PREFACE. (continued 3)

73. GINGER DROPS.

Pound and sift through a silk sieve the required quantity of ginger, according to the strength wanted, and add it to the sugar with clear water. China ginger is the best, being aromatic as well as hot and sharp tasted.

74. LIQUORICE LOZENGES.

Take of extract of liquorice, double refined sugar, each 10 oz. tragacanth, powdered, 3 oz.

Powder them thoroughly, and make them into lozenges with rose-water.

These are agreeable pectorals, and may be used at pleasure in tickling coughs. The above receipt is the easiest and best mode of making these lozenges. Refined extract of liquorice should be used: and it is easily powdered in the cold, after it has been laid for some days in a dry and rather warm place.

75. EXTRACT OF LIQUORICE.

The liquorice root is to be boiled in eight times its weight of water, to one half; the liquor is then to be expressed, and, after the fæces have subsided, to be filtered; it is then to be evaporated, with a heat between 200° and 212°, until it becomes thickish; and, lastly, it is to be evaporated with a heat less than 200°, and frequently stirred, until it acquire a consistence proper for forming pills. This is made into little pastilles, or flat cakes, often bearing the impression of the places where they are made; and a bit now and then put into the mouth, takes off the tickling of a cough. It should be sucked to make it pleasant, as much of the juice taken at a time is unpleasant.

76. LIQUORICE JUICE.

Take up the roots in July; clean them perfectly as soon as out of the earth, then hang them up in the air, till nearly dry; after this cut them into thin slices, and boil them in water till the decoction is extremely strong; then press it hard out to obtain all the juice from the roots. This decoction is left to settle a little, and when it has deposited its coarser parts, pour it off into vessels, evaporate it over a fire, strong first, but mild afterwards, till it becomes of a thick consistence; then let the fire go out, and when the extract is cool, take out large parcels of it at a time, and work them well with the hands, forming them into cylindric masses, which cut into such lengths as required, roll them over half-dried bay-leaves, which adhere to the surfaces, and leave them exposed to the sun, till perfectly dried. Great nicety is to be observed at the end of the evaporation, to get the extract to a proper consistence without letting it burn.

77. REFINED LIQUORICE.

That description of article which is vended in thin, rounded, and glazed pieces, about the thickness of a crow’s quill, is entirely prepared in this country. The whole process consists in evaporating the liquorice-ball anew, and purifying it by rest, with the help of isinglass, &c.

78. CANDIED ORANGE MARMALADE.

Cut the clearest Seville oranges into two, take out all the juice and pulp into a basin, and pick all the skins and seeds out of it. Boil the rinds in hard water till they become tender, and change the water two or three times while they are boiling. Then pound them in a marble mortar, and add to it the juice and pulp; put them next into a preserving pan with double their weight in loaf sugar, and set it over a slow fire. Boil it rather more than half an hour, put it into pots: cover it with brandy paper, and tie it close down.

79. TRANSPARENT MARMALADE.

Cut very pale Seville oranges into quarters; take out the pulp, put it into a basin, and pick out the skins and seeds. Put the peels into a little salt and water, and let them stand all night, then boil them in a good quantity of spring water until they are tender: cut them in very thin slices, and put them into the pulp. To every pound of marmalade put one pound and a half of double refined beaten sugar; boil them together gently for 20 minutes; if they are not transparent, boil them a few minutes longer. Stir it gently all the time, and take care not to break the slices. When it is cold, put it into jelly and sweetmeat glasses tied down tight.

80. BARBERRY MARMALADE.

Mash the barberries in a little water, on a warm stove; pass them through a hair sieve with a paddle; weigh the pulp and put it back on the fire; reduce it to one half, clarify a pound of sugar and boil it well; put in the pulp and boil it together for a few minutes.

81. QUINCE MARMALADE.

Take quinces that are quite ripe, pare and cut them in quarters, take out the cores, put them in a stew-pan with spring water, nearly enough to cover them, keep them closely covered, and let them stew gently till they are quite soft and red, then mash and rub them through a hair sieve. Put them in a pan over a gentle fire, with as much thick clarified sugar as the weight of the quinces; boil them an hour and stir the whole time with a wooden spoon to prevent its sticking; put it into pots, and when cold tie them down.

82. SCOTCH MARMALADE.

Take of the juice of Seville oranges, 2 pints, yellow honey, 2 lbs.

Boil to a proper consistence.

83. HARTSHORN JELLY.

Boil half a pound of hartshorn in three quarts of water, over a gentle fire, till it becomes a jelly; when a little hangs on a spoon it is done enough. Strain it hot, put it into a well-tinned saucepan, and add to it half a pint of Rhenish wine, and a quarter of a pound of loaf sugar. Beat the whites of four eggs or more to a froth, stir it sufficiently for the whites to mix well with the jelly, and pour it in as if cooling it. Boil it two or three minutes, then put in the juice of four lemons, and let it boil two minutes longer. When it is finely curdled and of a pure white, pour it into a swan-skin jelly bag over a China basin, and pour it back again until it becomes as clear as rock water; set a very clean China basin under, fill the glasses, put some thin lemon rind into the basin, and when the jelly is all run out of the bag, with a clean spoon fill the rest of the glasses, and they will look of a fine amber colour. Put in lemon and sugar agreeable to the palate.

84. WHIPT CREAM.

Mix the whites of eight eggs, a quart of thick cream, and half a pint of sack, sweeten them to taste with double refined sugar. It may be perfumed with a little musk or ambergris tied in a rag and steeped in a little cream. Whip it up with a whisk, and some lemon-peel tied in the middle of the whisk. Then lay the froth with a spoon on the glasses, or basins.

85. PISTACHIO CREAM.

Beat half a pound of pistachio nut kernels in a mortar with a spoonful of brandy. Put them into a pan with a pint of good cream and the yolks of two eggs beaten fine. Stir it gently over the fire till it grows thick, and then put it into a China soup plate. When it is cold stick it over with small pieces of the nuts, and send it to table.

86. ICE CREAM.

To a pound of any preserved fruit add a quart of good cream, squeeze the juice of two lemons into it and some sugar to taste. Let the whole be rubbed through a fine hair sieve, and if raspberry, strawberry, or any red fruit, add a little cochineal to heighten the colour: have the freezing pot nice and clean; put the cream into it and cover it; then put it into the tub with ice beat small, and some salt; turn the freezing pot quick, and as the cream sticks to the sides, scrape it down with an ice-spoon, and so on till it is frozen. The more the cream is worked to the side with the spoon, the smoother and better flavoured it will be. After it is well frozen, take it out and put it into ice shapes with salt and ice: then carefully wash the shapes for fear of any salt adhering to them; dip them in lukewarm water and send them to table.

87. Another Method.

Bruise two pottles of strawberries in a basin with half a pint of good cream, a little currant jelly, and some cold clarified sugar; rub this well through the tammy, and put it in an ice pot well covered; then set it in a tub of broken ice with plenty of salt; when it grows thick about the sides, stir it with a spoon, and cover it close again till it is perfectly frozen through; cover it well with ice and salt both under and over, and when it is frozen change it into a mould and cover well with ice. Sweeten a little plain cream with sugar and orange flower water, and treat it the same; likewise any other fruit, without cream, may be mixed as above. This is called water ice.

88. CURRANT JELLY.

Take the juice of red currants, 1 lb. sugar, 6 oz.

Boil down.

89. Another Method.

Take the juice of red currants, and white sugar, equal quantities.

Stir it gently and smoothly for three hours, put it into glasses, and in three days it will concrete into a firm jelly.

90. BLACK CURRANT JELLY.

Put to ten quarts of ripe dry black currants, one quart of water; put them in a large stew-pot, tie paper close over them, and set them for two hours in a cool oven. Squeeze them through a fine cloth, and add to every quart of juice a pound and a half of loaf sugar broken into small pieces. Stir it till the sugar is melted; when it boils skim it quite clean. Boil it pretty quick over a clear fire, till it jellies, which is known by dipping a skimmer into the jelly and holding it in the air; when it hangs to the spoon in a drop, it is done. If the jelly is boiled too long it will lose its flavour and shrink very much. Pour it into pots, cover them with brandy papers, and keep them in a dry place. Red and white jellies are made in the same way.

91. APPLE JELLY.

Take of apple juice strained, 4 lbs. sugar, one pound.

Boil to a jelly.

92. STRAWBERRY JELLY.

Take of the juice of strawberries, 4 lbs. sugar, 2 lbs.

Boil down.

93. GOOSEBERRY JELLY.

Dissolve sugar in about half its weight of water, and boil; it will be nearly solid when cold; to this syrup add an equal weight of gooseberry juice, and give it a boil, but not long, for otherwise it will not fix.

94. RASPBERRY CREAM.

Rub a quart of raspberries through a hair sieve, and take out the seeds and mix it well with cream; sweeten it with sugar to your taste, then put it into a stone jug, and raise a froth with a chocolate mill. As the froth rises, take it off with a spoon, and lay it upon a hair sieve. When there is as much froth as wanted, put what cream remains in a deep China dish, and pour the frothed cream upon it, as high as it will lie on.

95. RASPBERRY JAM.

Mash a quantity of fine ripe dry raspberries, strew on them their own weight of loaf sugar, and half their weight of white currant juice. Boil them half an hour over a clear slow fire, skim them well, and put them into pots or glasses; tie them down with brandy papers, and keep them dry. Strew on the sugar as quick as possible after the berries are gathered, and in order to preserve their flavour, they must not stand long before boiling them.

