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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 *** |