,transcriber's ,notes ,obvious typographical errors have been silently corrected4 ,variations in hyphenation remain but all other spelling and punctuation remains unchanged4 ,italics are represented thus italic4 ,old-,time ,recipes for ,home ,made ,wines ,old-,time ,recipes for ,home ,made ,wines ,cordials and ,liqueurs ,from ,fruits1 ,flowers1 ,vegetables1 and ,shrubs ,compiled by ,helen ,s4 ,wright ,,boston ,,the ,,page ,,company ,publishers ,copyright1 #aiji ,,by ,,dana ,,estes ,,company ,all rights reserved ,made in ,u4 ,s4 ,a4 ,second ,impression1 ,july1 #aiai ,third ,impression1 ,september1 #aiai ,fourth ,impression1 ,january1 #aibb ,,printed ,,by ,c4 ,h4 ,,simonds ,,company ,,boston1 ,,mass41 ,u4,s4,a4 ,i wish to acknowledge my indebtedness to the following books of reference3 8,the ,compleat ,housewife10 8,the ,cook10 8,the ,dictionary of ,every-day ,wants10 8,the ,household ,cyclopedia10 8,the ,blue ,grass ,cook ,book10 8,two ,hundred ,recipes from ,french ,cookery40 ,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 village4 ,the little town had once been a thriving seaport1 but now consisted of hardly more than a dozen old-fashioned ,colonial houses facing each other along one broad1 well-kept street4 ,a few blind lanes led to less pretentious homes2 and still farther back farmhouses dotted the landscape and broke the dead line of the horizon4 ,for peace1 contentment1 and quiet serenity of life1 this little village might have been ,arcadia2 the surrounding country1 the land of ,beulah4 ,the ladies of the ,great ,houses1 as the villagers called the few ,colonial mansions1 were invariably spinsters or widows of uncertain years1 the last descendants of a long line of sea captains and prosperous mariners1 to whom the heritage of these old homes1 rich with their time-honored furnishings and curios1 served to keep warm the cockles of kindly hearts1 which extended to the stranger that traditional hospitality which makes the whole world kin4 ,the social customs of this ,adamless ,eden were precise and formal4 ,as with the dear ladies of ,cranford1 a call was a very serious affair1 given and received with great gravity1 and had its time limit set with strict punctuality4 ,cake and wine were invariably served as a preliminary warning toward early departure4 ,here came in my first acquaintance with many varieties of home-made wines1 over whose wealth of color and delicacy of flavor my eyes and palate longed to linger4 ,vulgar curiosity made me bold to inquire the names of a few2 imagine my astonishment when graciously told that the gay dandelion1 the modest daisy1 the blushing currant1 had one and all contributed their nectar to the joy of the occasion4 ,flattered by my interest1 my gentle hostess broke strict rules of etiquette and invited me to linger1 showing me rare old gardens aglow with flowers1 fruits1 and vegetables that in due time would contribute to their store1 and at parting various time-worn recipes were urged upon me1 with verbal instructions and injunctions upon the best methods of putting them to test4 ,from this beginning ,i ferreted out from other sources recipes for many curious concoctions1 the very name of which fills the mind with fantasies and pictures of the long ago4 ,do we not feel poignant sympathy for the grief of the poor ,widow of ,malabar1 whose flow of tears has descended in spirit1 through three centuries1 to those still faithful to her memory8 ,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 rein1 and call loudly for the stirrup cup of this home-brewed ale8 ,can we not feel the ponderous presence1 and smell the strong tobacco from the pipes of groups of stolid ,dutchmen1 of the days of ,wouter ,van ,twiller1 when we read of that one-time favorite beverage1 ,schiedam ,schnapps8 ,again1 are we not back in that dull1 but delightful1 society of the days of ,colonel ,newcome1 when a quiet game of bezique was interrupted by the tidy servant who brought in the refreshing ,orgeat and delicate seed cakes8 ,have not our own grandmothers boasted of the delicious flavor of old ,english ,cowslip wine or ,noyean ,cordial8 ,i have confined myself exclusively to home-made beverages1 gathering my fruits and flowers from old-fashioned1 homely gardens4 ,i leave to your imagination the times1 fashions1 and customs they recall4 ,the aroma that clings to them is subtle4 ,age has blended and mellowed all that was crude in those bygone days4 ,with a gentle hand ,i tie my little bunch together and present you my bouquet4 99 99 99 99 99 ,the best method of making these wines is to boil the ingredients1 and ferment with yeast4 ,boiling makes the wine more soft and mellow4 ,some1 however1 mix the juice1 or juice and fruit1 with sugar and water unboiled1 and leave the ingredients to ferment spontaneously4 ,your fruit should always be prime1 and gathered dry1 and picked clean from stalks1 etc4 ,the lees of wine are valuable for distillation1 or making vinegar4 ,when wine is put in the cask the fermentation will be renewed4 ,clear away the yeast as it rises1 and fill up with wine1 for which purpose a small quantity should be reserved4 ,if brandy is to be added1 it must be when the fermentation has nearly subsided1 that is1 when no more yeast is thrown up at the bung-hole1 and when the hissing noise is not very perceptible2 then mix a quart of brandy with a pound of honey1 pour into the cask1 and paste stiff brown paper over the bung-hole4 ,allow no hole for a vent peg1 lest it should once be forgotten1 and the whole cask of wine be spoiled4 ,if the wine wants vent it will be sure to burst the paper2 if not the paper will sufficiently exclude the air4 ,once a week or so it may be looked to2 if the paper is burst1 renew it1 and continue to do so until it remains clear and dry4 ,a great difference of opinion prevails as to racking the wine1 or suffering it to remain on the lees4 ,those who adopt the former plan do it at the end of six months2 draw off the wine perfectly clear1 and put it into a fresh cask1 in which it is to remain six months1 and then be bottled4 ,if this plan is adopted1 it may be better1 instead of putting the brandy and honey in the first cask1 to put it in that in which the wine is to be racked2 but on the whole1 it is1 perhaps1 preferable to leave the wine a year in the first cask1 and then bottle it at once4 ,all ,british wines improve in the cask more than in the bottle4 ,have very nice clear and dry bottles2 do not fill them too high4 ,good soft corks1 made supple by soaking in a little of the wine2 press them in1 but do not knock4 ,keep the bottles lying in sawdust4 ,this plan will apply equally well to raspberries1 cherries1 mulberries1 and all kinds of ripe summer fruits4 ,,coloring ,,for ,,wines ,one pound of white sugar4 ,put into an iron kettle1 let boil1 and burn to a red black1 and thick2 remove from the fire1 and add a little hot water1 to keep it from hardening as it cools2 then bottle for use4 ,,fining ,,or ,,clearing ,for fining or clearing the wine use one quarter pound of isinglass1 dissolved in a portion of the wine1 to a barrel4 ,this must be put in after the fermentation is over1 and should be added gently at the bung-hole1 and managed so as to spread as much as possible over the upper surface of the liquid2 the intention being that the isinglass should unite with impurities and carry them with it to the bottom4 ,,to ,,flavor ,,wine ,when the vinous fermentation is about half-over1 the flavoring ingredients are to be put into the vat and well stirred into the contents4 ,if almonds form a component part1 they are first to be beaten to a paste and mixed with a pint or two of the must4 ,nutmegs1 cinnamon1 ginger1 seeds1 etc41 should1 before they are put into the vat1 be reduced to powder1 and mixed with some of the must4 ,,to ,,mellow ,,wine ,wine1 either in bottle or wood1 will mellow much quicker when only covered with pieces of bladder well secured1 than with corks or bungs4 ,the bladder allows the watery particles to escape1 but is impervious to alcohol4 ,,to ,,remove ,,the ,,taste ,,of ,,the ,,cask ,,from ,,wine ,finest oil of olives1 one pound4 ,put it into the hogshead1 bung close1 and roll it about1 or otherwise well agitate it1 for three or four hours1 then gib1 and allow it to settle4 ,the olive oil will gradually rise to the top and carry the ill flavor with it4 ,,to ,,remove ,,ropiness ,,from ,,wine ,add a little catechu or a small quantity of the bruised berries of the mountain ash4 ,,to ,,restore ,,wine ,,when ,,sour ,,or ,,sharp #a4 ,fill a bag with leek-seed1 or of leaves or twisters of vine1 and put either of them to infuse in the cask4 #b4 ,put a small quantity of powdered charcoal in the wine1 shake it1 and after it has remained still for forty-eight hours1 decant steadily4 ,,to ,,make ,,apple ,,wine ,to every gallon of apple juice1 immediately as it comes from the press1 add two pounds of common loaf sugar2 boil it as long as any scum rises1 then strain it through a sieve1 and let it cool4 ,add some good yeast1 and stir it well4 ,let it work in the tub for two or three weeks1 or till the head begins to flatten2 then skim off the head1 drain it clear off and tun it4 ,when made a year1 rack it off and fine it with isinglass2 then add one-half pint of the best rectified spirit of wine or a pint of ,french brandy to every eight gallons4 ,,apricock ,,wine ,take three pounds of sugar1 and three quarts of water2 let them boil together and skim it well4 ,then put in six pounds of apricocks1 pared and stoned1 and let them boil until they are tender2 then take them up and when the liquor is cold bottle it up4 ,you may if you please1 after you have taken out the apricocks1 let the liquor have one boil with a sprig of flowered clary in it2 the apricocks make marmalade1 and are very good for preserves4 ,,balm ,,wine ,take ten pounds of sugar1 six quarts of water1 boil it gently for two hours2 skim it well and put it into a tub to cool4 ,take three-quarters pound of the tops of balm1 bruise them1 and put them into a barrel with a little new yeast1 and when the liquor is cold1 pour it on the balm4 ,stir it well together1 and let it stand twenty-four hours1 stirring it often4 ,then close it up and let it stand six weeks4 ,then rack it off and put a lump of sugar into every bottle4 ,cork it well1 and it will be better the second year than the first4 ,,to ,,make ,,barley ,,wine ,take one-half pound of ,french barley and boil it in three waters1 and save three pints of the last water1 and mix it with one quart of white wine1 one-half pint of borage water1 as much clary water1 a little red rose-water1 the juice of five or six lemons1 three-quarters pound of fine sugar1 the thin yellow rind of a lemon4 ,brew all these quick together1 run it through a strainer1 and bottle it up4 ,it is pleasant in hot weather1 and very good in fevers4 ,,to ,,make ,,beer ,,and ,,ale ,,from ,,pea-,,shells ,fill a boiler with green shells of peas1 pour on water till it rises half an inch above the shells1 and simmer for three hours4 ,strain off the liquor1 and add a strong decoction of wood-sage1 or hops1 so as to render it pleasantly bitter2 ferment with yeast1 and bottle4 ,,birch ,,wine ,the liquor of the birch-tree is to be obtained in the month of ,march1 when the sap begins to ascend4 ,one foot from the ground bore a hole in each tree1 large enough to admit a faucet1 and set a vessel under2 the liquor will run for two or three days without hurting the tree4 ,having obtained a sufficient quantity1 stop the holes with pegs4 ,to each gallon of the liquor add one quart of honey1 or two and one-half pounds of sugar4 ,boil together one hour1 stirring it well4 ,a few cloves may be added for flavor1 or the rind of a lemon or two2 and by all means one ounce of hops to four and one-half gallons of wine4 ,work it with yeast1 tun1 and refine with isinglass4 ,two months after making1 it may be drawn off and bottled1 and in two months more will be fit for use1 but will improve by keeping4 ,,blackberry ,,wine ,bruise the berries well with the hands4 ,to one gallon of fruit1 add one-half gallon of water1 and let stand overnight4 ,strain and measure1 and to each gallon of juice add two and one-half pounds of sugar4 ,put in cask and let ferment4 ,tack thin muslin over top1 and when fermentation stops1 pour into jugs or kegs4 ,wine keeps best in kegs4 ,,blackberry ,,wine 7,,other ,,methods ,,of ,,making7 #a4 ,having procured berries that are fully ripe1 put them into a tub or pan with a tap to it1 and pour upon them as much boiling water as will just cover them4 ,as soon as the heat will permit the hand to be put into the vessel1 bruise them well till all the berries are broken4 ,then let them stand covered till the berries begin to rise toward the top1 which they usually do in three or four days4 ,then draw off the clear liquor into another vessel1 and add to every ten quarts of this liquor four pounds of sugar4 ,stir it well1 and let it stand to work a week or ten days2 then filter it through a flannel jelly-bag into a cask4 ,take now four ounces of isinglass and lay it to steep for twelve hours in one pint of blackberry juice4 ,the next morning boil it over a slow fire for one-half hour with one quart or three pints more juice1 and pour it into the cask4 ,when cool1 rouse it well1 and leave it to settle for a few days1 then rack it off into a clean cask1 and bung it down4 #b4 ,the following is said to be an excellent recipe for the manufacture of a superior wine from blackberries3 ,measure your berries1 and bruise them2 to every gallon1 add one quart of boiling water4 ,let the mixture stand twenty-four hours1 stirring occasionally2 then strain off the liquor into a cask1 to every gallon adding two pounds of sugar4 ,cork tight and let stand till the following ,october1 and you will have wine ready for use1 without any further straining or boiling1 that will make lips smack1 as they never smacked under similar influence before4 #c4 ,gather when ripe1 on a dry day4 ,put into a vessel1 with the head out1 and a tap fitted near the bottom2 pour on them boiling water to cover them4 ,mash the berries with your hands1 and let them stand covered till the pulp rises to the top and forms a crust1 in three or four days4 ,then draw off the fluid into another vessel1 and to every gallon add one pound of sugar4 ,mix well1 and put into a cask1 to work for a week or ten days1 and throw off any remaining lees1 keeping the cask well filled1 particularly at the commencement4 ,when the working has ceased1 bung it down2 after six to twelve months1 it may be bottled4 ,,fine ,,brandy ,,shrub ,take one ounce of citric acid1 one pint of porter1 one and one-half pints of raisin wine1 one gill of orange-flower water1 one gallon of good brandy1 two and one-quarter quarts of water4 ,first1 dissolve the citric acid in the water1 then add to it the brandy2 next1 mix the raisin wine1 porter1 and orange-flower water together2 and lastly1 mix the whole1 and in a week or ten days it will be ready for drinking and of a very mellow flavor4 ,,american ,,champagne ,seven quarts good cider 7crab-apple cider is the best71 one pint best fourth-proof brandy1 one quart genuine champagne wine1 one quart milk1 one-half ounce of bitartrate of potassa4 ,mix and let stand a short time2 bottle while fermenting4 ,an excellent imitation4 ,,champagne ,,cup ,to two ounces of powdered loaf sugar1 put the juice and rind of one lemon pared thin2 pour over these a large glass of dry sherry1 and let it stand for an hour2 then add one bottle of sparkling champagne and one bottle of soda water1 a thin slice of fresh cucumber with the rind on1 a sprig of borage or balm1 and pour on blocks of clear ice4 ,,british ,,champagne ,to every five pounds of rhubarb1 when sliced and bruised1 put one gallon of cold spring water4 ,let it stand three days1 stirring two or three times every day2 then press and strain it through a sieve1 and to every gallon of liquor1 put three and one-half pounds of loaf sugar4 ,stir it well1 and when melted1 barrel it4 ,when it has done working1 bung it up close1 first suspending a muslin bag with isinglass from the bung into the barrel4 ,to eight gallons of liquor1 put two ounces of isinglass4 ,in six months bottle it and wire the bottles2 let them stand up for the first month1 then lay four or five down lengthways for a week1 and if none burst1 all may be laid down4 ,should a large quantity be made1 it must remain longer in cask4 ,it may be colored pink by putting in a quart of raspberry juice4 ,it will keep for many years4 ,,burgundy ,,champagne ,fourteen pounds loaf sugar1 twelve pounds brown sugar 7pale71 ten gallons warm water1 one ounce white tartar4 ,mix1 and at a proper temperature add one pint yeast4 ,afterwards1 add one gallon sweet cider1 two or three bitter almonds 7bruised71 one quart pale spirit1 one-eighth ounce orris powder4 ,,champagne ,,cider ,champagne cider is made as follows3 ,to five gallons of good cider put three pints of strained honey1 or one and one-eighth pounds of good white sugar4 ,stir well and set it aside for a week4 ,clarify the cider with one-half gill of skimmed milk1 or one teaspoonful of dissolved isinglass1 and add one and one-half pints of pure spirits4 ,after two or three days bottle the clear cider1 and it will become sparkling4 ,in order to produce a slow fermentation1 the casks containing the fermenting liquor must be bunged up tight4 ,it is a great object to retain much of the carbonic gas in the cider1 so as to develop itself after being bottled4 ,,champagne ,,cider1 ,,no4 #b ,one hogshead good pale vinous cider1 three gallons proof spirit 7pale71 fourteen pounds honey or sugar4 ,mix1 and let them remain together in a temperate situation for one month2 then add one quart orange-flower water1 and fine it down with one-half gallon skimmed milk4 ,this will be very pale2 and a similar article1 when bottled in champagne bottles1 silvered and labelled1 has been often sold to the ignorant for champagne4 ,it opens very brisk1 if managed properly4 ,,to ,,make ,,english ,,champagne1 ,,or ,,the ,,fine ,,currant ,,wine ,take to three gallons of water nine pounds of ,lisbon sugar2 boil the water and sugar one-half hour1 skim it clean4 ,then have one gallon of