Part 12
Take cherries, nearly ripe, of any red sort, clear them of the stalks and stones, then put them into a glazed earthen vessel, and squeeze them to a pulp. Let them remain in this state for twelve hours to ferment; then put them into a linen cloth not too fine, and press out the juice with a pressing board, or any other convenient instrument. Now let the liquor stand till the scum rises, and with a ladle or skimmer take it clean off; then pour the clearer part, by inclination, into a cask, where, to each gallon put a pound of the best loaf sugar, and let it ferment for seven or eight days. Draw it off, when clear, into lesser casks, or bottles; keep it cool as other wines, and in ten or twelve days it will be ripe.
190. MORELLA WINE.
Cleanse from the stalks, sixty pounds of Morella cherries, and bruise them so that the stones shall be broken. Now press out the juice and mix it with 6 gallons of sherry wine, and four gallons of warm water. Having grossly powdered separate ounces of nutmeg, cinnamon, and mace, hang them separately, in small bags, in the cask containing the mixture. Bung it down, and in a few weeks it will become a deliciously flavoured wine.
191. PEACH WINE.
Take of cold soft water, 18 gallons, refined sugar, 25 lbs. honey, 6 lbs. white tartar, in fine powder, 2 ounces, Peaches, sixty or eighty in number. Ferment. Then add 2 gallons of brandy.
This will make 18 gallons.
The _first division_ is to be put into the vat, and the day after, _before_ the peaches are put in take the stones from them, break them and the kernels, then put them and the pulp into the vat, and proceed with the general process.
192. PEACH AND APRICOT WINE.
Take peaches, nectarines, &c. pare them, and take the stones out; then slice them thin, and pour over them from a gallon to two gallons of water, and a quart of white wine. Place the whole on a fire to simmer gently for a considerable time, till the sliced fruit becomes soft; pour off the liquid part into another vessel containing more peaches that have been sliced but not heated; let them stand for twelve hours, then pour out the liquid part, and press what remains through a fine hair bag. Let the whole be now put into a cask to ferment; add of loaf-sugar, a pound and a half to each gallon. Boil well, an ounce of beaten cloves in a quart of white wine, and add to it the above.
Apricot wine may be made by only bruising the fruit and pouring the hot liquor over it. This wine does not require so much sweetening. To give it a curious flavour, boil an ounce of mace, and half an ounce of nutmegs, in a quart of white wine; and when the wine is fermenting, pour the liquid in hot. In about twenty days, or a month, these wines will be fit for bottling.
193. APRICOT WINE.
Boil together three pounds of sugar, and three quarts of water; and skim it well. Put in six pounds of apricots pared and stoned, and let them boil till they become tender. Then take them up, and when the liquor is cold, bottle it. After taking out the apricots, let the liquor be boiled with a sprig of flowered clary. The apricots will make marmalade, and be very good for present use.
194. LEMON WINE.
Pare off the rinds of six large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it a quart of brandy. Let it stand three days in an earthen pot close stopped; then squeeze six more, and mix with it two quarts of spring water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, and let it stand till it be cool. Then add a quart of white wine, and the other lemons and brandy: mix them together, and run it through a flannel bag into some vessel. Let it stand three months and then bottle it off.
Cork the bottle well; keep it cool, and it will be fit to drink in a month or six weeks.
195. _Another._
Pare five dozen of lemons very thin, put the peels into five quarts of French brandy, and let them stand fourteen days. Then make the juice into a syrup with 3 lbs. of single refined sugar, and when the peels are ready, boil 51 gallons of water, with 40 lbs. of single refined sugar for half an hour. Then put it into a tub, and when cool, add to it one spoonful of yeast, and let it work two days. Then tun it, and put in the brandy, peels, and syrup. Stir them altogether, and close up the cask. Let it stand three months, then bottle it, and it will be as pale and as fine as any citron water.
196. APPLE WHITE WINE.
Take of cold soft water, 2 gallons, apples, well bruised, 3 bushels, honey, 10 lbs. white tartar, 2 ounces, 1 nutmeg, in powder, rum, 2 quarts.
This will make 18 gallons.
197. APPLE WINE.
To every gallon of apple juice, immediately it comes from the press, add 2 lbs. of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool; add some good yeast, and stir it well; let it work in the tub for two or three weeks, or till the head begins to flatten, then skim off the head, draw it clear off, and tun it. When made a year, rack it off, and fine it with isinglass; then add ½ a pint of the best rectified spirit of wine, or a pint of French brandy, to every 8 gallons.
