then pour off +the clear from the settling, and measure it as +you put it into your vessel, adding to every +three pints of liquor one pound of double +refined sugar. Break your sugar into fine +lumps, and put it in the vessel with a bit of +isinglass, stop it up, and at three months’ +end bottle it out, putting into every bottle +a lump of double refined sugar. This is the +fine gooseberry wine.</p> + + +<h3>RED GOOSEBERRY WINE</h3> + +<p>Take five gallons cold soft water, five and +one-half gallons red gooseberries, and ferment. +Now mix eight pounds raw sugar, +one pound beet root sliced, one-half ounce<span class="pagenum" id="Page_66">[Pg 66]</span> +red tartar in fine powder. Afterward put +in one-half pound sassafras chips, one-half +gallon brandy or less. This will make nine +gallons.</p> + + +<h3>RED AND WHITE GOOSEBERRY +WINE</h3> + +<p>Take one and one-half gallons cold soft +water, three quarts red gooseberries, two +quarts white gooseberries. Ferment. Now +mix two and one-half pounds raw sugar, +three-quarters pound honey, one-half ounce +tartar in fine powder. Afterwards put in +one ounce bitter almonds, a small handful +sweet briar, two quarts brandy or less.</p> + + +<h3>WHITE GOOSEBERRY OR CHAMPAGNE +WINE</h3> + +<p>Take four and one-half gallons cold soft +water and fifteen quarts of white gooseberries. +Ferment. Now mix six pounds refined +sugar, four pounds honey, one ounce +white tartar in fine powder. Put in one +ounce dry orange and lemon peel, or two +ounces fresh, and add one-half gallon white +brandy. This will make nine gallons.</p> + + +<h3>UNFERMENTED GRAPE JUICE</h3> + +<p>Wash and take from the stems ten pounds +ripe Concord grapes. Add two quarts water<span class="pagenum" id="Page_67">[Pg 67]</span> +and bring them to a boil. Use a potato +masher. When the seeds separate, strain +through double cheese-cloth. Add two +pounds of granulated sugar and strain +again. Bring again to a boil and bottle +directly, boiling hot, cork and seal, or put +into patent bottles. Serve with cracked ice +in the glass or diluted with about one-third +ice water.</p> + + +<h3>GRAPE WINE</h3> + +<p>Two quarts of grape juice, two quarts +of water, four pounds of sugar. Extract the +juice of the grape in any simple way; if +only a few quarts are desired, we do it with +a strainer and a pair of squeezers; if a large +quantity is desired, put the grapes into a +cheese-press made particularly clean, putting +on sufficient weight to extract the juice +of a full hoop of grapes, being careful that +none but perfect grapes are used, perfectly +ripe and free from blemish. After the first +pressing, put a little water with the pulp +and press a second time, using the juice of +the second pressing with the water to be +mixed with the clear grape juice. If only +a few quarts are made, place the wine as +soon as mixed into bottles, filling them even +full, and allow to stand in a warm place<span class="pagenum" id="Page_68">[Pg 68]</span> +until it ferments, which will take about +thirty-six hours usually; then remove all +the scum, cool, and put into a dark, cool +place. If a few gallons are desired, place +in a keg, but the keg must be even full, and +after fermentation has taken place and the +scum removed, draw off and bottle, and cork +tight.</p> + + +<h3>GRAPE WINE, NO. 2</h3> + +<p>The larger the proportion of juice and +the less of water, the nearer it will approach +to the strength and richness of foreign wine. +There ought not to be less than one-third +juice pure. Squeeze the grapes in a hair +sieve, bruising them with the hand rather +than any heavier press, as it is better not +to crush the stones. Soak the pulp in water +until a sufficient quantity is obtained to fill +up the cask. As loaf sugar is to be used for +this wine, and it is not easily dissolved in +cold liquid, the best plan is to pour over the +sugar, three pounds in every gallon required, +as much boiling water as will dissolve it, and +stir till it is dissolved. When cold, put it +in the cask with the juice, fill up from water +in which the pulp has been steeped. To +each gallon of wine, put one-half ounce of +bitter almonds, not blanched, but cut small.</p> + +<p><span class="pagenum" id="Page_69">[Pg 69]</span></p> + + +<p>The fermentation will not be very great. +When it subsides, proceed with brandy and +papering.</p> + + +<h3>GRAPE WINE, NO. 3</h3> + +<p>Crush the grapes and let them stand one +week. Drain off the juice, strain; add one +quart of water and three pounds of sugar +to each gallon. Put in a barrel or cask +with a thin piece of muslin tacked over the +bung-hole, and let stand until fermentation +stops. Put in a cask and seal securely, and +let stand six months. Then bottle and seal +and keep in cool place.</p> + + +<h3>HOP BEER</h3> + +<p>Turn five quarts of water on six ounces +of hops; boil three hours. Strain off the +liquor; turn on four quarts more of water, +and twelve spoonfuls of ginger, and boil the +hops three hours longer. Strain and mix +it with the other liquor, and stir in two +quarts of molasses. Brown, very dry, one-half +pound of bread, and put in,—rusked +bread is best. Pound it fine, and brown it +in a pot, like coffee. After cooling to be +about luke-warm, add one pint of new yeast +that is free from salt. Keep the beer covered, +in a temperate situation, till fermentation<span class="pagenum" id="Page_70">[Pg 70]</span> +has ceased, which is known by the +settling of the froth; then turn it into a +keg or bottles, and keep it in a cool place.</p> + + +<h3>JUNIPER-BERRY WINE</h3> + +<p>Take four and one-half gallons of cold +soft water, seven pounds Malaga or Smyrna +raisins, two and one-quarter quarts juniper-berries, +one-half ounce red tartar, one-half +handful wormwood, one-half handful sweet +marjoram, one pint whiskey or more. Ferment +for ten or twelve days.</p> + + +<h3>KOUMISS, A TARTAR WINE</h3> + +<p>Take a quantity of fresh mare’s milk, add +to it one-sixth part water, pour the mixture +into a wooden bowl. Use as a ferment one-eighth +part of skimmed milk; but at any +future preparation, a small portion of old +koumiss will answer better. Cover the vessel +with a thick cloth and set in a moderately +warm place for twenty-four hours, at the +end of which time the milk will have become +sour, and a thick substance gathered at +the top. Now, with a churn-staff, beat it +till the thick substance above mentioned be +blended intimately with the adjacent fluid. +Leave it to rest twenty-four hours more; +after which pour it into a higher and narrower<span class="pagenum" id="Page_71">[Pg 71]</span> +vessel resembling a churn, where the +agitation must be repeated as before. In +this state it is called koumiss. The taste +should be a pleasant mixture of sweet and +sour. It should always be well shaken before +used.</p> + + +<h3>KOUMISS</h3> + +<p>Heat four cups milk; cool; when luke-warm, +add one-fourth yeast cake dissolved +in one-fourth cup luke-warm water, and two +tablespoons sugar. Pour into bottles with +patent stoppers, fill two-thirds full, cork +tightly. Shake; let stand in kitchen six +hours, then on ice for twenty-four hours; +serve ice cold.</p> + + +<h3>TO MAKE LEMON WINE</h3> + +<p>Take six large lemons, pare off the rind, +and squeeze out the juice; steep the rind in +the juice, and put to it one quart of brandy. +Let it stand in an earthen pot close stopped +three days, then squeeze six more, and mix +with two quarts of water, and as much sugar +as will sweeten the whole. Boil the water, +lemons, and sugar together, letting it stand +till it is cool; then add one quart of white +wine, and the other lemon and brandy, and +mix them together, and run it through a +flannel bag into some vessel. Let it stand<span class="pagenum" id="Page_72">[Pg 72]</span> +three months and bottle it off; cork your +bottles very well, and keep it cool. It will +be fit to drink in a month or six weeks.</p> + + +<h3>LEMON WINE, NO. 2</h3> + +<p>Four pounds sugar, one pound raisins +(bruised), two gallons water. Boil, then +add one gallon cider. Ferment, and add one +quart of spirits, three-quarters ounce white +tartar, a few drops essence of lemon. Observe +to shake the essence, with a little of +the spirit, until it becomes milky, before adding +it to the wine.</p> + + +<h3>MADEIRA WINE</h3> + +<p>To five gallons prepared cider, add one-half +ounce tartaric acid, one-half pint spirits, +one-half pound loaf sugar. Let it stand +ten days, draw it off carefully, fine it down, +and again rack it into another cask.</p> + + +<h3>MALT WINE, OR ENGLISH SHERRY</h3> + +<p>Take twelve pounds of good moist sugar, +two gallons of water. Boil them together +two hours, skimming carefully. When the +scum is all removed, and the liquor looks +clear, add one-half ounce of hops, which +should boil one-quarter hour or twenty minutes. +When the liquor is quite cold, add to<span class="pagenum" id="Page_73">[Pg 73]</span> +it five quarts of strong beer in the height of +working; cover up and let it work forty-eight +hours; then skim and tun. If none +remains for filling up, use new beer for that +purpose. This method may be adopted with +all boiled wines, and will be found to improve +their strength and promote their keeping. +In a fortnight or three weeks, when the head +begins to sink, add two and one-half pounds +raisins (free from stalks), one ounce of +sugar candy, one ounce of bitter almonds, +one-half cup of the best brandy; brown paper, +as in former articles. It may be bottled +in one year; but if left three years in +the wood, and then bottled, it will be found +equal in strength and flavor to foreign wine.</p> + + +<h3>MEAD</h3> + +<p>The following is a good recipe for mead: +On five pounds of honey pour five quarts of +boiling water; boil, and remove the scum as +it rises; add one-quarter ounce of best hops, +and boil for ten minutes. Then pour the +liquor into a tub to cool; when all but cold, +add a little yeast spread upon a slice of +toasted bread. Let it stand in a warm room. +When fermentation is finished, bung it down, +leaving a peg-hole which can afterwards be +closed, and in less than a year it will be fit +to bottle.</p> + +<p><span class="pagenum" id="Page_74">[Pg 74]</span></p> + + +<h3>SMALL WHITE MEAD</h3> + +<p>Take three gallons of spring water, make +it hot, and dissolve in it three quarts of +honey, and one pound of loaf sugar. Let it +boil about one-half hour, and skim it as long +as any scum rises. Then pour it out into a +tub, and squeeze in the juice of four lemons, +put in the rinds but of two. Twenty cloves, +two races of ginger, one top of sweet briar, +and one top of rosemary. Let it stand in +a tub till it is but blood-warm; then make +a brown toast, and spread it with two or +three spoonfuls of ale yeast. Put it into a +vessel fit for it, let it stand four or five days, +then bottle it out.</p> + + +<h3>TO MAKE STRONG MEAD</h3> + +<p>Take of spring water what quantity you +please, make it more than blood-warm, and +dissolve honey in it until it is strong enough +to bear an egg, the breadth of a shilling; +then boil it gently, near an hour, taking off +the scum as it rises. Then put to nine or +ten gallons seven or eight large blades of +mace, three nutmegs quartered, twenty cloves, +three or four sticks of cinnamon, two or +three roots of ginger, and one-quarter ounce +of Jamaica pepper; put these spices into the +kettle to the honey and water, a whole lemon,<span class="pagenum" id="Page_75">[Pg 75]</span> +with a sprig of sweet briar, and a sprig of +rosemary. Tie the briar and rosemary together, +and when they have boiled a little +while, take them out and throw them away; +but let your liquor stand on the spice in +a clear earthen pot till the next day. Then +strain it into a vessel that is fit for it, put +the spice in a bag, hang it in the vessel, +stop it, and at three months draw it into +bottles. Be sure that it is fine when it is +bottled. After it is bottled six weeks it is +fit to drink.</p> + + +<h3>MEAD, METHEGLIN, OR HONEY +WINE</h3> + +<p>Boil honey in water for an hour; the proportion +is from three to four pounds to each +gallon. Half an ounce of hops will both +refine and preserve it, but is not commonly +added. Skim carefully, draining the skimmings +through a hair sieve, and return what +runs through. When of a proper coolness, +stir in yeast; one teacupful of solid yeast +will serve for nine gallons. Tun it, and let +it work over, filling it up till the fermentation +subsides. Paste over brown paper and watch +it. Rich mead will keep seven years, and +afford a brisk, nourishing, and pleasant +drink. Some people like to add the thinly +shaved rind of a lemon to each gallon while<span class="pagenum" id="Page_76">[Pg 76]</span> +boiling, and put the fruit, free from pith, +into the tub. Others flavor it with spices +and sweet herbs, and mix it with new beer +or sweet wort; it is then called Welsh Braggart.</p> + + +<h3>METHEGLIN</h3> + +<p>Mix one and one-half barrels of water with +as much honey as will cause an egg to rise +a little above the water; then boil the mixture +to one barrel, skimming off the surface. +It will be a fine red or wine color, and clear. +Then remove from the fire, and when cold, +put it into a barrel, leaving the bung-hole +open for several days, until fermentation be +over; then stop it close and put into a cold +cellar.</p> + + +<h3>MOLASSES BEER</h3> + +<p>One ounce hops, one gallon water. Boil +for ten minutes, strain, add one pound molasses, +and when luke-warm, add one spoonful +yeast. Ferment.</p> + + +<h3>MORELLO WINE</h3> + +<p>Take the juice of Morello or tame cherries, +and to each quart of the juice, put +three quarts of water, and four pounds of +coarse brown sugar. Let them ferment, and<span class="pagenum" id="Page_77">[Pg 77]</span> +skim until worked clear. Then draw off, +avoiding the sediment at the bottom. Bung +up or bottle, which is best for all wines, letting +the bottles lie always on the side, either +for wines or beers.