currants picked1 but not bruised4 ,pour the liquor boiling hot over them1 and when cold1 work it with one-half pint of balm two days2 then pour it through a flannel or sieve2 then put it into a barrel fit for it1 with one-half ounce of isinglass well bruised4 ,when it has done working1 stop it close for a month4 ,then bottle it1 and in every bottle put a very small lump of double refined sugar4 ,this is excellent wine1 and has a beautiful color4 ,,sham ,,champagne ,one lemon sliced1 one tablespoon tartaric acid1 one ounce of race-ginger1 one and one-half pounds sugar1 two and one-half gallons of boiling water poured on the above4 ,when blood warm1 add one gill of distillery yeast1 or two gills of home-brewed4 ,let it stand in the sun through the day4 ,when cold1 in the evening1 bottle1 cork1 and wire it4 ,in two days it is ready for use4 ,,cheap ,,and ,,agreeable ,,table ,,beer ,take four and one-half gallons of water and boil one half1 putting the other into a barrel2 add the boiling water to the cold with one quart of molasses and a little yeast4 ,keep the bung-hole open until fermentation ceases4 ,,cherry ,,bounce ,four quarts of wild cherries stemmed and well washed1 four quarts of water4 7,i put mine in a big yellow bowl1 and cover with double cheese-cloth1 and set behind the kitchen stove for two weeks47 ,skim every few days4 ,then strain1 add three-quarters pound sugar to each quart of liquid1 and let ferment again4 ,this takes about two weeks4 ,when it stops working1 add rum1--about two bottles full for this quantity4 7,it is good without any rum47 ,,cherry ,,bounce1 ,,no4 #b ,one quart of rum to one quart of wild cherries1 and three-quarters pound of sugar4 ,put into a jug1 and at first give it a frequent shake4 ,let it stand for several months before you pour off and bottle4 ,a little water put on to the cherries left in the jug will make a pleasant and less ardent drink4 ,,cherry ,,bounce1 ,,no4 #c ,one gallon of good whiskey1 one and one-half pints of wild black cherries bruised so as to break the stones1 two ounces of common almonds shelled1 two ounces of white sugar1 one-half teaspoonful cinnamon1 one-quarter teaspoonful cloves1 one-quarter teaspoonful nutmeg1 all bruised4 ,let stand twelve to thirteen days1 and draw off4 ,this1 with the addition of one-half gallon of brandy1 makes very nice cherry bounce4 ,,to ,,make ,,cherry ,,wine ,pull off the stalks of the cherries1 and mash them without breaking the stones2 then press them hard through a hair bag1 and to every gallon of liquor1 put two pounds of sugar4 ,the vessel must be full1 and let it work as long as it makes a noise in the vessel2 then stop it up close for a month or more1 and when it is fine1 draw it into dry bottles1 and put a lump of sugar into every bottle4 ,if it makes them fly1 open them all for a moment1 and then stop them up again4 ,it will be fit to drink in a quarter of a year4 ,,cherry ,,wine1 ,,no4 #b ,fifteen pounds of cherries1 two pounds of currants4 ,bruise them together4 ,mix with them two-thirds of the kernels1 and put the whole of the cherries1 currants1 and kernels into a barrel1 with one-quarter pound of sugar to every pint of juice4 ,the barrel must be quite full4 ,cover the barrel with vine leaves1 and sand above them1 and let it stand until it has done working1 which will be in about three weeks2 then stop it with a bung1 and in two months' time it may be bottled4 #b4 ,gather the cherries when quite ripe4 ,pull them from their stalks1 and press them through a hair sieve4 ,to every gallon of the liquor add two pounds of lump sugar finely beaten2 stir all together1 and put it into a vessel that will just hold it4 ,when it has done fermenting1 stop it very close for three months1 and then bottle it off for use4 ,,general ,,rules ,,for ,,making ,,cider ,always choose perfectly ripe and sound fruit4 ,pick the apples by hand4 7,an active boy with the bag slung over his shoulder will soon clear a tree4 ,apples that have lain any time on the soil contract an earthy taste1 which will always be found in the cider47 ,after sweating1 and before being ground1 wipe them dry1 and if any are found bruised or rotten1 put them in a heap by themselves1 for an inferior cider to make vinegar4 ,always use hair cloths1 instead of straw1 to place between the layers of pomace4 ,the straw when heated1 gives a disagreeable taste to the cider4 ,as the cider runs from the press1 let it pass through a hair sieve into a large open vessel that will hold as much juice as can be expressed in one day4 ,in a day1 or sometimes less1 the pomace will rise to the top1 and in a short time grow very thick4 ,when little white bubbles break through it1 draw off the liquor by a spigot1 placed about three inches from the bottom1 so that the lees may be left quietly behind4 ,the cider must be drawn off into very clean1 sweet casks and closely watched4 ,the moment the white bubbles before mentioned are perceived rising at the bung-hole1 rack it again4 ,when the fermentation is completely at an end1 fill up the cask with cider1 in all respects like that already contained in it1 and bung it up tight1 previous to which a tumbler of sweet oil may be poured into the bung-hole4 ,after being made and barrelled it should be allowed to ferment until it acquires the desired flavor1 for perfectly sweet cider is not desirable4 ,in the meantime clean barrels for its reception should be prepared thus3 ,some clean strips of rag are dipped into melted sulphur1 lighted and hung in the bung-hole1 and the bung laid loosely on the end of the rag4 ,this is to allow the sulphur vapor to well fill the barrel4 ,tie up a half-pint of mustard-seed in a coarse muslin rag and put it into the barrel1 then put your cider in4 ,now add the isinglass1 which 8fines0 the cider but does not help to keep it sweet4 ,this is the old-fashioned way1 and will keep cider in the same condition as it went into the barrel1 if kept in a cool place1 for a year4 ,the sulphur vapor checks the fermentation1 and the sulphur in the mustard-seed keeps it checked4 ,we hear that professional cider dealers are now using the bisulphite of lime instead of the mustard-seed and the sulphur vapor4 ,this bisulphite of lime is the same as the 8preserving powder40 ,it is only another form of using the sulphur1 but it is more convenient and perhaps more effectual4 ,another method is to add sugar1 one and a half pounds sugar to a gallon of the cider1 and let it ferment4 ,this makes a fermented1 clear1 good cider1 but sweet4 ,it lasts sweet about six months1 if kept in a cool situation4 ,preparatory to bottling cider it should be examined1 to see whether it be clear and sparkling4 ,if not1 it should be clarified in a similar way to beer1 and left for a fortnight4 ,the night before it is intended to put it into bottles1 the bung should be taken out of the cask1 and left so until the next day1 when it may be bottled1 but not corked down until the day after1 as1 if this be done at once1 many of the bottles will burst by keeping4 ,the best corks and champagne bottles should be used1 and it is usual to wire and cover the corks with tinfoil1 after the manner of champagne4 ,a few bottles may be kept in a warm place to ripen1 or a small piece of lump sugar may be put into each bottle before corking1 if the cider be wanted for immediate use1 or for consumption during the cooler portion of the year1 but for warm weather and for long keeping this is inadmissible4 ,the bottled stock should be stored in a cool cellar1 when the quality will be greatly improved by age4 ,,to ,,can ,,cider ,cider1 if taken when first made1 brought to the boiling heat1 and canned1 precisely as fruit is canned1 will keep from year to year without any change of taste4 ,canned up this way in the fall1 it may be kept a half-dozen years or longer1 as good as when first made4 ,it is better that the cider be settled and poured off from the dregs1 and when brought to boiling heat1 the scum that gathers on the surface taken off2 but the only precaution necessary to preservation of the cider is the sealing of it air tight when boiling hot4 ,the juice of other fruit can1 no doubt1 be preserved in the same way4 ,to all tastes not already corrupted by strong drinks1 these unfermented juices are very delicious4 ,the juice of the grape is better than wine a century old1 and more healthy4 ,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 grape1 as was doubtless done by the primitive ,christians4 ,,boiling ,,cider ,to prepare cider for boiling1 the first process is to filter it immediately on coming from the press4 ,this is easiest done by placing some sticks crosswise in the bottom of a barrel1--a flour barrel with a single head is the best1--wherein an inch hole has been bored1 and covering these sticks with say four inches of clean rye or wheat straw1 and then filling the barrel to within a foot of the top with clean sand or coal dust1--sand is the best4 ,pour the cider as it comes from the press into the top of this barrel1 drawing it off as soon as it comes out at the bottom into air-tight casks1 and let it stand in the cellar until ,march4 ,then draw it out with as little exposure to the air as possible1 put it into bottles that can be tightly and securely corked1 and in two months it will be fit for use4 ,,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 barrel1 and either shake or stir until the paper has separated into small shreds1 and let it stand for twenty-four hours1 when the cider may be drawn off by means of a siphon or a stop cock4 ,instead of paper1 a preparation of wool may be taken1 which is to be had in the market1 and which is preferable to paper1 as it has simply to be washed with water1 when it may be used again4 ,,cider1 ,,to ,,preserve ,,and ,,keep ,,sweet #a4 ,to one barrel of cider1 put in one pound of mustard-seed1 two pounds of raisins1 one-quarter pound of the sticks 7bark7 of cinnamon4 #b4 ,when the cider in the barrel is in a lively fermentation1 add as much white sugar as will be equal to one-quarter or three-quarters of a pound to each gallon of cider 7according as the apples are sweet or sour72 let the fermentation proceed until the liquid has the taste to suit1 then add one-quarter of an ounce of sulphite 7not sulphate7 of lime to each gallon of cider1 shake well1 and let it stand three days1 and bottle for use4 ,the sulphite should first be dissolved in a quart or so of cider before introducing it into the barrel of cider4 #c4 ,when fermentation commences in one barrel1 draw off the liquor into another one1 straining through a flannel cloth4 ,put into the cider three-quarters of an ounce of the oil of sassafras1 and the same of the oil of wintergreen1 well shaken up in a pint of alcohol4 ,but one difficulty is said to pertain to this preparation of cider4 ,it is so palatable that people won't keep it long4 ,,cider ,,champagne ,five gallons good cider1 one quart spirit1 one and one-quarter pounds honey or sugar4 ,mix1 and let them rest for a fortnight1 then fine with one gill of skimmed milk4 ,this1 put up in champagne bottles1 silvered1 and labelled1 has often been sold for champagne4 ,it opens very sparkling4 ,,cherry ,,cider ,seven gallons of apple cider1 two quarts of dried black cherries1 one pint of dried blueberries1 one-half pint of elderberries1 eighteen pounds of brown sugar4 ,,devonshire ,,cider ,the apples1 after being plucked1 are left in heaps in the orchard for some time1 to complete their ripening1 and render them more saccharine4 ,they are then crushed between grooved cylinders1 surmounted by a hopper1 or in a circular trough1 by two vertical edge-wheels of wood moved by a horse2 after passing through which1 they are received into large tubs or crocks1 and are then called pomace4 ,they are afterwards laid on the vat in alternate layers of the pomace and clean straw1 called reeds4 ,they are then pressed1 a little water being occasionally added4 ,the juice passes through a hair sieve1 or similar strainer1 and is received in a large vessel1 whence it is run into casks or open vats1 where everything held in mechanical suspension is deposited4 ,the fermentation is often slow of being developed2 though the juice be set in ,november or ,december1 the working sometimes hardly commences till ,march4 ,till this time the cider is sweet2 it now becomes pungent and vinous1 and is ready to be racked for use4 ,if the fermentation continue1 it is usual to rack it again into a clean cask that has been well sulphured out1 and to leave behind the head and sediment2 or two or three cans of cider are put into a clean cask1 and a match of brimstone burned in it4 ,it is then agitated1 by which the fermentation of that quantity is completely stopped4 ,the cask is then nearly filled1 the fermentation of the whole is checked1 the process of racking is repeated until it becomes so1 and is continued from time to time till the cider is in a quiet state and fit for drinking4 ,,french ,,cider ,after the fruit is mashed in a mill1 between iron cylinders1 it is allowed to remain in a large tun or tub for fourteen or fifteen hours1 before pressing4 ,the juice is placed in casks1 which are kept quite full1 and so placed under gawntrees1 or stillions1 that small tubs may be put under them1 to receive the matter that works over4 ,at the end of three or four days for sweet cider1 and nine or ten days for strong cider1 it is racked into sulphured casks1 and then stored in a cool place4 ,,western ,,cider ,to one pound of sugar1 add one-half ounce of tartaric acid1 two tablespoonfuls of good yeast4 ,dissolve the sugar in one quart of warm water2 put all in a gallon jug1 shake it well1 fill the jug with pure cold water1 let it stand uncorked twelve hours1 and it is fit for use4 ,,cider ,,without ,,apples ,to each gallon of cold water1 put one pound common sugar1 one-half ounce tartaric acid1 one tablespoonful of yeast4 ,shake well1 make in the evening1 and it will be fit for use next day4 ,make in a keg a few gallons at a time1 leaving a few quarts to make into next time1 not using yeast again until keg needs rinsing4 ,if it gets a little sour1 make a little more into it1 or put as much water with it as there is cider1 and put it with the vinegar4 ,if it is desired to bottle this cider by manufacturers of small drinks1 you will proceed as follows3 five gallons hot water1 thirty pounds brown sugar1 three-quarters pound tartaric acid1 twenty-five gallons cold water1 three pints of hops or brewers' yeast worked into paste with three-quarters pound flour1 and one pint water will be required in making this paste4 ,put all together in a barrel1 which it will fill1 and let it work twenty-four hours1 the yeast running out at a bung all the time1 by putting in a little occasionally to keep it full4 ,then bottle1 putting in two or three broken raisins to each bottle1 and it will nearly equal champagne4 ,,cider ,,wine ,let the new cider from sour apples 7ripe1 sound fruit preferred7 ferment from one to three weeks1 as the weather is warm or cool4 ,when it has attained to a lively fermentation1 add to each gallon1 according to its acidity1 from one-half pound to two pounds of white crushed sugar1 and let the whole ferment until it possesses precisely the taste which it is desired should be permanent4 ,in this condition pour out one quart of the cider1 and add for each gallon of cider one-quarter ounce of sulphite of lime1 not sulphate4 ,stir the powder and cider until intimately mixed1 and return the emulsion to the fermenting liquid4 ,agitate briskly and thoroughly for a few moments1 and then let the cider settle4 ,fermentation will cease at once4 ,when1 after a few days1 the cider has become clear1 draw off carefully1 to avoid the sediment1 and bottle4 ,if loosely corked1 which is better1 it will become a sparkling cider wine1 and may be kept indefinitely long4 ,,to ,,make ,,clary ,,wine ,take twelve pounds of ,malaga raisins1 pick them and chop them very small1 put them in a tub1 and to each pound one-half pint of water4 ,let them steep ten or eleven days1 stirring it twice every day2 you must keep it covered close all the while4 ,then strain it off1 and put it into a vessel1 and about one-quarter peck of the tops of clary1 when it is in blossom2 stop it close for six weeks1 and then bottle it off4 ,in two or three months it is fit to drink4 ,it is apt to have a great sediment at bottom2 therefore it is best to draw it off by plugs1 or tap it pretty high4 ,,to ,,make ,,fine ,,clary ,,wine ,to five gallons of water put twelve and one-half pounds of sugar1 and the whites of six eggs well beaten4 ,set it over the fire1 and let it boil gently near an hour2 skim it clean and put it in a tub1 and when it is near cold1 then put into the vessel you keep it in about half a strike of clary in the blossom1 stripped from the stalks1 flowers and little leaves together1 and one pint of new ale-yeast4 ,then put in the liquor1 and stir it two or three times a day for three days2 when it has done working1 stop it up1 and bottle it at three or four months old1 if it is clear4 ,,clover ,,wine ,three quarts blossoms1 four quarts boiling water2 let stand three days4 ,drain1 and to the flower heads add three more quarts of water and the peel of one lemon4 ,boil fifteen minutes1 drain1 and add to other juice4 ,to every quart1 add one pound of sugar2 ferment with one cup of yeast4 ,keep in warm room three weeks1 then bottle4 ,,to ,,make ,,cock ,,ale ,take five gallons of ale1 and a large cock1 the older the better4 ,parboil the cock1 flay him1 and stamp him in a stone mortar till his bones are broken 7you must craw and gut him when you flay him71 then put the cock into one quart of sack1 and put to it one and one-half pounds of raisins of the sun stoned1 some blades of mace1 and a few cloves4 ,put all these into a canvas bag1 and a little before you find the ale has done working1 put the ale and bag together into a vessel4 ,in a week or nine days' time bottle it up2 fill the bottle but just above the neck1 and give it the same time to ripen as other ale4 ,,to ,,make ,,cowslip ,,wine ,to three gallons of water put seven pounds of sugar2 stir it well together1 and beat the whites of ten eggs very well1 and mix with the liquor1 and make it boil as