96. STRAWBERRY JAM.

Bruise very fine some scarlet strawberries, gathered when quite ripe, and put to them a little juice of red currants. Beat and sift their weight in sugar, strew it over them, and put them into a preserving pan. Set them over a clear slow fire, skim them, then boil them 20 minutes, and put them into glasses.

97. RASPBERRY PASTE.

Mash a quart of raspberries, strain one half and put the juice to the other half; boil them a quarter of an hour, put to them a pint of red currant juice, and let them boil all together, till the raspberries are done enough. Then put a pound and a half of double refined sugar into a clean pan, with as much water as will dissolve it; boil it to a sugar again; then put in the raspberries and juice, scald and pour them into glasses. Put them into a stove to dry, and turn them when necessary.

98. DAMSON CHEESE.

Boil the fruit in a sufficient quantity of water to cover it; strain the pulp through a very coarse hair sieve; to each pound add four ounces of sugar. Boil till it begins to candy on the sides, then pour it into tin moulds. Other kinds of plums may be treated in the same way, as also cherries, and several kinds of fruit.

99. AN OMELETTE SOUFFLE.

Put two ounces of the powder of chestnuts into a skillet, then add two yolks of new laid eggs, and dilute the whole with a little cream, or even a little water; when this is done, and the ingredients well mixed, leaving no lumps, add a bit of the best fresh butter, about the size of an egg, and an equal quantity of powdered sugar; then put the skillet on the fire, and keep stirring the contents; when the cream is fixed and thick enough to adhere to the spoon, let it bubble up once or twice, and take it from the fire; then add a third white of an egg to those you have already set aside, and whip them to the consistency of snow: then amalgamate the whipped whites of eggs and the cream, stirring them with a light and equal hand, pour the contents into a deep dish, sift over with double refined sugar, and place the dish on a stove, with a fire over it as well as under, and in a quarter of an hour the cream will rise like an omelette souffle; as soon as it rises about four inches it is fit to serve up.

100. ORGEAT PASTE.

Blanch and pound three quarters of a pound of sweet, and a quarter of a pound of bitter almonds; pound them in a mortar, and wet them sufficiently with orange flower water, that they may not oil. When they are pounded fine, add three quarters of a pound of fine powdered sugar to them, and mix the whole in a stiff paste, which put into pots for use. It will keep six months; when wanted to be used, take a piece about the size of an egg, and mix it with half a pint of water, and squeeze it through a napkin.

101. PATE DE GUIMAUVE.

Take of decoction of marshmallow roots, 4 oz. water, 1 gallon.

Boil 4 pints and strain: then add gum arabic, half a pound, refined sugar, 2 lbs. Evaporate to an extract, then take it from the fire, stir it quickly with the whites of twelve eggs, previously beaten to a froth: then add, while stirring, half an oz. of orange-flower water.

102. Another.

Take of very white gum arabic, and white sugar, each 2¼ lbs. with a sufficient quantity of boiling water. Dissolve, strain, and evaporate without boiling, to the consistence of honey: beat up the whites of six eggs with four drachms of orange-flower water, which mix gradually with the paste, and evaporate over a slow fire, stirring it continually till it will not stick to the fingers, it should be very light, spongy, and extremely white.

103. PATE DE JUJUBES.

Take of raisins stoned, 1 lb. currants picked, jujubes, opened, each 4 oz. water, a sufficient quantity.

Boil; strain with expression, add sugar, 2½ lbs. gum arabic, 2½ lbs. previously made into a mucilage with some water, and strain; evaporate gently, pour into moulds, finish by drying in a stove and then divide it.

TO PRESERVE FRUITS.

Some rules are necessary to be observed in this branch of confectionary.

In the first place, observe, in making syrups, that the Sugar is well dissolved before it is placed on the fire, otherwise the scum will not rise well, nor the fruit obtain its best colour.

When stone fruits are preserved, cover them with mutton suet rendered, to exclude the air; as air is sure to ruin them.

All wet sweet-meats must be kept dry and cool to preserve them from mouldiness and damp.

Dip a piece of writing paper in brandy, lay it close upon the sweetmeats, cover them tight with paper, and they will keep well for any length of time; but they will inevitably spoil without these precautions.

104. TO BOTTLE DAMSONS.

Put damsons, before they are too ripe, into wide-mouthed bottles, and cork them down tight; then put them into a moderately heated oven, and about three hours will do them; observe that the oven is not too hot, otherwise it will make the fruit fly. All kinds of fruits that are bottled may be done in the same way, and they will keep two years; after they are done, they must be put away with the mouth downward, in a cool place, to keep them from fermenting.

105. TO PRESERVE BARBERRIES.

Set an equal quantity of barberries and sugar in a kettle of boiling water, till the sugar is melted and the barberries quite soft; let them remain all night. Put them next day into a preserving pan, and boil them fifteen minutes, then put them into jars, tie them close, and set them by for use.

106. GRAPES.

Take close bunches, whether white or red, not too ripe, and lay them in a jar. Put to them a quarter of a pound of sugar candy, and fill the jar with common brandy. Tie them up close with a bladder, and set them in a dry place.

107. TO DRY CHERRIES.

Having stoned the desired quantity of morello cherries, put a pound and a quarter of fine sugar to every pound; beat and sift it over the cherries, and let them stand all night. Take them out of their sugar, and to every pound of sugar, put two spoonsful of water. Boil and skim it well, and then put in the cherries; boil the sugar over them, and next morning strain them, and to every pound of syrup put half a pound more sugar; boil it till it is a little thicker, then put in the cherries and let them boil gently. The next day strain them, put them in a stove and turn them every day till they are dry.

108. TO CLARIFY HONEY.

The best kind is clarified by merely melting it in a water bath, and taking off the scum; the middling kind by dissolving it in water, adding the white of an egg to each pint of the solution; and boiling it down to its original consistence, skimming it from time to time. The inferior kind requires solution in water, boiling the solution with one pound of charcoal, to 25 pounds of honey, adding, when an excess of acid is apprehended, a small quantity of chalk or oyster-shell powder; next by straining it several times through flannel, and reducing the solution to its original consistence by evaporation.

109. TO PRESERVE CANDIED ORANGE FLOWERS.

Free them from their cups, stamina, and pistils, put four ounces into one pound of sugar boiled to a candy height, and poured on a slab, so as to be formed into cakes.

110. TO PRESERVE FRUITS IN BRANDY, OR OTHER SPIRITS.

Gather plums, apricots, cherries, peaches, and other juicy fruits, before they are perfectly ripe, and soak them for some hours in hard, or alum water, to make them firm; as the moisture of the fruit weakens the spirit, it ought to be strong, therefore, add five ounces of sugar to each quart of spirit.

111. SEVILLE ORANGES, WHOLE.

Cut a hole at the stem end of the oranges, the size of sixpence, take out all the pulp, put the oranges into cold water for two days, changing it twice a day; boil them rather more than an hour, but do not cover them, as it will spoil the colour; have ready a good syrup, into which put the oranges, and boil them till they look clear; then take out the seeds, skins, &c. from the pulp first taken out of the oranges, and add to it one of the whole oranges, previously boiled, with an equal weight of sugar to it and the pulp; boil this together till it looks clear, over a slow fire, and when cold fill the oranges with this marmalade, and put on the tops; cover them with syrup, and put brandy paper on the top of the jar. It is better to take out the inside at first, to preserve the fine flavour of the juice and pulp, which would be injured by boiling in the water.

112. CUCUMBERS AND MELONS.

Take large cucumbers, green, and free from seed, put them in a jar of strong salt and water, with vine leaves on the top, set them by the fire side till they are yellow; then wash and set them over a slow fire in alum and water, covered with vine leaves; let them boil till they become green; take them off, and let them stand in the liquor till cold: then quarter them, and take out the seed and pulp; put them in cold spring water, changing it twice a day for three days. Have ready a syrup made thus: to one pound of loaf sugar, half an ounce of ginger bruised, with as much water as will wet it; when it is quite free from scum, put in, when boiling, the rind of a lemon and juice; when quite cold, pour the syrup on the melons. If the syrup is too thin, after standing two or three days, boil it again, and add a little more sugar. A spoonful of rum, gives it the West-Indian flavour. Girkins may be done the same way. One ounce of alum, when pounded, is sufficient for a dozen melons of a middling size.

113. STRAWBERRIES, WHOLE.

Take an equal weight of fruit and double refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder; give a gentle shake to the dish, that the sugar may touch the under side of the fruit. Next day make a thin syrup with the remainder of the sugar; and allow one pint of red currant juice, to every three pounds of strawberries; in this simmer them until sufficiently jellied. Choose the largest scarlets, not dead ripe.

114. APRICOTS.

Infuse young apricots before their stones become hard, into a pan of cold spring water, with plenty of vine leaves; set them over a slow fire until they are quite yellow, then take them out and rub them with a flannel and salt to take off the lint; put them into the pan to the same water and leaves, cover them close at a distance from the fire, until they are a fine light green, then pick out all the bad ones. Boil the best gently two or three times in a thin syrup, and let them be quite cold each time before you boil them. When they look plump and clear, make a syrup of double refined sugar, but not too thick; give your apricots a gentle boil in it, and then put them into the pots or glasses, dip a paper in brandy, lay it over them, tie them close, and keep them in a dry place.

