Then draw or pour it off into a cask, and to every gallon of liquor, put two pounds and a half of fine sugar, or rather more; put some yeast on a slice of bread (warm) to work it. To every gallon of the liquor add two pounds of lump sugar finely beaten; stir all together, and put it into a vessel that will just hold it. It is a great object to retain much of the carbonic gas in the cider, so as to develop itself after being bottled. As the cider runs from the press, let it pass through a hair sieve into a large open vessel that will hold as much juice as can be expressed in one day. Step 3. Keep it close stopped up five weeks, then bottle it. of hops; boil three hours. The barrel must be quite full. When of a proper coolness, stir in yeast; one teacupful of solid yeast will serve for nine gallons. Afterward strain it and bottle for use. To the spirit add as much syrup of capillaire; it may be colored with cochineal. Infuse these ingredients three days in five gallons of proof spirit, and filter it through a flannel bag for use. When it is done fermenting, it will become pure and clear. When it has done working add to it one-half pound of ginger, one-half ounce of cloves, one-half ounce of mace, one ounce of nutmegs, one ounce of cinnamon, grossly beaten, one-half pound of citron, one-half pound of eringo root, and likewise of candied orange-peel. Then bottle it, and in every bottle put a very small lump of double refined sugar. Stir well and set it aside for a week. One of the best and most common ways of making cherry brandy is to put the cherries (being first clean picked from the stalks) into a vessel till it be about half-full; then fill up with rectified molasses brandy, which is generally used for this compound, and when they have been infused sixteen or eighteen days, draw off the liquor by degrees, as wanted. Put them in an open Whichever type of bubbly you prefer, the grape varieties are Put in cask and let ferment. Boil four and one-half gallons with three ounces of hops for one-half hour; then strain it and boil again, with one and one-half pounds of sugar to the gallon, for about ten minutes, skimming all the time; pour it into a cooler, and, while luke-warm, put a piece of bread with a little balm on it to set it working. In about ten days it will be ready to strain off; bottle and seal, or put in a cask and cork tight. The sulphur vapor checks the fermentation, and the sulphur in the mustard-seed keeps it checked. Digest for a fortnight, strain, and then add one and one-half pounds sugar, thirty drops tincture of vanilla. Turn five quarts of water on six ounces Seven quarts good cider (crab-apple cider is the best), one pint best fourth-proof brandy, one quart genuine champagne wine, one quart milk, one-half ounce of bitartrate of potassa. For peace, contentment, and quiet serenity of life, this little village might have been Arcadia; the surrounding country, the land of Beulah. When settled drain it off into bottles and keep cool. Put the chips of six Seville oranges in one quart of brandy, and let them steep a fortnight in a stone bottle close stopped. Dissolve the sugar in the water for making, and fine, if necessary, with alum. Boil fifteen minutes; drain and add juice of oranges and lemon to four pounds of sugar and one cup of yeast. The best corks and champagne bottles should be used, and it is usual to wire and cover the corks with tinfoil, after the manner of champagne. Color with one ounce of sugar coloring. To every gallon of soft water four pounds of fresh raisins; put them in a large tub; stir frequently, and keep it covered with a sack or blanket. This will make nine gallons. them, in which state let them continue twelve 1 gallon of crushed, clean fruit (16 cups) 3-4 pounds of white granulated sugar But if there is a necessity for doing this the transparency may be restored by filtration. Break them slightly. Put in one ounce dry orange and lemon peel, or two ounces fresh, and add one-half gallon white brandy. Stir in yeast nutrient and yeast. For gooseberry wine, the fruit is gathered dry when about half-ripe, and then pounded in a mortar. Let it boil about one-half hour, and skim it as long as any scum rises. Fermentation will cease at once. Flattered by my interest, my gentle hostess broke strict rules of etiquette and invited me to linger, showing me rare old gardens aglow with flowers, fruits, and vegetables that in due time would contribute to their store, and at parting various time-worn recipes were urged upon me, with verbal instructions and injunctions upon the best methods of putting them to test. 2. It may be cleared with isinglass, but will not require any brandy. When the operation is finished, sweeten with fine sugar. Meanwhile, the cask must be filled up daily with currant juice left over, as fermentation throws out the impure matter. Digest in a corked carboy for a week, add burnt sugar to impart a slight color, filter, and add four and one-half pounds white sugar, dissolved in one-half gallon of distilled or filtered rain water. Pull them from their stalks, and press them through a hair sieve. Let it be close stopped, and at three months' end bottle it off. The first division is to be put into a vat, and the day after, before the peaches are put in, take the stones from them, break these and the kernels, then put them and the pulp into a vat and proceed with the general process. If loosely corked, which is better, it will become a sparkling cider wine, and may be kept indefinitely long. Boil, then add one gallon cider. Strain and measure, and to each gallon of juice add two and one-half pounds of sugar. Strain it, and turn on, while hot, one gallon of molasses, two spoonfuls of the essence of spruce, two spoonfuls of ginger, one