fast as possible4 ,skim it well1 and let it continue boiling two hours2 then strain it through a hair sieve1 and set it a cooling1 and when it is cold as wort should be1 put a small quantity of yeast to it on a toast1 or in a dish4 ,let it stand all night working2 then bruise one-half peck of cowslips1 put them into your vessel1 and your liquor upon them1 adding three ounces of syrup of lemons4 ,cut a turf of grass and lay on the bung2 let it stand a fortnight1 and then bottle it4 ,put your tap into your vessel before you put your wine in1 that you may not shake it4 ,,cowslip ,,or ,,clary ,,wine1 ,,no4 #b ,the best method of making these wines is to put in the pips dry1 when the fermentation of the wine has subsided4 ,this method is preferred for two reasons3 first1 it may be performed at any time of the year when lemons are cheapest1 and when other wine is making2 second1 all waste of the pips is avoided4 ,being light1 they are sure to work over if put in the cask while the wine is in a state of fermentation4 ,boil fourteen pounds of good moist sugar with five gallons of water1 and one ounce of hops4 ,shave thin the rinds of eight lemons or ,seville oranges1 or part of each2 they must be put in the boil the last quarter of an hour1 or the boiling liquor poured over them4 ,squeeze the juice to be added when cool1 and rinse the pulp in the hot liquor1 and keep it filled up1 either with wine or new beer1 as long as it works over2 then paste brown paper1 and leave it for four1 six1 or eight months4 ,the quantity of flowers is one quart of flowers to each gallon of wine4 ,let them be gathered on a fine1 dry day1 and carefully picked from every bit of stalk and green4 ,spread them thinly on trays1 sheets1 or papers1 and turn them often4 ,when thoroughly dry put them in paper bags1 until the wine is ready to receive them4 ,put them in at the bung-hole2 stir them down two or three times a day1 till all the cowslips have sunk2 at the same time add isinglass4 ,then paste over again with paper4 ,in six months the wine will be fit to bottle1 but will be improved by keeping longer in the cask4 ,the pips shrink into a very small compass in drying2 the quantity allowed is of fresh-gathered flowers4 ,observe1 also1 that wine well boiled1 and refined with hops and isinglass1 is just as good used from the cask as if bottled1 which is a great saving of time and hazard4 ,wine made on the above principles has been often praised by connoisseurs1 and supposed to have been bottled half a day4 ,,currant ,,shrub ,take white currants when quite ripe1 pick them off the stalks1 and bruise them4 ,strain out the juice through a cloth1 and to two quarts of the juice put two pounds of loaf sugar2 when it is dissolved1 add one gallon of rum1 then strain through a flannel bag that will keep in the jelly1 and it will run off clear4 ,then bottle for use4 ,,currant ,,wine ,take four gallons of currants1 not too ripe1 and strip them into an earthen stein that has a cover to it4 ,then take two and one-half gallons of water and five and one-half pounds of double refined sugar2 boil the sugar and water together1 skim it1 and pour it boiling hot on the currants1 letting it stand forty-eight hours2 then strain it through a flannel bag into the stein again1 let it stand a fortnight to settle1 and bottle it out4 ,,currant ,,wine1 ,,no4 #b ,the currants should be fully ripe when picked4 ,put them into a large tub1 in which they should remain a day or two1 then crush with the hands1 unless you have a small patent wine-press1 in which they should not be pressed too much1 or the stems will be bruised1 and impart a disagreeable taste to the juice4 ,if the hands are used1 put the crushed fruit1 after the juice has been poured off1 in a cloth or sack and press out the remaining juice4 ,put the juice back into the tub after cleansing it1 where it should remain about three days1 until the first stages of fermentation are over1 and remove once or twice a day the scum copiously arising to the top4 ,then put the juice in a vessel--a demijohn1 keg1 or barrel1--of a size to suit the quantity made1 and to each quart of juice add three pounds of the best yellow sugar1 and soft water sufficient to make a gallon4 ,thus1 ten quarts of juice and thirty pounds of sugar will give you ten gallons of wine1 and so on in proportion4 ,those who do not like sweet wine can reduce the quantity of sugar to two and one-half1 or who wish it very sweet1 raise to three and one-half pounds per gallon4 ,the vessel must be full1 and the bung or stopper left off until fermentation ceases1 which will be in twelve or fifteen days4 ,meanwhile1 the cask must be filled up daily with currant juice left over1 as fermentation throws out the impure matter4 ,when fermentation ceases1 rack the wine off carefully1 either from the spigot or by a siphon1 and keep running all the time4 ,cleanse the cask thoroughly with boiling water1 then return the wine1 bung up tightly1 and let it stand four or five months1 when it will be fit to drip1 and can be bottled if desired4 ,all the vessels1 casks1 etc41 should be perfectly sweet1 and the whole operation should be done with an eye to cleanliness4 ,in such event1 every drop of brandy or other spirituous liquors added will detract from the flavor of the wine1 and will not in the least degree increase its keeping qualities4 ,currant wine made in this way will keep for an age4 ,,currant ,,wine1 ,,no4 #c ,to every pailful of currants1 on the stem1 put one pailful of water2 mash and strain4 ,to each gallon of the mixture of juice and water add three and one-quarter pounds of sugar4 ,mix well and put into your cask1 which should be placed in the cellar1 on the tilt1 that it may be racked off in ,october1 without stirring up the sediment4 ,two bushels of currants will make one barrel of wine4 ,four gallons of the mixture of juice and water will1 after thirteen pounds of sugar are added1 make five gallons of wine4 ,the barrel should be filled within three inches of the bung1 which must be made air tight by placing wet clay over it after it is driven in4 #b4 ,pick your currants when ripe on a fair day1 crush them well1 and to every gallon of juice add two gallons of water and three pounds of sugar2 if you wish it sweeter1 add another one-half pound of sugar4 ,mix all together in some large vessel1 then dip out into earthen jars4 ,let it stand to ferment in some cool place1 skimming it every other morning4 ,in about ten days it will be ready to strain off2 bottle and seal1 or put in a cask and cork tight4 ,the longer you keep it the better it will be4 ,,currant ,,wine1 ,,no4 #d ,into a five gallon keg put five quarts of currant juice1 fifteen pounds of sugar1 and fill up with water4 ,let it stand in a cool place until sufficiently worked1 and then bung up tight4 ,you can let it remain in the cask1 and draw out as you want to use it4 ,,currant ,,or ,,gooseberry ,,wine1 ,,without ,,boiling ,take ten quarts of fruit1 bruise it1 and add to it five quarts of water4 ,stir it well together1 and let it stand twelve hours2 then strain it through a coarse canvas bag or hair sieve1 add eleven pounds of good ,lisbon sugar1 and stir it well4 ,put the pulp of the fruit into a gallon more water2 stir it about and let it stand twelve hours4 ,then strain to the above1 again stirring it2 cover the tub with a sack4 ,in a day or two the wine will begin to ferment4 ,when the whole surface is covered with a thick1 yeasty froth1 begin to skim it on to a sieve4 ,what runs through may be returned to the wine4 ,do this from time to time for several days1 till no more yeast forms4 ,then put it into the cask4 ,,imitation ,,of ,,cypress ,,wine ,to five gallons of water put five quarts of the juice of white elderberries1 pressed gently through a sieve without bruising the seeds4 ,add to every gallon of liquor one and one-half pounds of sugar1 and to the whole quantity one ounce of sliced ginger1 and one-half ounce of cloves4 ,boil this nearly an hour1 taking off the scum as it rises1 and pour in an open tub to cool4 ,work it with ale yeast spread upon a toast of bread for three days4 ,then turn it into a vessel that will just hold it1 adding about three-quarters pound bruised raisins1 to lie in the liquor till drawn off1 which should not be done till the wine is fine4 ,,daisy ,,wine ,one quart of daisy heads1 one quart of cold water4 ,let stand forty-eight hours4 ,strain and add three-quarters pound of sugar to each quart of liquid4 ,let stand about two weeks1 or till it stops fermenting4 ,strain again and bottle4 ,it improves with keeping4 ,,dandelion ,,wine ,four quarts of dandelions4 ,cover with four quarts of boiling water2 let stand three days4 ,add peel of three oranges and one lemon4 ,boil fifteen minutes2 drain and add juice of oranges and lemon to four pounds of sugar and one cup of yeast4 ,keep in warm room and strain again2 let stand for three weeks4 ,it is then ready to bottle and serve4 ,,damson ,,wine ,gather the fruit dry1 weigh1 and bruise it1 and to every eight pounds of fruit add one gallon of water2 boil the water1 pour it on the fruit scalding hot4 ,let it stand for two days2 then draw it off1 put it into a clean cask1 and to every gallon of liquor add two and one-half pounds of good sugar4 ,fill the cask4 ,it may be bottled off after standing in the cask a year4 ,on bottling the wine1 put a small lump of loaf sugar into every bottle4 ,,damson1 ,,or ,,black ,,cherry ,,wine ,damson1 or ,black ,cherry ,wine may be made in the same manner1 excepting the addition of spice1 and that the sugar should be finer4 ,if kept in an open vessel four days1 these wines will ferment of themselves2 but it is better to forward the process by the use of a little yeast1 as in former recipes4 ,they will be fit for use in about eight months4 ,as there is a flatness belonging to both these wines if bottled1 a teaspoonful of rice1 a lump or two of sugar1 or four or five raisins will tend to enliven it4 ,,ebulum ,to one hogshead of strong ale take a heaped bushel of elderberries1 and one-half pound of juniper-berries beaten4 ,put in all the berries when you put in the hops1 and let them boil together till the berries break in pieces1 then work it up as you do ale4 ,when it has done working add to it one-half pound of ginger1 one-half ounce of cloves1 one-half ounce of mace1 one ounce of nutmegs1 one ounce of cinnamon1 grossly beaten1 one-half pound of citron1 one-half pound of eringo root1 and likewise of candied orange-peel4 ,let the sweetmeats be cut in pieces very thin1 and put with the spice into a bag1 and hang it in the vessel when you stop it up4 ,so let it stand till it is fine1 then bottle it up1 and drink it with lumps of double refined sugar in the glass4 ,,elder-,,flower ,,wine ,take the flowers of elder1 and be careful that you don't let any stalks in2 to every quart of flowers put one gallon of water1 and three pounds of loaf sugar4 ,boil the water and sugar a quarter of an hour1 then pour it on the flowers and let it work three days2 then strain the wine through a hair sieve1 and put it into a cask4 ,to every ten gallons of wine add one ounce of isinglass dissolved in cider1 and six whole eggs4 ,close it up and let it stand six months1 and then bottle it4 ,,to ,,make ,,elder ,,wine ,take five pounds of ,malaga raisins1 rub them and shred them small2 then take one gallon of water1 boil it an hour1 and let it stand till it is but blood-warm2 then put it in an earthen crock or tub1 with your raisins4 ,let them steep ten days1 stirring them once or twice a day2 then pass the liquor through a hair sieve1 and have in readiness one pint of the juice of elderberries drawn off as you do for jelly of currants2 then mix it cold with the liquor1 stir it well together1 put it into a vessel1 and let it stand in a warm place4 ,when it has done working1 stop it close4 ,bottle it about ,candlemas4 ,,elderberry ,,wine ,nine quarts elderberry juice1 nine quarts water1 eleven and one-half pounds white sugar1 two ounces red tartar4 ,these are put into a cask1 a little yeast added1 and the whole is fermented4 ,when undergoing fermentation1 one ounce ginger root1 one ounce allspice1 one-quarter ounce cloves are put into a bag of clean cotton cloth1 and suspended in the cask4 ,they will give a pleasant flavor to the wine1 which will become clear in about two months1 and may be drawn off and bottled4 ,add some brandy to this wine1 but if the fermentation is properly conducted1 this is not necessary4 ,,elder ,,wine1 ,,no4 #b ,take spring-water1 and let it boil half an hour2 then measure two and one-half gallons1 and let it stand to cool4 ,then have in readiness ten pounds of raisins of the sun well picked and rubbed in a cloth1 and hack them so as to cut them1 but not too small2 then put them in1 the water being cold1 and let them stand nine days1 stirring them two or three times a day4 ,then have ready three pints of the juice of elderberries full ripe1 which must be infused in boiling water1 or baked three hours2 then strain out the raisins1 and when the elder liquor is cold1 mix that with it1 but it is best to boil up the juice to a syrup1 one-half pound of sugar to every pint of juice4 ,boil and skim it1 and when cold mix it with your raisin liquor1 and two or three spoonfuls of good ale yeast4 ,stir it well together2 then put it into a vessel fit for it1 let it stand in a warm place to work1 and in your cellar five or six months4 ,,elder ,,wine1 ,,no4 #c ,the quantity of fruit required is one gallon of ripe elderberries1 and one quart of damsons or sloes1 for every two gallons of wine to be produced4 ,boil them in water till the damsons burst1 frequently breaking them with a flat stick2 then strain and return the liquor to the copper4 ,the quantity of liquor required for nine gallons of wine will be ten gallons2 therefore if the first liquor proves short of this1 add water to the pulp1 rub it about and strain to the rest4 ,boil two hours with twenty-three pounds of coarse moist sugar2 three-quarters of a pound of ginger bruised1 one-half a pound of allspice1 and one ounce of cinnamon1 loosely tied in a muslin bag1 and two or three ounces of hops4 ,when quite cool work on the foregoing plan1 tun in two days1 drop in the spice1 and suspend the bag by a string not long enough to let it touch the bottom of the cask2 fill it up for a fortnight1 then paste over stiff brown paper4 ,it will be fit to tap in two months2 will keep for years1 but does not improve by age like many other wines4 ,it is never better than in the first year of its age4 ,,elder ,,wine 7,,flavored ,,with ,,hops7 ,the berries1 which must be thoroughly ripe1 are to be stripped from the stalk1 and squeezed to a pulp4 ,stir and squeeze this pulp every day for four days2 then separate the juice from the pulp by passing through a cane sieve or basket4 ,to every gallon of juice1 add one-half gallon of cold water4 ,boil four and one-half gallons with three ounces of hops for one-half hour2 then strain it and boil again1 with one and one-half pounds of sugar to the gallon1 for about ten minutes1 skimming all the time2 pour it into a cooler1 and1 while luke-warm1 put a piece of bread with a little balm on it to set it working4 ,put it into a cask as soon as cold2 when it has done working1 cork it down1 and leave it six months before it is tapped4 ,it is then drinkable1 but improves with age exceedingly4 ,,to ,,make ,,elder ,,wine ,,at ,,christmas ,take five pounds of ,malaga or ,lipara raisins1 rub them clean1 and shred them small4 ,then take five quarts of water1 boil it an hour1 and when it is near cold put it in a tub with the raisins2 let them steep ten days1 and stir them once or twice a day4 ,then strain it through a hair sieve1 and by infusion draw one pint of elder-juice1 and one-quarter of a pint of damson juice4 ,make the juice into a thin syrup1 a pound of sugar to a pint of juice1 and not boil it much1 but just enough to keep4 ,when you have strained out the raisin liquor1 put that and the syrup into a vessel fit for it1 and one-half a pound of sugar4 ,stop the bung with a cork till it gathers to a head1 then open it1 and let it stand till it has done working2 then put the cork in again1 and stop it very close1 and let it stand in a warm place two or three months1 and then bottle it4 ,make the elder and damson juice into syrup in its season1 and keep it in a cool cellar till you have convenience to make the wine4 ,,to ,,make ,,elder-,,flower ,,water ,take two large handfuls of dried elder-flowers1 and ten gallons of spring-water2 boil the water1 and pour it scalding hot upon the flowers4 ,the next day put to every gallon of water five pounds of ,malaga raisins1 the stalks being first picked off1 but not washed2 chop them grossly with a chopping-knife1 then put them into your boiled water1 and stir the water1 raisins1 and flowers well together1 and so do twice a day for twelve days4 ,then press out the juice clear1 as long as you can get any liquor out4 ,then put it in your barrel fit for it1 and stop it up two or three days till it works1 and in a few days stop it up close1 and let it stand two or three months1 till it is clear2 then bottle it4 ,,english ,,fig ,,wine ,take the large blue figs when pretty ripe1 and steep them in white wine1 having made some slits in them1 that they may swell and gather in the substance of the wine4 ,then slice some other figs and let them simmer over a fire in water until they are reduced to a kind of pulp4 ,then strain out the water1 pressing the pulp hard and pour it as hot as possible on the figs that are imbrued in the wine4 ,let the quantities be nearly equal1 but the water somewhat more than the wine and figs4 ,let them stand twenty-four hours1 mash them well together1 and draw off what will run without squeezing4 ,then press the rest1 and if not sweet enough add a sufficient quantity of sugar to make it so4 ,let it ferment1 and add to it a little honey and sugar candy1 then fine it with white of eggs1 and a little isinglass1 and draw it off for use4 ,,to ,,make ,,frontignac ,,wine ,take three gallons of water1 six pounds of white sugar1 and three pounds of raisins of the sun cut small2 boil these together an hour4 ,then take of the flowers of elder1 when they are