115. CANDIED ANGELICA.

The stalks are to be boiled for a quarter of an hour in water, to take away their bitterness, and some of the strong scent; they are then to be put into syrup, boiled to a full candied height, and kept on the fire, until they appear quite dry, and then taken out and drained.

116. CANDIED ERINGO.

Is prepared nearly in the same manner as candied angelica, but the roots are only slit, and washed three or four times in cold water, before they are put into the syrup.

117. GOOSEBERRIES.

Put an ounce of roche alum beat very fine, into a large pan of boiling hard water; place a few gooseberries at the bottom of a hair sieve, and hold them in the water till they turn white. Then take out the sieve, and spread the gooseberries between two cloths; put more into the sieve, and repeat it till they are all done: Put the water into a glazed pot until the next day, then put the gooseberries into wide-mouthed bottles; pick out all the cracked and broken ones, pour the water clear out of the pot, and fill the bottles with it, cork them loosely, and let them stand a fortnight. If they rise to the corks, draw them out and let them stand two or three days uncorked, then cork them close again.

PICKLING.

This branch of domestic economy comprises a great variety of articles which are essentially necessary to the convenience of families.

It is too prevalent a practice to make use of brass utensils to give pickles a fine colour. This pernicious custom is easily avoided by heating the liquor and keeping it in a proper degree of warmth before it is poured upon the pickle. Stone or glass jars are the best adapted for sound keeping.

Pickles should never be handled with the fingers, but taken out by a spoon, with holes in it, kept for the purpose.

The strongest vinegar must be used for pickling. It must not be boiled, as thereby the strength of the vinegar and spices will be evaporated. By parboiling the pickles in brine, they will be ready in half the time they would otherwise be. When taken out of the hot brine, let them get cold and quite dry before you put them into the pickle.

The articles to be pickled should be perforated with a larding pin, in several places, by which means they will the more readily imbibe the flavour of the pickle.

The spices, &c. generally used, are those mentioned in the following receipt for walnuts.

118. TO PICKLE WALNUTS.

Make a brine of salt and water, with a quarter of a pound of salt to a quart of water. Soak the walnuts in this for a week, and if you wish to have them ready the sooner, run a larding pin through them, in half a dozen places, which will make them much softer and better flavoured. Put them into a stew-pan with the brine, and give them a gentle simmer. Lay them on a sieve to drain, then put them on a fish plate in the open air, a couple of days, or till they turn black. Put them into unglazed or stone jars, about three parts full, and fill up the jars with the following pickle;[13] and when they have been done about a week, open them and fill them up again, and so on continually, or else they will be spoiled.

119. ONIONS.

Put a sufficient quantity into salt and water for nine days, observing to change the water every day; next put them into jars and pour fresh boiling salt and water over them, cover them close up till they are cold, then make a second decoction of salt and water, and pour it on boiling. When it is cold drain the onions on a hair sieve, and put them into wide-mouthed bottles; fill them up with distilled vinegar; put into every bottle a slice or two of ginger, a blade of mace, and a tea-spoonful of sweet oil, which will keep the onions white. Cork them well up, and keep them in a dry place.

120. SAUR KRAUT.

Take a large strong wooden vessel, or cask, resembling a salt-beef cask, and capable of containing as much as is sufficient for the winter’s consumption of a family. Gradually break down or chop the cabbages (deprived of outside green leaves,) into very small pieces; begin with one or two cabbages at the bottom of the cask, and add others at intervals, pressing them by means of a wooden spade, against the side of the cask, until it is full. Then place a heavy weight upon the top of it, and allow it to stand near to a warm place, for four or five days. By this time it will have undergone fermentation, and be ready for use. Whilst the cabbages are passing through the process of fermentation, a very disagreeable fetid, acid smell is exhaled from them; now remove the cask to a cool situation, and keep it always covered up. Strew aniseeds among the layers of the cabbage during its preparation, which communicates a peculiar flavour to the Saur Kraut at an after period.

In boiling it for the table, two hours is the period for it to be on the fire. It forms an excellent nutritious and antiscorbutic food for winter use.

121. PECCALILLI:—INDIAN METHOD.

This consists of all kinds of pickles mixed and put into one large jar—girkins, sliced cucumbers, button onions, cauliflowers, broken in pieces. Salt them, or put them in a large hair sieve in the sun to dry for three days, then scald them in vinegar for a few minutes; when cold put them together. Cut a large white cabbage in quarters, with the outside leaves taken off and cut fine, salt it, and put it in the sun to dry for three or four days; then scald it in vinegar, the same as cauliflower, carrots, three parts boiled in vinegar and a little bay salt; French beans, rock-samphire, reddish pods, and nastertiums, all go through the same process as girkins, capsicums, &c. To one gallon of vinegar put four ounces of ginger bruised, two ounces of whole white pepper, two ounces of allspice, half an ounce of chillies bruised, four ounces of turmeric, one pound of the best mustard, half a pound of shalots, one ounce of garlic and half a pound of bay salt. The vinegar, spice, and other ingredients, except the mustard, must boil half an hour; then strain it into a pan, put the mustard into a large basin, with a little vinegar; mix it quite fine and free from lumps, then add more; when well mixed put it to the vinegar just strained off, and when quite cold put the pickles into a large pan, and the liquor over them; stir them repeatedly so as to mix them all; finally, put them into a jar, and tie them over first with a bladder, and afterwards with leather. The capsicums want no preparation.

122. SAMPHIRE.

Put what quantity is wanted into a clean pan, throw over it two or three handsful of salt, and cover it with spring water for twenty-four hours; next put it into a clean saucepan, throw in a handful of salt, and cover it with good vinegar. Close the pan tight, set it over a slow fire, and let it stand till the samphire is green and crisp; then take it off instantly, for should it remain till it is soft, it will be totally spoiled. Put it into the pickling pot and cover it close; when it is quite cold tie it down with a bladder and leather, and set it by for use. Samphire may be preserved all the year by keeping it in a very strong brine of salt and water, and just before using it, put it for a few minutes into some of the best vinegar.

123. MUSHROOMS.

Put the smallest that can be got into spring water, and rub them with a piece of new flannel dipped in salt. Throw them into cold water as they are cleaned, which will make them keep their colour; next put them into a saucepan with a handful of salt upon them. Cover them close and set them over the fire four or five minutes, or till the heat draws the liquor from them; next lay them betwixt two dry cloths till they are cold; put them into glass bottles and fill them up with distilled vinegar, with a blade of mace, and a teaspoonful of sweet oil in every bottle; cork them up close and set them in a dry cool place; as a substitute for distilled vinegar, use white wine vinegar, or ale. Allegon will do, but it must be boiled with a little mace, salt, and a few slices of ginger, and it must be quite cold before it is poured upon the mushrooms.

124. Another Method.

Bruise a quantity of well-grown flaps of mushrooms with the hands, and then strew a fair proportion of salt over them; let them stand all night, and the next day put them into stew-pans; set them in a quick oven for twelve hours, and strain them through a hair sieve. To every gallon of liquor put of cloves, Jamaica black pepper, and ginger, one ounce each, and half a pound of common salt; set it on a slow fire, and let it boil till half the liquor is wasted; then put it into a clean pot, and when cold bottle it for use.

125. CUCUMBERS.

Let them be as free from spots as possible; take the smallest that can be got, put them into strong salt and water for nine days, till they become yellow; stir them at least twice a day; should they become perfectly yellow, pour the water off and cover them with plenty of vine leaves. Set the water over the fire, and when it boils, pour it over them, and set them upon the earth to keep warm. When the water is almost cold make it boil again, and pour it upon them; proceed thus till they are of a fine green, which they will be in four or five times; keep them well covered with vine leaves, with a cloth and dish over the top to keep in the steam, which will help to green them.

When they are greened put them in a hair sieve to drain, and then to every two quarts of white wine vinegar put half an ounce of mace, ten or twelve cloves, an ounce of ginger cut into slices, an ounce of black pepper, and a handful of salt. Boil them all together for five minutes; pour it hot on the pickles, and tie them down for use. They may also be pickled with ale, ale vinegar, or distilled vinegar, and adding three or four cloves of garlic and shalots.

126. ARTIFICIAL ANCHOVIES.

To a peck of sprats put two pounds of salt, three ounces of bay-salt, one pound of salt-petre, two ounces of prunella, and a few grains of cochineal; pound all in a mortar, put into a stone pan first a layer of sprats, and then one of the compound, and so on alternately to the top. Press them down hard; cover them close for six months, and they will be fit for use, and will really produce a most excellent flavoured sauce.

127. SALMON.

Boil the fish gently till done, and then take it up, strain the liquor, add bay leaves, pepper corns, and salt; give these a boil, and when cold add the best vinegar to them; then put the whole sufficiently over the fish to cover it, and let it remain a month at least.

128. TO PRESERVE FISH BY SUGAR.

Fish may be preserved in a dry state, and perfectly fresh, by means of sugar alone, and even with a very small quantity of it.

Fresh fish may be kept in that state for some days, so as to be as good when boiled as if just caught. If dried, and kept free from mouldiness, there seems no limit to their preservation; and they are much better in this way than when salted. The sugar gives no disagreeable taste.

This process is particularly valuable in making what is called kippered salmon; and the fish preserved in this manner are far superior in quality and flavour to those which are salted or smoked. If desired, as much salt may be used as to give the taste that may be required; but this substance does not conduce to their preservation.

