clary flowers, or sorrel flowers, 4 handsful: then add, white brandy, 1 gallon. This will make 18 gallons. 164. Another. Take of cold soft water, 10 gallons, white currants, 10 do. Ferment. Mix, refined sugar, 25lbs. white tartar, in fine powder, 1 oz. This will make 18 gallons 165. BLACK CURRANT WINE. Take of cold soft water, 10 gallons, black currants, 6 do. strawberries, 3 do. Ferment. Mix, raw sugar, 25lbs. red tartar, in fine powder, 6 oz. then add brandy, 2 or 3 quarts. This will make 18 gallons. 166. Another. Take of cold soft water, 12 gallons, black currants, 5 do. white or red currants, or both, 3 do. 2 lemons and 2 oranges, peel and juice; then add brandy, 1 gallon. This will make 18 gallons. Take of cold soft water, 6 gallons, cider, 4 do. raspberries, 6 do. any other fruit, 3 do. Ferment. Mix, raw sugar, 18 or 20 lbs. red tartar, in fine powder, 3 oz. orange and lemon peel, 2 oz. dry, or 4 oz. fresh; then add brandy, 3 quarts. This will make 18 gallons. 170. Another. Gather the raspberries when ripe, husk them and bruise them; then strain them through a bag into jars or other vessels. Boil the juice, and to every gallon put a pound and a half of lump-sugar. Now add whites of eggs, and let the whole boil for fifteen minutes, skimming it, as the froth rises. When cool and settled, decant the liquor into a cask, adding yeast to make it ferment. When this has taken place, add a pint of white wine, or half a pint of proof spirit to each gallon contained in the cask, and hang a bag in it containing an ounce of bruised mace. In three months, if kept in a cool place, it will be very excellent and delicious wine. 171. MULBERRY WINE. On a dry day, gather mulberries, when they are just changed from redness to a shining black; spread them thinly on a fine cloth, or on a floor or table, for twenty-four hours; and then press them. Boil a gallon of water with each gallon of juice; putting to every gallon of water, an ounce of cinnamon bark, and six ounces of sugar-candy finely powdered. Skim and strain the water when it is taken off and settled, and put to it the mulberry juice. Now add to every gallon of the mixture, a pint of white or Rhenish wine. Let the whole stand in a cask to ferment, for five or six days. When settled, draw it off into bottles, and keep it cool. 172. ELDER-BERRY WINE. Take of cold soft water, 16 gallons, Elder-berries, 4 gallons, red tartar, in fine powder, 4 ounces. Mix ginger, in powder, 5 ounces, cinnamon, cloves, and mace, of each 2 ounces, 3 oranges or lemons, peel and juice. Then add 1 gallon of brandy.. This will make 18 gallons. 173. Another. In making elder juice, let the berries be fully ripe, and all the stalks be clean picked from them; then, have a press ready for drawing off all the juice, and four hair cloths, somewhat broader than the press; lay one layer above another, having a hair cloth betwixt every layer, which must be laid very thin and pressed a little at first, and then more till the press be drawn as close as possible. Now take out the berries, and press all the rest in the like manner then take the pressed berries, break out all the lumps, put them into an open-headed vessel, and add as much liquor as will just cover them. Let them infuse so for seven or eight days; then put the best juice into a cask proper for it to be kept in, and add one gallon of malt spirits, not rectified, to every twenty gallons, of elder juice, which will effectually preserve it from becoming sour for two years at least. 174. Another. Pick the berries when quite ripe, put them into a stone jar, and set them in an oven, or in a kettle of boiling water, till the jar is hot through, then take them out, and strain them through a coarse sieve; squeeze the berries, and put the juice into a clean kettle. To every quart of juice put a pound of fine Lisbon sugar; let it boil, and skim it well. When clear and fine, pour it into a cask. To every ten gallons of wine add an ounce of isinglass dissolved in cider, and six whole eggs. Close it up, let it stand six months, and then bottle it. 175. IMITATION OF CYPRUS WINE. To ten gallons of water, put ten quarts of the juice of white elder-berries, pressed gently from the berries by the hand, and passed through a sieve, without bruising the seeds : add to every gallon of liquor three pounds of Lisbon sugar, and to the whole quantity two ounces of ginger sliced, and one ounce of cloves. Boil this nearly an hour, taking off the scum as it rises, and pour the whole to cool, in an open tub, and work it with ale yeast, spread upon a toast of bread, for three days. Then turn it into a vessel that will just hold it, adding about a pound and a half of bruised raisins, to lay in the liquor till drawn off, which should not be done till the wine is fine. This wine is so much like the fine rich wine brought from the island of Cyprus, in colour, taste, and flavour, that it has deceived the best judges. 