</p> + + +<h3>TO MAKE MORELLO CHERRY WINE</h3> + +<p>Let your cherries be very ripe, pick off +the stalks, and bruise your fruit without +breaking the stones. Put them in an open +vessel together; let them stand twenty-four +hours, then press them, and to every gallon +put two pounds of fine sugar; then put it +up in your cask, and when it has done working, +stop it close. Let it stand three or four +months and bottle it; it will be fit to drink +in two months.</p> + + +<h3>MOUNTAIN WINE</h3> + +<p>Pick out the big stalks of your Malaga +raisins; then chop them very small, five +pounds to every gallon of cold spring water. +Let them steep a fortnight or more, squeeze +out the liquor, and barrel it in a vessel fit for +it. First fume the vessel with brimstone; +don’t stop it up till the hissing is over.</p> + + +<h3>MULBERRY WINE</h3> + +<p>On a dry day gather mulberries, when +they are just changing from redness to a<span class="pagenum" id="Page_78">[Pg 78]</span> +shining black; spread them thinly on a fine +cloth, or on a floor or table for twenty-four +hours, and then press them. Boil a gallon +of water with each gallon of juice, putting +to every gallon of water one ounce of cinnamon +bark and six ounces of sugar candy +finely powdered. Skim and strain the water +when it is taken off and settled, and put in +the mulberry juice. Now add to every gallon +of the mixture one pint of white or Rhenish +wine. Let the whole stand in a cask to +ferment for five or six days. When settled +drain it off into bottles and keep cool.</p> + + +<h3>NOYAN</h3> + +<p>Take six ounces of peach kernels, and one +ounce of bitter almonds. Break them +slightly. Put them into a jug with three +pints of white French brandy. Let them +infuse three weeks, shaking the jug every +day. Then drain the liquor from kernels, +and strain it through a line bag. Melt three-quarters +of a pound of best loaf sugar in +one pint of rose-water; mix it with the liquor, +and filter it through a sieve, the bottom +of which is to be covered on the inside with +blotting paper. Let the vessel which is +placed underneath to receive the liquor be +entirely white, that you may be better enabled<span class="pagenum" id="Page_79">[Pg 79]</span> +to judge of its clearness. If it is not +clear the first time, repeat the filtering. Then +bottle for use.</p> + + +<h3>TO MAKE ORANGE WINE</h3> + +<p>Put twelve pounds of fine sugar and the +whites of eight eggs well beaten into six +gallons of spring water; let it boil an hour, +skimming it all the time. Take it off and +when it is pretty cool, put in the juice and +rind of fifty Seville oranges, and six spoonfuls +of good ale yeast, and let it stand two +days. Then put it into your vessel, with +two quarts of Rhenish wine, and the juice +of twelve lemons. You must let the juice +of lemons and wine and two pounds of double +refined sugar stand close covered ten or +twelve hours before you put it in the vessel +to your orange wine, and skim off the seeds +before you put it in. The lemon peels must +be put in with the oranges; half the rinds +must be put into the vessel. It must stand +ten or twelve days before it is fit to bottle.</p> + + +<h3>ORANGE, OR LEMON WINE, BOILED</h3> + +<p>Take five gallons of water, fourteen +pounds of loaf sugar, three eggs, the whites +and shells, one ounce of hops. Boil together +the sugar, water, and eggs; when it has<span class="pagenum" id="Page_80">[Pg 80]</span> +boiled an hour, and become quite clear, add +the hops and the thinly shaved rinds of six +or eight of the fruit,—more or less, according +as the bitter flavor is desired. Let it +boil in all two hours; meanwhile remove all +the peel and white pith of the fruit, and +squeeze the juice. Pour a gallon or two of +the hot liquor on the pulp; stir it well about, +and when cool strain to the rest, and add +the juice. Some people strain off the hops, +rind, and eggs; others prefer their remaining. +It is by no means important which +mode is adopted. Work it with yeast, as +the foregoing article, and refine with isinglass +dissolved in a quart of brandy. This +wine should be one year in wood and one in +bottles, when it will be found excellent.</p> + + +<h3>ORANGE OR LEMON WINE WITHOUT +BOILING</h3> + +<p>Take one-half chest of Seville oranges; +they are most juicy in March. Shave the +rinds of one or two dozen (more or less, +according as the bitter flavor is desired, or +otherwise). Pour over this one or two quarts +of boiling water; cover up, and let it stand +twelve hours; then strain to the rest. Put +into the cask fifty-six pounds of good Lisbon +sugar. Clear off all the peel and white pith<span class="pagenum" id="Page_81">[Pg 81]</span> +from the oranges, and squeeze through a +hair sieve. Put the juice into the cask to +the sugar. Wash the sieve and pulp with +cold water, and let the pulp soak in the +water twenty-four hours. Strain, and add +to the last, continually stirring it; add more +water to the pulp, let it soak, then strain +and add. Continue to do so till the cask +is full, often stirring it with a stick until +all the sugar is dissolved. Then leave it to +ferment. The fermentation will not be +nearly so great as that of currant wine, but +the hissing noise will be heard for some +weeks; when this subsides, add honey and +brandy, and paste over with brown paper. +This wine should remain in the cask a year +before bottling.</p> + + +<h3>TO MAKE ORANGE WINE WITH RAISINS</h3> + +<p>Take seven and one-half pounds of new +Malaga raisins, pick them clean, and chop +them small. You must have five large Seville +oranges; two of them you must pare as +thin as for preserving. Boil about two gallons +of soft water till a third part be consumed; +let it cool a little. Then put five +quarts of it hot upon your raisins and orange +peel; stir it well together, cover it up, and +when it is cold, let it stand five days, stirring<span class="pagenum" id="Page_82">[Pg 82]</span> +it up once or twice a day. Then pass it +through a hair sieve, and with a spoon press +it as dry as you can, and put it in a runlet +fit for it, and put to it the rinds of the other +three oranges, cut as thin as the first; then +make a syrup of the juice of five oranges +with one-quarter pound of white sugar. It +must be made the day before you tun it up; +stir it well together, and stop it close. Let +it stand two months to clear, then bottle it +up; it will keep three years, and is better +for keeping.</p> + + +<h3>ORGEAT</h3> + +<p>Boil two quarts of milk with one stick of +cinnamon, and let it stand to be quite cold, +taking out the cinnamon. Blanch four +ounces of the best sweet almonds, pound them +well (in a marble mortar) with a little rose-water; +mix them well with the milk; sweeten +to your taste. Let it boil again for a few +minutes; strain through a fine sieve till quite +smooth and free from almonds. Serve either +cold or warm in handled glasses.</p> + + +<h3>TO MAKE PALERMO WINE</h3> + +<p>Take to every quart of water one pound +of Malaga raisins, rub and cut the raisins +small, and put them to the water, and let +them stand ten days, stirring once or twice<span class="pagenum" id="Page_83">[Pg 83]</span> +a day. You may boil the water an hour +before you put it to the raisins, and let it +stand to cool. At ten days’ end strain out +your liquor, and put a little yeast to it; +and at three days’ end put it in the vessel, +with one sprig of dried wormwood. Let it +be close stopped, and at three months’ end +bottle it off.</p> + + +<h3>TO MAKE PARSNIP WINE</h3> + +<p>To six pounds of parsnips, cut in slices, +add two gallons of water; boil them till they +become quite soft. Squeeze the water out +of them, run it through a sieve, and add +to every gallon three pounds of loaf sugar. +Boil the whole three-quarters of an hour, and +when it is nearly cold, add a little yeast. +Let it stand ten days in a tub, stirring it +every day from the bottom, then put it in +a cask for twelve months; as it works over, +fill it up every day.</p> + + +<h3>PARSNIP WINE, NO. 2</h3> + +<p>Take one pound of parsnips cleaned and +sliced. When the water boils, put in the +parsnips, and boil till they are perfectly tender; +drain through a sieve or colander without +pressing. Immediately return it to the<span class="pagenum" id="Page_84">[Pg 84]</span> +copper with fourteen pounds of loaf sugar; +it will soon boil, being already hot, and what +drips from the sieve may be added afterwards; +one and one-half ounces of hops, and +boil it two hours. Ferment with yeast; let +it stand four days to work in a warm place; +and tun and paste paper over. It is most +likely it will work up and burst the paper, +which must be renewed. It may be cleared +with isinglass, but will not require any +brandy.</p> + + +<h3>PARSNIP WINE, NO. 3</h3> + +<p>Take seven and one-half pounds of sliced +parsnips, and boil until quite soft in two and +one-half gallons of water; squeeze the liquor +well out of them, run it through a sieve, and +add three pounds of coarse lump sugar to +every gallon of liquor. Boil the whole for +three-quarters of an hour. When it is nearly +cold, add a little yeast on toast. Let it remain +in a tub for ten days, stirring it from +the bottom every day, then put it into a cask +for a year. As it works over, fill it up every +day.</p> + + +<h3>TO MAKE PEACH WINE</h3> + +<p>Take three gallons cold soft water, four +and one-quarter pounds refined sugar, one<span class="pagenum" id="Page_85">[Pg 85]</span> +pound honey, one-third ounce white tartar +in fine powder, ten or fourteen peaches. Ferment; +then add six quarts of brandy. The +first division is to be put into a vat, and the +day after, before the peaches are put in, +take the stones from them, break these and +the kernels, then put them and the pulp into +a vat and proceed with the general process.</p> + + +<h3>PERRY OR PEAR CIDER</h3> + +<p>Make this according to directions for apple +cider. Among the caricatures of the day +(just after Perry’s victory on Lake Erie, +1813) was one representing John Bull, in +the person of the King, seated, with his hand +pressed upon his stomach, indicating pain, +which the fresh juice of the pear, called +perry, will produce. This caricature is entitled +“Queen Charlotte and Johnny Bull +got their dose of Perry.”</p> + + +<h3>PINEAPPLE RUM</h3> + +<p>To three gallons rum, made by the fruit +method, add two pineapples sliced, and one-half +pound white sugar. Let it stand two +weeks before drawing off.</p> + + +<h3>PLUM WINE</h3> + +<p>Take five pounds of Malaga raisins, pick, +rub, and shred them, and put them into a<span class="pagenum" id="Page_86">[Pg 86]</span> +tub; then take one gallon of water, boil it +an hour, and let it stand till it is blood-warm; +then put it to your raisins. Let it stand nine +or ten days, stirring it once or twice a day; +strain out your liquor, and mix it with one +pint of damson juice. Put it in a vessel, +and when it has done working stop it close; +at four or five months bottle it.</p> + + +<h3>POP, OR GINGER BEER</h3> + +<p>The principal difference between ginger +pop and ginger beer is that the former is +bottled immediately, the other is first put in +a barrel for a few days. It is also usual to +boil the ingredients for ginger beer, which is +not done for pop. Both are to be bottled +in stone bottles, and the corks tied or wired +down. If properly done the corks and +strings will serve many times in succession; +the moment the string is untied the cork +will fly out uninjured. The bottles as soon +as empty should be soaked a few hours in +cold water, shaken about, and turned down, +and scalded immediately before using. The +corks also must be scalded. On one pound +of coarse loaf or fine moist sugar, two ounces +of cream of tartar, one ounce of bruised +ginger, pour one gallon of boiling water; +stir it well and cover up to cool, as the flavor<span class="pagenum" id="Page_87">[Pg 87]</span> +of the ginger is apt to evaporate. It is a +good way to do thus far the last thing at +night; then it is just fit to set working the +first thing in the morning. Two large tablespoonfuls +of yeast, stir to it one teacupful of +the liquor. Let it stand a few minutes in a +warmish place, then pour it to the rest; stir +it well and cover up for eight hours. Be +particular as to time. If done earlier the +bottles are apt to fly; if later, the beer soon +becomes vapid. Skim, strain, bottle, cork, +and tie down. The cork should not touch +the beer. It will be fit for use next day. +Lemon rind and juice may be added, but are +not necessary.</p> + + +<h3>PORTER</h3> + +<p>Eight quarters pale malt, six quarters +amber malt, two quarters brown malt. Mash +it twice, with fifty-five and forty-eight barrels +of water, then boil with one hundredweight +of Kent hops, and set with ten gallons +yeast, seven pounds salt, two pounds +flour. Twenty barrels of good table beer +may be had from the grains. If deficient in +color, add burnt malt.</p> + + +<h3>PORTER, FOR BOTTLING</h3> + +<p>Five quarters pale malt, three quarters +amber malt, two quarters brown malt, burnt<span class="pagenum" id="Page_88">[Pg 88]</span> +malt to color if required. Mash with twenty-four, +fourteen and eleven barrels of water, +then boil with one hundredweight Kent hops, +and set with seven gallons yeast, three +pounds salt. Mash the grains for table beer.</p> + + +<h3>PORT WINE</h3> + +<p>To ten gallons prepared cider, add one +and one-half gallons good port wine, two and +one-half quarts wild grapes (clusters), two +ounces bruised rhatany root, three-quarters +ounce tincture of kino, three-quarters pound +loaf sugar, one-half gallon spirits. Let this +stand ten days; color if too light, with tincture +of rhatany, then rack it off and fine +it. This should be repeated until the color +is perfect and the liquid clear.