In the preparation, it is barely necessary to open the fish, and to apply the sugar to the muscular parts, placing it in a horizontal position for two or three days, that this substance may penetrate. After this it may be dried; and it is only further necessary to wipe and ventilate it occasionally, to prevent mouldiness.

A table spoonful of brown sugar is sufficient in this manner for a salmon of five or six pounds weight; and if salt is desired, a tea spoonful or more may be added. Saltpetre may be used instead, in the same proportion, if it is desired to make the kipper hard.

129. TO SALT HAMS.

For three hams pound and mix together half a peck of salt, half an ounce of salt prunella, three ounces of salt-petre, and four pounds of coarse salt; rub the hams well with this, and lay what is to spare over them, let them lie three days, then hang them up. Take the pickle in which the hams were, put water enough to cover the hams, with more common salt, till it will bear an egg, then boil and skim it well, put it in the salting tub, and the next morning put it in the hams; keep them down the same as pickled pork; in a fortnight take them out of the liquor, rub them well with brine, and hang them up to dry.

130. TO DRY SALT BEEF AND PORK.

Lay the meat on a table or in a tub with a double bottom, that the brine may drain off as fast as it forms, rub the salt well in, and be careful to apply it to every niche; afterwards put it into either of the above utensils; when it must be frequently turned, after the brine has ceased running, it must be quite buried in salt, and kept closely packed. Meat which has had the bones taken out is the best for salting. In some places the salted meat is pressed by heavy weights, or a screw, to extract the moisture sooner.

131. TO PICKLE IN BRINE.

A good brine is made of bay salt and water, thoroughly saturated, so that some of the salt remains undissolved; into this brine the substances to be preserved are plunged, and kept covered with it. Among vegetables, French beans, artichokes, olives, and the different sorts of samphire, may be thus preserved, and among animals, herrings.

132. To Salt by another Method.

Mix brown sugar, bay salt, common salt, each two pounds, saltpetre eight ounces, water two gallons; this pickle gives meats a fine red colour, while the sugar renders them mild and of excellent flavour.—Large quantities are to be managed by the above proportions.

BRITISH WINES.

The different processes in wine making, range themselves under the following heads:

Gathering the fruit,—picking the fruit,—bruising the fruit,—and vatting the fruit.

Vinous fermentation, flavouring the wine,—drawing the must,—pressing the husks,—casking the must.

Spirituous fermentation, racking the wine,—fuming the wine,—bottling and corking the wine.

APPARATUS FOR WINE MAKING.

To make wine well, and with facility, persons should have all the requisite apparatus, namely, the vats, vat-staff, fruit-bruiser, strainer, hair-bags, canvas-bags, wine-press, thermometer, and bottling-machine.

133. GATHERING THE FRUIT.

Fruit of every description, says Mr. Carnell, in his excellent treatise on wine making, should be gathered in fine weather; those of the berry kind often appear ripe to the eye before they really are so, therefore it is requisite to taste them several times in order to ascertain that they are arrived at the crisis of maturity. If the fruit be not ripe, the wine will be harsh and hard, and unpleasant to the palate, and more so to the stomach; it will also take more spirit and saccharine, and take a longer time to be fit for the table. If the fruit be too ripe, the wine from it will be faint, low, and vapid; it will not be strong and generous; it will also require more trouble, additional spirit, and expense.

134. PICKING.

Detach the unripe and bad berries: the result when the wine is drank, will be greatly superior in richness. Pick the stalks from grapes, currants, and gooseberries, previously to their being placed in the vat.

135. BRUISING.

The quantity of fruit for making a vintage of domestic wine, is not so large but it may be bruised in a tub, and from thence removed into the vat, or if the quantity be very small, it may be bruised in the vat. While the fruit is picking by one person, another may bruise it, and as it is bruised remove it into the vat. When Malaga or Smyrna raisins are used, they are to be put into the vat with the water, to soak, and the following day taken out and bruised, then returned into the vat again.

136. VATTING.

The first thing to be done is to place the guard against the tap-hole, to prevent the husks escaping at the time the must or extract is drawn off. When all the fruit is in the vat the water should be added, and the contents stirred with the vat-staff, and left to macerate until the next day, when sugar, tartar, &c. diluted with some of the liquor, is to be put into the vat, and the whole again stirred up. The place where the vat is situated should have a free circulation of air, and a temperature of not less than 58 degrees. If the vinous fermentation do not take place, in a reasonable time, the contents must be often stirred, and the place made warmer.

137. VINOUS FERMENTATION.

The time of a vinous fermentation commencing is always uncertain; it depends much on the quality and quantity of the contents of the vat, on its local situation, on the season or weather, and most particularly on the greenness or ripeness of the fruit. To produce a medium vinous fermentation, the vats and contents ought to be placed in a temperature from 60 to 70 degrees. And if this is found not to produce fermentation in a short time, the temperature of the place must be made warmer, and the vat often stirred with the vat-staff.

The commencement of the vinous fermentation may be known by plunging the thermometer into the middle of the vat, for a minute, and when taken out, if a fermentation has commenced, the temperature of the contents will be higher than at the place where the vats are situated. When the vinous fermentation begins, it is very conspicuous, and may be known by its taste, smell, appearance, and effects. The contents will first gently rise, and swell with a slight movement and a little hissing. A considerable motion will take place, and the contents will increase in heat and bulk, while a quantity of air escapes.

It is impossible to lay down an exact time for a vinous fermentation; but for eighteen gallons, two or three days are generally sufficient for white wines; and red wines require a day or two more.

138. FLAVOURING.

When the vinous fermentation is about half over, the flavouring 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, &c. should, before they are put into the vat, be reduced to powder, and mixed with some of the must.

139. DRAWING THE MUST.

When the must in the vat gives, by tasting, a strong vinous pungency, that is the period to stop the remaining slight fermentation, by drawing off the must, in order to have strong and generous wine.

A cock, or spicket and faucet, is to be put into the tap-hole of the vat, and the must drawn off and put into open vessels, there to remain till the pressing is finished.

140. PRESSING THE HUSKS.

As soon as all the must is drawn off from the vat, the husks are to be put into hair-bags, and the mouth of each bag is to be well fastened, then put into the press, and the whole pressed without delay. The must that is pressed out is to be mixed with the must that was drawn off from the vat. Many ways may be contrived for pressing a small vintage, for those persons who cannot afford to purchase a proper wine-press; but several wines do not require pressing; and may be strained through a sweet, clean, canvas bag, made with a pointed end downwards.

141. CASKING THE MUST.

Each cask is to be filled, within about an inch of the bung-hole, which should be covered over lightly with a flat piece of wood. The must now is perfectly cool and calm, and will remain in this state until the spirituous fermentation commences.

142. SPIRITUOUS FERMENTATION.

The spirituous fermentation is essentially necessary to the clarification, goodness, and perfection of the wine. If the vinous fermentation has been well conducted, and the wine cellar be not too cold, a spirituous fermentation will commence in a few days, and abate in six or twelve days, the time depending on circumstances, and on the quality and quantity of the wine. The brandy or spirit assigned should at this time be put to the wine by pouring it in gently without disturbing the wine. The cask now, if not full, must be filled up and bunged with a wooden bung covered with a piece of new canvass larger than the bung. In about a month after the spirit has been added, the cask will again want filling up; this should be done with the overplus of the vintage, if not with some other good wine, and the cask re-bunged very tight. The cask should be pegged once a month or oftener to see if the wine be clear and not thick, and as soon as it is fine and bright, it must be racked off its lees.

143. RACKING.

This is an operation highly requisite to the keeping wine good; to its purification, strength, colour, brilliancy, richness, and flavour, and is performed by drawing off the wine and leaving the lees in the cask. A siphon should be used but if not, the cask should be tapped two or three days previously. It may be racked off into another cask, or into a vat or tub, and returned into the same cask again, after it has been well cleaned; and, if requisite, the cask may be slightly fumigated, immediately before the wine is returned into it. If the wine, on being tasted, is found weak, a little spirit is to be given to it, the cask filled up and bunged tight.

The racking off ought to be performed in temperate weather, and as soon as the wines appear clear, a second racking will make them perfectly brilliant, and if so they will want no fining.

144. FINING.

Many wines require fining before they are racked, and the operation of fining is not always necessary. Most wines, well made, do not want fining; this may be ascertained by drawing a little into a glass, from a peg-hole.

One of the best finings is as follows:—Take one pound of fresh marsh-mallow roots, washed clean, and cut into small pieces; macerate them in two quarts of soft water, for twenty-four hours, then gently boil the liquor down to three half pints, strain it, and when cold, mix with it half an ounce of pipe-clay or chalk, in powder, then pour the mucilage into the cask, and stir up the wine so as not to disturb the lees, and leave the vent-peg out for some days after.

Or, take boiled rice, two table-spoonsful, the white of one new egg, and half an ounce of burnt alum, in powder. Mix with a pint or more of the wine, then pour the mucilage into the cask, and stir the wine with a stout stick, but not to agitate the lees.

Or, dissolve, in a gentle heat, half an ounce of isinglass in a pint or more of the wine, then mix with it half an ounce of chalk, in powder; when the two are well incorporated, pour it into the cask, and stir the wine so as not to disturb the lees.

As soon as wines are clear and bright, after being fined down, they ought to be racked into a sweet and clean cask, the cask filled up and bunged tight.