falling1 and will shake off1 the quantity of half a peck2 put them in the liquor when it is almost cold4 ,the next day put in three spoonfuls of syrup of lemons and two spoonfuls of ale-yeast1 and two days after put it in a vessel that is fit for it1 and when it has stood two months1 bottle it off4 ,,ginger ,,beer ,the proportions of this may vary4 ,loaf sugar is preferable to moist2 some say a pound to a gallon1 others a pound and a half4 ,some allow but half an ounce of ginger 7sliced or bruised7 to a gallon1 others an ounce4 ,a lemon to a gallon is the usual proportion1 to which some add a quarter of an ounce or half an ounce of cream of tartar4 ,the white of an egg to each gallon is useful for clarifying1 but not absolutely necessary4 ,some people put a quarter of a pint of brandy to four gallons of beer by way of keeping it2 half an ounce of hops boiled in it would answer the same purpose4 ,boil the sugar1 and shaved rind of lemons2 let it boil half an hour4 ,clear the lemons of the white pith and put them in the wine4 ,when cool1 stir in the yeast 7two tablespoonfuls to a gallon71 put it in the barrel without straining1 and bung close4 ,in a fortnight draw off and bottle4 ,it will be ready for use in another fortnight1 and will keep longer than ginger pop4 ,if cream of tartar is used1 pour the boiling liquor over it1 but do not boil it4 ,,ginger ,,beer1 ,,no4 #b ,seven pounds crushed white sugar1 eight gallons water1 one-half cup of yeast1 four ounces best powdered ginger1 a few drops of essence of lemon1 one-half teaspoonful essence of cloves4 ,to the ginger pour one pint of boiling water and let it stand fifteen or twenty minutes4 ,dissolve the sugar in two quarts of warm water1 pour both into a barrel half-filled with cold water1 then add the essence and the yeast2 let it stand one-half hour1 then fill up with cold water4 ,let it ferment six to twelve hours and bottle4 ,,ginger ,,wine ,take four gallons of water1 ten pounds of loaf sugar1 one and one-quarter pounds of bruised ginger1 one ounce of hops1 the shaved rinds of five lemons or ,seville oranges4 ,let these boil together for two hours1 carefully skimming4 ,pour it1 without straining1 on to two pounds of raisins4 ,when cool1 put in the juice of the lemons or oranges2 rinse the pulp in a pint or two of the wine1 and strain it to the rest4 ,ferment it with yeast2 mix one-half cup of solid yeast with a pint or two of the wine1 and with that work the rest4 ,next day tun it1 raisins1 hops1 ginger1 and all together1 and fill it up for a fortnight either with wine or with good new beer2 then dissolve one ounce of isinglass in a little of the wine1 and return it to the rest to fine it4 ,a few days afterward bung it close4 ,this wine will be in full perfection in six months4 ,it may be bottled1 but is apt to fly2 and if made exactly by the above directions1 and drawn from the cask1 it will sparkle like champagne4 ,,to ,,make ,,gooseberry ,,wine ,boil four gallons of water1 and one-half pound of sugar an hour1 skim it well1 and let it stand till it is cold4 ,then to every quart of that water1 allow one and one-half pounds of gooseberries1 first beaten or bruised very well2 let it stand twenty-four hours4 ,then strain it out1 and to every gallon of this liquor put three pounds of sugar2 let it stand in the vat twelve hours4 ,then take the thick scum off1 and put the clear into a vessel fit for it1 and let it stand a month2 then draw it off1 and rinse the vessel with some of the liquor4 ,put it in again1 and let it stand four months1 and bottle it4 ,,gooseberry ,,wine ,take to every four pounds of gooseberries one and one-quarter pounds of sugar1 and one quart of fair water4 ,bruise the berries1 and steep them twenty-four hours in the water1 stirring them often2 then press the liquor from them1 and put your sugar to the liquor4 ,then put in a vessel fit for it1 and when it is done working stop it up1 and let it stand a month2 then rack it off into another vessel1 and let it stand five or six weeks longer4 ,then bottle it out1 putting a small lump of sugar into every bottle2 cork your bottles well1 and three months' end it will be fit to drink4 ,in the same manner is currant and raspberry wine made2 but cherry wine differs1 for the cherries are not to be bruised1 but stoned1 and put the sugar and water together1 and give it a boil and a skim1 and then put in your fruit1 letting it stew with a gentle fire a quarter of an hour1 and then let it run through a sieve without pressing1 and when it is cold put it in a vessel1 and order it as your gooseberry or currant wine4 ,the only cherries for wine are the great bearers1 ,murray cherries1 ,morelloes1 ,black ,flanders1 or the ,john ,treduskin cherries4 ,,gooseberry ,,wine1 ,,no4 #b ,pick and bruise the gooseberries1 and to every pound of berries put one quart of cold spring water1 and let it stand three days1 stirring it twice or thrice a day4 ,add to every gallon of juice three pounds of loaf sugar4 ,fill the barrel1 and when it is done working1 add to every ten quarts of liquor one pint of brandy and a little isinglass4 ,the gooseberries must be picked when they are just changing color4 ,the liquor ought to stand in the barrel six months4 ,taste it occasionally1 and bottle when the sweetness has gone off4 ,,gooseberry ,,and ,,currant ,,wine ,the following method of making superior gooseberry and currant wines is recommended in a ,french work4 ,for currant wine four pounds of honey1 dissolved in seven gallons of boiling water1 to which1 when clarified1 is added the juice of four pounds of red or white currants4 ,it is then fermented for twenty-four hours and one pound of sugar to every one gallon of water is added4 ,the preparation is afterward clarified with whites of eggs and cream of tartar4 ,for gooseberry wine1 the fruit is gathered dry when about half-ripe1 and then pounded in a mortar4 ,the juice when properly strained is mixed with sugar in the proportion of three pounds to every two gallons of juice4 ,it is then left in a quiet state for fifteen days1 at the expiration of which it is carefully poured off and left to ferment for three months1 when the quantity is under fifteen gallons1 and five months when double that quantity4 ,it is then bottled and soon becomes fit for drinking4 ,,pearl ,,gooseberry ,,wine ,take as many as you please of the best gooseberries1 bruise them1 and let them stand all night4 ,the next morning press or squeeze them out and let the liquor stand to settle seven or eight hours2 then pour off the clear from the settling1 and measure it as you put it into your vessel1 adding to every three pints of liquor one pound of double refined sugar4 ,break your sugar into fine lumps1 and put it in the vessel with a bit of isinglass1 stop it up1 and at three months' end bottle it out1 putting into every bottle a lump of double refined sugar4 ,this is the fine gooseberry wine4 ,,red ,,gooseberry ,,wine ,take five gallons cold soft water1 five and one-half gallons red gooseberries1 and ferment4 ,now mix eight pounds raw sugar1 one pound beet root sliced1 one-half ounce red tartar in fine powder4 ,afterward put in one-half pound sassafras chips1 one-half gallon brandy or less4 ,this will make nine gallons4 ,,red ,,and ,,white ,,gooseberry ,,wine ,take one and one-half gallons cold soft water1 three quarts red gooseberries1 two quarts white gooseberries4 ,ferment4 ,now mix two and one-half pounds raw sugar1 three-quarters pound honey1 one-half ounce tartar in fine powder4 ,afterwards put in one ounce bitter almonds1 a small handful sweet briar1 two quarts brandy or less4 ,,white ,,gooseberry ,,or ,,champagne ,,wine ,take four and one-half gallons cold soft water and fifteen quarts of white gooseberries4 ,ferment4 ,now mix six pounds refined sugar1 four pounds honey1 one ounce white tartar in fine powder4 ,put in one ounce dry orange and lemon peel1 or two ounces fresh1 and add one-half gallon white brandy4 ,this will make nine gallons4 ,,unfermented ,,grape ,,juice ,wash and take from the stems ten pounds ripe ,concord grapes4 ,add two quarts water and bring them to a boil4 ,use a potato masher4 ,when the seeds separate1 strain through double cheese-cloth4 ,add two pounds of granulated sugar and strain again4 ,bring again to a boil and bottle directly1 boiling hot1 cork and seal1 or put into patent bottles4 ,serve with cracked ice in the glass or diluted with about one-third ice water4 ,,grape ,,wine ,two quarts of grape juice1 two quarts of water1 four pounds of sugar4 ,extract the juice of the grape in any simple way2 if only a few quarts are desired1 we do it with a strainer and a pair of squeezers2 if a large quantity is desired1 put the grapes into a cheese-press made particularly clean1 putting on sufficient weight to extract the juice of a full hoop of grapes1 being careful that none but perfect grapes are used1 perfectly ripe and free from blemish4 ,after the first pressing1 put a little water with the pulp and press a second time1 using the juice of the second pressing with the water to be mixed with the clear grape juice4 ,if only a few quarts are made1 place the wine as soon as mixed into bottles1 filling them even full1 and allow to stand in a warm place until it ferments1 which will take about thirty-six hours usually2 then remove all the scum1 cool1 and put into a dark1 cool place4 ,if a few gallons are desired1 place in a keg1 but the keg must be even full1 and after fermentation has taken place and the scum removed1 draw off and bottle1 and cork tight4 ,,grape ,,wine1 ,,no4 #b ,the larger the proportion of juice and the less of water1 the nearer it will approach to the strength and richness of foreign wine4 ,there ought not to be less than one-third juice pure4 ,squeeze the grapes in a hair sieve1 bruising them with the hand rather than any heavier press1 as it is better not to crush the stones4 ,soak the pulp in water until a sufficient quantity is obtained to fill up the cask4 ,as loaf sugar is to be used for this wine1 and it is not easily dissolved in cold liquid1 the best plan is to pour over the sugar1 three pounds in every gallon required1 as much boiling water as will dissolve it1 and stir till it is dissolved4 ,when cold1 put it in the cask with the juice1 fill up from water in which the pulp has been steeped4 ,to each gallon of wine1 put one-half ounce of bitter almonds1 not blanched1 but cut small4 ,the fermentation will not be very great4 ,when it subsides1 proceed with brandy and papering4 ,,grape ,,wine1 ,,no4 #c ,crush the grapes and let them stand one week4 ,drain off the juice1 strain2 add one quart of water and three pounds of sugar to each gallon4 ,put in a barrel or cask with a thin piece of muslin tacked over the bung-hole1 and let stand until fermentation stops4 ,put in a cask and seal securely1 and let stand six months4 ,then bottle and seal and keep in cool place4 ,,hop ,,beer ,turn five quarts of water on six ounces of hops2 boil three hours4 ,strain off the liquor2 turn on four quarts more of water1 and twelve spoonfuls of ginger1 and boil the hops three hours longer4 ,strain and mix it with the other liquor1 and stir in two quarts of molasses4 ,brown1 very dry1 one-half pound of bread1 and put in1--rusked bread is best4 ,pound it fine1 and brown it in a pot1 like coffee4 ,after cooling to be about luke-warm1 add one pint of new yeast that is free from salt4 ,keep the beer covered1 in a temperate situation1 till fermentation has ceased1 which is known by the settling of the froth2 then turn it into a keg or bottles1 and keep it in a cool place4 ,,juniper-,,berry ,,wine ,take four and one-half gallons of cold soft water1 seven pounds ,malaga or ,smyrna raisins1 two and one-quarter quarts juniper-berries1 one-half ounce red tartar1 one-half handful wormwood1 one-half handful sweet marjoram1 one pint whiskey or more4 ,ferment for ten or twelve days4 ,,koumiss1 ,a ,,tartar ,,wine ,take a quantity of fresh mare's milk1 add to it one-sixth part water1 pour the mixture into a wooden bowl4 ,use as a ferment one-eighth part of skimmed milk2 but at any future preparation1 a small portion of old koumiss will answer better4 ,cover the vessel with a thick cloth and set in a moderately warm place for twenty-four hours1 at the end of which time the milk will have become sour1 and a thick substance gathered at the top4 ,now1 with a churn-staff1 beat it till the thick substance above mentioned be blended intimately with the adjacent fluid4 ,leave it to rest twenty-four hours more2 after which pour it into a higher and narrower vessel resembling a churn1 where the agitation must be repeated as before4 ,in this state it is called koumiss4 ,the taste should be a pleasant mixture of sweet and sour4 ,it should always be well shaken before used4 ,,koumiss ,heat four cups milk2 cool2 when luke-warm1 add one-fourth yeast cake dissolved in one-fourth cup luke-warm water1 and two tablespoons sugar4 ,pour into bottles with patent stoppers1 fill two-thirds full1 cork tightly4 ,shake2 let stand in kitchen six hours1 then on ice for twenty-four hours2 serve ice cold4 ,,to ,,make ,,lemon ,,wine ,take six large lemons1 pare off the rind1 and squeeze out the juice2 steep the rind in the juice1 and put to it one quart of brandy4 ,let it stand in an earthen pot close stopped three days1 then squeeze six more1 and mix with two quarts of water1 and as much sugar as will sweeten the whole4 ,boil the water1 lemons1 and sugar together1 letting it stand till it is cool2 then add one quart of white wine1 and the other lemon and brandy1 and mix them together1 and run it through a flannel bag into some vessel4 ,let it stand three months and bottle it off2 cork your bottles very well1 and keep it cool4 ,it will be fit to drink in a month or six weeks4 ,,lemon ,,wine1 ,,no4 #b ,four pounds sugar1 one pound raisins 7bruised71 two gallons water4 ,boil1 then add one gallon cider4 ,ferment1 and add one quart of spirits1 three-quarters ounce white tartar1 a few drops essence of lemon4 ,observe to shake the essence1 with a little of the spirit1 until it becomes milky1 before adding it to the wine4 ,,madeira ,,wine ,to five gallons prepared cider1 add one-half ounce tartaric acid1 one-half pint spirits1 one-half pound loaf sugar4 ,let it stand ten days1 draw it off carefully1 fine it down1 and again rack it into another cask4 ,,malt ,,wine1 ,,or ,,english ,,sherry ,take twelve pounds of good moist sugar1 two gallons of water4 ,boil them together two hours1 skimming carefully4 ,when the scum is all removed1 and the liquor looks clear1 add one-half ounce of hops1 which should boil one-quarter hour or twenty minutes4 ,when the liquor is quite cold1 add to it five quarts of strong beer in the height of working2 cover up and let it work forty-eight hours2 then skim and tun4 ,if none remains for filling up1 use new beer for that purpose4 ,this method may be adopted with all boiled wines1 and will be found to improve their strength and promote their keeping4 ,in a fortnight or three weeks1 when the head begins to sink1 add two and one-half pounds raisins 7free from stalks71 one ounce of sugar candy1 one ounce of bitter almonds1 one-half cup of the best brandy2 brown paper1 as in former articles4 ,it may be bottled in one year2 but if left three years in the wood1 and then bottled1 it will be found equal in strength and flavor to foreign wine4 ,,mead ,the following is a good recipe for mead3 ,on five pounds of honey pour five quarts of boiling water2 boil1 and remove the scum as it rises2 add one-quarter ounce of best hops1 and boil for ten minutes4 ,then pour the liquor into a tub to cool2 when all but cold1 add a little yeast spread upon a slice of toasted bread4 ,let it stand in a warm room4 ,when fermentation is finished1 bung it down1 leaving a peg-hole which can afterwards be closed1 and in less than a year it will be fit to bottle4 ,,small ,,white ,,mead ,take three gallons of spring water1 make it hot1 and dissolve in it three quarts of honey1 and one pound of loaf sugar4 ,let it boil about one-half hour1 and skim it as long as any scum rises4 ,then pour it out into a tub1 and squeeze in the juice of four lemons1 put in the rinds but of two4 ,twenty cloves1 two races of ginger1 one top of sweet briar1 and one top of rosemary4 ,let it stand in a tub till it is but blood-warm2 then make a brown toast1 and spread it with two or three spoonfuls of ale yeast4 ,put it into a vessel fit for it1 let it stand four or five days1 then bottle it out4 ,,to ,,make ,,strong ,,mead ,take of spring water what quantity you please1 make it more than blood-warm1 and dissolve honey in it until it is strong enough to bear an egg1 the breadth of a shilling2 then boil it gently1 near an hour1 taking off the scum as it rises4 ,then put to nine or ten gallons seven or eight large blades of mace1 three nutmegs quartered1 twenty cloves1 three or four sticks of cinnamon1 two or three roots of ginger1 and one-quarter ounce of ,jamaica pepper2 put these spices into the kettle to the honey and water1 a whole lemon1 with a sprig of sweet briar1 and a sprig of rosemary4 ,tie the briar and rosemary together1 and when they have boiled a little while1 take them out and throw them away2 but let your liquor stand on the spice in a clear earthen pot till the next day4 ,then strain it into a vessel that is fit for it1 put the spice in a bag1 hang it in the vessel1 stop it1 and at three months draw it into bottles4 ,be sure that it is fine when it is bottled4 ,after it is bottled six weeks it is fit to drink4 ,,mead1 ,,metheglin1 ,,or ,,honey ,,wine ,boil honey in water for an hour2 the proportion is from three to four pounds to each gallon4 ,half an ounce of hops will both refine and preserve it1 but is not commonly added4 ,skim carefully1 draining the skimmings through a hair sieve1 and return what runs through4 ,when of a proper coolness1 stir in yeast2 one teacupful of solid yeast will serve for nine gallons4 ,tun it1 and let it work over1 filling it up till the fermentation subsides4 ,paste over brown paper and watch it4 ,rich mead will keep seven years1 and afford a brisk1 nourishing1 and pleasant drink4 ,some people like to add the thinly shaved rind of a lemon to each gallon while boiling1 and put the