</p> + + +<h3>PORT WINE (BRITISH)</h3> + +<p>1. Two gallons damson juice, two gallons +cider, three-quarters ounce sloe juice, one +pound sugar, one pound honey. Ferment, +then add one quart spirit, one gallon red +cape, a little over one ounce of red tartar +(dissolved), the same of powder of catechu, +one-tenth ounce bruised ginger, one-tenth +ounce cassia, a few cloves. Mix well with +two tablespoonfuls of brandy coloring.</p> + +<p>2. Two pounds bullace, ten pounds damsons,<span class="pagenum" id="Page_89">[Pg 89]</span> +one and one-half gallons water. Boil +the water, skim it, and pour it boiling hot +on the fruit; let it stand four or six days +at least. During that time bruise the fruit +or squeeze it with your hands. Then draw +or pour it off into a cask, and to every +gallon of liquor, put two pounds and a half +of fine sugar, or rather more; put some yeast +on a slice of bread (warm) to work it. +When done working, put a little brandy into +the cask and fill it up. Bung it up close, +and let it stand six or twelve months; then +bottle it off. This wine is nearer in flavor +to port than any other. If made with cold +water, it will be equally as good, but of a +different color.</p> + +<p>3. Five gallons cider, one gallon elder +juice, one gallon port wine, one and one-quarter +pint brandy, one and one-fifth ounces +red tartar, one-fifth ounce catechu, one gill +finings, one ounce logwood. Mix well and +bung close.</p> + + +<h3>TO MAKE QUINCE WINE</h3> + +<p>Take your quinces when they are thoroughly +ripe, wipe off the fur very clean; +then take out the cores, bruise them as you +do apples for cider, and press them, adding +to every gallon of juice two and one-half<span class="pagenum" id="Page_90">[Pg 90]</span> +pounds of fine sugar. Stir it together till +it is dissolved; then put it into your cask, +and when it has done working stop it close. +Let it stand till <i>March</i> before you bottle +it. You may keep it two or three years; it +will be the better.</p> + + +<h3>QUINCE WINE, NO. 2</h3> + +<p>Twelve sliced quinces. Boil for quarter +of an hour in one gallon water; then add +two pounds lump sugar. Ferment, and add +one gallon lemon wine, one pint spirit.</p> + + +<h3>RAISIN WINE</h3> + +<p>There are various modes of preparing +this wine, which is, perhaps, when well +made, the best of English wines. The following +recipes are considered good:</p> + +<p>For raisin wine without sugar, put to +every gallon of soft water eight pounds of +fresh Smyrna or Malaga raisins; let them +steep one month, stirring every day. Then +drain the liquor and put it into the cask, +filling it up as it works over; this it will +do for two months. When the hissing has +in a great measure subsided, add brandy +and honey, and paper as in the former articles. +This wine should remain three years +untouched; it may then be drank from the<span class="pagenum" id="Page_91">[Pg 91]</span> +cask, or bottled, and it will be found excellent. +Raisin wine is sometimes made in +large quantities, by merely putting the raisins +in the cask, and filling it up with water, +the proportion as above; carefully pick out +all stalks. In six months rack the wine into +fresh casks, and put to each the proportion +of brandy and honey. In cider countries +and plentiful apple years, a most excellent +raisin wine is made by employing cider instead +of water, and steeping in it the raisins.</p> + + +<h3>RAISIN WINE, NO. 2</h3> + +<p>Five pounds of raisins, four gallons of +water. Put them into a cask. Mash for a +fortnight, frequently stirring, and leave the +bung loose until the active fermentation +ceases; then add one and one-half pints +brandy. Well mix, and let it stand till fine. +The quantity of raisins and brandy may be +altered to suit.</p> + + +<h3>RAISIN WINE, NO. 3</h3> + +<p>Take two gallons of spring water, and let +it boil half an hour; then put into a stein +pot two pounds of raisins stoned, two +pounds of sugar, the rind of two lemons, +and the juice of four lemons; then pour the +boiling water on the things in the stein, and<span class="pagenum" id="Page_92">[Pg 92]</span> +let it stand covered four or five days. Strain +it out and bottle it up; in fifteen or sixteen +days it will be fit to drink. It is a very +pleasant drink in hot weather.</p> + + +<h3>RAISIN WINE WITH SUGAR</h3> + +<p>To every gallon of soft water four pounds +of fresh raisins; put them in a large tub; +stir frequently, and keep it covered with a +sack or blanket. In about a fortnight the +fermentation will begin to subside; this may +be known by the raisins remaining still. +Then press the fruit and strain the liquor. +Have ready a wine cask, perfectly dry and +warm, allowing for each gallon one or one +and one-half pounds of Lisbon sugar; put +this into a cask with the strained liquor. +When half full, stir well the sugar and +liquor, and put in one-half pint of thick +yeast; then fill up with the liquor, and continue +to do so while the fermentation lasts, +which will be a month or more.</p> + + +<h3>RAISIN WINE IN IMITATION OF +FRONTIGNAC</h3> + +<p>For every gallon of wine required allow +two pounds of raisins; boil them one hour +in water. Strain the boiling liquor on loaf +sugar, two pounds for every gallon; stir<span class="pagenum" id="Page_93">[Pg 93]</span> +it well together. When cool put it in the +cask with a moderate quantity of yeast (as +last article). When the fermentation subsides, +suspend in the cask a muslin bag containing +elder-flowers, in the proportion of +one quart to three gallons of wine. When +perfectly clear, draw off the wine into bottles.</p> + + +<h3>TO MAKE RASPBERRY WINE</h3> + +<p>Take your quantity of raspberries and +bruise them, put them in an open pot +twenty-four hours; then squeeze out the +juice, and to every gallon of the juice put +three pounds of fine sugar, two quarts of +canary. Put it into a stein or vessel, and +when it has done working stop it close; +when it is fine, bottle it. It must stand two +months before you drink it.</p> + + +<h3>RASPBERRY WINE, NO. 2</h3> + +<p>Take three pounds of raisins, wash, clean, +and stone them thoroughly. Boil two gallons +of spring water for half an hour; as +soon as it is taken off the fire pour it into +a deep stone jar, and put in the raisins, +with six quarts of raspberries and two +pounds of loaf sugar. Stir it well together, +and cover them closely and set it in a cool<span class="pagenum" id="Page_94">[Pg 94]</span> +place; stir it twice a day, then pass it +through a sieve. Put the liquor into a +close vessel, adding one pound more of loaf +sugar; let it stand for a day and a night +to settle, after which bottle it, adding a +little more sugar.</p> + + +<h3>RASPBERRY WINE, NO. 3</h3> + +<p>Pound your fruit and strain it through +a cloth; then boil as much water as juice +of raspberries, and when it is cold put it to +your squeezings. Let it stand together five +hours, then strain it and mix it with the +juice, adding to every gallon of this liquor +two and one-half pounds of fine sugar. +Let it stand in an earthen vessel close covered +a week, then put it in a vessel fit for +it, and let it stand a month, or till it is fine; +bottle it off.</p> + + +<h3>RASPBERRY WINE, NO. 4</h3> + +<p>Take two gallons of raspberries, and put +them in an earthen pot; then take two gallons +of water, boil it two hours, let it stand +till it is blood-warm, put it to the raspberries, +and stir them well together; let it +stand twelve hours. Then strain it off, and +to every gallon of liquor put three pounds +of loaf sugar. Set it over a clear fire, and<span class="pagenum" id="Page_95">[Pg 95]</span> +let it boil till all the scum is taken off. When +it is cold, put it into bottles and open the +corks every day for a fortnight, and then +stop them close.</p> + + +<h3>RASPBERRY VINEGAR</h3> + +<p>This may be made either by boiling down +the juice with an equal weight of sugar, the +same as for jelly, and then mixing it with +an equal quantity of distilled vinegar, to be +bottled with a glass of brandy in each bottle; +or, in a china bowl or stone jar (free +from metallic glaze) steep a quart of fresh-gathered +raspberries in two quarts of the +best white wine vinegar. Next day strain +the liquor on an equal quantity of fresh +fruit, and the next day do the same. After +the third steeping of fruit, dip a jelly-bag +in plain vinegar, to prevent waste, and +strain the flavored vinegar through it into +a stone jar. Allow to each pint of vinegar +one pound of loaf sugar powdered. Stir in +the sugar with a silver spoon, and, when +dissolved, cover up the jar and set it in a +kettle of water. Keep it at boiling heat one +hour; remove the scum. When cold, add to +each pint a glass of brandy, and bottle it. +This is a pleasant and useful drink in hot +weather, or in sickness; one pint of the vinegar +to eight of cold water.</p> + +<p><span class="pagenum" id="Page_96">[Pg 96]</span></p> + + +<h3>RHUBARB WINE</h3> + +<p>To each gallon of juice add one gallon of +soft water, in which seven pounds of brown +sugar have been dissolved. Fill a keg or a +barrel with this proportion, leaving the bung +out, and keep it filled with sweetened water +as it works over until clear; then bung +down or bottle as you desire. These stalks +will furnish about three-fourths their weight +in juice, or from sixteen hundred to two +thousand gallons of wine to each acre of +well cultivated plants. Fill the barrels and +let them stand until spring, and bottle, as +any wine will be better in glass or stone.</p> + + +<h3>RHUBARB WINE, NO. 2</h3> + +<p>Cut in bits and crush five pounds of rhubarb; +add the thin yellow rind of a lemon, +and one gallon of water, and let stand covered +two days. Strain off the liquid and add +four pounds of sugar. Put this into a small +cask with the bung-hole covered with muslin, +and let it work two or three days.</p> + + +<h3>ROOT BEER</h3> + +<p>Take one and one-half gallons of molasses, +add five gallons of water at 60° Fahr. Let +this stand two hours; then pour into a barrel, +and add one-quarter pound powdered<span class="pagenum" id="Page_97">[Pg 97]</span> +or bruised sassafras bark, one-quarter pound +powdered or bruised Wintergreen bark, one-quarter +pound bruised sarsaparilla root, one-half +pint yeast, water enough to fill the +small barrel. Ferment for twelve hours and +bottle.</p> + + +<h3>ROSE WINE</h3> + +<p>Take a well-glazed earthen vessel and put +into it three gallons of rose-water drawn +with a cold still. Put into that a sufficient +quantity of rose-leaves, cover it close and set +it for an hour in a kettle or copper of hot +water, to take out the whole strength and +tincture of the roses; and when cold press +the rose-leaves hard into the liquor, and +steep fresh ones in it, repeating it till the +liquor has got the full strength of the roses. +To every gallon of the liquor put three +pounds of loaf sugar, and stir it well, that +it may melt and disperse in every part. +Then put in a cask or convenient vessel to +ferment, and put in a piece of bread toast +hard and covered with yeast. Let it stand +for thirty days, when it will be ripe and +have a fine flavor, having the whole scent +and strength of the roses in it, and it may +be greatly improved by adding wine and +spices to it. By this method of infusion, +wine of carnations, clove gilliflowers, violets,<span class="pagenum" id="Page_98">[Pg 98]</span> +primroses, or any other flower having a +curious scent, may be made.</p> + + +<h3>RUM SHRUB</h3> + +<p>One gallon raisin wine, six pounds of +honey, ten gallons of good-flavored rum.</p> + + +<h3>TO MAKE SAGE WINE</h3> + +<p>Boil five quarts of water one-quarter of +an hour, and when it is blood-warm put five +pounds of Malaga raisins, picked, rubbed, +and shred, into it with almost three and one-quarter +quarts of red sage shred, and a +little of ale yeast. Stir all well together +and let it stand in a tub covered warm six +or seven days; then strain it off and put in +a runlet. Let it work three or four days, and +then stop it up. When it has stood six or +seven days put in a quart or two of Malaga +sherry, and when it is fine, bottle it.</p> + + +<h3>SAGE WINE ANOTHER WAY</h3> + +<p>Take six pounds of Malaga raisins picked +clean and shred small, and one peck of green +sage shred small; then boil one gallon of +water. Let the water stand till it is luke-warm, +then put it in a tub to your sage and +raisins; let it stand five or six days, stirring<span class="pagenum" id="Page_99">[Pg 99]</span> +it twice or thrice a day. Then strain +and press the liquor from the ingredients, +put it in a cask, and let it stand six months; +then draw it clean off into another vessel. +Bottle it in two days; in a month or six +weeks it will be fit to drink, but best when it +is a year old.</p> + + +<h3>TO MAKE SARATOGA WINE OR +ENGLISH SACK</h3> + +<p>To every quart of water put a sprig of +rue, and to every gallon a handful of fennel +roots; boil these half an hour, then strain it +out, and to every gallon of this liquor put +three pounds of honey. Boil it two hours, +and skim it well. When it is cold, pour it +off, and turn it into the vessel, or such cask +as is fit for it. Keep it a year in the vessel, +and then bottle it. It is a very good sack.</p> + + +<h3>SARSAPARILLA MEAD</h3> + +<p>One-half pound of Spanish sarsaparilla. +Boil five hours, so as to strain off one gallon. +Add eight pounds sugar, five ounces +of tartaric acid. One-quarter of a wine glass +of syrup to one gill of water, and one-quarter +of a teaspoonful of soda water, is a +fair proportion for a drink.</p> + +<p><span class="pagenum" id="Page_100">[Pg 100]</span></p> + + +<h3>SCHIEDAM SCHNAPPS, TO IMITATE</h3> + +<p>To two and one-half gallons good common +gin and five over proof, add one and one-half +pints strained honey, two and one-half pints +clear water, one-half pint white sugar syrup, +one-half pint spirits of nutmegs mixed with +the nitric ether, one-half pint orange-flower +water, one cup pure water, one-tenth ounce +acetic ether, one drop oil of wintergreen dissolved +with the acetic ether. Mix all the ingredients +well; if necessary fine with alum +and salt of tartar.