145. BOTTLING AND CORKING.

Fine clear weather is best for bottling all sorts of wines, and much cleanliness is required. The first consideration, in bottling wines, is to examine and see if the wines are in a proper state. The wines should be fine and brilliant, or they will never brighten after.

The bottles must be all sound, clean, and dry, with plenty of good sound corks.

The cork is to be put in with the hand, and then driven well in with a flat wooden mallet, the weight of which ought to be a pound and a quarter, but however, not to exceed a pound and a half, for if the mallet be too light or too heavy it will not drive the cork in properly, and may break the bottle. The corks must so completely fill up the neck of each bottle as to render them air tight, but leave a space of an inch between the wine and the cork.

When all the wine is bottled, it is to be stored in a cool cellar, and on no account on the bottles’ bottoms, but on their sides and in saw-dust.

146. MR. CARNELL’s RECEIPT FOR RED GOOSEBERRY WINE.

Take cold soft water, 10 gallons, red gooseberries, 11 gallons, and ferment.

Now mix raw sugar, 16 lbs. beet-root, sliced, 2 lbs. and red tartar, in fine powder, 3 ounces.

Afterwards put in sassafras chips, 1 lb. and brandy, 1 gallon, or less.

This will make 18 gallons.

147. Another.

When the weather is dry, gather gooseberries about the time they are half ripe; pick them clean, put the quantity of a peck into a convenient vessel, and bruise them with a piece of wood, taking as much care as possible to keep the seeds whole. Now, having put the pulp into a canvass-bag, press out all the juice; and to every gallon of the gooseberries add about three pounds of fine loaf-sugar: mix the whole together by stirring it with a stick, and as soon as the sugar is quite dissolved, pour it into a convenient cask, which will hold it exactly. If the quantity be about eight or nine gallons, let it stand a fortnight; if twenty gallons, forty days, and so on in proportion; taking care the place you set it in be cool. After standing the proper time, draw it off from the lees, and put it into another clean vessel of equal size, or into the same, after pouring the lees out, and making it clean; let a cask of ten or twelve gallons stand for about three months, and twenty gallons for five months, after which it will be fit for bottling off.

148. RED AND WHITE GOOSEBERRY WINE.

Take cold soft water, 3 gallons, red gooseberries, 1½ gallons, white gooseberries, 2 gallons.

Ferment.

Now mix raw sugar, 5 lbs. honey, 1½ lbs. tartar, in fine powder, 1 oz.

Afterwards put in bitter almonds, two ounces, sweet-briar, one small handful, and brandy one gallon, or less.

This will make six gallons.

149. WHITE GOOSEBERRY OR CHAMPAIGNE WINE.

Take cold soft water, 4½ gallons, white gooseberries, 5 gallons.

Ferment.

Now mix refined sugar, 6 pounds, honey, 4 pounds, white tartar, in fine powder, 1 oz.

Put in orange and lemon peel, one ounce dry, or two ounces fresh; and add white brandy ½ a gallon.

This will make nine gallons.

150. GOOSEBERRY WINE OF THE BEST QUALITY, RESEMBLING CHAMPAIGNE.

To each Scotch pint of full ripe gooseberries, mashed, add one Scotch pint of water, milk-warm, in which has been dissolved 1 lb. of single refined sugar: stir the whole well, and cover up the tub with a blanket, to preserve the heat generated by the fermentation of the ingredients: let them remain in this vessel three days, stirring them twice or three times a day: strain off the liquor through a sieve, afterwards through a coarse linen cloth; put it into the casks it will ferment without yeast. Let the cask be kept full with some of the liquor reserved for the purpose. It will ferment for ten days, sometimes for three weeks: when ceased, and only a hissing noise remains, draw off two or three bottles, according to the strength you wish it to have, from every 20 pint cask, and fill up the cask with brandy or whiskey; but brandy is preferable. To make it very good, and that it may keep well, add as much sherry, together with a ¼ oz. of isinglass dissolved in water to make it quite liquid; stir the whole well. Bung the cask up, and surround the bung with clay; the closer it is bunged the better; a fortnight after, if it be clear at the top, taste it; if not sweet enough, add more sugar; 22 lbs. is the just quantity in all for 20 pints of wine; leave the wine six months in the cask; but after being quite fine, the sooner it is bottled, the more it will sparkle and resemble champaigne. The process should be carried on in a place where the heat is between 48° and 56° Fahrenheit.—N. B. Currant wine may be made in the same manner.

151. TO MAKE BRITISH CHAMPAIGNE.

Take gooseberries before they are ripe, crush them with a mallet in a wooden bowl, and to every gallon of fruit put a gallon of water; let it stand two days, stirring it well; squeeze the mixture with the hands through a hop-sieve; then measure the liquor, and to every gallon put 3½ lbs. of loaf sugar; mix it well in the tub, and let it stand one day; put a bottle of the best brandy into the cask; which leave open five or six weeks, taking off the scum as it rises; then make it up, and let it stand one year in the barrel before it is bottled.

The proportion of brandy to be used for this liquor, is one pint to 7 gallons.

152. GOOSEBERRY AND CURRANT WINE MIXED.

Take cold soft water, 6 gallons, gooseberries, 4 do. currants, 4 do.

Ferment.

Mix, raw sugar, 12 lbs. honey, 3 lbs. and tartar, in fine powder, 1½ oz. bitter almonds, 1½ oz.

Put in brandy 6 pints, or more.

This will make 12 gallons.

153. Another.

Take cold soft water, 5½ gallons, gooseberries and currants, 4 gallons.

Ferment.

Then add raw sugar, 12½ lbs. tartar, in fine powder, 1 oz. ginger, in powder, 3 ounces, sweet marjoram, ½ a handful, British spirits, 1 quart.

This will make 9 gallons.

154. RED CURRANT WINE.

Take cold soft water, 11 gallons, red currants, 8 gallons, raspberries, 1 quart.

Ferment.

Mix, raw sugar, 20 lbs. beet-root, sliced, 2 lbs. and red tartar, in fine powder, 3 ounces.

Put in 1 nutmeg, in fine powder; add brandy, 1 gallon.

This will make 18 gallons.

155. Another.

Boil four gallons of spring water, and stir into it 1 lb. of honey; when thoroughly dissolved, take it off the fire; then stir it well in order to raise the scum, which take clean off, and cool the liquor.

When thus prepared, press out the same quantity of the juice of red currants moderately ripe, which being well strained, mix well with the water and honey, then put them into a cask, or a large earthen vessel, and let them stand to ferment for 24 hours; then to every gallon add 2 lbs. of fine sugar, stir them well to raise the scum, and when well settled, take it off, and add ½ oz. of cream of tartar, with the whites of two or three eggs, to refine it. When the wine is well settled and clear, draw it off into a small vessel, or bottle it up, keeping it in a cool place.

Of white currants, a wine after the same manner may be made, that will equal in strength and pleasantness many sorts of white wine; but as for the black, or Dutch currants, they are seldom used, except for the preparation of medicinal wines.

156. Another.

Gather the currants in dry weather, put them into a pan and bruise them with a wooden pestle; let them stand about 20 hours, after which strain through a sieve; add 3 lbs. of fine powdered sugar to each four quarts of the liquor, and after shaking it well, fill the vessel and put a quart of good brandy to every 7 gallons. In 4 weeks, if it does not prove quite clear, draw it off into another vessel, and let it stand, previously to bottling it off, about ten days.

157. RED AND WHITE CURRANT WINE.

Take cold soft water, 12 gallons, white currants, 4 do. red currants, 3 do.

Ferment.

Mix, raw sugar, 25 lbs. white tartar, in fine powder, 3 oz.

Put in sweet-briar leaves, 1 handful, lavender leaves, 1 do. then add spirits, 2 quarts or more.

This will make 18 gallons.

158. DUTCH CURRANT WINE.

Take of cold soft water, 9 gallons, red currants, 10 do.

Ferment.

Mix, raw sugar, 1O lbs. beet-root, sliced, 2 lbs. red tartar, in fine powder, 2 oz.

Put in bitter almonds, 1 oz. ginger, in powder, 2 oz. then add brandy, 1 quart.

This will make 18 gallons.

159. DUTCH RED CURRANT WINE.

Take of cold soft water, 11 gallons, red currants, 8 do.

Ferment.

Mix, raw sugar, 12 lbs. red tartar, in fine powder, 2 oz.

Put in coriander seed, bruised, 2 oz. then add British spirit, 2 quarts.

This will make 18 gallons.

160. MIXED BERRIES, FROM A SMALL GARDEN.

Take of cold soft water, 11 gallons, fruit 8 do.

Ferment.

Mix, treacle, 14 or 16 lbs. tartar, in powder, 1 oz.

Put in ginger, in powder, 4 oz. sweet herbs, 2 handsful: then add spirits, 1 or 2 quarts.

This will make 18 gallons.

161. COMPOUND WINE.

An excellent family wine may be made of equal parts of red, white, and black currants, ripe cherries, and raspberries, well bruised, and mixed with soft water, in the proportion of 4 lbs. of fruit to 1 gallon of water. When strained and pressed, 3 lbs. of moist sugar are to be added to each gallon of liquid. After standing open for three days, during which it is to be stirred frequently, it is to be put into a barrel, and left for a fortnight to work, when a ninth part of the brandy is to be added, and the whole bunged down. In a few months it will be a most excellent wine.

162. OTHER MIXED FRUITS, OF THE BERRY KIND.

Take of cold soft water, 2 gallons. fruit, 18 do.