198. APPLE RED WINE.
Take of cold, soft water, 2 gallons, apples, well bruised, 3 bushels. Ferment. Mix, raw sugar, 15 lbs. beet-root sliced, 4 lbs. red tartar, in fine powder, 3 oz. then add ginger, in powder, 3 oz. rosemary and lavender leaves, of each 2 handsful, British spirits, 2 quarts.
This will make 18 gallons.
199. QUINCE WINE.
Gather the quinces when pretty ripe, in a dry day, rub off the down with a linen cloth, then lay them in hay or straw for ten days, to _perspire_. Now cut them in quarters, take out the cores, and bruise them well in a mashing tub with a wooden pestle. Squeeze out the liquid part, by pressing them in a hair bag, by degrees, in a cider press; strain this liquor through a fine sieve, then warm it gently over a fire, and skim it, but do not suffer it to boil. Now sprinkle into it some loaf-sugar reduced to powder; then, in a gallon of water and a quart of white wine, boil 12 or 14 large quinces thinly sliced: add 2 lbs. of fine sugar, and then strain off the liquid part, and mingle it with the natural juice of the quinces; put this into a cask (not to fill it) and mix them well together; then let it stand to settle; put in two or three whites of eggs, then draw it off. If it be not sweet enough, add more sugar, and a quart of the best Malmsey. To make it still better, boil a ¼ lb. of stoned raisins and ½ an oz. of cinnamon bark in a quart of the liquor, to the consumption of a third part, and straining it, put it into the cask when the wine is fermenting.
200. _Another Method._
Take 20 large quinces, gathered when they are dry and full ripe, wipe them clean with a coarse cloth, and grate them with a large grater or rasp as near the cores as possible; but do not touch the cores. Boil a gallon of spring water, throw in the quinces, and let them boil softly about a quarter of an hour. Then strain them well into an earthen pan, on 2 lbs. of double refined sugar. Pare the peel off two large lemons, throw them in, and squeeze the juice through a sieve. Stir it about till it be very cool, and then toast a thin bit of bread very brown, rub a little yeast on it, and let the whole stand close covered twenty-four hours. Then take out the toast and lemon, put the wine in a cask, keep it three months, and then bottle it. If a twenty gallon cask is wanted, let it stand six months, before bottling it; and remember, when straining the quinces, to wring them hard in a coarse cloth.
201. ORANGE WINE.
Put 12 lbs. of powdered sugar, with the whites of 8 or 10 eggs well beaten into 6 gallons of spring water; boil them ¾ of an hour; when cold, put into it two spoonsful of yeast and the juice of 12 lemons, which being pared must stand with 2 lbs. of white sugar in a tankard, and in the morning skim off the top, and then put it into the water; add the juice and rinds of fifty oranges, but not the white or pithy part of the rinds; let it work all together two days and two nights; then add two quarts of Rhenish or white wine, and put it into the vessel.
202. _Another._
To 6 gallons of water put 15 lbs. of soft sugar; before it boils, add the whites of six eggs well beaten, and take off the scum as it rises; boil it ½ an hour: when cool, add the juice of fifty oranges, and two-thirds of the peels cut very thin; and immerse a toast covered with yeast. In a month after it has been in the cask, add a pint of brandy and 2 quarts of Rhenish wine: it will be fit to bottle in three or four months, but it should remain in bottle for twelve months before it is drank.
203. ORANGE AND LEMON WINE.
Orange wine of a superior quality may be made with 2 lbs. of clayed sugar, and 1 lb. of Malaga raisins to each gallon of water, to which add the juice and peel of an orange, and to every 100 gallons of fluid, 4 lbs. of Rhenish tartar.
Two lbs. of honey, and 1 lb. of Malaga raisins, with the juice and peel of a large orange, to every gallon of water, and 4 lbs. of Rhenish tartar to every 100 gallons of fluid, will make an orange wine still superior to the former. Steep and press the fruit, and expend the tartar in setting, raising, and cutting the backs: the orange peel and juice are not to be added until the last stage of fermentation, that is on cutting: they will possess infinitely more vinosity than the ordinary orange wines, indeed, nearly as much as the juice of the vine.