spoonful of pounded allspice. Keep the bung-hole open until fermentation ceases. Take six quarts of the best and freshest poppies, cut off the black ends, put them in a glass jar that will hold two gallons, and press them in it, then pour over a gallon of brandy. Both are to be bottled in stone bottles, and the corks tied or wired down. Bottle it tightly. To every quart of water put a sprig of rue, and to every gallon a handful of fennel roots; boil these half an hour, then strain it out, and to every gallon of this liquor put three pounds of honey. The ladies of the Great Houses, as the villagers called the few Colonial mansions, were invariably spinsters or widows of uncertain years, the last descendants of a long line of sea captains and prosperous mariners, to whom the heritage of these old homes, rich with their time-honored furnishings and curios, served to keep warm the cockles of kindly hearts, which extended to the stranger that traditional hospitality which makes the whole world kin. Let stand forty-eight hours. To every quart of juice allow one pound of loaf sugar. Four pounds sugar, one pound raisins (bruised), two gallons water. From this beginning I ferreted out from other sources recipes for many curious concoctions, the very name of which fills the mind with fantasies and pictures of the long ago. Digest for a month, strain, and add two pounds of sugar. Then take five quarts of water, boil it an hour, and when it is near cold put it in a tub with the raisins; let them steep ten days, and stir them once or twice a day. Cut the oranges in slices, put them in a cask, add the spirit and orange-flower water, let it stand a fortnight. Boil them together two hours, skimming carefully. Can we not feel the ponderous presence, and smell the strong tobacco from the pipes of groups of stolid Dutchmen, of the days of Wouter Van Twiller, when we read of that one-time favorite beverage, Schiedam Schnapps? The only cherries for wine are the great bearers, Murray cherries, Morelloes, Black Flanders, or the John Treduskin cherries. Take seven and one-half pounds of Malaga raisins, pick them clean, and chop them small. making). If distilled, it should be drawn over with a pretty quick fire. In a day or two the wine will begin to ferment. ounces of cinnamon, two ounces mace, one Strain off the liquor, and add a strong decoction of wood-sage, or hops, so as to render it pleasantly bitter; ferment with yeast, and bottle. When cold, strain and add one and one-half pounds sugar. Well mix, and let it stand till fine. To all tastes not already corrupted by strong drinks, these unfermented juices are very delicious. If not, it should be clarified in a similar way to beer, and left for a fortnight. Put it into a cask as soon as cold; when it has done working, cork it down, and leave it six months before it is tapped. All British wines improve in the cask more than in the bottle. Some people like to add the thinly shaved rind of a lemon to each gallon while boiling, and put the fruit, free from pith, into the tub. Mix and let stand a short time; bottle while fermenting. Clarify the water and sugar with the white of an egg; then strain it through a jelly-bag, and boil it nearly half-away. Then take out the leaves and put in a spoonful of yeast. Half an ounce of hops will both refine and preserve it, but is not commonly added. Then add one quart of spirits, one-quarter pound wild cherries bruised. ratafia, fine and soft: Take twelve pounds Put in cask, with thin muslin tacked over the bung-hole, and let ferment, keeping it full from a quantity reserved for the purpose. But one difficulty is said to pertain to this preparation of cider. To one gallon of blackberry juice add four pounds of white sugar; boil and skim off. Cut the citrus fruit into slices. Take spring-water, and let it boil half an hour; then measure two and one-half gallons, and let it stand to cool. Cork tight and let stand till the following October, and you will have wine ready for use, without any further straining or boiling, that will make lips smack, as they never smacked under similar influence before. Pick out the big stalks of your Malaga raisins; then chop them very small, five pounds to every gallon of cold spring water. Squeeze the water out of them, run it through a sieve, and add to every gallon three pounds of loaf sugar. Rub them together, and add, by degrees, two pints spirits of wine, four pints water. On bottling the wine, put a small lump of loaf sugar into every bottle. Once the spices are fragrant, carefully pour the wine into the pot and use a Put it into a jug and let it infuse for two months. This bisulphite of lime is the same as the preserving powder. It is only another form of using the sulphur, but it is more convenient and perhaps more effectual. To every gallon of apple juice, immediately as it comes from the press, add two pounds of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool. Let the quantities be nearly equal, but the water somewhat more than the wine and figs. Bruise the seeds and spices, and put them together with the licorice, into the still with five and one-half gallons of proof spirit, and one gallon of water. Observe to shake the essence, with a little of the spirit, until it becomes milky, before adding it to the wine. 1. The fruit is difficult to be procured in this country, but as the essential oil is often imported from Italy, it may be made as follows: Take two ounces of the finest loaf sugar, powdered. Add the lemon juice and sugar to your fermenting plums, and stir to mix. The addition of one-quarter dram of bruised pimento, or two drops of the oil for every ounce of cloves, improves this cordial. To every gallon of juice add three pounds of lump sugar. Ferment, and