Ferment.

Mix, honey, 6 lbs. tartar, in fine powder, 2 oz.

Put in peach-leaves, 6 handsful; then add brandy, 1 gallon.

This will make 18 gallons.

163. WHITE CURRANT WINE.

Take of cold soft water, 9 gallons, white currants, 9 gallons, white gooseberries, 1 do.

Ferment.

Mix, refined sugar, 25 lbs. white tartar, in powder, 1 oz. clary seed, bruised, 2 oz. or clary flowers, or sorrel flowers, 4 handsful; then add, white brandy, 1 gallon.

This will make 18 gallons.

164. Another.

Take of cold soft water, 10 gallons, white currants, 10 do.

Ferment.

Mix, refined sugar, 25 lbs. white tartar, in fine powder, 1 oz. then add, bitter almonds, 2 oz. and white brandy, 1 gallon.

This will make 18 gallons.

165. BLACK CURRANT WINE.

Take of cold soft water, 10 gallons, black currants, 6 do. strawberries, 3 do.

Ferment.

Mix, raw sugar, 25 lbs. red tartar, in fine powder, 6 oz. orange thyme, 2 handsful; then add brandy, 2 or 3 quarts.

This will make 18 gallons.

166. Another.

Take of cold soft water, 12 gallons, black currants, 5 do. white or red currants, or both, 3 do.

Ferment.

Mix, raw sugar, 30 lbs. or less, red tartar, in fine powder, 5 oz. ginger, in powder, 5 oz. then add brandy, 1 gallon, or less.

This will make 18 gallons.

167. STRAWBERRY WINE.

Take of cold soft water, 7 gallons, cider, 6 do. strawberries, 6 do.

Ferment.

Mix, raw sugar, 16 lbs. red tartar, in fine powder, 3 oz. the peel and juice of two lemons; then add brandy, 2 or 3 quarts.

This will make 18 gallons.

168. Another.

Take of cold soft water, 10 gallons, strawberries, 9 do.

Ferment.

Mix, raw sugar, 25 lbs. red tartar, in fine powder, 3 oz. 2 lemons and 2 oranges, peel and juice; then add brandy, 1 gallon.

This will make 18 gallons.

169. RASPBERRY WINE.

Take of cold soft water, 6 gallons, cider, 4 do. raspberries, 6 do. any other fruit, 3 do.

Ferment.

Mix, raw sugar, 18 or 20 lbs. red tartar, in fine powder, 3 oz. orange and lemon peel, 2 oz. dry, or 4 oz. fresh; then add brandy, 3 quarts.

This will make 18 gallons.

170. Another.

Gather the raspberries when ripe, husk them and bruise them; then strain them through a bag into jars or other vessels. Boil the juice, and to every gallon put a pound and a half of lump-sugar. Now add whites of eggs, and let the whole boil for fifteen minutes, skimming it, as the froth rises. When cool and settled, decant the liquor into a cask, adding yeast to make it ferment. When this has taken place, add a pint of white wine, or half a pint of proof spirit to each gallon contained in the cask, and hang a bag in it containing an ounce of bruised mace. In three months, if kept in a cool place, it will be very excellent and delicious wine.

171. MULBERRY WINE.

On a dry day, gather mulberries, when they are just changed 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, an 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 to it the mulberry juice. Now add to every gallon of the mixture, a pint of white or Rhenish wine. Let the whole stand in a cask to ferment, for five or six days. When settled, draw it off into bottles, and keep it cool.

172. ELDER-BERRY WINE.

Take of cold soft water, 16 gallons, Malaga raisins, 50 lbs. Elder-berries, 4 gallons, red tartar, in fine powder, 4 ounces.

Mix ginger, in powder, 5 ounces, cinnamon, cloves, and mace, of each 2 ounces, 3 oranges or lemons, peel and juice. Then add 1 gallon of brandy.

This will make 18 gallons.

173. Another.

In making elder juice, let the berries be fully ripe, and all the stalks be clean picked from them; then, have a press ready for drawing off all the juice, and four hair cloths, somewhat broader than the press; lay one layer above another, having a hair cloth betwixt every layer, which must be laid very thin and pressed a little at first, and then more till the press be drawn as close as possible. Now take out the berries, and press all the rest in the like manner: then take the pressed berries, break out all the lumps, put them into an open-headed vessel, and add as much liquor as will just cover them. Let them infuse so for seven or eight days; then put the best juice into a cask proper for it to be kept in, and add one gallon of malt spirits, not rectified, to every twenty gallons, of elder juice, which will effectually preserve it from becoming sour for two years at least.

174. Another.

Pick the berries when quite ripe, put them into a stone jar, and set them in an oven, or in a kettle of boiling water, till the jar is hot through, then take them out, and strain them through a coarse sieve; squeeze the berries, and put the juice into a clean kettle. To every quart of juice put a pound of fine Lisbon sugar; let it boil, and skim it well. When clear and fine, pour it into a cask. To every ten gallons of wine add an ounce of isinglass dissolved in cider, and six whole eggs. Close it up, let it stand six months, and then bottle it.

175. IMITATION OF CYPRUS WINE.

To ten gallons of water, put ten quarts of the juice of white elder-berries, pressed gently from the berries by the hand, and passed through a sieve, without bruising the seeds: add to every gallon of liquor three pounds of Lisbon sugar, and to the whole quantity two ounces of ginger sliced, and one ounce of cloves. Boil this nearly an hour, taking off the scum as it rises, and pour the whole to cool, in an open tub, and 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 a pound and a half of bruised raisins, to lay in the liquor till drawn off, which should not be done till the wine is fine.

This wine is so much like the fine rich wine brought from the island of Cyprus, in colour, taste, and flavour, that it has deceived the best judges.

176. ELDER-FLOWER WINE; OR ENGLISH FRONTINIAC.

Boil eighteen pounds of white powdered sugar in six gallons of water, and two whites of eggs well beaten; skim it, and put in a quarter of a peck of elder-flowers; do not keep them on the fire. When cool, stir it, and put in six spoonsful of lemon juice, four or five of yeast, and beat well into the liquor: stir it well every day; put six pounds of the best raisins, stoned, into the cask, and tun the wine. Stop it close, and bottle it in six months. When well kept, this wine will pass very well for Frontiniac.

177. Another.

To six gallons of spring water put six pounds of sun raisins cut small, and a dozen pounds of fine sugar; boil the whole together for about an hour and a half. When the liquor is cold, put half a peck of ripe elder flowers in, with about a gill of lemon-juice, and half the quantity of ale yeast. Cover it up, and, after standing three days, strain it off. Now pour it into a cask that is quite clean, and that will hold it with ease. When this is done, put a quart of Rhenish wine to every gallon; let the bung be slightly put in for twelve or fourteen days; then stop it down fast, and put it in a cool place for four or five months, till it be quite settled and fine; then bottle it off.

178. IMITATION OF PORT WINE.

Take 6 gallons of good cider, 1½ gallons of port wine, 1½ gallons of the juice of elder-berries, 3 quarts of brandy, 1½ ounces of cochineal.

This will produce nine gallons and a half.

Bruise the cochineal very fine, and put it with the brandy into a stone bottle; let it remain at least a fortnight, shaking it well once or twice a day; at the end of that time to procure the cider, and put five gallons into a nine gallon cask, add to it the elder juice and port wine, then the brandy and cochineal. Take the remaining gallon of cider to rinse out the bottle that contained the brandy; and lastly, pour it into the cask, and bung it down very close, and in six weeks it will be fit for bottling.

It is, however, sometimes not quite so fine as could be wished; in that case add two ounces of isinglass, and let it remain a fortnight or three weeks longer, when it will be perfectly bright; it would not be amiss, perhaps, if the quantity of isinglass mentioned, was added to the wine before it was bunged down, it will tend, very considerably, to improve the body of the wine. If it should not appear sufficiently rough flavoured, add an ounce, or an ounce and a half of roche-alum, which will, in most cases, impart a sufficient astringency.

After it is bottled it must be packed in as cool a place as possible. It will be fit for using in a few months; but if kept longer, it will be greatly improved.

179. WORTLEBERRY, OR BILBERRY WINE.

Take of cold soft water, 6 gallons, cider, 6 gallons, berries, 8 gallons;

Ferment.

Mix raw sugar 20 pounds, tartar, in fine powder, 4 ounces.

Add ginger, in powder, 4 ounces, lavender and rosemary leaves, 2 handsful, rum, or British spirits, 1 gallon.

This will make 18 gallons.

180. BIRCH WINE.

The season for obtaining the liquor from birch-trees, is in the latter end of February, or the beginning of March, before the leaves shoot out, and as the sap begins to rise. If the time is delayed, the juice will grow too thick to be drawn out. It should be as thin and clear as possible. The method of procuring the juice, is by boring holes in the trunk of the tree, and fixing faucets of elder; but care should be taken not to tap it in too many places at once, for fear of injuring the tree. If the tree is large, it may be bored in five or six places at once, and bottles are to be placed under the apertures for the sap to flow into. When four or five gallons have been extracted from different trees, cork the bottles very close and wax them till the wine is to be made, which should be as soon as possible after the sap has been obtained. Boil the sap, and put four pounds of loaf sugar to every gallon, also the peel of a lemon cut thin; then boil it again for nearly an hour, skimming it all the time. Now pour it into a tub, and as soon as it is cold, work it with a toast spread with yeast, and let it stand five or six days, stirring it twice or three times each day. Into a cask that will contain it, put a lighted brimstone match, stop it up till the match is burnt out, and then pour the wine into it, putting the bung lightly in, till it has done working. Bung it very close for about three months, and then bottle it. It will be good in a week after it is put into the bottles.

