Part 9

Take the largest white currans you can get, strip and break them in your hand, whilst you break all the berries; to every quart of pulp take a quart of water, let the water be boiled and cold again, mix them well together, let them stand all night in your tub, then strain them thro' a hair-sieve, and to every gallon put two pounds and a half of six-penny sugar; when your sugar is dissolved, put it into your barrel, dissolve a little isinglass, whisk it with whites of eggs, and put it in; to every four gallons put in a quart of mountain wine, so bung up your barrel; when it is fine draw it off, and take off the grounds, (but don't tap the barrel over low at the bottom) wash out the barrel with a little of your wine, and drop the grounds thro' a bag, then put it to the rest of your wine, and put it all into your barrel again, to every gallon add half a pound more sugar, and let it stand another week or two; if it be too sweet let it stand a little longer, then bottle it, and it will keep two or three years.

307. _To make_ ORANGE ALE.

Take forty seville oranges, pare and cut them in slices, the best coloured seville you can get, put them all with the juice and seeds into half a hogshead of ale; when it is tunned up and working, put in the oranges, and at the same time a pound and a half of raisins of the sun stoned; when it has done working close up the bung, and it will be ready to drink in a month.

308. _To make_ ORANGE BRANDY.

Take a quart of brandy, the peels of eight oranges thin pared, keep them in the brandy forty-eight hours in a close pitcher, then take three pints of water, put into it three quarters of a pound of loaf sugar, boil it till half be consumed, and let it stand till cold, then mix it with the brandy.

309. _To make_ ORANGE WINE.

Take six gallons of water and fifteen pounds of powder sugar, the whites of six eggs well beaten, boil them three quarters of an hour, and skim them while any skim will rise; when it is cold enough for working, put to it six ounces of the syrrup of citron or lemons, and six spoonfuls of yeast, beat the syrrup and yeast well together, and put in the peel and juice of fifty oranges, work it two days and a night, then tun it up into a barrel, so bottle it at three or four months old.

310. _To make_ COWSLIP WINE.

Take ten gallons of water, when it is almost at boiling, add to it twenty one pounds of fine powder sugar, let it boil half an hour, and skim it very clean; when it is boiled put it in a tub, let it stand till you think it cold to set on the yeast; take a poringer of new yeast off the fat, and put to it a few cowslips; when you put on the yeast, put in a few every time it is stirred, till all the cowslips be in, which must be six pecks, and let it work three or four days; add to it six lemons, cut off the peel, and the insides put into your barrel, then add to it a pint of brandy; when you think it has done working, close up your vessel, let it stand a month, and then bottle it; you may let your cowslips lie a week or ten days to dry before you make your wine, for it makes it much finer; you may put in a pint of white wine that is good, instead of the brandy.

311. _To make_ ORANGE WINE _another Way_.

Take six gallons of water, and fifteen pounds of sugar, put your sugar into the water on the fire, the whites of six eggs, well beaten, and whisk them into the water, when it is cold skim it very well whilst any skim rises, and let it boil for half an hour; take fifty oranges, pare them very thin, put them into your tub, pour the water boiling hot upon your oranges, and when it is bloodwarm put on the yeast, then put in your juice, let it work two days, and so tun it into your barrel; at six weeks or two months old bottle it; you may put to it in the barrel a quart of brandy.

312. _To make_ BIRCH WINE _another Way_.

To a gallon of birch water put two pounds of loaf or very fine lump sugar, when you put it into the pan whisk the whites of four eggs; (four whites will serve for four gallons) whisk them very well together before it be boiled, when it is cold put on a little yeast, let it work a night and a day in the tub, before you put it into your barrel put in a brimstone match burning; take two pounds of isinglass cut in little bits, put to it a little of your wine, let it stand within the air of the fire all night; takes the whites of two eggs, beat it with your isinglass, put them into your barrel and stir them about with a stick; this quantity will do for four gallons; to four gallons you must have two pounds of raisins shred, put them into your barrel, close it up, but not too close at the first, when it is fine, bottle it.

313. _To make_ APRICOCK WINE.