176. ELDER-FLOWER WINE; OR ENGLISH FRONTINIAC. Boil eighteen pounds of white powdered sugar in six gallons of water, and two whites of eggs well beaten; skim it, and put in a quarter of a peck of elder-flowers; do not keep them on the fire. When cool, stir it, and put in six spoonsful of lemon juice, four or five of yeast, and beat well into the liquor: stir it well every day; put six pounds of the best raisins, stoned, into the cask, and tun the wine. Stop it close, and bottle it in six months. When well kept, this wine will pass very well for Frontiniac. 177. Another. To six gallons of spring water put six pounds of snn raisins cut small, and a dozen pounds of fine sugar; boil the whole together for about an hour and a half. When the liquor is cold, put half a peck of ripe elder flowers in, with about a gill of lemon-juice, and half the quantity of ale yeast. Cover it up, and, after standing three days, strain it off. Now pour it into a cask that is quite clean, and that will hold it with ease. When this is done, put a quart of Rhenish wine to every gallon; let the bung be slightly put in for twelve or fourteen days; then stop it down fast, and put it in cool place for four or five months, till it be quite settled and fine; then bottle it off, 178. IMITATION OF PORT WINE, Take 6 gallons of good cider, 1 gallons of port wine, 1 gallons of the juice of elder-berries, 1 ounces of cochineal. This will produce nine gallons and a half. Bruise the cochineal very fine, and put it with the brandy into a stone bottle; let it remain at least a fortnight, shaking it well once or twice a day; at the end of that time to procure the cider, and put five gallons into a nine gallon cask, add to it the elder juice and port wine, then the brandy and cochineal. Take the remaining gallon of cider to rinse out the bottle that contained the brandy; and lastly, pour itinto the cask, and bung it down very close, and in six weeks it will be fit for bottling. It is, however, sometimes not quite so fine as could be wished; in that case add two ounces of isinglass, and let it remain a fortnight or three weeks longer, when it will be perfectly bright; it would not be amiss, perhaps, if the quantity of isinglass mentioned, was added to the wine before it was bunged down, it will tend, very considerably, to improve the body of the wine. If it should not appear sufficiently rough flavoured, add an ounce, or an ounce and a half of roche-alum, which will, in most cases, impart a sufficient astringency. After it is bottled it must be packed in as cool a place as possible. It will be fit for using in a few months; but if kept longer, it will be greatly improved. 179. WORTLEBERRY, OR BILBERRY WINE. Take of cold soft water, 6 gallons, cider, 6 gallons, berries, 8 gallons : Ferment. Mix raw sugar 20 pounds, tartar, in fine powder, 4 ounces. Add ginger, in powder, 4 ounces, lavender and rosemary leaves, 2 handsful, This will make 18 gallons. The season for obtaining the liquor from birch-trees, is in the latter end of February, or the beginning of March, before the leaves shoot out, and as the sap begins to rise. If the time is delayed, the juice will grow too thick to be drawn out. It should be as thin and clear as possible. The method of procuring the juice, is by boring holes in the trunk of the tree, and fixing faucets of elder; but care should be taken not to tap it in too many places at once, for fear of injuring the tree. If the tree is large, it may be bored in five or six places at once, and bottles are to be placed under the apertures for the sap to flow into. When four or five gallons have been extracted from different trees, cork the bottles very close and wax them till the wine is to be made, which should be as soon as possible after the sap has been obtained. Boil the sap, and put four pounds of loaf sugar to every gallon, also the peel of a lemon cut thin; then boil it again for nearly an hour, skimming it all the time. Now pour it into a tub, and as soon as it is cold, work it with a toast spread with yeast, and let it stand five or six days, stirring it twice or three times each day. Into a cask that will contain it, but a lighted brimstone match, stop it up till the match is burnt out, and then pour the wine into it, putting the bung lightly in, till it has done working. Bung it very close for about three months, and then bottle it. It will be good in a week after it is put into the bottles. 181. Another. Birch wine may be made with raisins in the following |