181. Another.

Birch wine may be made with raisins in the following manner: To a hogshead of birch-water, take four hundred of Malaga raisins: pick them clean from the stalks, and cut them small. Then boil the birch liquor for one hour at least, skim it well, and let it stand till it be no warmer than milk. Then put in the raisins, and let it stand close covered, stirring it well four or five times every day. Boil all the stalks in a gallon or two of birch liquor, which, when added to the other, when almost cold, will give it an agreeable roughness. Let it stand ten days, then put it in a cool cellar, and when it has done hissing in the vessel, stop it up close. It must stand at least nine months before it is bottled.

182. BLACKBERRY WINE.

Having procured berries that are fully ripe, put them into a large vessel of wood or stone, with a cock in it, and pour upon them as much boiling water as will 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 towards the top, which they usually do in three or four days. Then draw off the clear into another vessel, and add to every ten quarts of this liquor, a pound of sugar. Stir it well and let it stand to work a week or ten days, in another vessel like the first. Then draw it off at the cock through a jelly-bag into a large vessel. Take four ounces of isinglass, and lay it to steep twelve hours in a pint of white wine. The next morning, boil it upon a slow fire till it is all dissolved. Then take a gallon of blackberry-juice, put in the dissolved isinglass, give them a boil together, and pour all into the vessel. Let it stand a few days to purge and settle, then draw it off, and keep it in a cool place.

183. SPRUCE WINE.

For this, which is only a superior sort of white spruce beer, proceed as follows: To every gallon of water take 1½ lbs. of honey, and ½ a pound of fine starch. The starch, however, previously to its being blended with the honey, liquor, or syrup, must be reduced to a fine transparent jelly, by boiling it with part of the water purposely preserved. A quarter of a pound of essence of spruce may be used to 6 gallons of water; and the same method may be pursued in working, fining, and bottling, as directed for white spruce beer.

Spruce is a wholesome and pleasant drink to those who are used to it, and persons soon become habituated. It contains a vast quantity of fixed air, which is extremely bracing; and the use of this liquor is particularly to be recommended to such as are troubled with scorbutic humours, or have the gravel. It is chiefly used in summer.

184. JUNIPER-BERRY WINE.

Take of cold soft water, 18 gallons, Malaga or Smyrna raisins, 35 lbs. juniper berries, 9 quarts, red tartar, 4 ounces, wormwood and sweet marjoram, each 2 handsful. British spirit, two quarts, or more.

Ferment for ten or twelve days.—This will make eighteen gallons.

185. DAMSON WINE.

Take of cold soft water, 11 gallons, damsons, 8 gallons;

Ferment.

Mix raw sugar, 30 lbs. red tartar, in fine powder, 6 oz.

Add brandy, 1 gallon.

This will make 18 gallons.

“When the must,” says Mr. Carnell, “has fermented 2 days, (during which time it should be stirred up two or three times,) take out of the vat about two or three quarts of the stones, and break them and the kernels, and then return them into the vat again.”

186. Another Method.

Take a considerable quantity of damsons and common plums inclining to ripeness: slit them in halves, so that the stones may be taken out, then mash them gently, and add a little water and honey. Add to every gallon of the pulp a gallon of spring water, with a few bay-leaves and cloves; boil the mixture, and add as much sugar as will well sweeten it; skim off the froth and let it cool. Now press the fruit, squeezing out the liquid part; strain all through a fine strainer, and put the water and juice together in a cask. Having allowed the whole to stand and ferment for three or four days, fine it with white sugar, flour, and whites of eggs; draw it off into bottles, then cork it well. In twelve days it will be ripe, and will taste like weak Port, having the flavour of Canary.

187. Another.

Gather the damsons on a dry day, weigh them, and bruise them. Put them into a stein that has a cock in it, and to every 8 pounds of fruit add a gallon of water. Boil the water, skim it, and put it scalding hot to the fruit. Let it stand two days, then draw it off and put it into a vessel, and to every gallon of liquor put 2½ lbs. of fine sugar. Fill up the vessel, and stop it close, and the longer it stands the better. Keep it for twelve months in the vessel, and then bottle, putting a lump of sugar into every bottle. The small damson is the best for this purpose.

188. CHERRY WINE.

Take of cold soft water, 10 gallons, cherries, 10 gallons.

Ferment.

Mix raw sugar, 30 lbs. red tartar in fine powder, 3 oz.

Add brandy, 2 or 3 quarts.

This will make 18 gallons.

Two days after the cherries have been in the vat, Mr. Carnell says, we should take out about three quarts of the cherry stones, break them and the kernels, and return them into the vat again.

189. Another.

Take cherries, nearly ripe, of any red sort, clear them of the stalks and stones, then put them into a glazed earthen vessel, and squeeze them to a pulp. Let them remain in this state for twelve hours to ferment; then put them into a linen cloth not too fine, and press out the juice with a pressing board, or any other convenient instrument. Now let the liquor stand till the scum rises, and with a ladle or skimmer take it clean off; then pour the clearer part, by inclination, into a cask, where, to each gallon put a pound of the best loaf sugar, and let it ferment for seven or eight days. Draw it off, when clear, into lesser casks, or bottles; keep it cool as other wines, and in ten or twelve days it will be ripe.

190. MORELLA WINE.

Cleanse from the stalks, sixty pounds of Morella cherries, and bruise them so that the stones shall be broken. Now press out the juice and mix it with 6 gallons of sherry wine, and four gallons of warm water. Having grossly powdered separate ounces of nutmeg, cinnamon, and mace, hang them separately, in small bags, in the cask containing the mixture. Bung it down, and in a few weeks it will become a deliciously flavoured wine.

191. PEACH WINE.

Take of cold soft water, 18 gallons, refined sugar, 25 lbs. honey, 6 lbs. white tartar, in fine powder, 2 ounces, Peaches, sixty or eighty in number.

Ferment.

Then add 2 gallons of brandy.

This will make 18 gallons.

The first division is to be put into the vat, and the day after, before the peaches are put in take the stones from them, break them and the kernels, then put them and the pulp into the vat, and proceed with the general process.

192. PEACH AND APRICOT WINE.

Take peaches, nectarines, &c. pare them, and take the stones out; then slice them thin, and pour over them from a gallon to two gallons of water, and a quart of white wine. Place the whole on a fire to simmer gently for a considerable time, till the sliced fruit becomes soft; pour off the liquid part into another vessel containing more peaches that have been sliced but not heated; let them stand for twelve hours, then pour out the liquid part, and press what remains through a fine hair bag. Let the whole be now put into a cask to ferment; add of loaf-sugar, a pound and a half to each gallon. Boil well, an ounce of beaten cloves in a quart of white wine, and add to it the above.

Apricot wine may be made by only bruising the fruit and pouring the hot liquor over it. This wine does not require so much sweetening. To give it a curious flavour, boil an ounce of mace, and half an ounce of nutmegs, in a quart of white wine; and when the wine is fermenting, pour the liquid in hot. In about twenty days, or a month, these wines will be fit for bottling.

193. APRICOT WINE.

Boil together three pounds of sugar, and three quarts of water; and skim it well. Put in six pounds of apricots pared and stoned, and let them boil till they become tender. Then take them up, and when the liquor is cold, bottle it. After taking out the apricots, let the liquor be boiled with a sprig of flowered clary. The apricots will make marmalade, and be very good for present use.

194. LEMON WINE.

Pare off the rinds of six large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it a quart of brandy. Let it stand three days in an earthen pot close stopped; then squeeze six more, and mix with it two quarts of spring water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, and let it stand till it be cool. Then add a quart of white wine, and the other lemons and brandy: mix them together, and run it through a flannel bag into some vessel. Let it stand three months and then bottle it off.

Cork the bottle well; keep it cool, and it will be fit to drink in a month or six weeks.

195. Another.

Pare five dozen of lemons very thin, put the peels into five quarts of French brandy, and let them stand fourteen days. Then make the juice into a syrup with 3 lbs. of single refined sugar, and when the peels are ready, boil 51 gallons of water, with 40 lbs. of single refined sugar for half an hour. Then put it into a tub, and when cool, add to it one spoonful of yeast, and let it work two days. Then tun it, and put in the brandy, peels, and syrup. Stir them altogether, and close up the cask. Let it stand three months, then bottle it, and it will be as pale and as fine as any citron water.

196. APPLE WHITE WINE.

Take of cold soft water, 2 gallons, apples, well bruised, 3 bushels, honey, 10 lbs. white tartar, 2 ounces, 1 nutmeg, in powder, rum, 2 quarts.

This will make 18 gallons.

197. APPLE WINE.

To every gallon of apple juice, immediately it comes from the press, add 2 lbs. 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, draw it clear off, and tun it. When made a year, rack it off, and fine it with isinglass; then add ½ a pint of the best rectified spirit of wine, or a pint of French brandy, to every 8 gallons.

198. APPLE RED WINE.

Take of cold, soft water, 2 gallons, apples, well bruised, 3 bushels.

Ferment.