Take twelve pounds of apricocks when full ripe, stone and pare them, put the paring into three gallons of water, with six pounds of powder sugar, boil them together half an hour, skim them well, and when it is blood-warm put it on the fruit; it must be well bruised, cover it close, and let it stand three days; skim it every day as the skim rises, and put it thro' a hair sieve, adding a pound of loaf sugar; when you put it into the vessel close it up, and when it is fine bottle it.

314. _To make_ ORANGE SHRUB.

Take seville oranges when they are full ripe, to three dozen of oranges put half a dozen of large lemons, pare them very thin, the thinner the better, squeeze the lemons and oranges together, strain the juice thro' a hair sieve, to a quart of the juice put a pound and a quarter of loaf sugar; about three dozen of oranges (if they be good) will make a quart of juice, to every quart of juice, put a gallon of brandy, put it into a little barrel with an open bung with all the chippings of your oranges, and bung it up close; when it is fine bottle it.

This is a pleasant dram, and ready for punch all the year.

315. _To make_ STRONG MEAD.

Take twelve gallons of water, eight pounds of sugar, two quarts of honey, and a few cloves, when your pan boils take the whites of eight or ten eggs, beat them very well, put them into your water before it be hot, and whisk them very well together; do not let it boil but skim it as it rises till it has done rising, then put it into your tub; when it is about blood warm put to it three spoonfuls of new yeast; take eight or nine lemons, pare them and squeeze out the juice, put them both together into your tub, and let them work two or three days, then put it into your barrel, but it must not be too full; take two or three pennyworth of isinglass, cut as small as you can, beat it in a mortar about a quarter of an hour, it will not make it small; but that it may dissolve sooner, draw out a little of the mead into a quart mug, and let it stand within the air of the fire all night; take the whites of three eggs, beat them very well, mix them with your isinglas, whisk them together, and put them into your barrel, bung it up, and when it is fine bottle it.

You may order isinglass this way to put into any sort of made wine.

316. _To make_ MEAD _another Way_.

Take a quart of honey, three quarts of water, put your honey into the water, when it is dissolved, take the whites of four or five eggs, whisk and beat them very well together and put them into your pan; boil it while the skim rises, and skim it very clean; put it into your tub, when it is warm put in two or three spoonfuls of light yeast, according to the quantity of your mead, and let it work two nights and a day. To every gallon put in a large lemon, pare and strain it, put the juice and peel into your tub, and when it is wrought put it into your barrel; let it work for three or four days, stir twice a day with a thible, so bung it up, and let it stand two or three months, according to the hotness of the weather.

You must try your mead two or three times in the above time, and if you find the sweetness going off, you must take it sooner.

317. _To make_ CYDER.

Draw off the cyder when it hath been a fortnight in the barrel, put it into the same barrel again when you have cleaned it from the grounds, and if your apples were sharp, and that you find your cyder hard, put into every gallon of cyder a pound and half of sixpenny or five-penny sugar; to twelve gallons of this take half an ounce of isinglass, and put to it a quart of cyder; when your isinglass is dissolved, put to it three whites of eggs, whisk them altogether, and put them into your barrel; keep it close for two months and then bottle it.

318. _To make_ COWSLIP WINE.

Take two pecks of peeps, and four gallons of water, put to every gallon of water two pounds and a quarter of sugar, boil the water and sugar together a quarter of an hour, then put it into a tub to cool, put in the skins of four lemons, when it is cold bruise your peeps, and put into your liquor, add to it a jill of yeast, and the juice of four lemons, let them be in the tub a night and a day, then put it into your barrel, and keep it four days stirring, then clay it up close for three weeks and bottle it. Put a lump of sugar in every bottle.

319. _To make_ RED CURRAN WINE.

Let your currans be the best and ripest you can get, pick and bruise them; to every gallon of juice add five pints of water, put it to your berries in a stand for two nights and a day, then strain your liquor through a hair sieve; to every gallon of liquor put two pounds of sugar, stir it till it be well dissolved, put it into a rundlet, and let it stand four days, then draw it off clean, put in a pound and a half of sugar, stirring it well, wash out the rundlet with some of the liquor, so tun it up close; if you put two or three quarts of rasps bruised among your berries, it makes it taste the better.