Lemon wine, equally delicious, may be made in a similar manner: both these wines, as they advance in age, lose much of the grosser part of the orange and lemon flavour; one approaches the bergamot, and the other a fine citron, and become fragrant as they advance in years: they will be more improved if treacle be used, divested of its colour and burnt flavour.
204. PARSNIP WINE.
To 12 lbs. of parsnips, cut in slices, add 4 gallons of water; boil them till they become quite soft. Squeeze the liquor well out of them, run it through a sieve, and add to every gallon 3 pounds of loaf sugar. Boil the whole three quarters of an hour, and when it is nearly cold, add a little yeast. Let it stand for ten days in a tub, stirring it every day from the bottom, then put it into a cask for twelve months: as it works over, fill it up every day.
205. WHITE MEAD WINE.
Take of cold soft water, 17 gallons, white currants, 6 quarts. Ferment. Mix honey, 30 pounds, white tartar, in fine powder, 3 oz. Add balm and sweetbriar, each 2 handsful, white brandy, 1 gallon.
This will make 18 gallons.
206. RED MEAD, OR METHEGLIN WINE.
Take of cold soft water, 17 gallons, red currants, 6 quarts, black currants, 2 quarts. Ferment. Mix honey, 25 pounds, beet-root, sliced, 1 pound, red tartar, in fine powder, 4 oz. Add cinnamon in powder, 2 oz. brandy, 1 gallon.
This will make 18 gallons.
207. _Another._
Fermented mead is made in the proportion of 1 pound of honey to 3 pints of water; or by boiling over a moderate fire, to two-thirds of the quantity, three parts water and one part honey. The liquor is then skimmed and casked, care being taken to keep the cask full while fermenting. During the fermenting process, the cask is left unstopped and exposed to the sun, or in a warm room, until the working cease. The cask is then bunged, and a few months in the cellar renders it fit for use. Mead is rendered more vinous and pleasant by the addition of cut raisins, or other fruits, boiled after the rate of half a pound of raisins to six pounds of honey, with a toasted crust of bread, an ounce of salt of tartar in a glass of brandy, being added to the liquor when casked; to which some add five or six drops of the essence of cinnamon; others, pieces of lemon peel with various syrups.
208. WALNUT MEAD WINE.
To every gallon of water, put three pounds and a half of honey, and boil them together three quarters of an hour. Then to every gallon of liquor put about two dozen of walnut leaves, pour the boiling liquor upon them, and let them stand all night. Then take out the leaves, put in a spoonful of yeast, and let it work for two or three days.
Then make it up, and after it has stood for three months, bottle it.
209. HONEY WINE.
Put a quantity of the comb, from which honey has been drained in a tub, and add a barrel of cider, immediately from the press; this mixture stir, and leave for one night. It is then strained before fermentation; and honey added, until the specific gravity of the liquor is sufficient to bear an egg. It is then put into a barrel; and after the fermentation is commenced, the cask is filled every day, for three or four days, that the froth may work out of the bung-hole. When the fermentation moderates, put the bung in loosely, lest stopping it tight might cause the cask to burst. At the end of five or six weeks, the liquor is to be drawn off into a tub, and the whites of eight eggs, well beaten up, with a pint of clean sand, is to be put into it: then add a gallon of cider spirit; and after mixing the whole together, return it into the cask, which is to be well cleaned, bunged tight, and placed in a proper situation for racking off, when fine. In the month of April following, draw it off into kegs, for use; and it will be equal to almost any foreign wine.
210. COWSLIP RED WINE.
Take of cold soft water, 18 gallons, Smyrna raisins, 40 lbs. Ferment. Mix beet-root, sliced, 3 lbs. red tartar, in fine powder, 2 oz. Add cowslip-flowers, 14 lbs. cloves and mace, in powder, 1 oz. brandy, one gallon.
This will make 18 gallons.
211. COWSLIP WHITE WINE.
Take of cold soft water, 18 gallons, Malaga raisins, 35 lbs. white tartar, in fine powder, 2 oz. Ferment. Mix cowslip-flowers, 16 lbs. Add white brandy, 1 gallon.
This will make 18 gallons.