</p> + + +<h3>TO MAKE SCURVY-GRASS WINE</h3> + +<p>Take the best large scurvy-grass tops +and leaves, in May, June, or July; bruise +them well in a stone mortar. Put them in a +well-glazed earthen vessel and sprinkle them +over with some powder of crystal of tartar; +then smear them with some virgin honey, +and being covered close let it stand twenty-four +hours. Set water over a gentle fire, +putting to every gallon three pints of +honey, and when the scum rises, take it off +and let it cool. Then put the stamped +scurvy-grass into a barrel, and pour the +liquor to it, setting the vessel conveniently +edgeways, with a tap at the bottom. When +it has been infused twenty-four hours, draw<span class="pagenum" id="Page_101">[Pg 101]</span> +off the liquor, strongly press the juice and +moisture out of the herb into the barrel or +vessel, and put the liquor up again. Then +put a little new yeast to it, and suffer it to +ferment three days, covering the bung or +vent with a piece of bread spread over with +mustard-seed, downward, in a cool place, +and let it continue till it is fine and drinks +brisk. Drain off the finest part, leaving +only the dregs behind; afterward add more +herb and ferment it with whites of eggs, +flour, and fixed nitre, very nice, or the juice +of green grapes, if they are to be had, to +which add six pounds of syrup of mustard, +all mixed and well beaten together, to refine +it down, and it will drink brisk, but it is not +very pleasant, being here inserted among +artificial wines rather for the sake of health +than for the delightfulness of its taste.</p> + + +<h3>SHERBET</h3> + +<p>In one quart of water boil six or eight +sticks of rhubarb ten minutes; strain the +boiling liquor on the thin-shaved rind of a +lemon. Add two ounces of clarified sugar +with a wine-glass of brandy. Stir the +above, and let it stand five or six hours before +using.</p> + +<p><span class="pagenum" id="Page_102">[Pg 102]</span></p> + + +<h3>SHERRY WINE</h3> + +<p>To five gallons prepared cider add one +quart spirits, three-quarters of a pound of +raisins, three quarts good sherry, and a few +drops oil bitter almonds (dissolved in alcohol). +Let it stand ten days, and draw it off +carefully. Fine it down, and again rack it +into another cask.</p> + + +<h3>LONDON SHERRY WINE</h3> + +<p>Twelve pounds chopped raisins, three gallons +soft water, one pound sugar, one-half +ounce white tartar, two quarts cider. Let +them stand together in a close vessel one +month; stir frequently. Then add one +quart of spirits, one-quarter pound wild +cherries bruised. Let them stand one month +longer and fine with isinglass.</p> + + +<h3>TO MAKE SHRUB</h3> + +<p>Take two quarts of brandy, and put it in +a large bottle, adding to it the juice of five +lemons, the peels of two, and one-half a nutmeg. +Stop it up and let it stand three days, +and add to it three pints of white wine, one +and one-half pounds of sugar. Mix it, +strain it twice through a flannel, and bottle +it up. It is a pretty wine, and a cordial.</p> + +<p><span class="pagenum" id="Page_103">[Pg 103]</span></p> + + +<h3>SPRUCE BEER</h3> + +<p>Boil a handful of hops and two handfuls +of the chips of sassafras root, in ten gallons +of water. Strain it, and turn on, while hot, +one gallon of molasses, two spoonfuls of the +essence of spruce, two spoonfuls of ginger, +one spoonful of pounded allspice. Put it +into a cask, and when cold enough, add one-half +pint of good yeast. Stir it well; stop +it close. When clear, bottle and cork it.</p> + + +<h3>STRAWBERRY WINE, NO. 1</h3> + +<p>Twelve gallons bruised strawberries, ten +gallons cider, seven gallons water, twenty-five +pounds sugar. Ferment, then add one-half +ounce bruised orris root, one-half ounce +bruised bitter almonds, one-half ounce +bruised cloves, six ounces red tartar.</p> + + +<h3>STRAWBERRY WINE, NO. 2</h3> + +<p>Crush the berries and add one quart of +water to one gallon of berries and let stand +twenty-four hours. Strain and add two and +one-half pounds of white sugar to one gallon +of juice. Put in cask, with thin muslin +tacked over the bung-hole, and let ferment, +keeping it full from a quantity reserved for +the purpose. If a small quantity is made, +use jugs or bottle. When fermentation<span class="pagenum" id="Page_104">[Pg 104]</span> +ceases, add one pint of good whiskey to the +gallon, and bottle and seal securely. Ready +for use in six weeks.</p> + + +<h3>ROYAL STRAWBERRY ACID</h3> + +<p>Take three pounds of ripe strawberries, +two ounces of citric acid, and one quart of +spring water. Dissolve the acid in the +water, and pour it on the strawberries, and +let them stand in a cool place twenty-four +hours. Then drain the liquid off, and pour +it on three more pounds of fruit; let it +stand twenty-four hours. Add to the liquid +its own weight of sugar; boil it three or +four minutes in a porcelain-lined preserve-kettle, +lest metal may affect the taste, and +when cool cork it in bottles lightly for three +days, then tightly, and seal them. Keep in +a dry and cool place. It is delicious for +sick and well.</p> + + +<h3>TO MAKE SUGAR WINE</h3> + +<p>Boil five and one-half quarts of spring +water a quarter of an hour, and when it is +blood-warm put five pounds of Malaga raisins +picked, rubbed, and shred into it, with +five quarts of red sage shred and one-half +cup of ale yeast; stir all well together, and +let it stand in a tub covered warm six or<span class="pagenum" id="Page_105">[Pg 105]</span> +seven days, stirring it once a day. Then +strain it out and put it in a runlet; let it +work three or four days, and stop it up. +When it has stood six or seven days, put in +a quart or two of Malaga sack, and when it +is fine, bottle it.</p> + + +<h3>TEARS OF THE WIDOW OF MALABAR</h3> + +<p>Five quarts of plain spirit at 18°, one-half +ounce bruised cloves, forty-eight grains +bruised mace. Digest in a corked carboy +for a week, add burnt sugar to impart a +slight color, filter, and add four and one-half +pounds white sugar, dissolved in one-half +gallon of distilled or filtered rain water. +Some add two or three ounces of orange-flower +water. A pleasant liquor.</p> + + +<h3>TOMATO WINE</h3> + +<p>Take ripe, fresh tomatoes, mash very +fine, strain through a fine sieve, sweeten with +good sugar to suit the taste, set it away +in an earthen or glass vessel, nearly full, +cover tight, with the exception of a small +hole for the refuse to work off through during +its fermentation. When it is done fermenting, +it will become pure and clear. +Then bottle and cork tight. A little salt +improves its flavor; age improves it.</p> + +<p><span class="pagenum" id="Page_106">[Pg 106]</span></p> + + +<h3>TOMATO BEER</h3> + +<p>Gather the fruit once a week, stem, wash, +and mash it. Strain through a coarse linen +bag, and to every gallon of the juice add one +pound of good moist brown sugar. Let it +stand nine days, and then pour it off from +the pulp, which will settle in the bottom of +the jar. Bottle it closely, and the longer +you keep it the better it is when you want +to use it. Take a pitcher that will hold as +much as you want to use,—for my family +I use a gallon pitcher,—fill it nearly full +of fresh sweetened water, add some of the +preparation already described, and a few +drops of essence of lemon, and you will find +it equal to the best lemonade, costing almost +nothing. To every gallon of sweetened +water I add one-half tumbler of beer.</p> + + +<h3>TO MAKE TURNIP WINE</h3> + +<p>Pare and slice a number of turnips, put +them into a cider-press and press out all the +juice. To every gallon of juice add three +pounds of lump sugar. Have a vessel ready +large enough to hold the juice, and put one-half +pint of brandy to every gallon. Pour +in the juice and lay something over the bung +for a week—to see if it works; if it does, +do not bung it up until it is done working.<span class="pagenum" id="Page_107">[Pg 107]</span> +Then stop it close for three months, and +draw it off into another vessel. When it is +fine, bottle it.</p> + + +<h3>WALNUT MEAD WINE</h3> + +<p>To every gallon of water put three and +one-half pounds of honey, and boil them together +three-quarters of an hour. Then to +every gallon of liquor put about two dozen +of walnut leaves; pour boiling liquor upon +them and let stand all night. Then take +out the leaves and put in a spoonful of +yeast, and let it stand for two or three days. +Then make it up, and after it has stood for +three months, bottle it.</p> + + +<h3>WHORTLEBERRY OR BILBERRY +WINE</h3> + +<p>Take one and one-half gallons of cold +soft water, one and one-half gallons cider, +two gallons berries. Ferment. Mix five +pounds sugar, four-fifths ounce tartar in +fine powder; add four-fifths ounce ginger in +powder, one-half handful lavender and rosemary +leaves, one and two-thirds pints British +spirits.</p> + +<p><span class="pagenum" id="Page_109">[Pg 109]</span></p> + +<h2>BRANDIES</h2> + +<p><span class="pagenum" id="Page_111">[Pg 111]</span></p> + + +<h3>APPLE BRANDY</h3> + +<p>Take seven gallons of water and boil one-half, +putting the other into a barrel; add +the boiling water to the cold, with one-half +gallon of molasses and a little yeast. Keep +the bung-hole open until fermentation +ceases.</p> + + +<h3>OLD APPLE BRANDY</h3> + +<p>One gallon of neutral spirits, one-half +cup of decoction of tea, one and one-half +pints of alcoholic solution of starch, one-eighth +ounce of sulphuric acid. This is flavored +with one-fourth ounce of the oil of +apples. Color with one ounce of sugar coloring.</p> + + +<h3>BLACKBERRY BRANDY</h3> + +<p>One-quarter pound essence of blackberry, +one quart blackberry juice, one-quarter +pound of gum arabic, one small barrel pure +spirits.</p> + + +<h3>CARAWAY BRANDY</h3> + +<p>Steep one ounce of caraway-seed and six +ounces of loaf sugar with one quart of +brandy. Let it stand nine days and then +draw off.</p> + +<p><span class="pagenum" id="Page_112">[Pg 112]</span></p> + + +<h3>BLACK CHERRY BRANDY</h3> + +<p>Stone two pounds of black cherries and +put on them one quart of brandy. Bruise +the stones in a mortar, and then add them +to the brandy. Cover them close and let +them stand a month or six weeks. Then +pour it clear from the sediment and bottle +it. Morello cherries, managed in this way, +make a fine cordial.</p> + + +<h3>CHERRY BRANDY, NO. 1</h3> + +<p>For this purpose use either morello cherries +or small black cherries. Pick them from +the stalks; fill the bottles nearly up to the +necks, then fill up with brandy (some people +use whiskey, gin, or spirit distilled from the +lees of the wine). In three weeks or a month +strain off the spirit; to each quart add one +pound of loaf sugar clarified, and flavor +with tincture of cinnamon or cloves.</p> + + +<h3>CHERRY BRANDY, NO. 2</h3> + +<p>One of the best and most common ways of +making cherry brandy is to put the cherries +(being first clean picked from the stalks) +into a vessel till it be about half-full; then +fill up with rectified molasses brandy, which +is generally used for this compound, and +when they have been infused sixteen or<span class="pagenum" id="Page_113">[Pg 113]</span> +eighteen days, draw off the liquor by degrees, +as wanted. When drawn off, fill the +vessel a second time nearly to the top, let it +stand about a month, and then draw it off +as there is occasion. The same cherries may +be used a third time by covering them with +overproof brandy and letting it infuse for +six or seven weeks. When drawn off for use, +as much water must be added as the brandy +was overproof, and the cherries must be afterward +pressed as long as any liquor remains +in them before being cast away. +When drawn off the second time, the liquor +will be somewhat inferior to the first, when +more sugar, with a very little cinnamon and +cloves beaten, may be added.</p> + + +<h3>CHERRY BRANDY, NO. 3</h3> + +<p>To every five gallons of brandy made by +the recipe for French brandy add one and +one-half quarts of wild black cherries, +stones and all bruised, one pound of crushed +sugar. Let it stand for one week, then draw +or rack it off as it is wanted for use.</p> + +<p>2. Two gallons good whiskey, one quart +wild black berries, well bruised with stones +broken, one pound common almonds, shelled, +one-tenth ounce white sugar, one-tenth ounce +cinnamon, one-tenth ounce cloves, one-tenth<span class="pagenum" id="Page_114">[Pg 114]</span> +ounce nutmeg, well bruised. Mix, and let +them stand twelve days, and draw off. +This, with the addition of two gallons +brandy, makes most superior cherry brandy.</p> + + +<h3>CHERRY BRANDY, NO. 4</h3> + +<p>To every four quarts of brandy put four +pounds of red cherries, two pounds of black, +one quart of raspberries, with a few cloves, +a stick of cinnamon, and a little orange +peel. Let these stand a month close +stopped; then bottle it off, putting a lump +of sugar into every bottle.</p> + + +<h3>CHERRY BRANDY, NO. 5</h3> + +<p>Take twelve pounds of cherries, half red +and half black, mash or squeeze them to +pieces with the hands, and add to them two +quarts of brandy, letting them steep for +twenty-four hours. Then put the mashed +cherries and liquor into a canvas bag, a +little at a time, and press it as long as it +will run. Sweeten it with loaf sugar and let +it stand a month; then bottle it off, putting +a lump of sugar in every bottle.</p> + + +<h3>LEMON BRANDY</h3> + +<p>Put two and one-half quarts of water in +one-half gallon of brandy. Take one dozen<span class="pagenum" id="Page_115">[Pg 115]</span> +of lemons, one pound of the best sugar, and +one and one-half pints of milk. Pare the +lemons very thin, and lay the peel to steep +in the brandy twelve hours. Squeeze the +lemons upon the sugar, then put the water +to it, and mix all the ingredients together. +Boil the milk and pour it in boiling. Let it +stand twenty-four hours and then strain it.