You may make white curran wine the same way, only leave out the rasps.

320. _To make_ CHERRY WINE.

Take eight pounds of cherries and stone them, four quarts of water, and two pounds of sugar, skim and boil the water and sugar, then put in the cherries, let them have one boil, put them into an earthen pot till the next day, and set them to drain thro' a sieve, then put your wine into a spigot pot, clay it up close, and look at it every two or three days after; if it does not work, throw into it a handful of fresh cherries, so let it stand six or eight days, then if it be clear, bottle it up.

321. _To make_ CHERRY WINE _another Way_.

Take the ripest and largest kentish cherries you can get, bruise them very well, stones and stalks altogether, put them into a tub, having a tap to it, let them stand fourteen days, then pull out the tap, let the juice run from them and put it into a barrel, let it work three or four days, then stop it up close three or four weeks and bottle it off.

The wine will keep many years and be exceeding rich.

322. _To make_ LEMON DROPS.

Take a pound of loaf sugar, beat and sift it very fine, grate the rind of a lemon and put into your sugar; take the whites of three eggs and wisk them to a froth, squeeze in some lemon to your taste, beat them for half an hour, and drop them on white paper; be sure you let the paper be very dry, and sift a little fine sugar on the paper before you drop them. If you would have them yellow, take a pennyworth of gumbouge, steep it in some rose-water, mix to it some whites of eggs and a little sugar, so drop them, and bake them in a slow oven.

323. _To make_ Gooseberry Wine _another Way_.

Take twelve quarts of good ripe gooseberries, stamp them, and put to them twelve quarts of water, let them stand three days, stir them twice every day, strain them, and put to your liquor fourteen pounds of sugar; when it is dissolved strain it through a flannel bag, and put it into a barrel, with half an ounce of isinglass; you must cut the isinglass in pieces, and beat it whilst it be soft, put to it a pint of your wine, and let it stand within the air of the fire; take the whites of four eggs and beat them very well to a froth, put in the isinglass, and whisk the wine and it together; put them into the barrel, clay it close, and let it stand whilst fine, then bottle it for use.

324. _To make_ Red Curran Wine _another Way_.

Take five quarts of red currans, full ripe, bruise them, and take from them all the stalks, to every five quarts of fruit put a gallon of water; when you have your quantity, strain them thro' a hair-sieve, and to every gallon of liquor put two pounds and three quarters of sugar; when your sugar is dissolved tun it into your cask, and let it stand three weeks, then draw it off, and put to every gallon a quarter of a pound of sugar; wash your barrel with cold water, tun it up, and let it stand about a week; to every ten gallons put an ounce of isinglass, dissolve it in some of the wine, when it is dissolved put to it a quart of your wine, and beat them with a whisk, then put it into the cask, and stop it up close; when it is fine bottle it.

If you would have it taste of rasps, put to every gallon of wine a quart of rasps; if there be any grounds in the bottom of the cask, when you draw off your wine, drop them thro' a flannel bag, and then put it into your cask.

325. _To make_ MULBERRY WINE.

Gather your mulberries when they are full ripe, beat them in a marble mortar, and to every quart of berries put a quart of water; when you put 'em into the tub rub them very well with your hands, and let them stand all night, then strain 'em thro' a sieve; to every gallon of water put three pounds of sugar, and when the sugar is dissolved put it into your barrel; take two pennyworth of isinglass and clip it in pieces, put to it a little wine, and let it stand all night within the air of the fire; take the whites of two or three eggs, beat them very well, then put them to the isinglass, mix them well together, and put them into your barrel, stirring it about when it is put in; you must not let it be over full, nor bung it close up at first; set it in a cool place and bottle it when fine.

326. _To make_ BLACKBERRY WINE.

Take blackberries when they are full ripe, and squeeze them the same way as you did the mulberries. If you add a few mulberries, it will make your wine have a much better taste.

327. _To make_ SYRRUP OF MULBERRIES.

Take mulberries when they are full ripe, break them very well with your hand, and drop them through a flannel bag; to every pound of juice take a pound of loaf sugar; beat it small, put to it your juice, so boil and skim it very well; you must skim it all the time it is boiling; when the skim has done rising it is enough; when it is cold bottle it and keep it for use.