add one gallon lemon wine, one pint spirit. It is delicious for sick and well. Then bottle and cork tight. Then squeeze them through a linen bag, to press out all the liquid, and take as much white brandy as you have of the decoction of roses. In the morning lay them in a hair sieve over the basin; let them remain until evening, so as to thoroughly drain. Use a potato masher. This must be put in after the fermentation is over, and should be added gently at the bung-hole, and managed so as to spread as much as possible over the upper surface of the liquid; the intention being that the isinglass should unite with impurities and carry them with it to the bottom. If the wine wants vent it will be sure to burst the paper; if not the paper will sufficiently exclude the air. Take four gallons of currants, not too ripe, and strip them into an earthen stein that has a cover to it. Squeeze the grapes in a hair sieve, bruising them with the hand rather than any heavier press, as it is better not to crush the stones. Then draw it out with as little exposure to the air as possible, put it into bottles that can be tightly and securely corked, and in two months it will be fit for use. It opens very sparkling. Pound your fruit and strain it through a cloth; then boil as much water as juice of raspberries, and when it is cold put it to your squeezings. Strain off the liquid and add four pounds of sugar. Cork it well, and it will be better the second year than the first. Take three-quarters pound of the tops of balm, bruise them, and put them into a barrel with a little new yeast, and when the liquor is cold, pour it on the balm. When half full, stir well the sugar and liquor, and put in one-half pint of thick yeast; then fill up with the liquor, and continue to do so while the fermentation lasts, which will be a month or more. Bring to a boil and boil for 5 minutes. ounce archel, four pints spirit of wine. 2. Then take three quarts of water and one and one-half pounds of loaf sugar clarified with the whites of two eggs. When the water boils, put in the parsnips, and boil till they are perfectly tender; drain through a sieve or colander without pressing. Take one pound of the leaves of full-blown red roses. Then close it up and let it stand six weeks. Agitate briskly and thoroughly for a few moments, and then let the cider settle. Mash with twenty-four, fourteen and eleven barrels of water, then boil with one hundredweight Kent hops, and set with seven gallons yeast, three pounds salt. Gather the fruit once a week, stem, wash, and mash it. To ten gallons prepared cider, add one and one-half gallons good port wine, two and one-half quarts wild grapes (clusters), two ounces bruised rhatany root, three-quarters ounce tincture of kino, three-quarters pound loaf sugar, one-half gallon spirits. Mix, and let them rest for a fortnight, then fine with one gill of skimmed milk. One ounce hops, one gallon water. Your fruit should always be prime, and gathered dry, and picked clean from stalks, etc. They are afterwards laid on the vat in alternate layers of the pomace and clean straw, called reeds. If the fermentation continue, it is usual to rack it again into a clean cask that has been well sulphured out, and to leave behind the head and sediment; or two or three cans of cider are put into a clean cask, and a match of brimstone burned in it. Stir the above, and let it stand five or six hours before using. One-half pound of Spanish sarsaparilla. Dissolve the sugar in one quart of warm water; put all in a gallon jug, shake it well, fill the jug with pure cold water, let it stand uncorked twelve hours, and it is fit for use. Then strain out the water, pressing the pulp hard and pour it as hot as possible on the figs that are imbrued in the wine. Twelve gallons bruised strawberries, ten gallons cider, seven gallons water, twenty-five pounds sugar. There ought not to be less than one-third juice pure. After that, siphon the wine into the filtering system, and then bottle it. Ferment; then add six quarts of brandy. For fining or clearing the wine use one quarter pound of isinglass, dissolved in a portion of the wine, to a barrel. The moment the white bubbles before mentioned are perceived rising at the bung-hole, rack it again. This is easiest done by placing some sticks crosswise in the bottom of a barrel,a flour barrel with a single head is the best,wherein an inch hole has been bored, and covering these sticks with say four inches of clean rye or wheat straw, and then filling the barrel to within a foot of the top with clean sand or coal dust,sand is the best. Twelve sliced quinces. Take the thin peel of three oranges and three lemons; steep them in one-half gallon of brandy or rum, close stopped for two or three days. render it agreeable; about one-quarter is the In such event, every drop of brandy or other spirituous liquors added will detract from the flavor of the wine, and will not in the least degree increase its keeping qualities. To every ten gallons of wine add one ounce of isinglass dissolved in cider, and six whole eggs. To every five gallons of brandy made by the recipe for French brandy add one and one-half quarts of wild black cherries, stones and all bruised, one pound of crushed sugar. Skim it well, and let it continue boiling two hours; then strain it through a hair sieve, and set it a cooling, and when it is cold as wort should be, put a small quantity of yeast to it on a toast, or in a dish. The social customs of this Adamless Eden were precise and formal. 