</p> + + +<h3>ORANGE BRANDY</h3> + +<p>Put the chips of six Seville oranges in +one quart of brandy, and let them steep a +fortnight in a stone bottle close stopped. +Boil two and two-thirds pints of spring +water with eight ounces of the finest sugar, +nearly an hour, very gently. Clarify the +water and sugar with the white of an egg; +then strain it through a jelly-bag, and boil +it nearly half-away. When it is cold, strain +the brandy into the syrup.</p> + + +<h3>POPPY BRANDY</h3> + +<p>Take six quarts of the best and freshest +poppies, cut off the black ends, put them in +a glass jar that will hold two gallons, and +press them in it, then pour over a gallon of +brandy. Tightly cover the glass jar and set +it in the sun for a week or more, then +squeeze out the poppies with your hand, and<span class="pagenum" id="Page_116">[Pg 116]</span> +sweeten the liquor to taste, adding an ounce +and a half of alkermes. Mix it well and bottle +it up.</p> + + +<h3>RASPBERRY BRANDY</h3> +<p>Raspberry brandy is infused nearly after +the same manner as cherry brandy, and +drawn off with about the same addition of +brandy to what is drawn off from the first, +second, and third infusion, and dulcified accordingly, +first making it of a bright deep +color, omitting cinnamon and cloves in the +first, but not in the second and third infusion. +The second infusion will be somewhat +paler than the first, and must be lightened +in color by adding one pint cherry brandy, +with five or more gallons of raspberry +brandy, and the third infusion will require +more cherry brandy to color it. It may be +flavored with the juice of elderberry.</p> + + +<h3>RASPBERRY BRANDY, NO. 2</h3> + +<p>Take a pint of water and two quarts of +brandy, and put them into a pitcher large +enough to hold them and four pints of raspberries. +Put in one-half pound of loaf +sugar, and let it remain for a week close +covered. Then take a piece of flannel with +a piece of holland over it, and let it run<span class="pagenum" id="Page_117">[Pg 117]</span> +through by degrees. It may be racked into +other bottles a week after, and then it will +be perfectly fine.</p> + + +<h3>RASPBERRY BRANDY, NO. 3</h3> + +<p>Scald the fruit in a stone jar set in a +kettle of water, or on a hot hearth. When +the juice will run freely, strain it without +pressing. To every quart of juice allow one +pound of loaf sugar. Boil it up and skim; +when quite clear pour out, and when cold +add an equal quantity of brandy. Shake +them well together and bottle.</p> + +<p><span class="pagenum" id="Page_119">[Pg 119]</span></p> + +<h2>CORDIALS</h2> + +<p><span class="pagenum" id="Page_121">[Pg 121]</span></p> + +<h3>CORDIALS</h3> + +<p>To filter cordials, cover the bottom of a +sieve with clean blotting-paper. Pour the +liquor into it (having set a vessel underneath +to receive it), and let drip through the +paper and through the sieve. Renew the +paper frequently and fasten it down with +pins. This process is slow, but makes the +liquor beautifully clear.</p> + + +<h3>TO MAKE ANISE-SEED CORDIAL</h3> + +<p>Take one-half pound bruised anise-seed, +three gallons proof spirit, one quart of +water. Draw off two gallons, with a moderate +fire. This water should never be reduced +below proof, because the large quantity of +oil with which it is impregnated will render +it milky and foul when brought down below +proof. But if there is a necessity for doing +this the transparency may be restored by +filtration.</p> + + +<h3>BLACKBERRY CORDIAL</h3> + +<p>Mash and strain the berries through +sieve. To one gallon of juice put one pound<span class="pagenum" id="Page_122">[Pg 122]</span> +of sugar. Boil and add one tablespoon of +allspice, one tablespoon of cloves. Cook till +thick. When nearly cold add one quart of +whiskey or brandy. Bottle and seal.</p> + + +<h3>BLACKBERRY CORDIAL, NO. 2</h3> + +<p>To one gallon of blackberry juice add +four pounds of white sugar; boil and skim +off. Then add one ounce of cloves, one +ounce of cinnamon, ten grated nutmegs, and +boil down till quite rich. Then let it cool +and settle. Afterward drain off, and add one +pint of good brandy or whiskey.</p> + + +<h3>CARAWAY CORDIAL</h3> + +<p>Take one teaspoonful of oil of caraway, +four drops of cassia-lignea oil, one drop of +essence of orange peel, one drop of essence +of lemon, five quarts and a gill of spirits, +one and three-fourths pounds of loaf sugar. +Make it up and fine it down.</p> + + +<h3>CARAWAY CORDIAL, NO. 2</h3> + +<p>Take one gallon fifty per cent. spirit, +one-eighth ounce oil of caraway, which you +dissolve in ninety-five per cent. spirit, one +pound sugar, one pound water. Dissolve +your sugar in the water; mix, stir, and filter.</p> + +<p><span class="pagenum" id="Page_123">[Pg 123]</span></p> + + +<h3>CEDRAT CORDIAL</h3> + +<p>The cedrat is a species of citron, and very +highly esteemed in Italy, where it grows +naturally. The fruit is difficult to be procured +in this country, but as the essential +oil is often imported from Italy, it may be +made as follows: Take two ounces of the +finest loaf sugar, powdered. Put it into a +glass mortar, with sixty drops of the essence +of cedrat; rub them together with a glass +pestle, and put them into a glass alembic +with two quarts of fine proof spirit and one +pint of water. Place the alembic in a bath, +heat and draw off one-half gallon, or till +the feints begin to rise; then dulcify with +fine sugar.</p> + +<p>This is considered the finest cordial yet +known; it will therefore be necessary to be +particularly careful that the spirit is perfectly +clean, and as much as possible free +from any flavor of its own.</p> + + +<h3>CINNAMON CORDIAL</h3> + +<p>This is seldom made with cinnamon, but +with either the essential oil or bark of +cassia. It is preferred colored, and therefore +may be well prepared by simple fermentation. +If the oil be used, one dram will be +found enough for two or three gallons of<span class="pagenum" id="Page_124">[Pg 124]</span> +spirit. The addition of two or three drops +each of essence of lemon and orange peel, +with about a spoonful of essence of cardamoms +to each gallon, will improve it. Some +persons add to the above quantity one +dram of cardamom seeds and one ounce each +of dried orange and lemon peel. One ounce +of oil of cassia is considered to be equal to +eight pounds of the buds or bark. If wanted +dark, it may be colored with burnt sugar. +The quantity of sugar is one and one-half +pounds to the gallon.</p> + + +<h3>STRONG CINNAMON CORDIAL</h3> + +<p>Take one pound of fine cinnamon bruised, +two gallons of clear rectified spirit, and one +pint of water. Put them into the still, and +digest them twenty-four hours with a gentle +heat, after which draw off by a pretty +strong heat.</p> + + +<h3>CITRON CORDIAL</h3> + +<p>Take six ounces of dry yellow rinds of +citrons, two ounces of orange peel, one and +one-half ounces bruised nutmegs, five quarts +of proof spirit, one pint water. Digest +with a gentle heat, then draw off ten gallons +in a bath; heat, and dulcify with fine +sugar.</p> + +<p><span class="pagenum" id="Page_125">[Pg 125]</span></p> + + +<h3>CITRON CORDIAL, NO. 2</h3> + +<p>One-half pound yellow rind of citrons, +two ounces orange peel, one-third ounce +bruised nutmegs, two and one-sixth gallons +proof spirit; distill or macerate, add water +sufficient, and one-half pound of fine lump +sugar for every gallon of the cordial.</p> + + +<h3>CLOVE CORDIAL</h3> + +<p>Take one-quarter of a pound of cloves, +bruised, one ounce pimento, or allspice, two +gallons proof spirit. Digest the mixture +twelve hours in a gentle heat, and then draw +off with a pretty brisk fire. The water may +be colored red, either by strong tincture of +cochineal, alkanet, or corn poppy-flowers. +It may be dulcified at pleasure with refined +sugar.</p> + + +<h3>CLOVE CORDIAL, NO. 2</h3> + +<p>One-quarter ounce bruised cloves, or one-quarter +dram essential oil, to every gallon +of proof spirit. If distilled, it should +be drawn over with a pretty quick fire. It +is preferred of a very deep color, and is +therefore strongly colored with poppy-flowers +or cochineal, or more commonly with +brandy coloring, or red sanders wood. It +should have three pounds of sugar to the<span class="pagenum" id="Page_126">[Pg 126]</span> +gallon, and this need not be very fine. The +addition of one-quarter dram of bruised +pimento, or two drops of the oil for every +ounce of cloves, improves this cordial.</p> + + +<h3>CORIANDER CORDIAL</h3> + +<p>One-third pound coriander seeds, one-third +ounce of caraways, and the peel and +juice of one-half orange to every gallon of +proof spirit.</p> + + +<h3>GINGER CORDIAL</h3> + +<p>Pick one pound of large white currants +from their stalks, lay them in a basin, and +strew over them the rind of an orange and +a lemon cut very thin, or one-half teaspoonful +of essence of lemon, and one ounce and +one-half of the best ground ginger, and one +quart of good whiskey. Let all lie for +twenty-four hours. If it taste strong of the +ginger, then strain it; if not, let it lie for +twelve hours longer. To every quart of +strained juice add one pound of loaf sugar +pounded. When the sugar is quite dissolved, +and the liquor appears clear, bottle +it. This cordial is also extremely good +made with raspberries instead of currants.</p> + +<p><span class="pagenum" id="Page_127">[Pg 127]</span></p> + + +<h3>GOLD CORDIAL</h3> + +<p>Take one pound of the roots of angelica, +sliced, two ounces caraway seeds, two ounces +cinnamon, a few cloves, one-quarter pound +figs sliced, one-quarter pound licorice root +sliced, two and three-quarters gallons proof +spirit, one-half gallon water. Digest two +days and draw off by a gentle heat till the +feints begin to rise; hanging in a piece of +linen, fastened to the mouth of the worm +one-quarter ounce of English saffron. Then +dissolve two pounds of sugar in one and +one-half pints of rose-water, and add to it +the distilled liquor. The above cordial derives +its name from a quantity of leaf gold +being formerly added to it, but this is now +generally disused.</p> + + +<h3>LEMON CORDIAL, NO. 1</h3> + +<p>Pare off very thin the yellow rind of +some fine lemons. Cut the lemons in half +and squeeze out the juice. To each pint of +the juice allow one-half pound of loaf sugar. +Mix the juice, the peel, and the sugar together. +Cover it and let it set twenty-four +hours. Then mix it with an equal quantity +of white brandy. Put it into a jug, and let +it set a month. Then strain through a linen<span class="pagenum" id="Page_128">[Pg 128]</span> +bag and afterward through blotting-paper +before you bottle it.</p> + + +<h3>LEMON CORDIAL, NO. 2</h3> + +<p>Take one pound of dried lemon peel, two +and one-quarter gallons proof spirit, one +quart water. Draw off two gallons by a +gentle fire, and dulcify with fine sugar.</p> + + +<h3>LIME JUICE CORDIAL</h3> + +<p>Lime juice cordial that will keep good for +any length of time may be made as follows: +six pounds sugar, four pints water, four +ounces citric acid, one-half ounce boric acid. +Dissolve by the aid of a gentle heat, and +when cold add sixty ounces refined lime juice, +four ounces tincture of lemon peel, water to +make up two gallons.</p> + + +<h3>LOVAGE CORDIAL</h3> + +<p>Take two-thirds ounce of the fresh roots +of lovage, two-thirds ounce of valerian, two-thirds +ounce of celery, two-thirds ounce of +sweet fennel, one-sixth ounce of essential oil +of caraway, one-sixth ounce of savin, two-thirds +of a cup spirit of wine, two gallons +proof spirit, two pounds of loaf sugar. Steep +the roots and seeds in the spirits for fourteen +days; then dissolve the oils in the spirit<span class="pagenum" id="Page_129">[Pg 129]</span> +of wine, and add them to the undulcified cordial +drawn off from the other ingredients. +Dissolve the sugar in the water for making, +and fine, if necessary, with alum.</p> + + +<h3>NOYAU CORDIAL</h3> + +<p>Blanch and pound very fine two pounds +of the best bitter almonds and one-half +pound of sweet almonds. Add the thinly +pared rind of two lemons, three tablespoonfuls +of boiled milk which has become cold. +Put all together into a jar, and add two +quarts of old whiskey. Cork up the jar, and +let it stand for six weeks, shaking the jar +every day. At the end of that time strain +the liquor, and to every quart of the liquor +add three pints of clarified syrup, and filter +through blotting-paper. The almonds that +are strained from the liquor make a nice flavoring +for puddings, by putting them into +a wide-mouthed bottle and pouring whiskey +over them.</p> + + +<h3>ORANGE CORDIAL</h3> + +<p>Take five pounds of the yellow part of +fresh orange peel, ten and one-half gallons +of proof spirit, two gallons of water. Draw +off ten gallons, with a gentle fire.</p> + +<p><span class="pagenum" id="Page_130">[Pg 130]</span></p> + + +<h3>PEPPERMINT CORDIAL, NO. 1</h3> + +<p>Take one gallon and a gill of rectified +spirits, one pound of loaf sugar, one tablespoonful +of wine, oil of peppermint to taste, +water, as much as will fill the cask, which +should be set upon end after the whole has +been well roused, and a cock for drawing off +placed in it.</p> + + +<h3>PEPPERMINT CORDIAL, NO. 2</h3> + +<p>One gallon of rectified spirits, one in five +under hydrometer proof, one pound of loaf +sugar, one tablespoonful of spirits of wine, +one and one-third pennyweights of oil of +peppermint, and as much water as will fill +up the cask, which should be set on end.</p> + + +<h3>QUINCE CORDIAL</h3> + +<p>Pare your quinces, and scrape them to the +core. Put all the scrapings into a tureen, +and see that there are no seeds among them. +Let the scrapings remain covered in the +tureen for two days; then put them into a +linen bag and squeeze out all the juice. +Measure it and mix it with an equal quantity +of white brandy. To each pint of the mixture +add one-half pound of loaf sugar and<span class="pagenum" id="Page_131">[Pg 131]</span> +a little cinnamon and cloves. Put it into +a jug and let it infuse for two months. Drain +it through blotting-paper and then bottle +it. This cordial improves with age and is +excellent.