fruit1 free from pith1 into the tub4 ,others flavor it with spices and sweet herbs1 and mix it with new beer or sweet wort2 it is then called ,welsh ,braggart4 ,,metheglin ,mix one and one-half barrels of water with as much honey as will cause an egg to rise a little above the water2 then boil the mixture to one barrel1 skimming off the surface4 ,it will be a fine red or wine color1 and clear4 ,then remove from the fire1 and when cold1 put it into a barrel1 leaving the bung-hole open for several days1 until fermentation be over2 then stop it close and put into a cold cellar4 ,,molasses ,,beer ,one ounce hops1 one gallon water4 ,boil for ten minutes1 strain1 add one pound molasses1 and when luke-warm1 add one spoonful yeast4 ,ferment4 ,,morello ,,wine ,take the juice of ,morello or tame cherries1 and to each quart of the juice1 put three quarts of water1 and four pounds of coarse brown sugar4 ,let them ferment1 and skim until worked clear4 ,then draw off1 avoiding the sediment at the bottom4 ,bung up or bottle1 which is best for all wines1 letting the bottles lie always on the side1 either for wines or beers4 ,,to ,,make ,,morello ,,cherry ,,wine ,let your cherries be very ripe1 pick off the stalks1 and bruise your fruit without breaking the stones4 ,put them in an open vessel together2 let them stand twenty-four hours1 then press them1 and to every gallon put two pounds of fine sugar2 then put it up in your cask1 and when it has done working1 stop it close4 ,let it stand three or four months and bottle it2 it will be fit to drink in two months4 ,,mountain ,,wine ,pick out the big stalks of your ,malaga raisins2 then chop them very small1 five pounds to every gallon of cold spring water4 ,let them steep a fortnight or more1 squeeze out the liquor1 and barrel it in a vessel fit for it4 ,first fume the vessel with brimstone2 don't stop it up till the hissing is over4 ,,mulberry ,,wine ,on a dry day gather mulberries1 when they are just changing from redness to a shining black2 spread them thinly on a fine cloth1 or on a floor or table for twenty-four hours1 and then press them4 ,boil a gallon of water with each gallon of juice1 putting to every gallon of water one ounce of cinnamon bark and six ounces of sugar candy finely powdered4 ,skim and strain the water when it is taken off and settled1 and put in the mulberry juice4 ,now add to every gallon of the mixture one pint of white or ,rhenish wine4 ,let the whole stand in a cask to ferment for five or six days4 ,when settled drain it off into bottles and keep cool4 ,,noyan ,take six ounces of peach kernels1 and one ounce of bitter almonds4 ,break them slightly4 ,put them into a jug with three pints of white ,french brandy4 ,let them infuse three weeks1 shaking the jug every day4 ,then drain the liquor from kernels1 and strain it through a line bag4 ,melt three-quarters of a pound of best loaf sugar in one pint of rose-water2 mix it with the liquor1 and filter it through a sieve1 the bottom of which is to be covered on the inside with blotting paper4 ,let the vessel which is placed underneath to receive the liquor be entirely white1 that you may be better enabled to judge of its clearness4 ,if it is not clear the first time1 repeat the filtering4 ,then bottle for use4 ,,to ,,make ,,orange ,,wine ,put twelve pounds of fine sugar and the whites of eight eggs well beaten into six gallons of spring water2 let it boil an hour1 skimming it all the time4 ,take it off and when it is pretty cool1 put in the juice and rind of fifty ,seville oranges1 and six spoonfuls of good ale yeast1 and let it stand two days4 ,then put it into your vessel1 with two quarts of ,rhenish wine1 and the juice of twelve lemons4 ,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 wine1 and skim off the seeds before you put it in4 ,the lemon peels must be put in with the oranges2 half the rinds must be put into the vessel4 ,it must stand ten or twelve days before it is fit to bottle4 ,,orange1 ,,or ,,lemon ,,wine1 ,,boiled ,take five gallons of water1 fourteen pounds of loaf sugar1 three eggs1 the whites and shells1 one ounce of hops4 ,boil together the sugar1 water1 and eggs2 when it has boiled an hour1 and become quite clear1 add the hops and the thinly shaved rinds of six or eight of the fruit1--more or less1 according as the bitter flavor is desired4 ,let it boil in all two hours2 meanwhile remove all the peel and white pith of the fruit1 and squeeze the juice4 ,pour a gallon or two of the hot liquor on the pulp2 stir it well about1 and when cool strain to the rest1 and add the juice4 ,some people strain off the hops1 rind1 and eggs2 others prefer their remaining4 ,it is by no means important which mode is adopted4 ,work it with yeast1 as the foregoing article1 and refine with isinglass dissolved in a quart of brandy4 ,this wine should be one year in wood and one in bottles1 when it will be found excellent4 ,,orange ,,or ,,lemon ,,wine ,,without ,,boiling ,take one-half chest of ,seville oranges2 they are most juicy in ,march4 ,shave the rinds of one or two dozen 7more or less1 according as the bitter flavor is desired1 or otherwise74 ,pour over this one or two quarts of boiling water2 cover up1 and let it stand twelve hours2 then strain to the rest4 ,put into the cask fifty-six pounds of good ,lisbon sugar4 ,clear off all the peel and white pith from the oranges1 and squeeze through a hair sieve4 ,put the juice into the cask to the sugar4 ,wash the sieve and pulp with cold water1 and let the pulp soak in the water twenty-four hours4 ,strain1 and add to the last1 continually stirring it2 add more water to the pulp1 let it soak1 then strain and add4 ,continue to do so till the cask is full1 often stirring it with a stick until all the sugar is dissolved4 ,then leave it to ferment4 ,the fermentation will not be nearly so great as that of currant wine1 but the hissing noise will be heard for some weeks2 when this subsides1 add honey and brandy1 and paste over with brown paper4 ,this wine should remain in the cask a year before bottling4 ,,to ,,make ,,orange ,,wine ,,with ,,raisins ,take seven and one-half pounds of new ,malaga raisins1 pick them clean1 and chop them small4 ,you must have five large ,seville oranges2 two of them you must pare as thin as for preserving4 ,boil about two gallons of soft water till a third part be consumed2 let it cool a little4 ,then put five quarts of it hot upon your raisins and orange peel2 stir it well together1 cover it up1 and when it is cold1 let it stand five days1 stirring it up once or twice a day4 ,then pass it through a hair sieve1 and with a spoon press it as dry as you can1 and put it in a runlet fit for it1 and put to it the rinds of the other three oranges1 cut as thin as the first2 then make a syrup of the juice of five oranges with one-quarter pound of white sugar4 ,it must be made the day before you tun it up2 stir it well together1 and stop it close4 ,let it stand two months to clear1 then bottle it up2 it will keep three years1 and is better for keeping4 ,,orgeat ,boil two quarts of milk with one stick of cinnamon1 and let it stand to be quite cold1 taking out the cinnamon4 ,blanch four ounces of the best sweet almonds1 pound them well 7in a marble mortar7 with a little rose-water2 mix them well with the milk2 sweeten to your taste4 ,let it boil again for a few minutes2 strain through a fine sieve till quite smooth and free from almonds4 ,serve either cold or warm in handled glasses4 ,,to ,,make ,,palermo ,,wine ,take to every quart of water one pound of ,malaga raisins1 rub and cut the raisins small1 and put them to the water1 and let them stand ten days1 stirring once or twice a day4 ,you may boil the water an hour before you put it to the raisins1 and let it stand to cool4 ,at ten days' end strain out your liquor1 and put a little yeast to it2 and at three days' end put it in the vessel1 with one sprig of dried wormwood4 ,let it be close stopped1 and at three months' end bottle it off4 ,,to ,,make ,,parsnip ,,wine ,to six pounds of parsnips1 cut in slices1 add two gallons of water2 boil them till they become quite soft4 ,squeeze the water out of them1 run it through a sieve1 and add to every gallon three pounds of loaf sugar4 ,boil the whole three-quarters of an hour1 and when it is nearly cold1 add a little yeast4 ,let it stand ten days in a tub1 stirring it every day from the bottom1 then put it in a cask for twelve months2 as it works over1 fill it up every day4 ,,parsnip ,,wine1 ,,no4 #b ,take one pound of parsnips cleaned and sliced4 ,when the water boils1 put in the parsnips1 and boil till they are perfectly tender2 drain through a sieve or colander without pressing4 ,immediately return it to the copper with fourteen pounds of loaf sugar2 it will soon boil1 being already hot1 and what drips from the sieve may be added afterwards2 one and one-half ounces of hops1 and boil it two hours4 ,ferment with yeast2 let it stand four days to work in a warm place2 and tun and paste paper over4 ,it is most likely it will work up and burst the paper1 which must be renewed4 ,it may be cleared with isinglass1 but will not require any brandy4 ,,parsnip ,,wine1 ,,no4 #c ,take seven and one-half pounds of sliced parsnips1 and boil until quite soft in two and one-half gallons of water2 squeeze the liquor well out of them1 run it through a sieve1 and add three pounds of coarse lump sugar to every gallon of liquor4 ,boil the whole for three-quarters of an hour4 ,when it is nearly cold1 add a little yeast on toast4 ,let it remain in a tub for ten days1 stirring it from the bottom every day1 then put it into a cask for a year4 ,as it works over1 fill it up every day4 ,,to ,,make ,,peach ,,wine ,take three gallons cold soft water1 four and one-quarter pounds refined sugar1 one pound honey1 one-third ounce white tartar in fine powder1 ten or fourteen peaches4 ,ferment2 then add six quarts of brandy4 ,the first division is to be put into a vat1 and the day after1 before the peaches are put in1 take the stones from them1 break these and the kernels1 then put them and the pulp into a vat and proceed with the general process4 ,,perry ,,or ,,pear ,,cider ,make this according to directions for apple cider4 ,among the caricatures of the day 7just after ,perry's victory on ,lake ,erie1 #ahac7 was one representing ,john ,bull1 in the person of the ,king1 seated1 with his hand pressed upon his stomach1 indicating pain1 which the fresh juice of the pear1 called perry1 will produce4 ,this caricature is entitled 8,queen ,charlotte and ,johnny ,bull got their dose of ,perry40 ,,pineapple ,,rum ,to three gallons rum1 made by the fruit method1 add two pineapples sliced1 and one-half pound white sugar4 ,let it stand two weeks before drawing off4 ,,plum ,,wine ,take five pounds of ,malaga raisins1 pick1 rub1 and shred them1 and put them into a tub2 then take one gallon of water1 boil it an hour1 and let it stand till it is blood-warm2 then put it to your raisins4 ,let it stand nine or ten days1 stirring it once or twice a day2 strain out your liquor1 and mix it with one pint of damson juice4 ,put it in a vessel1 and when it has done working stop it close2 at four or five months bottle it4 ,,pop1 ,,or ,,ginger ,,beer ,the principal difference between ginger pop and ginger beer is that the former is bottled immediately1 the other is first put in a barrel for a few days4 ,it is also usual to boil the ingredients for ginger beer1 which is not done for pop4 ,both are to be bottled in stone bottles1 and the corks tied or wired down4 ,if properly done the corks and strings will serve many times in succession2 the moment the string is untied the cork will fly out uninjured4 ,the bottles as soon as empty should be soaked a few hours in cold water1 shaken about1 and turned down1 and scalded immediately before using4 ,the corks also must be scalded4 ,on one pound of coarse loaf or fine moist sugar1 two ounces of cream of tartar1 one ounce of bruised ginger1 pour one gallon of boiling water2 stir it well and cover up to cool1 as the flavor of the ginger is apt to evaporate4 ,it is a good way to do thus far the last thing at night2 then it is just fit to set working the first thing in the morning4 ,two large tablespoonfuls of yeast1 stir to it one teacupful of the liquor4 ,let it stand a few minutes in a warmish place1 then pour it to the rest2 stir it well and cover up for eight hours4 ,be particular as to time4 ,if done earlier the bottles are apt to fly2 if later1 the beer soon becomes vapid4 ,skim1 strain1 bottle1 cork1 and tie down4 ,the cork should not touch the beer4 ,it will be fit for use next day4 ,lemon rind and juice may be added1 but are not necessary4 ,,porter ,eight quarters pale malt1 six quarters amber malt1 two quarters brown malt4 ,mash it twice1 with fifty-five and forty-eight barrels of water1 then boil with one hundredweight of ,kent hops1 and set with ten gallons yeast1 seven pounds salt1 two pounds flour4 ,twenty barrels of good table beer may be had from the grains4 ,if deficient in color1 add burnt malt4 ,,porter1 ,,for ,,bottling ,five quarters pale malt1 three quarters amber malt1 two quarters brown malt1 burnt malt to color if required4 ,mash with twenty-four1 fourteen and eleven barrels of water1 then boil with one hundredweight ,kent hops1 and set with seven gallons yeast1 three pounds salt4 ,mash the grains for table beer4 ,,port ,,wine ,to ten gallons prepared cider1 add one and one-half gallons good port wine1 two and one-half quarts wild grapes 7clusters71 two ounces bruised rhatany root1 three-quarters ounce tincture of kino1 three-quarters pound loaf sugar1 one-half gallon spirits4 ,let this stand ten days2 color if too light1 with tincture of rhatany1 then rack it off and fine it4 ,this should be repeated until the color is perfect and the liquid clear4 ,,port ,,wine 7,,british7 #a4 ,two gallons damson juice1 two gallons cider1 three-quarters ounce sloe juice1 one pound sugar1 one pound honey4 ,ferment1 then add one quart spirit1 one gallon red cape1 a little over one ounce of red tartar 7dissolved71 the same of powder of catechu1 one-tenth ounce bruised ginger1 one-tenth ounce cassia1 a few cloves4 ,mix well with two tablespoonfuls of brandy coloring4 #b4 ,two pounds bullace1 ten pounds damsons1 one and one-half gallons water4 ,boil the water1 skim it1 and pour it boiling hot on the fruit2 let it stand four or six days at least4 ,during that time bruise the fruit or squeeze it with your hands4 ,then draw or pour it off into a cask1 and to every gallon of liquor1 put two pounds and a half of fine sugar1 or rather more2 put some yeast on a slice of bread 7warm7 to work it4 ,when done working1 put a little brandy into the cask and fill it up4 ,bung it up close1 and let it stand six or twelve months2 then bottle it off4 ,this wine is nearer in flavor to port than any other4 ,if made with cold water1 it will be equally as good1 but of a different color4 #c4 ,five gallons cider1 one gallon elder juice1 one gallon port wine1 one and one-quarter pint brandy1 one and one-fifth ounces red tartar1 one-fifth ounce catechu1 one gill finings1 one ounce logwood4 ,mix well and bung close4 ,,to ,,make ,,quince ,,wine ,take your quinces when they are thoroughly ripe1 wipe off the fur very clean2 then take out the cores1 bruise them as you do apples for cider1 and press them1 adding to every gallon of juice two and one-half pounds of fine sugar4 ,stir it together till it is dissolved2 then put it into your cask1 and when it has done working stop it close4 ,let it stand till ,march before you bottle it4 ,you may keep it two or three years2 it will be the better4 ,,quince ,,wine1 ,,no4 #b ,twelve sliced quinces4 ,boil for quarter of an hour in one gallon water2 then add two pounds lump sugar4 ,ferment1 and add one gallon lemon wine1 one pint spirit4 ,,raisin ,,wine ,there are various modes of preparing this wine1 which is1 perhaps1 when well made1 the best of ,english wines4 ,the following recipes are considered good3 ,for raisin wine without sugar1 put to every gallon of soft water eight pounds of fresh ,smyrna or ,malaga raisins2 let them steep one month1 stirring every day4 ,then drain the liquor and put it into the cask1 filling it up as it works over2 this it will do for two months4 ,when the hissing has in a great measure subsided1 add brandy and honey1 and paper as in the former articles4 ,this wine should remain three years untouched2 it may then be drank from the cask1 or bottled1 and it will be found excellent4 ,raisin wine is sometimes made in large quantities1 by merely putting the raisins in the cask1 and filling it up with water1 the proportion as above2 carefully pick out all stalks4 ,in six months rack the wine into fresh casks1 and put to each the proportion of brandy and honey4 ,in cider countries and plentiful apple years1 a most excellent raisin wine is made by employing cider instead of water1 and steeping in it the raisins4 ,,raisin ,,wine1 ,,no4 #b ,five pounds of raisins1 four gallons of water4 ,put them into a cask4 ,mash for a fortnight1 frequently stirring1 and leave the bung loose until the active fermentation ceases2 then add one and one-half pints brandy4 ,well mix1 and let it stand till fine4 ,the quantity of raisins and brandy may be altered to suit4 ,,raisin ,,wine1 ,,no4 #c ,take two gallons of spring water1 and let it boil half an hour2 then put into a stein pot two pounds of raisins stoned1 two pounds of sugar1 the rind of two lemons1 and the juice of four lemons2 then pour the boiling water on the things in the stein1 and let it stand covered four or five days4 ,strain it out and bottle it up2 in fifteen or sixteen days it will be fit to drink4 ,it is a very pleasant drink in hot weather4 ,,raisin ,,wine ,,with ,,sugar ,to every gallon of soft water four pounds of fresh raisins2 put them in a large tub2 stir frequently1 and keep it covered with a sack or blanket4 ,in about a fortnight the fermentation will begin to subside2 this may be known by the raisins remaining still4 ,then press the fruit and strain the liquor4 ,have ready a wine cask1 perfectly dry and warm1 allowing for each gallon one or one and one-half pounds of ,lisbon sugar2 put this into a cask with the strained liquor4 ,when half