You may make rasberry syrrup the same way.

328. _To make_ RASBERRY BRANDY.

Take a gallon of the best brandy you can get, and gather your rasberries when they are full ripe, and put them whole into your brandy; to every gallon of brandy take three quarts of rasps, let them stand close covered for a month, then clear it from rasps, and put to it a pound of loaf sugar; when your sugar is dissolved and a little settled, boil it and keep it for use.

329. _To make Black_ CHERRY BRANDY.

Take a gallon of the best brandy, and eight pounds of black cherries, stone and put 'em into your brandy in an earthen pot; bruise the stones in a mortar, then put them into your brandy, and cover them up close, let them steep for a month or six weeks, so drain it and keep it for use.

You may distil the ingredients if you please.

330. _To make_ RATIFIE BRANDY.

Take a quart of the best brandy, and about a jill of apricock kernels, blanch and bruise them in a mortar, with a spoonful or two of brandy, so put them into a large bottle with your brandy; put to it four ounces of loaf sugar, let it stand till you think it has got the taste of the kernels, then pour it out and put in a little more brandy if you please.

331. _To make_ COWSLIP SYRRUP.

Take a quartern of fresh pick'd cowslips, put to 'em a quart of boiling water, let 'em stand all night, and the next morning drain it from the cowslips; to every pint of water put a pound of fine powder sugar, and boil it over a slow fire; skim it all the time in the boiling whilst the skim has done rising; then take it off, and when it is cold put it into a bottle, and keep it for use.

332. _To make_ LEMON BRANDY.

Take a gallon of brandy, chip twenty-five lemons, (let them steep twenty-four hours) the juice of sixteen lemons, a quarter of a pound of almonds blanched and beat, drop it thro' a jelly bag twice, and when it is fine bottle it; sweeten it to your taste with double refined sugar before you put it into your jelly bag. You must make it with the best brandy you can get.

333. _To make_ CORDIAL WATER _of_ COWSLIPS.

Take two quarts of cowslip peeps, a slip of balm, two sprigs of rosemary, a stick of cinnamon, half an orange peel, half a lemon peel, a pint of brandy, and a pint of ale; lay all these to steep twelve hours, then distil them on a cold still.

334. _To make_ MILK PUNCH.

Take two quarts of old milk, a quart of good brandy, the juice of six lemons or oranges, whether you please, and about six ounces of loaf sugar, mix them altogether and drop them thro' a jelly bag; take off the peel of two of the lemons or oranges, and put it into your bag, when it is run off bottle it; 'twill keep as long as you please.

335. _To make_ MILK PUNCH _another Way_.

Take three jills of water, a jill of old milk, and a jill of brandy, sweeten it to your taste; you must not put any acid into this for it will make it curdle.

This is a cooling punch to drink in a morning.

336. _To make_ PUNCH _another Way_.

Take five pints of boiling water and one quart of brandy, add to it the juice of four lemons or oranges, and about six ounces of loaf sugar; when you have mixed it together strain it thro' a hair sieve or cloth, and put into your bowl the peel of a lemon or orange.

337. _To make_ ACID _for_ PUNCH.

Take gooseberries at their full growth, pick and beat them in a marble mortar, and squeeze them in a harden bag thro' a press, when you have done run it thro' a flannel bag, and then bottle it in small bottles; put a little oil on every bottle, so keep it for use.

338. _To bottle_ GOOSEBERRIES.

Gather your gooseberries when they are young, pick and bottle them, put in the cork loose, set them in a pan of water, with a little hay in the bottom, put them into the pan when the water is cold, let it stand on a slow fire, and mind when they are coddled; don't let the pan boil, if you do it will break the bottles: when they are cold fasten the cork, and put on a little rosin, so keep them for use.

339. _To bottle_ DAMSINS.

Take your damsins before they are full ripe, and gather them when the dew is off, pick of the stalks, and put them into dry bottles; don't fill your bottles over full, and cork them as close as you would do for ale, keep them in a cellar, and cover them over with sand.

340. _To preserve Orange Chips to put in glasses_.