</p> + + +<h3>ROSE CORDIAL</h3> + +<p>Take one pound of the leaves of full-blown +red roses. Put them into one quart of luke-warm +water, and let them infuse for two days +in a covered vessel. Then squeeze them +through a linen bag, to press out all the +liquid, and take as much white brandy as +you have of the decoction of roses. To one +pint of the infusion add one-half pound of +loaf sugar, and a very small quantity of coriander +and cinnamon. Put in a jug and let +it set for two weeks, then filter it through +blotting-paper, and put it into bottles.</p> + + +<h3>RASPBERRY CORDIAL</h3> + +<p>Take one quart of raspberry juice and +one-half pint of cherry juice, the fruit having +been squeezed through a linen bag after +the cherries have been stoned. Mix the juices +together, and dissolve in them two pounds +of loaf sugar. Then add two quarts of +French brandy. Put it into a jug and let<span class="pagenum" id="Page_132">[Pg 132]</span> +it stand five weeks. Afterward strain it and +bottle for use.</p> + + +<h3>STRAWBERRY OR RASPBERRY CORDIAL</h3> + +<p>Sugar down the berries overnight, using +more sugar than you would for the table, +about half as much again. In the morning +lay them in a hair sieve over the basin; let +them remain until evening, so as to thoroughly +drain. Then put the juice in a thick +flannel bag; let it drain all night, being careful +not to squeeze it, as that takes out the +brightness and clearness. All this should be +done in a cool cellar, or it will be apt to sour. +Add brandy in the proportion of one-third +the quantity of juice, and as much more +sugar as the taste demands. Bottle it +tightly. It will keep six or eight years, and +is better at last than at first.</p> + + +<h3>WHISKEY CORDIAL</h3> + +<p>Take one ounce of cinnamon, one ounce of +ginger, one ounce of coriander seed, one-half +ounce of mace, one-half ounce of cloves, one-half +ounce of cubebs. Add three gallons of +proof spirit and two and one-half quarts of +water, and distill. Now tie up one and one-third +ounces of English saffron, one pound<span class="pagenum" id="Page_133">[Pg 133]</span> +of raisins (stoned), one pound dates, three +ounces licorice root. Let these stand twelve +hours in two and one-half quarts of water; +strain, and add it to the above. Dulcify the +whole with fine sugar.</p> + +<p><span class="pagenum" id="Page_135">[Pg 135]</span></p> + +<h2>LIQUEURS</h2> + +<p><span class="pagenum" id="Page_137">[Pg 137]</span></p> + + +<h3>ANISETTE DE BOURDEAUX</h3> + +<p>Take nine ounces sugar, six drops aniseed. +Rub them together, and add, by degrees, two +pints spirits of wine, four pints water. Filter.</p> + + +<h3>CRÊME DES BARBADOES</h3> + +<p>Take one dozen middling sized lemons, +three large citrons, fourteen pounds loaf +sugar, one-quarter pound fresh balm leaves, +five quarts spirits of wine, seven quarts of +water. Cut lemons and citrons in thin slices +and put them into a cask, pour upon them +the spirit of wine, bung down close, and let +it stand ten days or a fortnight; then break +the sugar, and boil it for one-half hour in +the water, skimming it frequently. Then +chop the balm leaves, put them into a large +pan, and pour upon them the boiling liquor, +and let it stand till quite cold; then strain +it through a lawn sieve, and put it to the +spirits, etc., in the cask. Bung down close, +and in a fortnight draw it off. Strain it +through a jelly-bag and let remain to fine; +then bottle it.</p> + +<p><span class="pagenum" id="Page_138">[Pg 138]</span></p> + + +<h3>CRÊME DE NOYAU DE MARTINIQUE</h3> + +<p>Take twenty pounds of loaf sugar, three +gallons of spirit of wine, three pints of +orange-flower water, one and one-quarter +pounds of bitter almonds, two drams of essence +of lemon, four and one-half gallons +of water. The produce will exceed eight gallons. +Put two pounds of the loaf sugar into +a jug or can, pour upon it the essence of +lemon, and one quart of the spirit of wine. +Stir till the sugar is dissolved, and the essence +completely incorporated. Bruise the +almonds and put them into a four-gallon +stone bottle or cask, add the remainder of the +spirit of wine, and the mixture from the jug +or can. Let it stand a week or ten days, +shaking it frequently. Then add the remainder +of the sugar, and boil it in the +four and one-half gallons of water for three-quarters +of an hour, taking off the scum as +it rises. When cold, put it in a cask; add +the spirit, almonds, etc., from the stone bottle, +and lastly the orange-water. Bung it +down close and let it stand three weeks or a +month; then strain it off in a jelly-bag, and +when fine, bottle it off. When the pink is +wanted, add cochineal, in powder, at the rate +of one-half dram or two scruples to one +quart.</p> + +<p><span class="pagenum" id="Page_139">[Pg 139]</span></p> + + +<h3>CRÊME D’ORANGE OF SUPERIOR +FLAVOR</h3> + +<p>Take one dozen middling sized oranges, +one and one-quarter pints orange-flower water, +six pounds loaf sugar, two and two-thirds +quarts spirit of wine, one-half ounce +tincture of saffron, four and two-thirds +quarts water. Cut the oranges in slices, put +them in a cask, add the spirit and orange-flower +water, let it stand a fortnight. Then +boil the sugar in the water for one-half hour, +pour it out, and let it stand till cold; then +add it to the mixture in the cask, and put in +the tincture of saffron. Let it remain a fortnight +longer; then strain, and proceed as +directed in the recipe for Crême de Barbadoes, +and a very fine cordial will be produced.</p> + + +<h3>EAU DE BARBADOES</h3> + +<p>Take one ounce of fresh orange peel, four +ounces of fresh lemon peel, one dram coriander, +four pints proof spirit. Distill in a +bath heat, and add white sugar in powder.</p> + + +<h3>EAU DE BIGARADE</h3> + +<p>Take the outer or yellow part of the peels +of seven bigarades (a kind of orange), one-quarter +ounce of nutmegs, one-eighth ounce +of mace, one-half gallon of fine proof spirit,<span class="pagenum" id="Page_140">[Pg 140]</span> +one quart of water. Digest all these together +two days in a close vessel, after which +draw off a gallon with a gentle fire, and dulcify +with fine sugar.</p> + + +<h3>EAU DEVINE</h3> + +<p>Take one-half gallon of spirit of wine, +one-half dram essence of lemons and one-half +dram essence of bergamot. Distill in a bath +heat, add two pounds sugar, dissolved in one +gallon of pure water, and lastly two and one-half +ounces of orange-flower water.</p> + + +<h3>ELEPHANT’S MILK</h3> + +<p>Take two ounces gum benzoin, one pint +spirit of wine, two and one-half pints boiling +water. When cold, strain and add one and +one-half pounds sugar.</p> + + +<h3>HUILE DE VENUS</h3> + +<p>Take six ounces of flowers of wild carrot, +picked, ten pints spirit of wine. Distill in +a bath heat. To the spirit add as much +syrup of capillaire; it may be colored with +cochineal.</p> + + +<h3>LIGNODELLA</h3> + +<p>Take the thin peel of three oranges and +three lemons; steep them in one-half gallon +of brandy or rum, close stopped for two or<span class="pagenum" id="Page_141">[Pg 141]</span> +three days. Then take three quarts of water +and one and one-half pounds of loaf sugar +clarified with the whites of two eggs. Let +it boil one-quarter hour, then strain it +through a fine sieve, and let it stand till cold; +strain the brandy with the peels, add the +juice of three oranges and five lemons to +each gallon. Keep it close stopped up five +weeks, then bottle it.</p> + + +<h3>MARASCHINO</h3> + +<p>One gallon proof whiskey, two quarts of +water, dissolve four pounds of sugar, one-third +dram oil of bergamot, one-third dram +oil of cloves, two drops oil of cinnamon, two-thirds +ounce of nutmegs, bruised, five ounces +of orange peel, one ounce of bitter almonds, +bruised, one-third dram oil of lemon. Dissolve +the oil in alcohol; color with cochineal +and burnt sugar.</p> + + +<h3>MARASQUIN DE GROSEILLES</h3> + +<p>Take eight and one-half pounds of gooseberries, +quite ripe, one pound black cherry +leaves. Bruise and ferment; distill and rectify +the spirits. To each pint of this spirit +add as much distilled water, and one pound +of sugar.</p> + +<p><span class="pagenum" id="Page_142">[Pg 142]</span></p> + + +<h3>NECTAR</h3> + +<p>Take three gallons of red ratafia, one-quarter +ounce of cassia-oil, and an equal +quantity of the oil of caraway seeds. Dissolve +in a little spirit of wine, and make +up with orange wine so as to fill up the jug. +Sweeten, if wanted, by adding a small lump +of sugar in the glass.</p> + + +<h3>NOYAU</h3> + +<p>Take one and one-half gallons of French +brandy, one in five, six ounces of the best +French prunes, two ounces of celery, three +ounces of the kernels of apricots, nectarines, +and peaches, and one ounce of bitter almonds, +all gently bruised, two pennyweights of essence +of orange peel, two pennyweights of +essence of lemon peel, one and one-half pounds +of loaf sugar. Let the whole stand ten days +or a fortnight. Then draw off, and add to +the clear noyau as much rose-water as will +make up to two gallons.</p> + + +<h3>RATAFIA</h3> + +<p>This is a liquor prepared from different +kinds of fruits, and is of different colors, according +to the fruits made use of. These +fruits should be gathered when in their greatest +perfection, and the largest and most<span class="pagenum" id="Page_143">[Pg 143]</span> +beautiful of them chosen for the purpose. +The following is the method for making red +ratafia, fine and soft: Take twelve pounds +of the black-heart cherries, two pounds black +cherries, one and one-half pounds raspberries, +one and one-half pounds strawberries. +Pick the fruit from their stalks, and bruise +them, in which state let them continue twelve +hours; then press out the juice, and to every +pint of it add one-half pound of sugar. +When the sugar is dissolved, run the whole +through the filtering-bag, and add to it +three pints of proof spirit. Then take two +ounces of cinnamon, two ounces mace, one +dram cloves. Bruise these spices, put them +into an alembic with one-half gallon of proof +spirit and one quart of water, and draw off +a gallon with a brisk fire. Add as much of +the spicy spirit to the red ratafia as will +render it agreeable; about one-quarter is the +usual proportion.</p> + + +<h3>RATAFIA, NO. 2</h3> + +<p>Ratafia may be made with the juice of +any fruit. Take six quarts cherry juice and +two pounds sugar, which you dissolve in the +juice. Steep in five quarts brandy ten days. +One dram cinnamon, twelve cloves, eight +ounces peach leaves, four ounces bruised<span class="pagenum" id="Page_144">[Pg 144]</span> +cherry kernels. Filter, mix both liquids, and +filter again.</p> + + +<h3>RATAFIA, NO. 3</h3> + +<p>Take four ounces of nutmegs, five pounds +of bitter almonds, nine pounds Lisbon sugar, +five grains ambergris. Infuse these ingredients +three days in five gallons of proof spirit, +and filter it through a flannel bag for use. +The nutmegs and bitter almonds must be +bruised, and the ambergris rubbed with the +Lisbon sugar in a marble mortar, before they +are infused in the spirit.</p> + + +<h3>RATAFIA D’ANGELIQUE</h3> + +<p>Take one-half dram of angelica seed, two +ounces stalks of angelica, two ounces bitter +almonds, blanched, six pints proof spirit, one +pound white sugar. Digest, strain, and filter.</p> + + +<h3>RATAFIA DE BRON DE NOIX</h3> + +<p>Take sixty young walnuts whose shells are +not yet hardened, four pints brandy, twelve +ounces sugar, fifteen grains mace, fifteen +grains cinnamon, fifteen grains cloves. Digest +for two or three months, press out the +liquor, filter, and keep it for two or three +years.</p> + +<p><span class="pagenum" id="Page_145">[Pg 145]</span></p> + + +<h3>TO MAKE RATAFIA DE CAFÉ</h3> + +<p>Take one-half pound of roasted coffee, +ground, two quarts proof spirit, ten ounces +sugar. Digest for a week.</p> + + +<h3>RATAFIA DE CASSIS</h3> + +<p>Take three pounds of ripe black currants, +one-quarter dram cloves, one-quarter dram +cinnamon, nine pints proof spirit, one and +three-quarters pounds sugar. Digest for a +fortnight.</p> + + +<h3>RATAFIA DES CERISES</h3> + +<p>Take four pounds morello cherries, with +their kernels bruised, four pints proof spirit. +Digest for a month, strain with expression, +and then add three-quarters pound of sugar.</p> + + +<h3>RATAFIA DE CHOCOLAT</h3> + +<p>Take one pound Curacoa cocoanuts +roasted, one-half pound West India cocoanuts, +roasted, one gallon proof spirit. Digest +for a fortnight, strain, and then add +one and one-half pounds sugar, thirty drops +tincture of vanilla.</p> + + +<h3>DRY OR SHARP RATAFIA</h3> + +<p>Take fifteen pounds of cherries, fifteen +pounds of gooseberries, three and one-half<span class="pagenum" id="Page_146">[Pg 146]</span> +pounds mulberries, five pounds raspberries. +Pick all these fruits clean from their stalks, +etc., bruise them, and let them stand twelve +hours, but do not suffer them to ferment. +Press out the juice, and to every pint add +three ounces of sugar. When the sugar +is dissolved, run it through the filtering bag, +and to every five pints of liquor add four +pints of proof spirit, together with the same +proportion of spirit drawn from spices.</p> + + +<h3>RATAFIA DE GRENOBER</h3> + +<p>Take two pounds of small wild black cherries, +with their kernels bruised, one gallon +proof spirit. Digest for a month, strain, +and add two pounds of sugar. A little citron +peel may also be added at pleasure.</p> + + +<h3>RATAFIA DE NOYAU</h3> + +<p>Take of peach or apricot kernels, with +their shells bruised, in number one hundred +and twenty, four pints proof spirit, ten +ounces sugar. Some reduce the spirit of +wine to proof with the juice of apricots or +peaches, to make this liquor.