1. Then take of the flowers of elder, when they are falling, and will shake off, the quantity of half a peck; put them in the liquor when it is almost cold. Five quarts of plain spirit at 18, one-half ounce bruised cloves, forty-eight grains bruised mace. . Bung it down close and let it stand three weeks or a month; then strain it off in a jelly-bag, and when fine, bottle it off. To clear and improve cider generally take two quarts of ground horseradish and one pound of thick gray filtering paper to the barrel, and either shake or stir until the paper has separated into small shreds, and let it stand for twenty-four hours, when the cider may be drawn off by means of a siphon or a stop cock. How To Make old american grape wine 1 Boil water in stone crock Dissolve brown sugar in Churches believing in literal eating and drinking at the Lord's supper could in this way avoid the poisonous fermented spirits and drink the pure unfermented juice of the grape, as was doubtless done by the primitive Christians. So let it stand till it is fine, then bottle it up, and drink it with lumps of double refined sugar in the glass. Dissolve the sugar in two quarts of warm water, pour both into a barrel half-filled with cold water, then add the essence and the yeast; let it stand one-half hour, then fill up with cold water. liquor; turn on four quarts more of water, Mash for a fortnight, frequently stirring, and leave the bung loose until the active fermentation ceases; then add one and one-half pints brandy. Usquebaugh is a strong compound liquor, You may if you please, after you have taken out the apricocks, let the liquor have one boil with a sprig of flowered clary in it; the apricocks make marmalade, and are very good for preserves. In this condition pour out one quart of the cider, and add for each gallon of cider one-quarter ounce of sulphite of lime, not sulphate. papering. When quite cool work on the foregoing plan, tun in two days, drop in the spice, and suspend the bag by a string not long enough to let it touch the bottom of the cask; fill it up for a fortnight, then paste over stiff brown paper. Take one ounce of cinnamon, one ounce of ginger, one ounce of coriander seed, one-half ounce of mace, one-half ounce of cloves, one-half ounce of cubebs. Boil the water, lemons, and sugar together, letting it stand till it is cool; then add one quart of white wine, and the other lemon and brandy, and mix them together, and run it through a flannel bag into some vessel. Put the liquor into a close vessel, adding one pound more of loaf sugar; let it stand for a day and a night to settle, after which bottle it, adding a little more sugar. It is then left in a quiet state for fifteen days, at the expiration of which it is carefully poured off and left to ferment for three months, when the quantity is under fifteen gallons, and five months when double that quantity. Draw off two gallons by a gentle fire, and dulcify with fine sugar. To one gallon of fruit, add one-half gallon of water, and let stand overnight. Bung It is then fermented for twenty-four hours and one pound of sugar to every one gallon of water is added. Take two ounces gum benzoin, one pint spirit of wine, two and one-half pints boiling water. Let it work in the tub for two or three weeks, or till the head begins to flatten; then skim off the head, drain it clear off and tun it. Old-Time Recipes for Home Made Wines Cordials and Liqueurs, To Remove the Taste of the Cask from Wine, Blackberry Wine (Other Methods of Making), https://en.wikisource.org/w/index.php?title=Old-Time_Recipes_for_Home_Made_Wines_Cordials_and_Liqueurs&oldid=10797113, Creative Commons Attribution-ShareAlike License, English Champagne, or the fine Currant Wine, To Make, Currant or Gooseberry Wine, without Boiling. Mix well and bung close. Put them in a well-glazed earthen vessel and sprinkle them over with some powder of crystal of tartar; then smear them with some virgin honey, and being covered close let it stand twenty-four hours. Then strain it through a hair sieve, and by infusion draw one pint of elder-juice, and one-quarter of a pint of damson juice. One-third pound coriander seeds, one-third ounce of caraways, and the peel and juice of one-half orange to every gallon of proof spirit. Fourteen pounds loaf sugar, twelve pounds brown sugar (pale), ten gallons warm water, one ounce white tartar. the spicy spirit to the red ratafia as will Add brandy in the proportion of one-third the quantity of juice, and as much more sugar as the taste demands. In the meantime clean barrels for its reception should be prepared thus: Some clean strips of rag are dipped into melted sulphur, lighted and hung in the bung-hole, and the bung laid loosely on the end of the rag. Cut in bits and crush five pounds of rhubarb; add the thin yellow rind of a lemon, and one gallon of water, and let stand covered two days. This water should never be reduced below proof, because the large quantity of oil with which it is impregnated will render it milky and foul when brought down below proof. This wine should remain three years untouched; it may then be drank from the cask, or bottled, and it will be found excellent. Always choose perfectly ripe and sound fruit. Then draw off the clear liquor into another vessel, and add to every ten quarts of this liquor four pounds of sugar. In a week or nine days' time bottle it up; fill the bottle but just above the neck, and give it the same time to ripen as other ale. If a few gallons are desired, place in a keg, but the keg must be even full, and after fermentation has taken place and the scum removed, draw off and bottle, and cork tight. Then put the stamped scurvy-grass into a barrel, and pour the liquor to it, setting the vessel conveniently edgeways, with a tap at the bottom. Pare your quinces, and scrape them to the core. Combine brandy To each gallon of wine, put one-half ounce of bitter almonds, not blanched, but cut small. quart of water and three pounds of