212. COWSLIP MEAD.
Is made in this manner: to 15 gallons of water put 30 pounds of honey, and boil it till one gallon be wasted. Skim it, take it off the fire, and have ready 16 lemons cut in halves. Take a gallon of the liquor, and put it to the lemons. Put the rest of the liquor into a tub with seven pecks of cowslips, and let them stand all night. Then put in the liquor with the lemons, 8 spoonsful of new yeast, and a handful of sweetbriar. Stir them all well together, and let it work three or four days; then strain it, put it into the cask, and after it has stood six months, bottle it off.
213. CIDER WHITE WINE.
Take of cold soft water, 2 quarts, cider, 9 gallons, honey, 8 pounds, white tartar, in fine powder, 2 oz. Ferment. Mix cinnamon, cloves, and mace, 2 oz. Add rum, half a gallon.
This will make 9 gallons.
214. CIDER RED WINE.
Take of cold soft water, 3 gallons, cider, 16 gallons, honey, 10 pounds. Ferment. Add raw sugar, 4 pounds, beet-root, sliced, 4 pounds, red tartar, in fine powder, 6 oz. Mix sweet marjorum and sweetbriar, 3 handsful, rum, 1 gallon.
This will make 18 gallons.
215. CIDER WINE.
Take of cold soft water, 4 gallons, cider, 15 gallons, honey, 12 pounds, tartar, in fine powder, 2 oz. Ferment. Mix ginger, in powder, 6 oz. sage and mint, 2 handsful. Add British spirits, 1 gallon.
This will make 18 gallons.
216. GRAPE RED WINE.
Take of cold soft water, 5 gallons, black, or red grapes, 40 pounds. Ferment. Mix cider, 9 gallons, raw sugar, 20 pounds, barberry leaves, 3 handsful, beet-root, sliced, 2 pounds, red tartar, in powder, 4 ounces. Add white elder-flowers, 6 handsful, or sassafras chips, 4 pounds. Brandy, 1 gallon.
This will make 18 gallons.
217. _Another._
Take of cold soft water, 6 gallons, grapes, of any colour, 30 pounds. Ferment. Mix treacle, 10 pounds, beet-root, sliced, 1½ pounds, red tartar, in powder, 2 ounces. Add rosemary leaves, 2 handsful, brandy, ½ a gallon.
This will make 9 gallons.
218. _Another._
Take of cold soft water, 8 gallons, grapes, of any sort, 100 pounds. Ferment. Mix raw sugar, 20 pounds, beet-root, sliced, 4 pounds, barberry-leaves, 4 handsful, red tartar, in powder, 6 ounces. Add coriander seed, bruised, 2 ounces, brandy, 6 quarts.
This will make 18 gallons.
219. GRAPE WHITE WINE.
Take of cold soft water, 13 gallons, white grapes, 50 pounds. Ferment. Mix refined sugar, 25 pounds, white tartar, in powder, 3 ounces. Add clary seed, bruised, 3 ounces, or clary flowers, 6 handsful, Rum, 1 gallon.
This will make 18 gallons.
220. _Another Grape Wine._
To every gallon of ripe grapes put a gallon of soft water, bruise the grapes, let them stand a week without stirring, and draw the liquor off fine; to every gallon of wine put three pounds of lump sugar; put the whole into a vessel, but do not stop it till it has done hissing, then stop it close, and in six months it will be fit for bottling.
A better wine, though smaller in quantity, will be made by leaving out the water, and diminishing the quantity of sugar. Water is necessary, only where the juice is so scanty, or so thick, as in cowslip, balm, or black currant wine, that it could not be used without it.
221. RAISIN WINE, EQUAL TO SHERRY.
Let the raisins be well washed and picked from the stalks; to every pound thus prepared and chopped, add one quart of water, which has been boiled and has stood till it is cold. Let the whole stand in the vessel for a month, being frequently stirred. Now let the raisins be taken from the cask and let the liquor be closely stopped in the vessel.
In the course of a month let it be racked into another vessel, leaving all the sediment behind, which must be repeated till it becomes fine, when add to every ten gallons, six pounds of fine sugar, and one dozen of Seville oranges, the rinds being pared very thin, and infused in two quarts of brandy, which should be added to the liquor at its last racking. Let the whole stand three months in the cask, when it will be fit for bottling; it should remain in the bottle for a twelvemonth.
To give it the flavour of Madeira, when it is in the cask, put in a couple of green citrons, and let them remain till the wine is bottled.