full1 stir well the sugar and liquor1 and put in one-half pint of thick yeast2 then fill up with the liquor1 and continue to do so while the fermentation lasts1 which will be a month or more4 ,,raisin ,,wine ,,in ,,imitation ,,of ,,frontignac ,for every gallon of wine required allow two pounds of raisins2 boil them one hour in water4 ,strain the boiling liquor on loaf sugar1 two pounds for every gallon2 stir it well together4 ,when cool put it in the cask with a moderate quantity of yeast 7as last article74 ,when the fermentation subsides1 suspend in the cask a muslin bag containing elder-flowers1 in the proportion of one quart to three gallons of wine4 ,when perfectly clear1 draw off the wine into bottles4 ,,to ,,make ,,raspberry ,,wine ,take your quantity of raspberries and bruise them1 put them in an open pot twenty-four hours2 then squeeze out the juice1 and to every gallon of the juice put three pounds of fine sugar1 two quarts of canary4 ,put it into a stein or vessel1 and when it has done working stop it close2 when it is fine1 bottle it4 ,it must stand two months before you drink it4 ,,raspberry ,,wine1 ,,no4 #b ,take three pounds of raisins1 wash1 clean1 and stone them thoroughly4 ,boil two gallons of spring water for half an hour2 as soon as it is taken off the fire pour it into a deep stone jar1 and put in the raisins1 with six quarts of raspberries and two pounds of loaf sugar4 ,stir it well together1 and cover them closely and set it in a cool place2 stir it twice a day1 then pass it through a sieve4 ,put the liquor into a close vessel1 adding one pound more of loaf sugar2 let it stand for a day and a night to settle1 after which bottle it1 adding a little more sugar4 ,,raspberry ,,wine1 ,,no4 #c ,pound your fruit and strain it through a cloth2 then boil as much water as juice of raspberries1 and when it is cold put it to your squeezings4 ,let it stand together five hours1 then strain it and mix it with the juice1 adding to every gallon of this liquor two and one-half pounds of fine sugar4 ,let it stand in an earthen vessel close covered a week1 then put it in a vessel fit for it1 and let it stand a month1 or till it is fine2 bottle it off4 ,,raspberry ,,wine1 ,,no4 #d ,take two gallons of raspberries1 and put them in an earthen pot2 then take two gallons of water1 boil it two hours1 let it stand till it is blood-warm1 put it to the raspberries1 and stir them well together2 let it stand twelve hours4 ,then strain it off1 and to every gallon of liquor put three pounds of loaf sugar4 ,set it over a clear fire1 and let it boil till all the scum is taken off4 ,when it is cold1 put it into bottles and open the corks every day for a fortnight1 and then stop them close4 ,,raspberry ,,vinegar ,this may be made either by boiling down the juice with an equal weight of sugar1 the same as for jelly1 and then mixing it with an equal quantity of distilled vinegar1 to be bottled with a glass of brandy in each bottle2 or1 in a china bowl or stone jar 7free from metallic glaze7 steep a quart of fresh-gathered raspberries in two quarts of the best white wine vinegar4 ,next day strain the liquor on an equal quantity of fresh fruit1 and the next day do the same4 ,after the third steeping of fruit1 dip a jelly-bag in plain vinegar1 to prevent waste1 and strain the flavored vinegar through it into a stone jar4 ,allow to each pint of vinegar one pound of loaf sugar powdered4 ,stir in the sugar with a silver spoon1 and1 when dissolved1 cover up the jar and set it in a kettle of water4 ,keep it at boiling heat one hour2 remove the scum4 ,when cold1 add to each pint a glass of brandy1 and bottle it4 ,this is a pleasant and useful drink in hot weather1 or in sickness2 one pint of the vinegar to eight of cold water4 ,,rhubarb ,,wine ,to each gallon of juice add one gallon of soft water1 in which seven pounds of brown sugar have been dissolved4 ,fill a keg or a barrel with this proportion1 leaving the bung out1 and keep it filled with sweetened water as it works over until clear2 then bung down or bottle as you desire4 ,these stalks will furnish about three-fourths their weight in juice1 or from sixteen hundred to two thousand gallons of wine to each acre of well cultivated plants4 ,fill the barrels and let them stand until spring1 and bottle1 as any wine will be better in glass or stone4 ,,rhubarb ,,wine1 ,,no4 #b ,cut in bits and crush five pounds of rhubarb2 add the thin yellow rind of a lemon1 and one gallon of water1 and let stand covered two days4 ,strain off the liquid and add four pounds of sugar4 ,put this into a small cask with the bung-hole covered with muslin1 and let it work two or three days4 ,,root ,,beer ,take one and one-half gallons of molasses1 add five gallons of water at #fj ,fahr4 ,let this stand two hours2 then pour into a barrel1 and add one-quarter pound powdered or bruised sassafras bark1 one-quarter pound powdered or bruised ,wintergreen bark1 one-quarter pound bruised sarsaparilla root1 one-half pint yeast1 water enough to fill the small barrel4 ,ferment for twelve hours and bottle4 ,,rose ,,wine ,take a well-glazed earthen vessel and put into it three gallons of rose-water drawn with a cold still4 ,put into that a sufficient quantity of rose-leaves1 cover it close and set it for an hour in a kettle or copper of hot water1 to take out the whole strength and tincture of the roses2 and when cold press the rose-leaves hard into the liquor1 and steep fresh ones in it1 repeating it till the liquor has got the full strength of the roses4 ,to every gallon of the liquor put three pounds of loaf sugar1 and stir it well1 that it may melt and disperse in every part4 ,then put in a cask or convenient vessel to ferment1 and put in a piece of bread toast hard and covered with yeast4 ,let it stand for thirty days1 when it will be ripe and have a fine flavor1 having the whole scent and strength of the roses in it1 and it may be greatly improved by adding wine and spices to it4 ,by this method of infusion1 wine of carnations1 clove gilliflowers1 violets1 primroses1 or any other flower having a curious scent1 may be made4 ,,rum ,,shrub ,one gallon raisin wine1 six pounds of honey1 ten gallons of good-flavored rum4 ,,to ,,make ,,sage ,,wine ,boil five quarts of water one-quarter of an hour1 and when it is blood-warm put five pounds of ,malaga raisins1 picked1 rubbed1 and shred1 into it with almost three and one-quarter quarts of red sage shred1 and a little of ale yeast4 ,stir all well together and let it stand in a tub covered warm six or seven days2 then strain it off and put in a runlet4 ,let it work three or four days1 and then stop it up4 ,when it has stood six or seven days put in a quart or two of ,malaga sherry1 and when it is fine1 bottle it4 ,,sage ,,wine ,,another ,,way ,take six pounds of ,malaga raisins picked clean and shred small1 and one peck of green sage shred small2 then boil one gallon of water4 ,let the water stand till it is luke-warm1 then put it in a tub to your sage and raisins2 let it stand five or six days1 stirring it twice or thrice a day4 ,then strain and press the liquor from the ingredients1 put it in a cask1 and let it stand six months2 then draw it clean off into another vessel4 ,bottle it in two days2 in a month or six weeks it will be fit to drink1 but best when it is a year old4 ,,to ,,make ,,saratoga ,,wine ,,or ,,english ,,sack ,to every quart of water put a sprig of rue1 and to every gallon a handful of fennel roots2 boil these half an hour1 then strain it out1 and to every gallon of this liquor put three pounds of honey4 ,boil it two hours1 and skim it well4 ,when it is cold1 pour it off1 and turn it into the vessel1 or such cask as is fit for it4 ,keep it a year in the vessel1 and then bottle it4 ,it is a very good sack4 ,,sarsaparilla ,,mead ,one-half pound of ,spanish sarsaparilla4 ,boil five hours1 so as to strain off one gallon4 ,add eight pounds sugar1 five ounces of tartaric acid4 ,one-quarter of a wine glass of syrup to one gill of water1 and one-quarter of a teaspoonful of soda water1 is a fair proportion for a drink4 ,,schiedam ,,schnapps1 ,,to ,,imitate ,to two and one-half gallons good common gin and five over proof1 add one and one-half pints strained honey1 two and one-half pints clear water1 one-half pint white sugar syrup1 one-half pint spirits of nutmegs mixed with the nitric ether1 one-half pint orange-flower water1 one cup pure water1 one-tenth ounce acetic ether1 one drop oil of wintergreen dissolved with the acetic ether4 ,mix all the ingredients well2 if necessary fine with alum and salt of tartar4 ,,to ,,make ,,scurvy-,,grass ,,wine ,take the best large scurvy-grass tops and leaves1 in ,may1 ,june1 or ,july2 bruise them well in a stone mortar4 ,put them in a well-glazed earthen vessel and sprinkle them over with some powder of crystal of tartar2 then smear them with some virgin honey1 and being covered close let it stand twenty-four hours4 ,set water over a gentle fire1 putting to every gallon three pints of honey1 and when the scum rises1 take it off and let it cool4 ,then put the stamped scurvy-grass into a barrel1 and pour the liquor to it1 setting the vessel conveniently edgeways1 with a tap at the bottom4 ,when it has been infused twenty-four hours1 draw off the liquor1 strongly press the juice and moisture out of the herb into the barrel or vessel1 and put the liquor up again4 ,then put a little new yeast to it1 and suffer it to ferment three days1 covering the bung or vent with a piece of bread spread over with mustard-seed1 downward1 in a cool place1 and let it continue till it is fine and drinks brisk4 ,drain off the finest part1 leaving only the dregs behind2 afterward add more herb and ferment it with whites of eggs1 flour1 and fixed nitre1 very nice1 or the juice of green grapes1 if they are to be had1 to which add six pounds of syrup of mustard1 all mixed and well beaten together1 to refine it down1 and it will drink brisk1 but it is not very pleasant1 being here inserted among artificial wines rather for the sake of health than for the delightfulness of its taste4 ,,sherbet ,in one quart of water boil six or eight sticks of rhubarb ten minutes2 strain the boiling liquor on the thin-shaved rind of a lemon4 ,add two ounces of clarified sugar with a wine-glass of brandy4 ,stir the above1 and let it stand five or six hours before using4 ,,sherry ,,wine ,to five gallons prepared cider add one quart spirits1 three-quarters of a pound of raisins1 three quarts good sherry1 and a few drops oil bitter almonds 7dissolved in alcohol74 ,let it stand ten days1 and draw it off carefully4 ,fine it down1 and again rack it into another cask4 ,,london ,,sherry ,,wine ,twelve pounds chopped raisins1 three gallons soft water1 one pound sugar1 one-half ounce white tartar1 two quarts cider4 ,let them stand together in a close vessel one month2 stir frequently4 ,then add one quart of spirits1 one-quarter pound wild cherries bruised4 ,let them stand one month longer and fine with isinglass4 ,,to ,,make ,,shrub ,take two quarts of brandy1 and put it in a large bottle1 adding to it the juice of five lemons1 the peels of two1 and one-half a nutmeg4 ,stop it up and let it stand three days1 and add to it three pints of white wine1 one and one-half pounds of sugar4 ,mix it1 strain it twice through a flannel1 and bottle it up4 ,it is a pretty wine1 and a cordial4 ,,spruce ,,beer ,boil a handful of hops and two handfuls of the chips of sassafras root1 in ten gallons of water4 ,strain it1 and turn on1 while hot1 one gallon of molasses1 two spoonfuls of the essence of spruce1 two spoonfuls of ginger1 one spoonful of pounded allspice4 ,put it into a cask1 and when cold enough1 add one-half pint of good yeast4 ,stir it well2 stop it close4 ,when clear1 bottle and cork it4 ,,strawberry ,,wine1 ,,no4 #a ,twelve gallons bruised strawberries1 ten gallons cider1 seven gallons water1 twenty-five pounds sugar4 ,ferment1 then add one-half ounce bruised orris root1 one-half ounce bruised bitter almonds1 one-half ounce bruised cloves1 six ounces red tartar4 ,,strawberry ,,wine1 ,,no4 #b ,crush the berries and add one quart of water to one gallon of berries and let stand twenty-four hours4 ,strain and add two and one-half pounds of white sugar to one gallon of juice4 ,put in cask1 with thin muslin tacked over the bung-hole1 and let ferment1 keeping it full from a quantity reserved for the purpose4 ,if a small quantity is made1 use jugs or bottle4 ,when fermentation ceases1 add one pint of good whiskey to the gallon1 and bottle and seal securely4 ,ready for use in six weeks4 ,,royal ,,strawberry ,,acid ,take three pounds of ripe strawberries1 two ounces of citric acid1 and one quart of spring water4 ,dissolve the acid in the water1 and pour it on the strawberries1 and let them stand in a cool place twenty-four hours4 ,then drain the liquid off1 and pour it on three more pounds of fruit2 let it stand twenty-four hours4 ,add to the liquid its own weight of sugar2 boil it three or four minutes in a porcelain-lined preserve-kettle1 lest metal may affect the taste1 and when cool cork it in bottles lightly for three days1 then tightly1 and seal them4 ,keep in a dry and cool place4 ,it is delicious for sick and well4 ,,to ,,make ,,sugar ,,wine ,boil five and one-half quarts of spring water a quarter of an hour1 and when it is blood-warm put five pounds of ,malaga raisins picked1 rubbed1 and shred into it1 with five quarts of red sage shred and one-half cup of ale yeast2 stir all well together1 and let it stand in a tub covered warm six or seven days1 stirring it once a day4 ,then strain it out and put it in a runlet2 let it work three or four days1 and stop it up4 ,when it has stood six or seven days1 put in a quart or two of ,malaga sack1 and when it is fine1 bottle it4 ,,tears ,,of ,,the ,,widow ,,of ,,malabar ,five quarts of plain spirit at #ah1 one-half ounce bruised cloves1 forty-eight grains bruised mace4 ,digest in a corked carboy for a week1 add burnt sugar to impart a slight color1 filter1 and add four and one-half pounds white sugar1 dissolved in one-half gallon of distilled or filtered rain water4 ,some add two or three ounces of orange-flower water4 ,a pleasant liquor4 ,,tomato ,,wine ,take ripe1 fresh tomatoes1 mash very fine1 strain through a fine sieve1 sweeten with good sugar to suit the taste1 set it away in an earthen or glass vessel1 nearly full1 cover tight1 with the exception of a small hole for the refuse to work off through during its fermentation4 ,when it is done fermenting1 it will become pure and clear4 ,then bottle and cork tight4 ,a little salt improves its flavor2 age improves it4 ,,tomato ,,beer ,gather the fruit once a week1 stem1 wash1 and mash it4 ,strain through a coarse linen bag1 and to every gallon of the juice add one pound of good moist brown sugar4 ,let it stand nine days1 and then pour it off from the pulp1 which will settle in the bottom of the jar4 ,bottle it closely1 and the longer you keep it the better it is when you want to use it4 ,take a pitcher that will hold as much as you want to use1--for my family ,i use a gallon pitcher1--fill it nearly full of fresh sweetened water1 add some of the preparation already described1 and a few drops of essence of lemon1 and you will find it equal to the best lemonade1 costing almost nothing4 ,to every gallon of sweetened water ,i add one-half tumbler of beer4 ,,to ,,make ,,turnip ,,wine ,pare and slice a number of turnips1 put them into a cider-press and press out all the juice4 ,to every gallon of juice add three pounds of lump sugar4 ,have a vessel ready large enough to hold the juice1 and put one-half pint of brandy to every gallon4 ,pour in the juice and lay something over the bung for a week--to see if it works2 if it does1 do not bung it up until it is done working4 ,then stop it close for three months1 and draw it off into another vessel4 ,when it is fine1 bottle it4 ,,walnut ,,mead ,,wine ,to every gallon of water put three and one-half pounds of honey1 and boil them together three-quarters of an hour4 ,then to every gallon of liquor put about two dozen of walnut leaves2 pour boiling liquor upon them and let stand all night4 ,then take out the leaves and put in a spoonful of yeast1 and let it stand for two or three days4 ,then make it up1 and after it has stood for three months1 bottle it4 ,,whortleberry ,,or ,,bilberry ,,wine ,take one and one-half gallons of cold soft water1 one and one-half gallons cider1 two gallons berries4 ,ferment4 ,mix five pounds sugar1 four-fifths ounce tartar in fine powder2 add four-fifths ounce ginger in powder1 one-half handful lavender and rosemary leaves1 one and two-thirds pints ,british spirits4 ,,brandies ,,apple ,,brandy ,take seven gallons of water and boil one-half1 putting the other into a barrel2 add the boiling water to the cold1 with one-half gallon of molasses and a little yeast4 ,keep the bung-hole open until fermentation ceases4 ,,old ,,apple ,,brandy ,one gallon of neutral spirits1 one-half cup of decoction of tea1 one and one-half pints of alcoholic solution of starch1 one-eighth ounce of sulphuric acid4 ,this is flavored with one-fourth ounce of the oil of apples4 ,color with one ounce of sugar coloring4 ,,blackberry ,,brandy ,one-quarter pound essence of blackberry1 one quart blackberry juice1 one-quarter pound of gum arabic1 one small barrel pure spirits4 ,,caraway ,,brandy ,steep one ounce of caraway-seed and six ounces of loaf sugar with one quart of brandy4 ,let it stand nine days and then draw off4 ,,black ,,cherry ,,brandy ,stone two pounds of black cherries and put on them one quart of brandy4 ,bruise the stones in a mortar1 and then add them to the brandy4 ,cover them close and let them stand a month or six weeks4 ,then pour it clear from the sediment and bottle it4 ,morello cherries1 managed in this way1 make a fine cordial4 ,,cherry ,,brandy1 ,,no4 #a ,for this purpose use either morello cherries or small black cherries4 ,pick them from the stalks2 fill the bottles nearly up to the necks1 then fill up with brandy 7some people use whiskey1 gin1 or spirit distilled from the lees of the wine74 ,in three weeks or a month strain off the spirit2 to each quart add one pound of loaf sugar clarified1 and flavor