sugar Take one ounce of fresh orange peel, four ounces of fresh lemon peel, one dram coriander, four pints proof spirit. Sugar down the berries overnight, using more sugar than you would for the table, about half as much again. Take the outer or yellow part of the peels of seven bigarades (a kind of orange), one-quarter ounce of nutmegs, one-eighth ounce of mace, one-half gallon of fine proof spirit, one quart of water. A pleasant liquor. It is never better than in the first year of its age. One-quarter ounce bruised cloves, or one-quarter dram essential oil, to every gallon of proof spirit. It is most likely it will work up and burst the paper, which must be renewed. Add the thinly pared rind of two lemons, three tablespoonfuls of boiled milk which has become cold. These fruits should be gathered when in their greatest perfection, and the largest and most beautiful of them chosen for the purpose. Thus, ten quarts of juice and thirty pounds of sugar will give you ten gallons of wine, and so on in proportion. Take seven gallons of water and boil one-half, putting the other into a barrel; add the boiling water to the cold, with one-half gallon of molasses and a little yeast. Pour over this one or two quarts of boiling water; cover up, and let it stand twelve hours; then strain to the rest. This is flavored with one-fourth ounce of the oil of apples. Then take two and one-half gallons of water and five and one-half pounds of double refined sugar; boil the sugar and water together, skim it, and pour it boiling hot on the currants, letting it stand forty-eight hours; then strain it through a flannel bag into the stein again, let it stand a fortnight to settle, and bottle it out. Let it stand two months to clear, then bottle it up; it will keep three years, and is better for keeping. The same cherries may be used a third time by covering them with overproof brandy and letting it infuse for six or seven weeks. Ferment for 3 weeks stirring once a day. The liquor ought to stand in the barrel six months. Let it stand all night working; then bruise one-half peck of cowslips, put them into your vessel, and your liquor upon them, adding three ounces of syrup of lemons. Fill the jug the rest of the way with cold water. Take five pounds of Malaga or Lipara raisins, rub them clean, and shred them small. Let them steep ten days, stirring them once or twice a day; then pass the liquor through a hair sieve, and have in readiness one pint of the juice of elderberries drawn off as you do for jelly of currants; then mix it cold with the liquor, stir it well together, put it into a vessel, and let it stand in a warm place. Boil Let it boil one-quarter hour, then strain it through a fine sieve, and let it stand till cold; strain the brandy with the peels, add the juice of three oranges and five lemons to each gallon. Bruise the berries well with the hands. . Now mix two and one-half pounds raw sugar, three-quarters pound honey, one-half ounce tartar in fine powder. Bottle it in two days; in a month or six weeks it will be fit to drink, but best when it is a year old. Let it stand for one week, then draw or rack it off as it is wanted for use. Wine, either in bottle or wood, will mellow much quicker when only covered with pieces of bladder well secured, than with corks or bungs. Work it with yeast, tun, and refine with isinglass. Take to every quart of water one pound of Malaga raisins, rub and cut the raisins small, and put them to the water, and let them stand ten days, stirring once or twice a day. Have not our own grandmothers boasted of the delicious flavor of old English Cowslip wine or Noyean Cordial? Ratafia may be made with the juice of Cover the bucket with a towel and let it sit for 3-5 days, depending on the temperature of your home. The vessel must be full, and the bung or stopper left off until fermentation ceases, which will be in twelve or fifteen days. Pick all these fruits clean from their stalks, etc., bruise them, and let them stand twelve hours, but do not suffer them to ferment. Did we ever pause to consider what a slaughter of the innocents went to make famous many an old English tavern whose Sign of the Cock made the weary traveller pause and draw rein, and call loudly for the stirrup cup of this home-brewed ale? To two and one-half gallons good common gin and five over proof, add one and one-half pints strained honey, two and one-half pints clear water, one-half pint white sugar syrup, one-half pint spirits of nutmegs mixed with the nitric ether, one-half pint orange-flower water, one cup pure water, one-tenth ounce acetic ether, one drop oil of wintergreen dissolved with the acetic ether. If only a few quarts are made, place the wine as soon as mixed into bottles, filling them even full, and allow to stand in a warm place until it ferments, which will take about thirty-six hours usually; then remove all the scum, cool, and put into a dark, cool place. for ten minutes, strain, add one pound molasses, and when lukewarm, add one spoonful yeast. Shake them well together and bottle. Boil two gallons of spring water for half an hour; as soon as it is taken off the fire pour it into a deep stone jar, and put in the raisins, with six quarts of raspberries and two pounds of loaf sugar. Parboil the cock, flay him, and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flay him), then put the cock into one quart of sack, and put to it one and one-half pounds of raisins of the sun stoned, some blades of mace, and a few cloves. of the seed of anise, two ounces of the seed of caraway, two ounces of the seed of coriander, one-quarter pound of licorice root sliced. The following recipes are considered good: For raisin wine without sugar, put to every gallon of soft water eight pounds of