222. _Another Raisin Wine._
Put two hundred weight of raisins, with the stalks, into a hogshead, and fill it almost with spring water; let them steep for about twelve days, frequently stirring, and after pouring off the juice, dress the raisins and mash them. The whole should then be put together into a very clean vessel that will exactly contain it. It will hiss for some time, during which it should not be stirred; but when the noise ceases, it must be stopped close, and stand for about six or seven months: and then, if it proves fine and clear, rack it off into another vessel of the same size. Stop it up, and let it remain for twelve or fourteen weeks longer, then bottle it off. If it should not prove clear, fine it down with three ounces of isinglass, and a quarter of a pound of sugar-candy, dissolved in some of the wine.
223. GINGER WINE.
Take of cold soft water, 19 gallons, Malaga raisins, 50 lbs. white tartar, in powder, 4 oz. Ferment. Mix ginger, in powder, or bruised, 20 oz. 18 lemons, peel and juice. Add brandy, 2 quarts, or more.
This will make 18 gallons.
224. _Another._
Take 20 quarts of water, 5 lbs. of sugar, 3 oz. of white ginger, 1 oz. of stick liquorice. Boil them well together; when it is cold put a little new yeast upon it, but not too much; then put it into the barrel for ten days, and after that bottle it, putting a lump of white sugar into every bottle.
225. _Another._
To seven gallons of water put nineteen pounds of clayed sugar, and boil it for half an hour, taking off the scum as it rises; then take a small quantity of the liquor, and add to it nine ounces of the best ginger bruised. Now put it all together, and when nearly cold, chop nine pounds of raisins, very small, and put them into a nine gallon cask (beer measure,) with one ounce of isinglass. Slice four lemons into the cask, taking out all the seeds, and pour the liquor over them, with half a pint of fresh yeast. Leave it unstopped for three weeks, and in three months it will be fit for bottling.
There will be one gallon of the sugar and water more than the cask will hold at first: this must be kept to fill up, as the liquor works off, as it is necessary that the cask should be kept full, till it has done working. The raisins should be two-thirds Malaga, and one third Muscadel. Spring and autumn are the best seasons for making this wine.
226. RHUBARB WINE.
Take of sliced rhubarb, 2½ oz. lesser cardamom seeds, bruised and husked, ½ oz. saffron, 2 drachms, Spanish white wine, 2 pints, proof spirit, ½ pint. Digest for ten days, and strain.
This is a warm, cordial, laxative medicine. If is used chiefly in weakness of the stomach and bowels, and some kind of loosenesses, for evacuating the offending matter, and strengthening the tone of the viscera. It may be given in doses of from half a spoonful to three or four spoonsful or more, according to the circumstances of the disorder, and the strength of the patient.
227. SAGE WINE.
Boil twenty-six quarts of spring water a quarter of an hour, and when it is blood warm, put twenty-five pounds of Malaga raisins, picked, rubbed, and shred, into it, with almost half a bushel of red sage shred, and a porringer of ale yeast, stir it all well together, and let it stand in a tub, covered warm, six or seven days, stirring it once a day: then strain it off, and put it in a runlet. Let it work three or four days, and then stop it up; when it has stood six or seven days, put in a quart or two of Malaga sack; and when it is fine, bottle it.
228. GILLIFLOWER WINE.
To three gallons of water put six pounds of the best powder sugar, boil the sugar and water together for the space of half an hour, keep skimming it as the scum rises; let it stand to cool, beat up three ounces of syrup of betony with a large spoonful of ale yeast, put it into the liquor, and brew it well together; then having a peck of gilliflowers, cut from the stalks, put them into the liquor, let them infuse and work together three days, covered with a cloth; strain it, and put it into a cask, and let it settle for three weeks; then bottle it.
229. TURNIP WINE.
Pare and slice a number of turnips, put them into a cider press, and press out all the juice. To every gallon of the juice, add three pounds of lump sugar; have a vessel ready large enough to hold the juice, and put half a pint of brandy to every gallon. Pour in the juice and lay something over the bung for a week, to see if it works; if it does, do not bung it down till it has done working; then stop it close for three months, and draw it off into another vessel, when it is fine bottle it off.
This is an excellent wine for gouty habits, and is much recommended in such cases in lieu of any other wine.
230. ROSE WINE.