</p> + + +<h3>RATAFIA D’ECORCES D’ORANGES</h3> + +<p>Take two ounces of fresh peel of Seville +oranges, one-half gallon proof spirit, one-half +pound sugar. Digest for six hours.</p> + +<p><span class="pagenum" id="Page_147">[Pg 147]</span></p> + + +<h3>RATAFIA DE THURO D’ORANGES</h3> + +<p>Take two pounds of fresh flowers of +orange-tree, one gallon proof spirit, one and +one-half pounds of sugar. Digest for six +hours.</p> + + +<h3>RATAFIA A LA VIOLETTE</h3> + +<p>Take two drams Florentine orris root, one +ounce archel, four pints spirit of wine. Digest, +strain, and add four pounds sugar.</p> + + +<h3>USQUEBAUGH, NO. 1</h3> + +<p>Usquebaugh is a strong compound liquor, +chiefly taken by the dram. It is made in +the highest perfection at Drogheda, in Ireland. +The following are the ingredients: +Take two quarts of best brandy, one-half +pound raisins, stoned, one-half ounce nutmegs, +one-half ounce cardamoms, one-quarter +ounce saffron, rind of one-half Seville +orange, one-half pound brown sugar candy. +Shake these well every day for at least fourteen +days, and it will at the expiration of +that time be ready to be fined for use.</p> + + +<h3>USQUEBAUGH, NO. 2</h3> + +<p>Take one ounce of nutmegs, one ounce of +cloves, one ounce of cinnamon, two ounces +of the seed of anise, two ounces of the seed<span class="pagenum" id="Page_148">[Pg 148]</span> +of caraway, two ounces of the seed of coriander, +one-quarter pound of licorice root +sliced. Bruise the seeds and spices, and put +them together with the licorice, into the still +with five and one-half gallons of proof spirit, +and one gallon of water. Distill with a +pretty brisk fire. As soon as the still begins +to work to the nozzle of the worm, take +one-quarter ounce of English saffron, tied up +in a cloth that the liquor may run through +it, and extract all its tincture. When the +operation is finished, sweeten with fine sugar. +This liquor may be much improved by the +following additions: Digest two pounds of +stoned raisins, one and one-half pounds of +dates, one pound of sliced licorice root, in +one gallon of water, for twelve hours. When +the liquor is strained off, and has deposited +all sediment, decant it gently into a vessel +containing the usquebaugh.</p> + + +<p class="center">THE END.</p> + + +<div class="chapter"> +<p><span class="pagenum" id="Page_149">[Pg 149]</span></p> +<hr class="chap x-ebookmaker-drop"> + +<h2 class="nobreak" id="Index">Index</h2> +</div> + +<table class="autotable"> +<tr> +<td class="tdr" colspan="2">Page</td> +</tr> +<tr> +<td class="tdl">Introduction,</td> +<td class="tdr"><a href="#Page_11">11</a></td> +</tr> +<tr> +<td class="tdl">General Directions for Making Wines</td> +<td class="tdr"><a href="#Page_15">15</a></td> +</tr> +<tr> +<td class="tdl">Coloring for Wines</td> +<td class="tdr"><a href="#Page_17">17</a></td> +</tr> +<tr> +<td class="tdl">Fining or Clearing Wine</td> +<td class="tdr"><a href="#Page_17">17</a></td> +</tr> +<tr> +<td class="tdl">To Flavor Wine</td> +<td class="tdr"><a href="#Page_17">17</a></td> +</tr> +<tr> +<td class="tdl">To Mellow Wine</td> +<td class="tdr"><a href="#Page_18">18</a></td> +</tr> +<tr> +<td class="tdl">To Remove the Taste of the Cask from Wine</td> +<td class="tdr"><a href="#Page_18">18</a></td> +</tr> +<tr> +<td class="tdl">To Remove Ropiness from Wine</td> +<td class="tdr"><a href="#Page_18">18</a></td> +</tr> +<tr> +<td class="tdl">To Restore Wine, When Sour or Sharp</td> +<td class="tdr"><a href="#Page_18">18</a></td> +</tr> +<tr> +<td class="tdl">To Make Apple Wine</td> +<td class="tdr"><a href="#Page_19">19</a></td> +</tr> +<tr> +<td class="tdl">Apricock Wine</td> +<td class="tdr"><a href="#Page_19">19</a></td> +</tr> +<tr> +<td class="tdl">Balm Wine</td> +<td class="tdr"><a href="#Page_20">20</a></td> +</tr> +<tr> +<td class="tdl">Barley Wine</td> +<td class="tdr"><a href="#Page_20">20</a></td> +</tr> +<tr> +<td class="tdl">To Make Beer and Ale from Pea-shells</td> +<td class="tdr"><a href="#Page_21">21</a></td> +</tr> +<tr> +<td class="tdl">Birch Wine</td> +<td class="tdr"><a href="#Page_21">21</a></td> +</tr> +<tr> +<td class="tdl">Blackberry Wine</td> +<td class="tdr"><a href="#Page_22">22</a></td> +</tr> +<tr> +<td class="tdl">Blackberry Wine (Other Methods of Making)</td> +<td class="tdr"><a href="#Page_22">22</a></td> +</tr> +<tr> +<td class="tdl">Fine Brandy Shrub</td> +<td class="tdr"><a href="#Page_24">24</a></td> +</tr> +<tr> +<td class="tdl">American Champagne</td> +<td class="tdr"><a href="#Page_24">24</a></td> +</tr> +<tr> +<td class="tdl">Champagne Cup</td> +<td class="tdr"><a href="#Page_25">25</a></td> +</tr> +<tr> +<td class="tdl">British Champagne</td> +<td class="tdr"><a href="#Page_25">25</a></td> +</tr> +<tr> +<td class="tdl">Burgundy Champagne</td> +<td class="tdr"><a href="#Page_26">26</a></td> +</tr> +<tr> +<td class="tdl">Champagne Cider</td> +<td class="tdr"><a href="#Page_26">26</a></td> +</tr> +<tr> +<td class="tdl">Champagne Cider, No. 2</td> +<td class="tdr"><a href="#Page_27">27</a></td> +</tr> +<tr> +<td class="tdl">English Champagne, or the fine Currant Wine, To Make</td> +<td class="tdr"><a href="#Page_27">27</a></td> +</tr> +<tr> +<td class="tdl">Sham Champagne</td> +<td class="tdr"><a href="#Page_28">28</a></td> +</tr> +<tr> +<td class="tdl">Cheap and Agreeable Table Beer</td> +<td class="tdr"><a href="#Page_28">28</a></td> +</tr> +<tr> +<td class="tdl">Cherry Bounce</td> +<td class="tdr"><a href="#Page_28">28</a></td> +</tr> +<tr> +<td class="tdl">Cherry Bounce, No. 2</td> +<td class="tdr"><a href="#Page_29">29</a></td> +</tr> +<tr> +<td class="tdl">Cherry Bounce, No. 3</td> +<td class="tdr"><a href="#Page_29">29</a></td> +</tr> +<tr> +<td class="tdl">Cherry Wine</td> +<td class="tdr"><a href="#Page_30">30</a></td> +</tr> +<tr> +<td class="tdl">Cherry Wine, No. 2</td> +<td class="tdr"><a href="#Page_30">30</a></td> +</tr> +<tr> +<td class="tdl">General Rules for Making Cider</td> +<td class="tdr"><a href="#Page_31">31</a></td> +</tr> +<tr> +<td class="tdl">To Can Cider</td> +<td class="tdr"><a href="#Page_34">34</a></td> +</tr> +<tr> +<td class="tdl">Boiling Cider</td> +<td class="tdr"><a href="#Page_35">35</a></td> +</tr> +<tr> +<td class="tdl">To Clear Cider</td> +<td class="tdr"><a href="#Page_36">36</a></td> +</tr> +<tr> +<td class="tdl">Cider, to Preserve and Keep Sweet</td> +<td class="tdr"><a href="#Page_36">36</a></td> +</tr> +<tr> +<td class="tdl">Cider Champagne</td> +<td class="tdr"><a href="#Page_37">37</a></td> +</tr> +<tr> +<td class="tdl">Cherry Cider</td> +<td class="tdr"><a href="#Page_37">37</a></td> +</tr> +<tr> +<td class="tdl">Devonshire Cider</td> +<td class="tdr"><a href="#Page_38">38</a></td> +</tr> +<tr> +<td class="tdl">French Cider</td> +<td class="tdr"><a href="#Page_39">39</a></td> +</tr> +<tr> +<td class="tdl">Western Cider</td> +<td class="tdr"><a href="#Page_39">39</a></td> +</tr> +<tr> +<td class="tdl">Cider without Apples</td> +<td class="tdr"><a href="#Page_40">40</a></td> +</tr> +<tr> +<td class="tdl">Cider Wine</td> +<td class="tdr"><a href="#Page_41">41</a></td> +</tr> +<tr> +<td class="tdl">Clary Wine</td> +<td class="tdr"><a href="#Page_41">41</a></td> +</tr> +<tr> +<td class="tdl">Fine Clary Wine</td> +<td class="tdr"><a href="#Page_42">42</a></td> +</tr> +<tr> +<td class="tdl">Clover Wine</td> +<td class="tdr"><a href="#Page_42">42</a></td> +</tr> +<tr> +<td class="tdl">Cock Ale</td> +<td class="tdr"><a href="#Page_43">43</a></td> +</tr> +<tr> +<td class="tdl">Cowslip Wine</td> +<td class="tdr"><a href="#Page_43">43</a></td> +</tr> +<tr> +<td class="tdl">Cowslip or Clary Wine, No. 2</td> +<td class="tdr"><a href="#Page_44">44</a></td> +</tr> +<tr> +<td class="tdl">Currant Shrub</td> +<td class="tdr"><a href="#Page_46">46</a></td> +</tr> +<tr> +<td class="tdl">Currant Wine</td> +<td class="tdr"><a href="#Page_46">46</a></td> +</tr> +<tr> +<td class="tdl">Currant Wine, No. 2</td> +<td class="tdr"><a href="#Page_46">46</a></td> +</tr> +<tr> +<td class="tdl">Currant Wine, No. 3</td> +<td class="tdr"><a href="#Page_48">48</a></td> +</tr> +<tr> +<td class="tdl">Currant Wine, No. 4</td> +<td class="tdr"><a href="#Page_49">49</a></td> +</tr> +<tr> +<td class="tdl">Currant or Gooseberry Wine, without Boiling</td> +<td class="tdr"><a href="#Page_49">49</a></td> +</tr> +<tr> +<td class="tdl">Cypress Wine, Imitation of</td> +<td class="tdr"><a href="#Page_50">50</a></td> +</tr> +<tr> +<td class="tdl">Daisy Wine</td> +<td class="tdr"><a href="#Page_51">51</a></td> +</tr> +<tr> +<td class="tdl">Dandelion Wine</td> +<td class="tdr"><a href="#Page_51">51</a></td> +</tr> +<tr> +<td class="tdl">Damson Wine</td> +<td class="tdr"><a href="#Page_51">51</a></td> +</tr> +<tr> +<td class="tdl">Damson, or Black Cherry Wine</td> +<td class="tdr"><a href="#Page_52">52</a></td> +</tr> +<tr> +<td class="tdl">Ebulum</td> +<td class="tdr"><a href="#Page_52">52</a></td> +</tr> +<tr> +<td class="tdl">Elder-Flower Wine</td> +<td class="tdr"><a href="#Page_53">53</a></td> +</tr> +<tr> +<td class="tdl">Elder Wine</td> +<td class="tdr"><a href="#Page_53">53</a></td> +</tr> +<tr> +<td class="tdl">Elderberry Wine</td> +<td class="tdr"><a href="#Page_54">54</a></td> +</tr> +<tr> +<td class="tdl">Elder Wine, No. 2</td> +<td class="tdr"><a href="#Page_54">54</a></td> +</tr> +<tr> +<td class="tdl">Elder Wine, No. 3</td> +<td class="tdr"><a href="#Page_55">55</a></td> +</tr> +<tr> +<td class="tdl">Elder Wine (Flavored with Hops)</td> +<td class="tdr"><a href="#Page_56">56</a></td> +</tr> +<tr> +<td class="tdl">Elder Wine, to make at Christmas</td> +<td class="tdr"><a href="#Page_57">57</a></td> +</tr> +<tr> +<td class="tdl">Elder-Flower Water</td> +<td class="tdr"><a href="#Page_58">58</a></td> +</tr> +<tr> +<td class="tdl">English Fig Wine</td> +<td class="tdr"><a href="#Page_59">59</a></td> +</tr> +<tr> +<td class="tdl">Frontignac Wine</td> +<td class="tdr"><a href="#Page_59">59</a></td> +</tr> +<tr> +<td class="tdl">Ginger Beer</td> +<td class="tdr"><a href="#Page_60">60</a></td> +</tr> +<tr> +<td class="tdl">Ginger Beer, No. 2</td> +<td class="tdr"><a href="#Page_61">61</a></td> +</tr> +<tr> +<td class="tdl">Ginger Wine</td> +<td class="tdr"><a href="#Page_61">61</a></td> +</tr> +<tr> +<td class="tdl">Gooseberry Wine, To Make</td> +<td class="tdr"><a href="#Page_62">62</a></td> +</tr> +<tr> +<td class="tdl">Gooseberry Wine</td> +<td class="tdr"><a href="#Page_62">62</a></td> +</tr> +<tr> +<td class="tdl">Gooseberry Wine, No. 2</td> +<td class="tdr"><a href="#Page_63">63</a></td> +</tr> +<tr> +<td class="tdl">Gooseberry and Currant Wine</td> +<td class="tdr"><a href="#Page_64">64</a></td> +</tr> +<tr> +<td class="tdl">Pearl Gooseberry Wine</td> +<td class="tdr"><a href="#Page_65">65</a></td> +</tr> +<tr> +<td class="tdl">Red Gooseberry Wine</td> +<td class="tdr"><a href="#Page_65">65</a></td> +</tr> +<tr> +<td class="tdl">Red and White Gooseberry Wine</td> +<td class="tdr"><a href="#Page_66">66</a></td> +</tr> +<tr> +<td class="tdl">White Gooseberry or Champagne Wine</td> +<td class="tdr"><a href="#Page_66">66</a></td> +</tr> +<tr> +<td class="tdl">Unfermented Grape Juice</td> +<td class="tdr"><a href="#Page_66">66</a></td> +</tr> +<tr> +<td class="tdl">Grape Wine</td> +<td class="tdr"><a href="#Page_67">67</a></td> +</tr> +<tr> +<td class="tdl">Grape Wine, No. 2</td> +<td class="tdr"><a href="#Page_68">68</a></td> +</tr> +<tr> +<td class="tdl">Grape Wine, No. 3</td> +<td class="tdr"><a href="#Page_69">69</a></td> +</tr> +<tr> +<td class="tdl">Hop Beer</td> +<td class="tdr"><a href="#Page_69">69</a></td> +</tr> +<tr> +<td class="tdl">Juniper-Berry Wine</td> +<td class="tdr"><a href="#Page_70">70</a></td> +</tr> +<tr> +<td class="tdl">Koumiss, a Tartar Wine</td> +<td class="tdr"><a href="#Page_70">70</a></td> +</tr> +<tr> +<td class="tdl">Koumiss</td> +<td class="tdr"><a href="#Page_71">71</a></td> +</tr> +<tr> +<td class="tdl">Lemon Wine, To Make,</td> +<td class="tdr"><a href="#Page_71">71</a></td> +</tr> +<tr> +<td class="tdl">Lemon Wine, No. 2,</td> +<td class="tdr"><a href="#Page_72">72</a></td> +</tr> +<tr> +<td class="tdl">Madeira Wine</td> +<td class="tdr"><a href="#Page_72">72</a></td> +</tr> +<tr> +<td class="tdl">Malt Wine, or English Sherry</td> +<td class="tdr"><a href="#Page_72">72</a></td> +</tr> +<tr> +<td class="tdl">Mead</td> +<td class="tdr"><a href="#Page_73">73</a></td> +</tr> +<tr> +<td class="tdl">Small White Mead</td> +<td class="tdr"><a href="#Page_74">74</a></td> +</tr> +<tr> +<td class="tdl">Strong Mead, To Make</td> +<td class="tdr"><a href="#Page_74">74</a></td> +</tr> +<tr> +<td class="tdl">Mead, Metheglin, or Honey Wine</td> +<td class="tdr"><a href="#Page_75">75</a></td> +</tr> +<tr> +<td class="tdl">Metheglin</td> +<td class="tdr"><a href="#Page_76">76</a></td> +</tr> +<tr> +<td class="tdl">Molasses Beer</td> +<td class="tdr"><a href="#Page_76">76</a></td> +</tr> +<tr> +<td class="tdl">Morello Wine</td> +<td class="tdr"><a href="#Page_76">76</a></td> +</tr> +<tr> +<td class="tdl">Morello Cherry Wine</td> +<td class="tdr"><a href="#Page_77">77</a></td> +</tr> +<tr> +<td class="tdl">Mountain Wine</td> +<td class="tdr"><a href="#Page_77">77</a></td> +</tr> +<tr> +<td class="tdl">Mulberry Wine</td> +<td class="tdr"><a href="#Page_77">77</a></td> +</tr> +<tr> +<td class="tdl">Noyau</td> +<td class="tdr"><a href="#Page_78">78</a></td> +</tr> +<tr> +<td class="tdl">Orange Wine, To Make</td> +<td class="tdr"><a href="#Page_79">79</a></td> +</tr> +<tr> +<td class="tdl">Orange or Lemon Wine, Boiled</td> +<td class="tdr"><a href="#Page_79">79</a></td> +</tr> +<tr> +<td class="tdl">Orange or Lemon Wine without Boiling</td> +<td class="tdr"><a href="#Page_80">80</a></td> +</tr> +<tr> +<td class="tdl">Orange Wine with Raisins, To Make</td> +<td class="tdr"><a href="#Page_81">81</a></td> +</tr> +<tr> +<td class="tdl">Orgeat</td> +<td class="tdr"><a href="#Page_82">82</a></td> +</tr> +<tr> +<td