fresh Smyrna or Malaga raisins; let them steep one month, stirring every day. Some, however, mix the juice, or juice and fruit, with sugar and water unboiled, and leave the ingredients to ferment spontaneously. Take to every four pounds of gooseberries one and one-quarter pounds of sugar, and one quart of fair water. Melt three-quarters of a pound of best loaf sugar in one pint of rose-water; mix it with the liquor, and filter it through a sieve, the bottom of which is to be covered on the inside with blotting paper. Put all together into a jar, and add two quarts of old whiskey. By this method of infusion, wine of carnations, clove gilliflowers, violets, primroses, or any other flower having a curious scent, may be made. Put all the scrapings into a tureen, and see that there are no seeds among them. Two bushels of currants will make one barrel of wine. Measure it and mix it with an equal quantity of white brandy. Digest for a month, strain with expression, and then add three-quarters pound of sugar. Stir it well together, and let it stand twelve hours; then strain it through a coarse canvas bag or hair sieve, add eleven pounds of good Lisbon sugar, and stir it well. When the fermentation is completely at an end, fill up the cask with cider, in all respects like that already contained in it, and bung it up tight, previous to which a tumbler of sweet oil may be poured into the bung-hole. In one quart of water boil six or eight sticks of rhubarb ten minutes; strain the boiling liquor on the thin-shaved rind of a lemon. For currant wine four pounds of honey, dissolved in seven gallons of boiling water, to which, when clarified, is added the juice of four pounds of red or white currants. One-quarter pound essence of blackberry, one quart blackberry juice, one-quarter pound of gum arabic, one small barrel pure spirits. cloves, one ounce of cinnamon, two ounces It is a good way to do thus far the last thing at night; then it is just fit to set working the first thing in the morning. All the vessels, casks, etc., should be perfectly sweet, and the whole operation should be done with an eye to cleanliness. Take one pound of dried lemon peel, two and one-quarter gallons proof spirit, one quart water. To every gallon of the liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Take two pounds of small wild black cherries, with their kernels bruised, one gallon proof spirit. Let it stand nine or ten days, stirring it once or twice a day; strain out your liquor, and mix it with one pint of damson juice. Stir it well; stop it close. Add to the liquid its own weight of sugar; boil it three or four minutes in a porcelain-lined preserve-kettle, lest metal may affect the taste, and when cool cork it in bottles lightly for three days, then tightly, and seal them. After the first pressing, put a little water with the pulp and press a second time, using the juice of the second pressing with the water to be mixed with the clear grape juice. The principal difference between ginger pop and ginger beer is that the former is bottled immediately, the other is first put in a barrel for a few days. When it has done working, bung it up close, first suspending a muslin bag with isinglass from the bung into the barrel. Put it in again, and let it stand four months, and bottle it. Let them ferment, and skim until worked clear. If a small quantity is made, use jugs or bottle. In order to produce a slow fermentation, the casks containing the fermenting liquor must be bunged up tight. Take three pounds of sugar, and three quarts of water; let them boil together and skim it well. The currants should be fully ripe when picked. Keep in a dry and cool place. It is also usual to boil the ingredients for ginger beer, which is not done for pop. Boil the water, skim it, and pour it boiling hot on the fruit; let it stand four or six days at least. Then put the mashed cherries and liquor into a canvas bag, a little at a time, and press it as long as it will run. the stalks, and bruise your fruit without Pull off the stalks of the cherries, and mash them without breaking the stones; then press them hard through a hair bag, and to every gallon of liquor, put two pounds of sugar. Steep in five quarts brandy ten days. You can let it remain in the cask, and draw out as you want to use it. Take white currants when quite ripe, pick them off the stalks, and bruise them. Take as many as you please of the best gooseberries, bruise them, and let them stand all night. The following is the method for making red Then drain the liquid off, and pour it on three more pounds of fruit; let it stand twenty-four hours. Renew the paper frequently and fasten it down with pins. Stir it well together, and cover them closely and set it in a cool place; stir it twice a day, then pass it through a sieve. Take one and one-half gallons of French brandy, one in five, six ounces of the best French prunes, two ounces of celery, three ounces of the kernels of apricots, nectarines, and peaches, and one ounce of bitter almonds, all gently bruised, two pennyweights of essence of orange peel, two pennyweights of essence of lemon peel, one and one-half pounds of loaf sugar. ounces licorice root. Then take the thick scum off, and put the clear into a vessel fit for it, and let it stand a month; then draw it off, and rinse the vessel with some of the liquor. Let it stand together five hours, then strain it and mix it with the juice, adding to every gallon of this liquor two and one-half pounds of fine sugar. The quantity of sugar is one and one-half pounds to the gallon. How to Make Wine the Old Fashioned Way. The practice of making wine by allowing grape juice to ferment is at least 8,000 years old. The basic process of fermentation is a natural process