Mix, raw sugar, 15 lbs. beet-root sliced, 4 lbs. red tartar, in fine powder, 3 oz. then add ginger, in powder, 3 oz. rosemary and lavender leaves, of each 2 handsful, British spirits, 2 quarts.

This will make 18 gallons.

199. QUINCE WINE.

Gather the quinces when pretty ripe, in a dry day, rub off the down with a linen cloth, then lay them in hay or straw for ten days, to perspire. Now cut them in quarters, take out the cores, and bruise them well in a mashing tub with a wooden pestle. Squeeze out the liquid part, by pressing them in a hair bag, by degrees, in a cider press; strain this liquor through a fine sieve, then warm it gently over a fire, and skim it, but do not suffer it to boil. Now sprinkle into it some loaf-sugar reduced to powder; then, in a gallon of water and a quart of white wine, boil 12 or 14 large quinces thinly sliced: add 2 lbs. of fine sugar, and then strain off the liquid part, and mingle it with the natural juice of the quinces; put this into a cask (not to fill it) and mix them well together; then let it stand to settle; put in two or three whites of eggs, then draw it off. If it be not sweet enough, add more sugar, and a quart of the best Malmsey. To make it still better, boil a ¼ lb. of stoned raisins and ½ an oz. of cinnamon bark in a quart of the liquor, to the consumption of a third part, and straining it, put it into the cask when the wine is fermenting.

200. Another Method.

Take 20 large quinces, gathered when they are dry and full ripe, wipe them clean with a coarse cloth, and grate them with a large grater or rasp as near the cores as possible; but do not touch the cores. Boil a gallon of spring water, throw in the quinces, and let them boil softly about a quarter of an hour. Then strain them well into an earthen pan, on 2 lbs. of double refined sugar. Pare the peel off two large lemons, throw them in, and squeeze the juice through a sieve. Stir it about till it be very cool, and then toast a thin bit of bread very brown, rub a little yeast on it, and let the whole stand close covered twenty-four hours. Then take out the toast and lemon, put the wine in a cask, keep it three months, and then bottle it. If a twenty gallon cask is wanted, let it stand six months, before bottling it; and remember, when straining the quinces, to wring them hard in a coarse cloth.

201. ORANGE WINE.

Put 12 lbs. of powdered sugar, with the whites of 8 or 10 eggs well beaten into 6 gallons of spring water; boil them ¾ of an hour; when cold, put into it two spoonsful of yeast and the juice of 12 lemons, which being pared must stand with 2 lbs. of white sugar in a tankard, and in the morning skim off the top, and then put it into the water; add the juice and rinds of fifty oranges, but not the white or pithy part of the rinds; let it work all together two days and two nights; then add two quarts of Rhenish or white wine, and put it into the vessel.

202. Another.

To 6 gallons of water put 15 lbs. of soft sugar; before it boils, add the whites of six eggs well beaten, and take off the scum as it rises; boil it ½ an hour: when cool, add the juice of fifty oranges, and two-thirds of the peels cut very thin; and immerse a toast covered with yeast. In a month after it has been in the cask, add a pint of brandy and 2 quarts of Rhenish wine: it will be fit to bottle in three or four months, but it should remain in bottle for twelve months before it is drank.

203. ORANGE AND LEMON WINE.

Orange wine of a superior quality may be made with 2 lbs. of clayed sugar, and 1 lb. of Malaga raisins to each gallon of water, to which add the juice and peel of an orange, and to every 100 gallons of fluid, 4 lbs. of Rhenish tartar.

Two lbs. of honey, and 1 lb. of Malaga raisins, with the juice and peel of a large orange, to every gallon of water, and 4 lbs. of Rhenish tartar to every 100 gallons of fluid, will make an orange wine still superior to the former. Steep and press the fruit, and expend the tartar in setting, raising, and cutting the backs: the orange peel and juice are not to be added until the last stage of fermentation, that is on cutting: they will possess infinitely more vinosity than the ordinary orange wines, indeed, nearly as much as the juice of the vine.

Lemon wine, equally delicious, may be made in a similar manner: both these wines, as they advance in age, lose much of the grosser part of the orange and lemon flavour; one approaches the bergamot, and the other a fine citron, and become fragrant as they advance in years: they will be more improved if treacle be used, divested of its colour and burnt flavour.

204. PARSNIP WINE.

To 12 lbs. of parsnips, cut in slices, add 4 gallons of water; boil them till they become quite soft. Squeeze the liquor well out of them, run it through a sieve, and add to every gallon 3 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 for ten days in a tub, stirring it every day from the bottom, then put it into a cask for twelve months: as it works over, fill it up every day.

205. WHITE MEAD WINE.

Take of cold soft water, 17 gallons, white currants, 6 quarts.

Ferment.

Mix honey, 30 pounds, white tartar, in fine powder, 3 oz.

Add balm and sweetbriar, each 2 handsful, white brandy, 1 gallon.

This will make 18 gallons.

206. RED MEAD, OR METHEGLIN WINE.

Take of cold soft water, 17 gallons, red currants, 6 quarts, black currants, 2 quarts.

Ferment.

Mix honey, 25 pounds, beet-root, sliced, 1 pound, red tartar, in fine powder, 4 oz.

Add cinnamon in powder, 2 oz. brandy, 1 gallon.

This will make 18 gallons.

207. Another.

Fermented mead is made in the proportion of 1 pound of honey to 3 pints of water; or by boiling over a moderate fire, to two-thirds of the quantity, three parts water and one part honey. The liquor is then skimmed and casked, care being taken to keep the cask full while fermenting. During the fermenting process, the cask is left unstopped and exposed to the sun, or in a warm room, until the working cease. The cask is then bunged, and a few months in the cellar renders it fit for use. Mead is rendered more vinous and pleasant by the addition of cut raisins, or other fruits, boiled after the rate of half a pound of raisins to six pounds of honey, with a toasted crust of bread, an ounce of salt of tartar in a glass of brandy, being added to the liquor when casked; to which some add five or six drops of the essence of cinnamon; others, pieces of lemon peel with various syrups.

208. WALNUT MEAD WINE.

To every gallon of water, put three pounds and a half 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 the boiling liquor upon them, and let them stand all night. Then take out the leaves, put in a spoonful of yeast, and let it work for two or three days.

Then make it up, and after it has stood for three months, bottle it.

209. HONEY WINE.

Put a quantity of the comb, from which honey has been drained in a tub, and add a barrel of cider, immediately from the press; this mixture stir, and leave for one night. It is then strained before fermentation; and honey added, until the specific gravity of the liquor is sufficient to bear an egg. It is then put into a barrel; and after the fermentation is commenced, the cask is filled every day, for three or four days, that the froth may work out of the bung-hole. When the fermentation moderates, put the bung in loosely, lest stopping it tight might cause the cask to burst. At the end of five or six weeks, the liquor is to be drawn off into a tub, and the whites of eight eggs, well beaten up, with a pint of clean sand, is to be put into it: then add a gallon of cider spirit; and after mixing the whole together, return it into the cask, which is to be well cleaned, bunged tight, and placed in a proper situation for racking off, when fine. In the month of April following, draw it off into kegs, for use; and it will be equal to almost any foreign wine.

210. COWSLIP RED WINE.

Take of cold soft water, 18 gallons, Smyrna raisins, 40 lbs.

Ferment.

Mix beet-root, sliced, 3 lbs. red tartar, in fine powder, 2 oz.

Add cowslip-flowers, 14 lbs. cloves and mace, in powder, 1 oz. brandy, one gallon.

This will make 18 gallons.

211. COWSLIP WHITE WINE.

Take of cold soft water, 18 gallons, Malaga raisins, 35 lbs. white tartar, in fine powder, 2 oz.

Ferment.

Mix cowslip-flowers, 16 lbs.

Add white brandy, 1 gallon.

This will make 18 gallons.

212. COWSLIP MEAD.

Is made in this manner: to 15 gallons of water put 30 pounds of honey, and boil it till one gallon be wasted. Skim it, take it off the fire, and have ready 16 lemons cut in halves. Take a gallon of the liquor, and put it to the lemons. Put the rest of the liquor into a tub with seven pecks of cowslips, and let them stand all night. Then put in the liquor with the lemons, 8 spoonsful of new yeast, and a handful of sweetbriar. Stir them all well together, and let it work three or four days; then strain it, put it into the cask, and after it has stood six months, bottle it off.

213. CIDER WHITE WINE.

Take of cold soft water, 2 quarts, cider, 9 gallons, honey, 8 pounds, white tartar, in fine powder, 2 oz.

Ferment.

Mix cinnamon, cloves, and mace, 2 oz.

Add rum, half a gallon.

This will make 9 gallons.

214. CIDER RED WINE.

Take of cold soft water, 3 gallons, cider, 16 gallons, honey, 10 pounds.

Ferment.

Add raw sugar, 4 pounds, beet-root, sliced, 4 pounds, red tartar, in fine powder, 6 oz.

Mix sweet marjorum and sweetbriar, 3 handsful, rum, 1 gallon.

This will make 18 gallons.

215. CIDER WINE.

Take of cold soft water, 4 gallons, cider, 15 gallons, honey, 12 pounds, tartar, in fine powder, 2 oz.

Ferment.

Mix ginger, in powder, 6 oz. sage and mint, 2 handsful.

Add British spirits, 1 gallon.

This will make 18 gallons.

216. GRAPE RED WINE.

Take of cold soft water, 5 gallons, black, or red grapes, 40 pounds.