Take a seville orange with a clear skin, pare it very thin from the white, then take a pair of scissars and clip it very thin, and boil it in water, shifting it two or three times in the boiling to take out the bitter; then take half a pound of double refined sugar, boil it and skim it, then put in your orange, so let it boil over a slow fire whilst your syrrup be thick, and your orange look clear, then put it into glasses, and cover it with papers dipt in brandy; if you have a quantity of peel you must have the larger quantity of sugar.

341. _To preserve_ ORANGES _or_ LEMONS.

Take seville oranges, the largest and roughest you can get, clear of spots, chip them very fine, and put them into water for two days, shifting them twice or three times a day, then boil them whilst they are soft: take and cut them into quarters, and take out all the pippens with a penknife, so weigh them, and to every pound of orange, take a pound and half of loaf sugar; put your sugar into a pan, and to every pound of sugar a pint of water, set it over the fire to melt, and when it boils skim it very well, then put in your oranges; if you would have any of them whole, make a little hole at the top, and take out the meat with a tea spoon, set your oranges over a slow fire to boil, and keep them skimming all the while; keep your oranges as much as you can with the skin downwards; you may cover them with a delf-plate, to bear them down in the boiling; let them boil for three quarters of an hour, then put them into a pot or bason, and let them stand two days covered, then boil them again whilst they look clear, and the syrrup be thick, so put them into a pot, and lie close over them a paper dip'd in brandy, and tie a double paper at the top, set them in a cool place, and keep them for use. If you would have your oranges that are whole to look pale and clear, to put in glasses, you must make a syrrup of pippen jelly; then take ten or a dozen pippens, as they are of bigness, pare and slice them, and boil them in as much water as will cover them till they be thoroughly tender, so strain your water from the pippens through a hair sieve, then strain it through a flannel bag; and to every pint of jelly take a pound of double refined sugar, set it over a fire to boil, and skim it, let it boil whilst it be thick, then put it into a pot and cover it, but they will keep best if they be put every one in different pots.

342. _To make_ JELLY _of_ CURRANS.

Take a quartern of the largest and best currans you can get, strip them from the stalks, and put them in a pot, stop them close up, and boil them in a pot of water over the fire, till they be thoroughly coddled and begin to look pale, then put them in a clear hair sieve to drain, and run the liquor thro' a flannel bag, to every pint of your liquor put in a pound of your double refin'd sugar; you must beat the sugar fine, and put it in by degrees, set it over the fire, and boil it whilst any skim will rise, then put it into glasses for ale; the next day clip a paper round, and dip it in brandy to lie on your jelly; if you would have your jelly a light red, put in half of white currans, and in my opinion it looks much better.

343. _To preserve_ APRICOCKS.

Take apricocks before they be full ripe, stone and pare 'em; then weigh 'em, and to every pound of apricocks take a pound of double refined sugar, beat it very small, lie one part of your sugar under the apricocks, and the other part at the top, let them stand all night, the next day put them in a stew-pan or brass pan; don't do over many at once in your pan, for fear of breaking, let them boil over a slow fire, skim them very well, and turn them two or three times in the boiling; you must but about half do 'em at the first, and let them stand whilst they be cool, then let them boil whilst your apricocks look clear, and the syrrup thick, put them into your pots or glasses, when they are cold cover them with a paper dipt in brandy, then tie another paper close over your pot to keep out the air.

344. _To make_ MARMALADE _of_ APRICOCKS.

Take what quantity of apricocks you shall think proper, stone them and put them immediately into a skellet of boiling water, keep them under water on the fire till they be soft, then take them out of the water and wipe them with a cloth, weigh your sugar with your apricocks, weight for weight, then dissolve your sugar in water, and boil it to a candy height, then put in your apricocks, being a little bruised, let them boil but a quarter of a hour, then glass them up.

345. _To know when your_ SUGAR _is at_ CANDY HEIGHT.

Take some sugar and clarify it till it comes to a candy-height, and keep it still boiling 'till it becomes thick, then stir it with a stick from you, and when it is at candy-height it will fly from your stick like flakes of snow, or feathers flying in the air, and till it comes to that height it will not fly, then you may use it as you please.

346. _To make_ Marmalade _of_ Quinces _white_.