class="tdl">Palermo Wine, To Make</td> +<td class="tdr"><a href="#Page_82">82</a></td> +</tr> +<tr> +<td class="tdl">Parsnip Wine, To Make</td> +<td class="tdr"><a href="#Page_83">83</a></td> +</tr> +<tr> +<td class="tdl">Parsnip Wine, No. 2</td> +<td class="tdr"><a href="#Page_83">83</a></td> +</tr> +<tr> +<td class="tdl">Parsnip Wine, No. 3</td> +<td class="tdr"><a href="#Page_84">84</a></td> +</tr> +<tr> +<td class="tdl">Peach Wine, To Make</td> +<td class="tdr"><a href="#Page_84">84</a></td> +</tr> +<tr> +<td class="tdl">Perry or Pear Cider</td> +<td class="tdr"><a href="#Page_85">85</a></td> +</tr> +<tr> +<td class="tdl">Pineapple Rum</td> +<td class="tdr"><a href="#Page_85">85</a></td> +</tr> +<tr> +<td class="tdl">Plum Wine</td> +<td class="tdr"><a href="#Page_85">85</a></td> +</tr> +<tr> +<td class="tdl">Pop, or Ginger Beer</td> +<td class="tdr"><a href="#Page_86">86</a></td> +</tr> +<tr> +<td class="tdl">Porter</td> +<td class="tdr"><a href="#Page_87">87</a></td> +</tr> +<tr> +<td class="tdl">Porter, for Bottling</td> +<td class="tdr"><a href="#Page_87">87</a></td> +</tr> +<tr> +<td class="tdl">Port Wine</td> +<td class="tdr"><a href="#Page_88">88</a></td> +</tr> +<tr> +<td class="tdl">Port Wine (British)</td> +<td class="tdr"><a href="#Page_88">88</a></td> +</tr> +<tr> +<td class="tdl">Quince Wine, To Make</td> +<td class="tdr"><a href="#Page_89">89</a></td> +</tr> +<tr> +<td class="tdl">Quince Wine, No. 2</td> +<td class="tdr"><a href="#Page_90">90</a></td> +</tr> +<tr> +<td class="tdl">Raisin Wine,</td> +<td class="tdr"><a href="#Page_90">90</a></td> +</tr> +<tr> +<td class="tdl">Raisin Wine, No. 2</td> +<td class="tdr"><a href="#Page_91">91</a></td> +</tr> +<tr> +<td class="tdl">Raisin Wine, No. 3</td> +<td class="tdr"><a href="#Page_91">91</a></td> +</tr> +<tr> +<td class="tdl">Raisin Wine with Sugar</td> +<td class="tdr"><a href="#Page_92">92</a></td> +</tr> +<tr> +<td class="tdl">Raisin Wine in Imitation of Frontignac</td> +<td class="tdr"><a href="#Page_92">92</a></td> +</tr> +<tr> +<td class="tdl">Raspberry Wine</td> +<td class="tdr"><a href="#Page_93">93</a></td> +</tr> +<tr> +<td class="tdl">Raspberry Wine, No. 2</td> +<td class="tdr"><a href="#Page_93">93</a></td> +</tr> +<tr> +<td class="tdl">Raspberry Wine, No. 3</td> +<td class="tdr"><a href="#Page_94">94</a></td> +</tr> +<tr> +<td class="tdl">Raspberry Wine, No. 4</td> +<td class="tdr"><a href="#Page_94">94</a></td> +</tr> +<tr> +<td class="tdl">Raspberry Vinegar</td> +<td class="tdr"><a href="#Page_95">95</a></td> +</tr> +<tr> +<td class="tdl">Rhubarb Wine</td> +<td class="tdr"><a href="#Page_96">96</a></td> +</tr> +<tr> +<td class="tdl">Rhubarb Wine, No. 2</td> +<td class="tdr"><a href="#Page_96">96</a></td> +</tr> +<tr> +<td class="tdl">Root Beer</td> +<td class="tdr"><a href="#Page_96">96</a></td> +</tr> +<tr> +<td class="tdl">Rose Wine</td> +<td class="tdr"><a href="#Page_97">97</a></td> +</tr> +<tr> +<td class="tdl">Rum Shrub</td> +<td class="tdr"><a href="#Page_98">98</a></td> +</tr> +<tr> +<td class="tdl">Sage Wine, To Make</td> +<td class="tdr"><a href="#Page_98">98</a></td> +</tr> +<tr> +<td class="tdl">Sage Wine Another Way</td> +<td class="tdr"><a href="#Page_98">98</a></td> +</tr> +<tr> +<td class="tdl">Saratoga Wine or English Sack, To Make</td> +<td class="tdr"><a href="#Page_99">99</a></td> +</tr> +<tr> +<td class="tdl">Sarsaparilla Mead</td> +<td class="tdr"><a href="#Page_99">99</a></td> +</tr> +<tr> +<td class="tdl">Schiedam Schnapps, To Imitate,</td> +<td class="tdr"><a href="#Page_100">100</a></td> +</tr> +<tr> +<td class="tdl">Scurvy-grass Wine, To Make,</td> +<td class="tdr"><a href="#Page_100">100</a></td> +</tr> +<tr> +<td class="tdl">Sherbet</td> +<td class="tdr"><a href="#Page_101">101</a></td> +</tr> +<tr> +<td class="tdl">Sherry Wine</td> +<td class="tdr"><a href="#Page_102">102</a></td> +</tr> +<tr> +<td class="tdl">London Sherry Wine</td> +<td class="tdr"><a href="#Page_102">102</a></td> +</tr> +<tr> +<td class="tdl">Shrub, To Make</td> +<td class="tdr"><a href="#Page_102">102</a></td> +</tr> +<tr> +<td class="tdl">Spruce Beer</td> +<td class="tdr"><a href="#Page_103">103</a></td> +</tr> +<tr> +<td class="tdl">Strawberry Wine, No. 1</td> +<td class="tdr"><a href="#Page_103">103</a></td> +</tr> +<tr> +<td class="tdl">Strawberry Wine, No. 2</td> +<td class="tdr"><a href="#Page_103">103</a></td> +</tr> +<tr> +<td class="tdl">Royal Strawberry Acid</td> +<td class="tdr"><a href="#Page_104">104</a></td> +</tr> +<tr> +<td class="tdl">Sugar Wine, To Make</td> +<td class="tdr"><a href="#Page_104">104</a></td> +</tr> +<tr> +<td class="tdl">Tears of the Widow of Malabar</td> +<td class="tdr"><a href="#Page_105">105</a></td> +</tr> +<tr> +<td class="tdl">Tomato Wine</td> +<td class="tdr"><a href="#Page_105">105</a></td> +</tr> +<tr> +<td class="tdl">Tomato Beer</td> +<td class="tdr"><a href="#Page_106">106</a></td> +</tr> +<tr> +<td class="tdl">Turnip Wine, To Make</td> +<td class="tdr"><a href="#Page_106">106</a></td> +</tr> +<tr> +<td class="tdl">Walnut Mead Wine</td> +<td class="tdr"><a href="#Page_107">107</a></td> +</tr> +<tr> +<td class="tdl">Whortleberry or Bilberry Wine</td> +<td class="tdr"><a href="#Page_107">107</a></td> +</tr> +<tr> +<td class="tdc" colspan="2">BRANDIES</td> +</tr> +<tr> +<td class="tdl">Apple Brandy</td> +<td class="tdr"><a href="#Page_111">111</a></td> +</tr> +<tr> +<td class="tdl">Old Apple Brandy</td> +<td class="tdr"><a href="#Page_111">111</a></td> +</tr> +<tr> +<td class="tdl">Blackberry Brandy</td> +<td class="tdr"><a href="#Page_111">111</a></td> +</tr> +<tr> +<td class="tdl">Caraway Brandy</td> +<td class="tdr"><a href="#Page_111">111</a></td> +</tr> +<tr> +<td class="tdl">Black Cherry Brandy</td> +<td class="tdr"><a href="#Page_112">112</a></td> +</tr> +<tr> +<td class="tdl">Cherry Brandy, No. 1</td> +<td class="tdr"><a href="#Page_112">112</a></td> +</tr> +<tr> +<td class="tdl">Cherry Brandy, No. 2</td> +<td class="tdr"><a href="#Page_112">112</a></td> +</tr> +<tr> +<td class="tdl">Cherry Brandy, No. 3</td> +<td class="tdr"><a href="#Page_113">113</a></td> +</tr> +<tr> +<td class="tdl">Cherry Brandy, No. 4</td> +<td class="tdr"><a href="#Page_114">114</a></td> +</tr> +<tr> +<td class="tdl">Cherry Brandy, No. 5</td> +<td class="tdr"><a href="#Page_114">114</a></td> +</tr> +<tr> +<td class="tdl">Lemon Brandy</td> +<td class="tdr"><a href="#Page_114">114</a></td> +</tr> +<tr> +<td class="tdl">Orange Brandy</td> +<td class="tdr"><a href="#Page_115">115</a></td> +</tr> +<tr> +<td class="tdl">Poppy Brandy</td> +<td class="tdr"><a href="#Page_115">115</a></td> +</tr> +<tr> +<td class="tdl">Raspberry Brandy</td> +<td class="tdr"><a href="#Page_116">116</a></td> +</tr> +<tr> +<td class="tdl">Raspberry Brandy, No. 2</td> +<td class="tdr"><a href="#Page_116">116</a></td> +</tr> +<tr> +<td class="tdl">Raspberry Brandy, No. 3</td> +<td class="tdr"><a href="#Page_117">117</a></td> +</tr> +<tr> +<td class="tdc" colspan="2">CORDIALS</td> +</tr> +<tr> +<td class="tdl">Anise-seed Cordial, To Make</td> +<td class="tdr"><a href="#Page_121">121</a></td> +</tr> +<tr> +<td class="tdl">Blackberry Cordial</td> +<td class="tdr"><a href="#Page_121">121</a></td> +</tr> +<tr> +<td class="tdl">Blackberry Cordial, No. 2</td> +<td class="tdr"><a href="#Page_122">122</a></td> +</tr> +<tr> +<td class="tdl">Caraway Cordial</td> +<td class="tdr"><a href="#Page_122">122</a></td> +</tr> +<tr> +<td class="tdl">Caraway Cordial, No. 2</td> +<td class="tdr"><a href="#Page_122">122</a></td> +</tr> +<tr> +<td class="tdl">Cedrat Cordial</td> +<td class="tdr"><a href="#Page_123">123</a></td> +</tr> +<tr> +<td class="tdl">Cinnamon Cordial</td> +<td class="tdr"><a href="#Page_123">123</a></td> +</tr> +<tr> +<td class="tdl">Strong Cinnamon Cordial</td> +<td class="tdr"><a href="#Page_124">124</a></td> +</tr> +<tr> +<td class="tdl">Citron Cordial</td> +<td class="tdr"><a href="#Page_124">124</a></td> +</tr> +<tr> +<td class="tdl">Citron Cordial, No. 2</td> +<td class="tdr"><a href="#Page_125">125</a></td> +</tr> +<tr> +<td class="tdl">Clove Cordial</td> +<td class="tdr"><a href="#Page_125">125</a></td> +</tr> +<tr> +<td class="tdl">Clove Cordial, No. 2</td> +<td class="tdr"><a href="#Page_125">125</a></td> +</tr> +<tr> +<td class="tdl">Coriander Cordial</td> +<td class="tdr"><a href="#Page_126">126</a></td> +</tr> +<tr> +<td class="tdl">Ginger Cordial</td> +<td class="tdr"><a href="#Page_126">126</a></td> +</tr> +<tr> +<td class="tdl">Gold Cordial</td> +<td class="tdr"><a href="#Page_127">127</a></td> +</tr> +<tr> +<td class="tdl">Lemon Cordial, No. 1</td> +<td class="tdr"><a href="#Page_127">127</a></td> +</tr> +<tr> +<td class="tdl">Lemon Cordial, No. 2</td> +<td class="tdr"><a href="#Page_128">128</a></td> +</tr> +<tr> +<td class="tdl">Lime Juice Cordial</td> +<td class="tdr"><a href="#Page_128">128</a></td> +</tr> +<tr> +<td class="tdl">Lovage Cordial</td> +<td class="tdr"><a href="#Page_128">128</a></td> +</tr> +<tr> +<td class="tdl">Noyau Cordial</td> +<td class="tdr"><a href="#Page_129">129</a></td> +</tr> +<tr> +<td class="tdl">Orange Cordial</td> +<td class="tdr"><a href="#Page_129">129</a></td> +</tr> +<tr> +<td class="tdl">Peppermint Cordial, No. 1</td> +<td class="tdr"><a href="#Page_130">130</a></td> +</tr> +<tr> +<td class="tdl">Peppermint Cordial, No. 2</td> +<td class="tdr"><a href="#Page_130">130</a></td> +</tr> +<tr> +<td class="tdl">Quince Cordial</td> +<td class="tdr"><a href="#Page_130">130</a></td> +</tr> +<tr> +<td class="tdl">Rose Cordial</td> +<td class="tdr"><a href="#Page_131">131</a></td> +</tr> +<tr> +<td class="tdl">Raspberry Cordial</td> +<td class="tdr"><a href="#Page_131">131</a></td> +</tr> +<tr> +<td class="tdl">Strawberry or Raspberry Cordial</td> +<td class="tdr"><a href="#Page_132">132</a></td> +</tr> +<tr> +<td class="tdl">Whiskey Cordial</td> +<td class="tdr"><a href="#Page_132">132</a></td> +</tr> +<tr> +<td class="tdc" colspan="2">LIQUEURS</td> +</tr> +<tr> +<td class="tdl">Anisette de Bourdeaux</td> +<td class="tdr"><a href="#Page_137">137</a></td> +</tr> +<tr> +<td class="tdl">Crême des Barbadoes</td> +<td class="tdr"><a href="#Page_137">137</a></td> +</tr> +<tr> +<td class="tdl">Crême de Noyau de Martinique</td> +<td class="tdr"><a href="#Page_138">138</a></td> +</tr> +<tr> +<td class="tdl">Crême d’Orange of Superior Flavor</td> +<td class="tdr"><a href="#Page_139">139</a></td> +</tr> +<tr> +<td class="tdl">Eau de Barbadoes</td> +<td class="tdr"><a href="#Page_139">139</a></td> +</tr> +<tr> +<td class="tdl">Eau de Bigarade</td> +<td class="tdr"><a href="#Page_139">139</a></td> +</tr> +<tr> +<td class="tdl">Eau Devine</td> +<td class="tdr"><a href="#Page_140">140</a></td> +</tr> +<tr> +<td class="tdl">Elephant’s Milk</td> +<td class="tdr"><a href="#Page_140">140</a></td> +</tr> +<tr> +<td class="tdl">Huile de Venus</td> +<td class="tdr"><a href="#Page_140">140</a></td> +</tr> +<tr> +<td class="tdl">Lignodella</td> +<td class="tdr"><a href="#Page_140">140</a></td> +</tr> +<tr> +<td class="tdl">Maraschino</td> +<td class="tdr"><a href="#Page_141">141</a></td> +</tr> +<tr> +<td class="tdl">Marasquin de Groseilles</td> +<td class="tdr"><a href="#Page_141">141</a></td> +</tr> +<tr> +<td class="tdl">Nectar</td> +<td class="tdr"><a href="#Page_142">142</a></td> +</tr> +<tr> +<td class="tdl">Noyau</td> +<td class="tdr"><a href="#Page_142">142</a></td> +</tr> +<tr> +<td class="tdl">Ratafia</td> +<td class="tdr"><a href="#Page_142">142</a></td> +</tr> +<tr> +<td class="tdl">Ratafia, No. 2</td> +<td class="tdr"><a href="#Page_143">143</a></td> +</tr> +<tr> +<td class="tdl">Ratafia, No. 3</td> +<td class="tdr"><a href="#Page_144">144</a></td> +</tr> +<tr> +<td class="tdl">Ratafia d’Angelique</td> +<td class="tdr"><a href="#Page_144">144</a></td> +</tr> +<tr> +<td class="tdl">Ratafia de Bron de Noix</td> +<td class="tdr"><a href="#Page_144">144</a></td> +</tr> +<tr> +<td class="tdl">Ratafia de Café</td> +<td class="tdr"><a href="#Page_145">145</a></td> +</tr> +<tr> +<td class="tdl">Ratafia de Cassis</td> +<td class="tdr"><a href="#Page_145">145</a></td> +</tr> +<tr> +<td class="tdl">Ratafia des Cerises</td> +<td class="tdr"><a href="#Page_145">145</a></td> +</tr> +<tr> +<td class="tdl">Ratafia de Chocolat</td> +<td class="tdr"><a href="#Page_145">145</a></td> +</tr> +<tr> +<td class="tdl">Dry or Sharp Ratafia</td> +<td class="tdr"><a href="#Page_145">145</a></td> +</tr> +<tr> +<td class="tdl">Ratafia de Grenober</td> +<td class="tdr"><a href="#Page_146">146</a></td> +</tr> +<tr> +<td class="tdl">Ratafia de Noyau</td> +<td class="tdr"><a href="#Page_146">146</a></td> +</tr> +<tr> +<td class="tdl">Ratafia d’Ecorces d’Oranges</td> +<td class="tdr"><a href="#Page_146">146</a></td> +</tr> +<tr> +<td class="tdl">Ratafia de Thuro d’Oranges</td> +<td class="tdr"><a href="#Page_147">147</a></td> +</tr> +<tr> +<td class="tdl">Ratafia a la Violette</td> +<td class="tdr"><a href="#Page_147">147</a></td> +</tr> +<tr> +<td class="tdl">Usquebaugh, No. 1</td> +<td class="tdr"><a href="#Page_147">147</a></td> +</tr> +<tr> +<td class="tdl">Usquebaugh, No. 2</td> +<td class="tdr"><a href="#Page_147">147</a></td> +</tr> +</table> + + + +<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 75708 ***</div> +</body> +</html> + diff --git a/75708-h/images/cover.jpg b/75708-h/images/cover.jpg Binary files differnew file mode 100644 index 0000000..6b7d393 --- /dev/null +++ b/75708-h/images/cover.jpg diff --git a/75708-h/images/i_003.png b/75708-h/images/i_003.png Binary files differnew file mode 100644 index 0000000..4fa03cf --- /dev/null +++ b/75708-h/images/i_003.png diff --git a/75708-h/images/i_007.png b/75708-h/images/i_007.png Binary files differnew file mode 100644 index 0000000..b9aee18 --- /dev/null +++ b/75708-h/images/i_007.png diff --git a/75708-h/images/i_008.png b/75708-h/images/i_008.png Binary files differnew file mode 100644 index 0000000..4bb3422 --- /dev/null +++ b/75708-h/images/i_008.png diff --git a/LICENSE.txt 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