that occurs readily without any help from humans. Yeast uses oxygen and sugar water to store chemical energy and produce carbon dioxide and alcohol as byproducts. Take one-half chest of Seville oranges; they are most juicy in March. Let them stand one month longer and fine with isinglass. Then to every gallon of liquor put about two dozen of walnut leaves; pour boiling liquor upon them and let stand all night. The straw when heated, gives a disagreeable taste Two pounds bullace, ten pounds damsons, one and one-half gallons water. Allow no hole for a vent peg, lest it should once be forgotten, and the whole cask of wine be spoiled. Now add the isinglass, which fines the cider but does not help to keep it sweet. Some reduce the spirit of It must stand ten or twelve days before it is fit to bottle. Recipe makes one gallon (3.8 L). Extract the juice of the grape in any simple way; if only a few quarts are desired, we do it with a strainer and a pair of squeezers; if a large quantity is desired, put the grapes into a cheese-press made particularly clean, putting on sufficient weight to extract the juice of a full hoop of grapes, being careful that none but perfect grapes are used, perfectly ripe and free from blemish. Boil the water and sugar a quarter of an hour, then pour it on the flowers and let it work three days; then strain the wine through a hair sieve, and put it into a cask. Then press the fruit and strain the liquor. Place a cloth over the mouth of the jar and then screw on the lid. If made with cold water, it will be equally as good, but of a different color. Pare the lemons very thin, and lay the peel to steep in the brandy twelve hours. Add peel of three oranges and one lemon. Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, Then mix it with an equal quantity of white brandy. The following method of making superior gooseberry and currant wines is recommended in a French work. The produce will exceed eight gallons. Bottle it about Candlemas. It may be bottled, but is apt to fly; and if made exactly by the above directions, and drawn from the cask, it will sparkle like champagne. This wine is nearer in flavor to port than any other. 1 Gallon Country Wine Recipes. Let it ferment six to twelve hours and bottle. To every gallon of water put three and one-half pounds of honey, and boil them together three-quarters of an hour. When the pink is wanted, add cochineal, in powder, at the rate of one-half dram or two scruples to one quart. Mix it well and bottle it up. Distill in a bath heat. It may be dulcified at pleasure with refined sugar. If the hands are used, put the crushed fruit, after the juice has been poured off, in a cloth or sack and press out the remaining juice. When it is cold, put it into bottles and open the corks every day for a fortnight, and then stop them close. Eight quarters pale malt, six quarters amber malt, two quarters brown malt. Another method is to add sugar, one and a half pounds sugar to a gallon of the cider, and let it ferment. Stir the powder and cider until intimately mixed, and return the emulsion to the fermenting liquid. Let these stand a month close stopped; then bottle it off, putting a lump of sugar into every bottle. After it is bottled six weeks it is fit to drink. Nutmegs, cinnamon, ginger, seeds, etc., should, before they are put into the vat, be reduced to powder, and mixed with some of the must. This plan will apply equally well to raspberries, cherries, mulberries, and all kinds of ripe summer fruits. Take ripe, fresh tomatoes, mash very fine, strain through a fine sieve, sweeten with good sugar to suit the taste, set it away in an earthen or glass vessel, nearly full, cover tight, with the exception of a small hole for the refuse to work off through during its fermentation. To each gallon of the liquor add one quart of honey, or two and one-half pounds of sugar. Digest for six hours. It lasts sweet about six months, if kept in a cool situation. Then, mix the grape juice and yeast together in the bucket. Put in a jug and let it set for two weeks, then filter it through blotting-paper, and put it into bottles. Combine sugar, juice concentrate, and yeast in a 1-gallon jug. Take ten quarts of fruit, bruise it, and add to it five quarts of water. When perfectly clear, draw off the wine into bottles. The cask is then nearly filled, the fermentation of the whole is checked, the process of racking is repeated until it becomes so, and is continued from time to time till the cider is in a quiet state and fit for drinking. Take three pounds of raisins, wash, clean, and stone them thoroughly. The juice of the grape is better than wine a century old, and more healthy. Let the whole stand in a cask to ferment for five or six days. Tun it, and let it work over, filling it up till the fermentation subsides. When it has stood six or seven days, put in a quart or two of Malaga sack, and when it is fine, bottle it. Put it into the hogshead, bung close, and roll it about, or otherwise well agitate it, for three or four hours, then gib, and allow it to settle. Take to three gallons of water nine pounds of Lisbon sugar; boil the water and sugar one-half hour, skim it clean. Boil it two hours, and skim it well. To each gallon of the mixture of juice and water add three and one-quarter pounds of sugar. It will keep six or eight years, and is better at last than at first. It will be fit to tap in two months; will keep for years, but does not improve by age like many other wines. They are then crushed between grooved cylinders, surmounted by a hopper, or in a circular trough, by two vertical edge-wheels of wood moved by a horse; after passing through which, they are received into large tubs or crocks, and are then called pomace. When it has