with tincture of cinnamon or cloves4 ,,cherry ,,brandy1 ,,no4 #b ,one of the best and most common ways of making cherry brandy is to put the cherries 7being first clean picked from the stalks7 into a vessel till it be about half-full2 then fill up with rectified molasses brandy1 which is generally used for this compound1 and when they have been infused sixteen or eighteen days1 draw off the liquor by degrees1 as wanted4 ,when drawn off1 fill the vessel a second time nearly to the top1 let it stand about a month1 and then draw it off as there is occasion4 ,the same cherries may be used a third time by covering them with overproof brandy and letting it infuse for six or seven weeks4 ,when drawn off for use1 as much water must be added as the brandy was overproof1 and the cherries must be afterward pressed as long as any liquor remains in them before being cast away4 ,when drawn off the second time1 the liquor will be somewhat inferior to the first1 when more sugar1 with a very little cinnamon and cloves beaten1 may be added4 ,,cherry ,,brandy1 ,,no4 #c ,to every five gallons of brandy made by the recipe for ,french brandy add one and one-half quarts of wild black cherries1 stones and all bruised1 one pound of crushed sugar4 ,let it stand for one week1 then draw or rack it off as it is wanted for use4 #b4 ,two gallons good whiskey1 one quart wild black berries1 well bruised with stones broken1 one pound common almonds1 shelled1 one-tenth ounce white sugar1 one-tenth ounce cinnamon1 one-tenth ounce cloves1 one-tenth ounce nutmeg1 well bruised4 ,mix1 and let them stand twelve days1 and draw off4 ,this1 with the addition of two gallons brandy1 makes most superior cherry brandy4 ,,cherry ,,brandy1 ,,no4 #d ,to every four quarts of brandy put four pounds of red cherries1 two pounds of black1 one quart of raspberries1 with a few cloves1 a stick of cinnamon1 and a little orange peel4 ,let these stand a month close stopped2 then bottle it off1 putting a lump of sugar into every bottle4 ,,cherry ,,brandy1 ,,no4 #e ,take twelve pounds of cherries1 half red and half black1 mash or squeeze them to pieces with the hands1 and add to them two quarts of brandy1 letting them steep for twenty-four hours4 ,then put the mashed cherries and liquor into a canvas bag1 a little at a time1 and press it as long as it will run4 ,sweeten it with loaf sugar and let it stand a month2 then bottle it off1 putting a lump of sugar in every bottle4 ,,lemon ,,brandy ,put two and one-half quarts of water in one-half gallon of brandy4 ,take one dozen of lemons1 one pound of the best sugar1 and one and one-half pints of milk4 ,pare the lemons very thin1 and lay the peel to steep in the brandy twelve hours4 ,squeeze the lemons upon the sugar1 then put the water to it1 and mix all the ingredients together4 ,boil the milk and pour it in boiling4 ,let it stand twenty-four hours and then strain it4 ,,orange ,,brandy ,put the chips of six ,seville oranges in one quart of brandy1 and let them steep a fortnight in a stone bottle close stopped4 ,boil two and two-thirds pints of spring water with eight ounces of the finest sugar1 nearly an hour1 very gently4 ,clarify the water and sugar with the white of an egg2 then strain it through a jelly-bag1 and boil it nearly half-away4 ,when it is cold1 strain the brandy into the syrup4 ,,poppy ,,brandy ,take six quarts of the best and freshest poppies1 cut off the black ends1 put them in a glass jar that will hold two gallons1 and press them in it1 then pour over a gallon of brandy4 ,tightly cover the glass jar and set it in the sun for a week or more1 then squeeze out the poppies with your hand1 and sweeten the liquor to taste1 adding an ounce and a half of alkermes4 ,mix it well and bottle it up4 ,,raspberry ,,brandy ,raspberry brandy is infused nearly after the same manner as cherry brandy1 and drawn off with about the same addition of brandy to what is drawn off from the first1 second1 and third infusion1 and dulcified accordingly1 first making it of a bright deep color1 omitting cinnamon and cloves in the first1 but not in the second and third infusion4 ,the second infusion will be somewhat paler than the first1 and must be lightened in color by adding one pint cherry brandy1 with five or more gallons of raspberry brandy1 and the third infusion will require more cherry brandy to color it4 ,it may be flavored with the juice of elderberry4 ,,raspberry ,,brandy1 ,,no4 #b ,take a pint of water and two quarts of brandy1 and put them into a pitcher large enough to hold them and four pints of raspberries4 ,put in one-half pound of loaf sugar1 and let it remain for a week close covered4 ,then take a piece of flannel with a piece of holland over it1 and let it run through by degrees4 ,it may be racked into other bottles a week after1 and then it will be perfectly fine4 ,,raspberry ,,brandy1 ,,no4 #c ,scald the fruit in a stone jar set in a kettle of water1 or on a hot hearth4 ,when the juice will run freely1 strain it without pressing4 ,to every quart of juice allow one pound of loaf sugar4 ,boil it up and skim2 when quite clear pour out1 and when cold add an equal quantity of brandy4 ,shake them well together and bottle4 ,,cordials ,,cordials ,to filter cordials1 cover the bottom of a sieve with clean blotting-paper4 ,pour the liquor into it 7having set a vessel underneath to receive it71 and let drip through the paper and through the sieve4 ,renew the paper frequently and fasten it down with pins4 ,this process is slow1 but makes the liquor beautifully clear4 ,,to ,,make ,,anise-,,seed ,,cordial ,take one-half pound bruised anise-seed1 three gallons proof spirit1 one quart of water4 ,draw off two gallons1 with a moderate fire4 ,this water should never be reduced below proof1 because the large quantity of oil with which it is impregnated will render it milky and foul when brought down below proof4 ,but if there is a necessity for doing this the transparency may be restored by filtration4 ,,blackberry ,,cordial ,mash and strain the berries through sieve4 ,to one gallon of juice put one pound of sugar4 ,boil and add one tablespoon of allspice1 one tablespoon of cloves4 ,cook till thick4 ,when nearly cold add one quart of whiskey or brandy4 ,bottle and seal4 ,,blackberry ,,cordial1 ,,no4 #b ,to one gallon of blackberry juice add four pounds of white sugar2 boil and skim off4 ,then add one ounce of cloves1 one ounce of cinnamon1 ten grated nutmegs1 and boil down till quite rich4 ,then let it cool and settle4 ,afterward drain off1 and add one pint of good brandy or whiskey4 ,,caraway ,,cordial ,take one teaspoonful of oil of caraway1 four drops of cassia-lignea oil1 one drop of essence of orange peel1 one drop of essence of lemon1 five quarts and a gill of spirits1 one and three-fourths pounds of loaf sugar4 ,make it up and fine it down4 ,,caraway ,,cordial1 ,,no4 #b ,take one gallon fifty per cent4 spirit1 one-eighth ounce oil of caraway1 which you dissolve in ninety-five per cent4 spirit1 one pound sugar1 one pound water4 ,dissolve your sugar in the water2 mix1 stir1 and filter4 ,,cedrat ,,cordial ,the cedrat is a species of citron1 and very highly esteemed in ,italy1 where it grows naturally4 ,the fruit is difficult to be procured in this country1 but as the essential oil is often imported from ,italy1 it may be made as follows3 ,take two ounces of the finest loaf sugar1 powdered4 ,put it into a glass mortar1 with sixty drops of the essence of cedrat2 rub them together with a glass pestle1 and put them into a glass alembic with two quarts of fine proof spirit and one pint of water4 ,place the alembic in a bath1 heat and draw off one-half gallon1 or till the feints begin to rise2 then dulcify with fine sugar4 ,this is considered the finest cordial yet known2 it will therefore be necessary to be particularly careful that the spirit is perfectly clean1 and as much as possible free from any flavor of its own4 ,,cinnamon ,,cordial ,this is seldom made with cinnamon1 but with either the essential oil or bark of cassia4 ,it is preferred colored1 and therefore may be well prepared by simple fermentation4 ,if the oil be used1 one dram will be found enough for two or three gallons of spirit4 ,the addition of two or three drops each of essence of lemon and orange peel1 with about a spoonful of essence of cardamoms to each gallon1 will improve it4 ,some persons add to the above quantity one dram of cardamom seeds and one ounce each of dried orange and lemon peel4 ,one ounce of oil of cassia is considered to be equal to eight pounds of the buds or bark4 ,if wanted dark1 it may be colored with burnt sugar4 ,the quantity of sugar is one and one-half pounds to the gallon4 ,,strong ,,cinnamon ,,cordial ,take one pound of fine cinnamon bruised1 two gallons of clear rectified spirit1 and one pint of water4 ,put them into the still1 and digest them twenty-four hours with a gentle heat1 after which draw off by a pretty strong heat4 ,,citron ,,cordial ,take six ounces of dry yellow rinds of citrons1 two ounces of orange peel1 one and one-half ounces bruised nutmegs1 five quarts of proof spirit1 one pint water4 ,digest with a gentle heat1 then draw off ten gallons in a bath2 heat1 and dulcify with fine sugar4 ,,citron ,,cordial1 ,,no4 #b ,one-half pound yellow rind of citrons1 two ounces orange peel1 one-third ounce bruised nutmegs1 two and one-sixth gallons proof spirit2 distill or macerate1 add water sufficient1 and one-half pound of fine lump sugar for every gallon of the cordial4 ,,clove ,,cordial ,take one-quarter of a pound of cloves1 bruised1 one ounce pimento1 or allspice1 two gallons proof spirit4 ,digest the mixture twelve hours in a gentle heat1 and then draw off with a pretty brisk fire4 ,the water may be colored red1 either by strong tincture of cochineal1 alkanet1 or corn poppy-flowers4 ,it may be dulcified at pleasure with refined sugar4 ,,clove ,,cordial1 ,,no4 #b ,one-quarter ounce bruised cloves1 or one-quarter dram essential oil1 to every gallon of proof spirit4 ,if distilled1 it should be drawn over with a pretty quick fire4 ,it is preferred of a very deep color1 and is therefore strongly colored with poppy-flowers or cochineal1 or more commonly with brandy coloring1 or red sanders wood4 ,it should have three pounds of sugar to the gallon1 and this need not be very fine4 ,the addition of one-quarter dram of bruised pimento1 or two drops of the oil for every ounce of cloves1 improves this cordial4 ,,coriander ,,cordial ,one-third pound coriander seeds1 one-third ounce of caraways1 and the peel and juice of one-half orange to every gallon of proof spirit4 ,,ginger ,,cordial ,pick one pound of large white currants from their stalks1 lay them in a basin1 and strew over them the rind of an orange and a lemon cut very thin1 or one-half teaspoonful of essence of lemon1 and one ounce and one-half of the best ground ginger1 and one quart of good whiskey4 ,let all lie for twenty-four hours4 ,if it taste strong of the ginger1 then strain it2 if not1 let it lie for twelve hours longer4 ,to every quart of strained juice add one pound of loaf sugar pounded4 ,when the sugar is quite dissolved1 and the liquor appears clear1 bottle it4 ,this cordial is also extremely good made with raspberries instead of currants4 ,,gold ,,cordial ,take one pound of the roots of angelica1 sliced1 two ounces caraway seeds1 two ounces cinnamon1 a few cloves1 one-quarter pound figs sliced1 one-quarter pound licorice root sliced1 two and three-quarters gallons proof spirit1 one-half gallon water4 ,digest two days and draw off by a gentle heat till the feints begin to rise2 hanging in a piece of linen1 fastened to the mouth of the worm one-quarter ounce of ,english saffron4 ,then dissolve two pounds of sugar in one and one-half pints of rose-water1 and add to it the distilled liquor4 ,the above cordial derives its name from a quantity of leaf gold being formerly added to it1 but this is now generally disused4 ,,lemon ,,cordial1 ,,no4 #a ,pare off very thin the yellow rind of some fine lemons4 ,cut the lemons in half and squeeze out the juice4 ,to each pint of the juice allow one-half pound of loaf sugar4 ,mix the juice1 the peel1 and the sugar together4 ,cover it and let it set twenty-four hours4 ,then mix it with an equal quantity of white brandy4 ,put it into a jug1 and let it set a month4 ,then strain through a linen bag and afterward through blotting-paper before you bottle it4 ,,lemon ,,cordial1 ,,no4 #b ,take one pound of dried lemon peel1 two and one-quarter gallons proof spirit1 one quart water4 ,draw off two gallons by a gentle fire1 and dulcify with fine sugar4 ,,lime ,,juice ,,cordial ,lime juice cordial that will keep good for any length of time may be made as follows3 six pounds sugar1 four pints water1 four ounces citric acid1 one-half ounce boric acid4 ,dissolve by the aid of a gentle heat1 and when cold add sixty ounces refined lime juice1 four ounces tincture of lemon peel1 water to make up two gallons4 ,,lovage ,,cordial ,take two-thirds ounce of the fresh roots of lovage1 two-thirds ounce of valerian1 two-thirds ounce of celery1 two-thirds ounce of sweet fennel1 one-sixth ounce of essential oil of caraway1 one-sixth ounce of savin1 two-thirds of a cup spirit of wine1 two gallons proof spirit1 two pounds of loaf sugar4 ,steep the roots and seeds in the spirits for fourteen days2 then dissolve the oils in the spirit of wine1 and add them to the undulcified cordial drawn off from the other ingredients4 ,dissolve the sugar in the water for making1 and fine1 if necessary1 with alum4 ,,noyau ,,cordial ,blanch and pound very fine two pounds of the best bitter almonds and one-half pound of sweet almonds4 ,add the thinly pared rind of two lemons1 three tablespoonfuls of boiled milk which has become cold4 ,put all together into a jar1 and add two quarts of old whiskey4 ,cork up the jar1 and let it stand for six weeks1 shaking the jar every day4 ,at the end of that time strain the liquor1 and to every quart of the liquor add three pints of clarified syrup1 and filter through blotting-paper4 ,the almonds that are strained from the liquor make a nice flavoring for puddings1 by putting them into a wide-mouthed bottle and pouring whiskey over them4 ,,orange ,,cordial ,take five pounds of the yellow part of fresh orange peel1 ten and one-half gallons of proof spirit1 two gallons of water4 ,draw off ten gallons1 with a gentle fire4 ,,peppermint ,,cordial1 ,,no4 #a ,take one gallon and a gill of rectified spirits1 one pound of loaf sugar1 one tablespoonful of wine1 oil of peppermint to taste1 water1 as much as will fill the cask1 which should be set upon end after the whole has been well roused1 and a cock for drawing off placed in it4 ,,peppermint ,,cordial1 ,,no4 #b ,one gallon of rectified spirits1 one in five under hydrometer proof1 one pound of loaf sugar1 one tablespoonful of spirits of wine1 one and one-third pennyweights of oil of peppermint1 and as much water as will fill up the cask1 which should be set on end4 ,,quince ,,cordial ,pare your quinces1 and scrape them to the core4 ,put all the scrapings into a tureen1 and see that there are no seeds among them4 ,let the scrapings remain covered in the tureen for two days2 then put them into a linen bag and squeeze out all the juice4 ,measure it and mix it with an equal quantity of white brandy4 ,to each pint of the mixture add one-half pound of loaf sugar and a little cinnamon and cloves4 ,put it into a jug and let it infuse for two months4 ,drain it through blotting-paper and then bottle it4 ,this cordial improves with age and is excellent4 ,,rose ,,cordial ,take one pound of the leaves of full-blown red roses4 ,put them into one quart of luke-warm water1 and let them infuse for two days in a covered vessel4 ,then squeeze them through a linen bag1 to press out all the liquid1 and take as much white brandy as you have of the decoction of roses4 ,to one pint of the infusion add one-half pound of loaf sugar1 and a very small quantity of coriander and cinnamon4 ,put in a jug and let it set for two weeks1 then filter it through blotting-paper1 and put it into bottles4 ,,raspberry ,,cordial ,take one quart of raspberry juice and one-half pint of cherry juice1 the fruit having been squeezed through a linen bag after the cherries have been stoned4 ,mix the juices together1 and dissolve in them two pounds of loaf sugar4 ,then add two quarts of ,french brandy4 ,put it into a jug and let it stand five weeks4 ,afterward strain it and bottle for use4 ,,strawberry ,,or ,,raspberry ,,cordial ,sugar down the berries overnight1 using more sugar than you would for the table1 about half as much again4 ,in the morning lay them in a hair sieve over the basin2 let them remain until evening1 so as to thoroughly drain4 ,then put the juice in a thick flannel bag2 let it drain all night1 being careful not to squeeze it1 as that takes out the brightness and clearness4 ,all this should be done in a cool cellar1 or it will be apt to sour4 ,add brandy in the proportion of one-third the quantity of juice1 and as much more sugar as the taste demands4 ,bottle it tightly4 ,it will keep six or eight years1 and is better at last than at first4 ,,whiskey ,,cordial ,take one ounce of cinnamon1 one ounce of ginger1 one ounce of coriander seed1 one-half ounce of mace1 one-half ounce of cloves1 one-half ounce of cubebs4 ,add three gallons of proof spirit and two and one-half quarts of water1 and distill4 ,now tie up one and one-third ounces of ,english saffron1 one pound of raisins 7stoned71 one pound dates1 three ounces licorice root4 ,let these stand twelve hours in two and one-half quarts of water2 strain1 and add it to the above4 ,dulcify the whole with fine sugar4 ,,liqueurs ,,anisette ,,de ,,bourdeaux ,take nine ounces sugar1 six drops aniseed4 ,rub them together1 and add1 by degrees1 two pints spirits of wine1 four pints water4 ,filter4 ,,cr,,me ,,des ,,barbadoes ,take one dozen middling sized lemons1 three large citrons1 fourteen pounds loaf sugar1 one-quarter pound fresh balm leaves1 five quarts spirits of wine1 seven quarts of water4 ,cut lemons and citrons in thin slices and put them into a cask1 pour upon them the spirit of wine1 bung down close1 and let it stand ten days or a fortnight2 then