attained to a lively fermentation, add to each gallon, according to its acidity, from one-half pound to two pounds of white crushed sugar, and let the whole ferment until it possesses precisely the taste which it is desired should be permanent. The aroma that clings to them is subtle. Mix one and one-half barrels of water with You may keep it two or three years; it will be the better. Add two pounds of granulated sugar and strain again. Strain the boiling liquor on loaf sugar, two pounds for every gallon; stir it well together. One gallon of neutral spirits, one-half cup of decoction of tea, one and one-half pints of alcoholic solution of starch, one-eighth ounce of sulphuric acid. Before you start making the recipe, you need to gather the right ingredients: 6 The preparation is afterward clarified with whites of eggs and cream of tartar. Then drain the liquor from kernels, and strain it through a line bag. It may be colored pink by putting in a quart of raspberry juice. avoiding the sediment at the bottom. Filter, mix both liquids, and filter again. Should a large quantity be made, it must remain longer in cask. When drawn off for use, as much water must be added as the brandy was overproof, and the cherries must be afterward pressed as long as any liquor remains in them before being cast away. Cover the barrel with vine leaves, and sand above them, and let it stand until it has done working, which will be in about three weeks; then stop it with a bung, and in two months' time it may be bottled. hours in two and one-half quarts of water; Ferment. One dram cinnamon, twelve cloves, eight Gather the fruit dry, weigh, and bruise it, and to every eight pounds of fruit add one gallon of water; boil the water, pour it on the fruit scalding hot. Add a pinch of yeast to the fruit juice Ingredients 45 1/4 oz. When it has been infused twenty-four hours, draw off the liquor, strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again. (An active boy with the bag slung over his shoulder will soon clear a tree. Take one-quarter of a pound of cloves, bruised, one ounce pimento, or allspice, two gallons proof spirit. Take five gallons of ale, and a large cock, the older the better. Have ready a wine cask, perfectly dry and warm, allowing for each gallon one or one and one-half pounds of Lisbon sugar; put this into a cask with the strained liquor. First fume the vessel with brimstone; don't stop it up till the hissing is over. Cover with four quarts of boiling water; let stand three days. One ounce of oil of cassia is considered to be equal to eight pounds of the buds or bark. The barrel should be filled within three inches of the bung, which must be made air tight by placing wet clay over it after it is driven in. Boil five and one-half quarts of spring water a quarter of an hour, and when it is blood-warm put five pounds of Malaga raisins picked, rubbed, and shred into it, with five quarts of red sage shred and one-half cup of ale yeast; stir all well together, and let it stand in a tub covered warm six or seven days, stirring it once a day. Take two pounds of fresh flowers of Digest, strain, and filter. breaking the stones. Stir to dissolve sugar. Serve with cracked ice in the glass or diluted with about one-third ice water. In the same manner is currant and raspberry wine made; but cherry wine differs, for the cherries are not to be bruised, but stoned, and put the sugar and water together, and give it a boil and a skim, and then put in your fruit, letting it stew with a gentle fire a quarter of an hour, and then let it run through a sieve without pressing, and when it is cold put it in a vessel, and order it as your gooseberry or currant wine. Do this from time to time for several days, till no more yeast forms. Ferment. This wine will be in full perfection in six months. Put a small quantity of powdered charcoal in the wine, shake it, and after it has remained still for forty-eight hours, decant steadily. Put them into a large tub, in which they should remain a day or two, then crush with the hands, unless you have a small patent wine-press, in which they should not be pressed too much, or the stems will be bruised, and impart a disagreeable taste to the juice. This is considered the finest cordial yet known; it will therefore be necessary to be particularly careful that the spirit is perfectly clean, and as much as possible free from any flavor of its own. day. Bruise them together. Cider, if taken when first made, brought to the boiling heat, and canned, precisely as fruit is canned, will keep from year to year without any change of taste. Heat four cups milk; cool; when lukewarm, add one-fourth yeast cake dissolved in one-fourth cup lukewarm water, and two tablespoons sugar. Let it stand for two days; then draw it off, put it into a clean cask, and to every gallon of liquor add two and one-half pounds of good sugar. The bottled stock should be stored in a cool cellar, when the quality will be greatly improved by age. Then take a piece of flannel with a piece of holland over it, and let it run through by degrees. Add some good yeast, and stir it well. Ferment, and add one quart of spirits, three-quarters ounce white tartar, a few drops essence of lemon. Mix the juice, the peel, and the sugar together. It should have three pounds of sugar to the gallon, and this need not be very fine. Put your tap into your vessel before you put your wine in, that you may not shake it. Here came in my first acquaintance with many varieties of home-made wines, over whose wealth of color and delicacy of flavor my eyes and palate longed to linger. Keep in warm room three weeks, then bottle. Mix it, strain it twice through a flannel, and bottle it up. 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