break the sugar1 and boil it for one-half hour in the water1 skimming it frequently4 ,then chop the balm leaves1 put them into a large pan1 and pour upon them the boiling liquor1 and let it stand till quite cold2 then strain it through a lawn sieve1 and put it to the spirits1 etc41 in the cask4 ,bung down close1 and in a fortnight draw it off4 ,strain it through a jelly-bag and let remain to fine2 then bottle it4 ,,cr,,me ,,de ,,noyau ,,de ,,martinique ,take twenty pounds of loaf sugar1 three gallons of spirit of wine1 three pints of orange-flower water1 one and one-quarter pounds of bitter almonds1 two drams of essence of lemon1 four and one-half gallons of water4 ,the produce will exceed eight gallons4 ,put two pounds of the loaf sugar into a jug or can1 pour upon it the essence of lemon1 and one quart of the spirit of wine4 ,stir till the sugar is dissolved1 and the essence completely incorporated4 ,bruise the almonds and put them into a four-gallon stone bottle or cask1 add the remainder of the spirit of wine1 and the mixture from the jug or can4 ,let it stand a week or ten days1 shaking it frequently4 ,then add the remainder of the sugar1 and boil it in the four and one-half gallons of water for three-quarters of an hour1 taking off the scum as it rises4 ,when cold1 put it in a cask2 add the spirit1 almonds1 etc41 from the stone bottle1 and lastly the orange-water4 ,bung it down close and let it stand three weeks or a month2 then strain it off in a jelly-bag1 and when fine1 bottle it off4 ,when the pink is wanted1 add cochineal1 in powder1 at the rate of one-half dram or two scruples to one quart4 ,,cr,,me ,d',,orange ,,of ,,superior ,,flavor ,take one dozen middling sized oranges1 one and one-quarter pints orange-flower water1 six pounds loaf sugar1 two and two-thirds quarts spirit of wine1 one-half ounce tincture of saffron1 four and two-thirds quarts water4 ,cut the oranges in slices1 put them in a cask1 add the spirit and orange-flower water1 let it stand a fortnight4 ,then boil the sugar in the water for one-half hour1 pour it out1 and let it stand till cold2 then add it to the mixture in the cask1 and put in the tincture of saffron4 ,let it remain a fortnight longer2 then strain1 and proceed as directed in the recipe for ,crme de ,barbadoes1 and a very fine cordial will be produced4 ,,eau ,,de ,,barbadoes ,take one ounce of fresh orange peel1 four ounces of fresh lemon peel1 one dram coriander1 four pints proof spirit4 ,distill in a bath heat1 and add white sugar in powder4 ,,eau ,,de ,,bigarade ,take the outer or yellow part of the peels of seven bigarades 7a kind of orange71 one-quarter ounce of nutmegs1 one-eighth ounce of mace1 one-half gallon of fine proof spirit1 one quart of water4 ,digest all these together two days in a close vessel1 after which draw off a gallon with a gentle fire1 and dulcify with fine sugar4 ,,eau ,,devine ,take one-half gallon of spirit of wine1 one-half dram essence of lemons and one-half dram essence of bergamot4 ,distill in a bath heat1 add two pounds sugar1 dissolved in one gallon of pure water1 and lastly two and one-half ounces of orange-flower water4 ,,elephant',s ,,milk ,take two ounces gum benzoin1 one pint spirit of wine1 two and one-half pints boiling water4 ,when cold1 strain and add one and one-half pounds sugar4 ,,huile ,,de ,,venus ,take six ounces of flowers of wild carrot1 picked1 ten pints spirit of wine4 ,distill in a bath heat4 ,to the spirit add as much syrup of capillaire2 it may be colored with cochineal4 ,,lignodella ,take the thin peel of three oranges and three lemons2 steep them in one-half gallon of brandy or rum1 close stopped for two or three days4 ,then take three quarts of water and one and one-half pounds of loaf sugar clarified with the whites of two eggs4 ,let it boil one-quarter hour1 then strain it through a fine sieve1 and let it stand till cold2 strain the brandy with the peels1 add the juice of three oranges and five lemons to each gallon4 ,keep it close stopped up five weeks1 then bottle it4 ,,maraschino ,one gallon proof whiskey1 two quarts of water1 dissolve four pounds of sugar1 one-third dram oil of bergamot1 one-third dram oil of cloves1 two drops oil of cinnamon1 two-thirds ounce of nutmegs1 bruised1 five ounces of orange peel1 one ounce of bitter almonds1 bruised1 one-third dram oil of lemon4 ,dissolve the oil in alcohol2 color with cochineal and burnt sugar4 ,,marasquin ,,de ,,groseilles ,take eight and one-half pounds of gooseberries1 quite ripe1 one pound black cherry leaves4 ,bruise and ferment2 distill and rectify the spirits4 ,to each pint of this spirit add as much distilled water1 and one pound of sugar4 ,,nectar ,take three gallons of red ratafia1 one-quarter ounce of cassia-oil1 and an equal quantity of the oil of caraway seeds4 ,dissolve in a little spirit of wine1 and make up with orange wine so as to fill up the jug4 ,sweeten1 if wanted1 by adding a small lump of sugar in the glass4 ,,noyau ,take one and one-half gallons of ,french brandy1 one in five1 six ounces of the best ,french prunes1 two ounces of celery1 three ounces of the kernels of apricots1 nectarines1 and peaches1 and one ounce of bitter almonds1 all gently bruised1 two pennyweights of essence of orange peel1 two pennyweights of essence of lemon peel1 one and one-half pounds of loaf sugar4 ,let the whole stand ten days or a fortnight4 ,then draw off1 and add to the clear noyau as much rose-water as will make up to two gallons4 ,,ratafia ,this is a liquor prepared from different kinds of fruits1 and is of different colors1 according to the fruits made use of4 ,these fruits should be gathered when in their greatest perfection1 and the largest and most beautiful of them chosen for the purpose4 ,the following is the method for making red ratafia1 fine and soft3 ,take twelve pounds of the black-heart cherries1 two pounds black cherries1 one and one-half pounds raspberries1 one and one-half pounds strawberries4 ,pick the fruit from their stalks1 and bruise them1 in which state let them continue twelve hours2 then press out the juice1 and to every pint of it add one-half pound of sugar4 ,when the sugar is dissolved1 run the whole through the filtering-bag1 and add to it three pints of proof spirit4 ,then take two ounces of cinnamon1 two ounces mace1 one dram cloves4 ,bruise these spices1 put them into an alembic with one-half gallon of proof spirit and one quart of water1 and draw off a gallon with a brisk fire4 ,add as much of the spicy spirit to the red ratafia as will render it agreeable2 about one-quarter is the usual proportion4 ,,ratafia1 ,,no4 #b ,ratafia may be made with the juice of any fruit4 ,take six quarts cherry juice and two pounds sugar1 which you dissolve in the juice4 ,steep in five quarts brandy ten days4 ,one dram cinnamon1 twelve cloves1 eight ounces peach leaves1 four ounces bruised cherry kernels4 ,filter1 mix both liquids1 and filter again4 ,,ratafia1 ,,no4 #c ,take four ounces of nutmegs1 five pounds of bitter almonds1 nine pounds ,lisbon sugar1 five grains ambergris4 ,infuse these ingredients three days in five gallons of proof spirit1 and filter it through a flannel bag for use4 ,the nutmegs and bitter almonds must be bruised1 and the ambergris rubbed with the ,lisbon sugar in a marble mortar1 before they are infused in the spirit4 ,,ratafia ,d',,angelique ,take one-half dram of angelica seed1 two ounces stalks of angelica1 two ounces bitter almonds1 blanched1 six pints proof spirit1 one pound white sugar4 ,digest1 strain1 and filter4 ,,ratafia ,,de ,,bron ,,de ,,noix ,take sixty young walnuts whose shells are not yet hardened1 four pints brandy1 twelve ounces sugar1 fifteen grains mace1 fifteen grains cinnamon1 fifteen grains cloves4 ,digest for two or three months1 press out the liquor1 filter1 and keep it for two or three years4 ,,to ,,make ,,ratafia ,,de ,,caf ,take one-half pound of roasted coffee1 ground1 two quarts proof spirit1 ten ounces sugar4 ,digest for a week4 ,,ratafia ,,de ,,cassis ,take three pounds of ripe black currants1 one-quarter dram cloves1 one-quarter dram cinnamon1 nine pints proof spirit1 one and three-quarters pounds sugar4 ,digest for a fortnight4 ,,ratafia ,,des ,,cerises ,take four pounds morello cherries1 with their kernels bruised1 four pints proof spirit4 ,digest for a month1 strain with expression1 and then add three-quarters pound of sugar4 ,,ratafia ,,de ,,chocolat ,take one pound ,curacoa cocoanuts roasted1 one-half pound ,west ,india cocoanuts1 roasted1 one gallon proof spirit4 ,digest for a fortnight1 strain1 and then add one and one-half pounds sugar1 thirty drops tincture of vanilla4 ,,dry ,,or ,,sharp ,,ratafia ,take fifteen pounds of cherries1 fifteen pounds of gooseberries1 three and one-half pounds mulberries1 five pounds raspberries4 ,pick all these fruits clean from their stalks1 etc41 bruise them1 and let them stand twelve hours1 but do not suffer them to ferment4 ,press out the juice1 and to every pint add three ounces of sugar4 ,when the sugar is dissolved1 run it through the filtering bag1 and to every five pints of liquor add four pints of proof spirit1 together with the same proportion of spirit drawn from spices4 ,,ratafia ,,de ,,grenober ,take two pounds of small wild black cherries1 with their kernels bruised1 one gallon proof spirit4 ,digest for a month1 strain1 and add two pounds of sugar4 ,a little citron peel may also be added at pleasure4 ,,ratafia ,,de ,,noyau ,take of peach or apricot kernels1 with their shells bruised1 in number one hundred and twenty1 four pints proof spirit1 ten ounces sugar4 ,some reduce the spirit of wine to proof with the juice of apricots or peaches1 to make this liquor4 ,,ratafia ,d',,ecorces ,d',,oranges ,take two ounces of fresh peel of ,seville oranges1 one-half gallon proof spirit1 one-half pound sugar4 ,digest for six hours4 ,,ratafia ,,de ,,thuro ,d',,oranges ,take two pounds of fresh flowers of orange-tree1 one gallon proof spirit1 one and one-half pounds of sugar4 ,digest for six hours4 ,,ratafia ,a ,,la ,,violette ,take two drams ,florentine orris root1 one ounce archel1 four pints spirit of wine4 ,digest1 strain1 and add four pounds sugar4 ,,usquebaugh1 ,,no4 #a ,usquebaugh is a strong compound liquor1 chiefly taken by the dram4 ,it is made in the highest perfection at ,drogheda1 in ,ireland4 ,the following are the ingredients3 ,take two quarts of best brandy1 one-half pound raisins1 stoned1 one-half ounce nutmegs1 one-half ounce cardamoms1 one-quarter ounce saffron1 rind of one-half ,seville orange1 one-half pound brown sugar candy4 ,shake these well every day for at least fourteen days1 and it will at the expiration of that time be ready to be fined for use4 ,,usquebaugh1 ,,no4 #b ,take one ounce of nutmegs1 one ounce of cloves1 one ounce of cinnamon1 two ounces of the seed of anise1 two ounces of the seed of caraway1 two ounces of the seed of coriander1 one-quarter pound of licorice root sliced4 ,bruise the seeds and spices1 and put them together with the licorice1 into the still with five and one-half gallons of proof spirit1 and one gallon of water4 ,distill with a pretty brisk fire4 ,as soon as the still begins to work to the nozzle of the worm1 take one-quarter ounce of ,english saffron1 tied up in a cloth that the liquor may run through it1 and extract all its tincture4 ,when the operation is finished1 sweeten with fine sugar4 ,this liquor may be much improved by the following additions3 ,digest two pounds of stoned raisins1 one and one-half pounds of dates1 one pound of sliced licorice root1 in one gallon of water1 for twelve hours4 ,when the liquor is strained off1 and has deposited all sediment1 decant it gently into a vessel containing the usquebaugh4 ,,the ,,end4 ,index ,,page ,introduction1 #aa ,general ,directions for ,making ,wines1 #ae ,coloring for ,wines1 #ag ,fining or ,clearing ,wine1 #ag ,to ,flavor ,wine1 #ag ,to ,mellow ,wine1 #ah ,to ,remove the ,taste of the ,cask from ,wine1 #ah ,to ,remove ,ropiness from ,wine1 #ah ,to ,restore ,wine1 ,when ,sour or ,sharp1 #ah ,to ,make ,apple ,wine1 #ai ,apricock ,wine1 #ai ,balm ,wine1 #bj ,barley ,wine1 #bj ,to ,make ,beer and ,ale from ,pea-shells1 #ba ,birch ,wine1 #ba ,blackberry ,wine1 #bb ,blackberry ,wine 7,other ,methods of ,making71 #bb ,fine ,brandy ,shrub1 #bd ,american ,champagne1 #bd ,champagne ,cup1 #be ,british ,champagne1 #be ,burgundy ,champagne1 #bf ,champagne ,cider1 #bf ,champagne ,cider1 ,no4 #b1 #bg ,english ,champagne1 or the fine ,currant ,wine1 ,to ,make1 #bg ,sham ,champagne1 #bh ,cheap and ,agreeable ,table ,beer1 #bh ,cherry ,bounce1 #bh ,cherry ,bounce1 ,no4 #b1 #bi ,cherry ,bounce1 ,no4 #c1 #bi ,cherry ,wine4 #cj ,cherry ,wine1 ,no4 #b1 #cj ,general ,rules for ,making ,cider1 #ca ,to ,can ,cider1 #cd ,boiling ,cider1 #ce ,to ,clear ,cider1 #cf ,cider1 to ,preserve and ,keep ,sweet1 #cf ,cider ,champagne1 #cg ,cherry ,cider1 #cg ,devonshire ,cider1 #ch ,french ,cider1 #ci ,western ,cider1 #ci ,cider without ,apples1 #dj ,cider ,wine1 #da ,clary ,wine1 #da ,fine ,clary ,wine1 #db ,clover ,wine1 #db ,cock ,ale1 #dc ,cowslip ,wine1 #dc ,cowslip or ,clary ,wine1 ,no4 #b1 #dd ,currant ,shrub1 #df ,currant ,wine1 #df ,currant ,wine1 ,no4 #b1 #df ,currant ,wine1 ,no4 #c1 #dh ,currant ,wine1 ,no4 #d1 #di ,currant or ,gooseberry ,wine1 without ,boiling1 #di ,cypress ,wine1 ,imitation of1 #ej ,daisy ,wine1 #ea ,dandelion ,wine1 #ea ,damson ,wine1 #ea ,damson1 or ,black ,cherry ,wine1 #eb ,ebulum1 #eb ,elder-,flower ,wine1 #ec ,elder ,wine1 #ec ,elderberry ,wine1 #ed ,elder ,wine1 ,no4 #b1 #ed ,elder ,wine1 ,no4 #c1 #ee ,elder ,wine 7,flavored with ,hops71 #ef ,elder ,wine1 to make at ,christmas1 #eg ,elder-,flower ,water1 #eh ,english ,fig ,wine1 #ei ,frontignac ,wine1 #ei ,ginger ,beer1 #fj ,ginger ,beer1 ,no4 #b1 #fa ,ginger ,wine1 #fa ,gooseberry ,wine1 ,to ,make1 #fb ,gooseberry ,wine1 #fb ,gooseberry ,wine1 ,no4 #b1 #fc ,gooseberry and ,currant ,wine1 #fd ,pearl ,gooseberry ,wine1 #fe ,red ,gooseberry ,wine1 #fe ,red and ,white ,gooseberry ,wine1 #ff ,white ,gooseberry or ,champagne ,wine1 #ff ,unfermented ,grape ,juice1 #ff ,grape ,wine1 #fg ,grape ,wine1 ,no4 #b1 #fh ,grape ,wine1 ,no4 #c1 #fi ,hop ,beer1 #fi ,juniper-,berry ,wine1 #gj ,koumiss1 a ,tartar ,wine1 #gj ,koumiss1 #ga ,lemon ,wine1 ,to ,make1 #ga ,lemon ,wine1 ,no4 #b1 #gb ,madeira ,wine1 #gb ,malt ,wine1 or ,english ,sherry1 #gb ,mead1 #gc ,small ,white ,mead1 #gd ,strong ,mead1 ,to ,make1 #gd ,mead1 ,metheglin1 or ,honey ,wine1 #ge ,metheglin1 #gf ,molasses ,beer1 #gf ,morello ,wine1 #gf ,morello ,cherry ,wine1 #gg ,mountain ,wine1 #gg ,mulberry ,wine1 #gg ,noyau1 #gh ,orange ,wine1 ,to ,make1 #gi ,orange or ,lemon ,wine1 ,boiled1 #gi ,orange or ,lemon ,wine without ,boiling1 #hj ,orange ,wine with ,raisins1 ,to ,make1 #ha ,orgeat1 #hb ,palermo ,wine1 ,to ,make1 #hb ,parsnip ,wine1 ,to ,make1 #hc ,parsnip ,wine1 ,no4 #b1 #hc ,parsnip ,wine1 ,no4 #c1 #hd ,peach ,wine1 ,to ,make1 #hd ,perry or ,pear ,cider1 #he ,pineapple ,rum1 #he ,plum ,wine1 #he ,pop1 or ,ginger ,beer1 #hf ,porter1 #hg ,porter1 for ,bottling1 #hg ,port ,wine1 #hh ,port ,wine 7,british71 #hh ,quince ,wine1 ,to ,make1 #hi ,quince ,wine1 ,no4 #b1 #ij ,raisin ,wine1 #ij ,raisin ,wine1 ,no4 #b1 #ia ,raisin ,wine1 ,no4 #c1 #ia ,raisin ,wine with ,sugar1 #ib ,raisin ,wine in ,imitation of ,frontignac1 #ib ,raspberry ,wine1 #ic ,raspberry ,wine1 ,no4 #b1 #ic ,raspberry ,wine1 ,no4 #c1 #id ,raspberry ,wine1 ,no4 #d1 #id ,raspberry ,vinegar1 #ie ,rhubarb ,wine1 #if ,rhubarb ,wine1 ,no4 #b1 #if ,root ,beer1 #if ,rose ,wine1 #ig ,rum ,shrub1 #ih ,sage ,wine1 ,to ,make1 #ih ,sage ,wine ,another ,way1 #ih ,saratoga ,wine or ,english ,sack1 ,to ,make1 #ii ,sarsaparilla ,mead1 #ii ,schiedam ,schnapps1 ,to ,imitate1 #ajj ,scurvy-grass ,wine1 ,to ,make1 #ajj ,sherbet1 #aja ,sherry ,wine1 #ajb ,london ,sherry ,wine1 #ajb ,shrub1 ,to ,make1 #ajb ,spruce ,beer1 #ajc ,strawberry ,wine1 ,no4 #a1 #ajc ,strawberry ,wine1 ,no4 #b1 #ajc ,royal ,strawberry ,acid1 #ajd ,sugar ,wine1 ,to ,make1 #ajd ,tears of the ,widow of ,malabar1 #aje ,tomato ,wine1 #aje ,tomato ,beer1 #ajf ,turnip ,wine1 ,to ,make1 #ajf ,walnut ,mead ,wine1 #ajg ,whortleberry or ,bilberry ,wine1 #ajg ,,brandies ,apple ,brandy1 #aaa ,old ,apple ,brandy1 #aaa ,blackberry ,brandy1 #aaa ,caraway ,brandy1 #aaa ,black ,cherry ,brandy1 #aab ,cherry ,brandy1 ,no4 #a1 #aab ,cherry ,brandy1 ,no4 #b1 #aab ,cherry ,brandy1 ,no4 #c1 #aac ,cherry ,brandy1 ,no4 #d1 #aad ,cherry ,brandy1 ,no4 #e1 #aad ,lemon ,brandy1 #aad ,orange ,brandy1 #aae ,poppy ,brandy1 #aae ,raspberry ,brandy1 #aaf ,raspberry ,brandy1 ,no4 #b1 #aaf ,raspberry ,brandy1 ,no4 #c1 #aag ,,cordials ,anise-seed ,cordial1 ,to ,make1 #aba ,blackberry ,cordial1 #aba ,blackberry ,cordial1 ,no4 #b1 #abb ,caraway ,cordial1 #abb ,caraway ,cordial1 ,no4 #b1 #abb ,cedrat ,cordial1 #abc ,cinnamon ,cordial1 #abc ,strong ,cinnamon ,cordial1 #abd ,citron ,cordial1 #abd ,citron ,cordial1 ,no4 #b1 #abe ,clove ,cordial1 #abe ,clove ,cordial1 ,no4 #b1 #abe ,coriander ,cordial1 #abf ,ginger ,cordial1 #abf ,gold ,cordial1 #abg ,lemon ,cordial1 ,no4 #a1 #abg ,lemon ,cordial1 ,no4 #b1 #abh ,lime ,juice ,cordial1 #abh ,lovage ,cordial1 #abh ,noyau ,cordial1 #abi ,orange ,cordial1 #abi ,peppermint ,cordial1 ,no4 #a1 #acj ,peppermint ,cordial1 ,no4 #b1 #acj ,quince ,cordial1 #acj ,rose ,cordial1 #aca ,raspberry ,cordial1 #aca ,strawberry or ,raspberry ,cordial1 #acb ,whiskey ,cordial1 #acb ,,liqueurs ,anisette de ,bourdeaux1 #acg ,crme des ,barbadoes1 #acg ,crme de ,noyau de ,martinique1 #ach ,crme d',orange of ,superior ,flavor1 #aci ,eau de ,barbadoes1 #aci ,eau de ,bigarade1 #aci ,eau ,devine1 #adj ,elephant's ,milk1 #adj ,huile de ,venus1 #adj ,lignodella1 #adj ,maraschino1 #ada ,marasquin de ,groseilles1 #ada ,nectar1 #adb ,noyau1 #adb ,ratafia1 #adb ,ratafia1 ,no4 #b1 #adc ,ratafia1 ,no4 #c1 #add ,ratafia d',angelique1 #add ,ratafia de ,bron de ,noix1 #add ,ratafia de ,caf1 #ade ,ratafia de ,cassis1 #ade ,ratafia des ,cerises1 #ade ,ratafia de ,chocolat1 #ade ,dry or ,sharp ,ratafia1 #ade ,ratafia de ,grenober1 #adf ,ratafia de ,noyau1 #adf ,ratafia d',ecorces d',oranges1 #adf ,ratafia de ,thuro d',oranges1 #adg ,ratafia a la ,violette1 #adg ,usquebaugh1 ,no4 #a1 #adg ,usquebaugh1 ,no4 #b1 #adg