manner: To a hogshead of birch-water, take four hundred of Malaga raisins: pick them clean from the stalks, and cut them small. Then boil the birch liquor for one hour at least, skim it well, and let it stand till it be no warmer than milk. Then put in the raisins, and let it stand close covered, stirring it well four or five times every day. Boil all the stalks in a gallon or two of birch liquor, which, when added to the other, when almost cold, will give it an agreeable roughness. Let it stand ten days, then put it in a cool cellar, and when it has done hissing in the vessel, stop it up close. It must stand at least nine months before it is bottled. 182. BLACKBERRY WINE. Having procured berries that are fully ripe, put them into a large vessel of wood or stone, with a cock in it, and pour upon them as much boiling water as will cover them. As soon as the heat will permit the hand to be put into the vessel, bruise them well till all the berries are broken. Then let them stand covered till the berries begin to rise towards the top, which they usually do in three or four days. Then draw off the clear into another vessel, and add to every ten quarts of this liquor, a pound of sugar. Stir it well and let it stand to work a week or ten days, in another vessel like the first. Then draw it off at the cock through a jelly-bag into a large vessel. Take four ounces of isinglass, and lay it to steep twelve hours in a pint of white wine. The next morning, boil it upon a slow fire till it is all dissolved. Then take a gallon of blackberry-jnice, put in the dissolved isinglass, give them a boil together, and pour all into the vessel. Let it stand a few days to purge and settle, then draw it off, and keep it in a cool place. 183. SPRUCE WINE. For this, which is only a superior sort of white spruce beer, proceed as follows: To every gallon of water take 1} lbs. of honey, and d a pound of fine starch. The starch, however, previously to its being blended with the honey, liquor, or syrup, must be reduced to a tine transparent jelly, by boiling it with part of the water purposely preserved. A quarter of a pound of essence of spruce may be used to 6 gallons of water; and the same method may be pursued in working, fining, and bottling, as directed for white spruce beer. Spruce is a wholesome and pleasant drink to those who are used to it, and persons soon become habituated. It contains a vast quantity of fixed air, which is extremely bracing; and the use of this liquor is particularly to be recommended to such as are troubled with scorbutic humours, or have the gravel. It is chiefly used in summer. 184. JUNIPER-BERRY WINE Take of cold soft water, 18 gallons, Malaga or Smyrna raisins, 35 lbs. juniper berries, 9 quarts, red tartar, 4 ounces, wormwood and sweet marjoram, each 2 handsful. British spirit, two quarts, or more. Ferment for ten or twelve days.-This will make eighteen gallons. "When the must," says Mr. Carnell, "has fermented 2days, (during which time it should be stirred up two or three times,) take out of the vat about two or three quarts of the stones, and break them and the kernels, and then return them into the vat again. 186. Another Method. Take a considerable quantity of damsons and common plums inclining to ripeness: slit them in halves, so that the stones may be taken out, then mash them gently, and add a little water and honey. Add to every gallon of the pulp a gallon of spring water, with a few bay-leaves and cloves; boil the mixture, and add as much sugar as will well sweeten it; skim off the froth and let it cool. Now press the fruit, squeezing out the liquid part; strain all through a fine strainer, and put the water and juice together in a cask. Having allowed the whole to stand and ferment for three or four days, fine it with white sugar, flour, and whites of eggs; draw it off into bottles, then cork it well. In twelve days it will be ripe, and will taste like weak Port, having the flavour of Canary. 187. Another. Gather the damsons on a dry day, weigh them, and bruise them. Put them into a stein that has a cock in it, and to every 8 pounds of fruit add a gallon of water. Boil the water, skim it, and put it scalding hot to the fruit. Let it stand two days, then draw it off and put it into a vessel, and to every gallon of liquor put 24 lbs. of fine sugar. Fill up the vessel, and stop it close, and the longer it stands the better. Keep it for twelve months in the vessel, and then bottle, putting a lump of sugar into every bottle. The small damson is the best for this purpose. 188. CHERRY WINE. Take of cold soft water, 10 gallons, cherries, 10 gallons.-Ferment. Mix raw sugar, 30 lbs. red tartar in fine powder, 3 oz. Add brandy, 2 or 3 quarts. This will make 18 gallons. Two days after the cherries have been in the vat, Mr. Carnell says, we should take out about three quarts of the cherry stones, break them and the kernels, and return them into the vat again. 189. Another. 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 of, 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. Now Cleanse from the stalks, sixty pounds of Morella cherries, and bruise them so that the stones shall be broken. 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, 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 splice 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 inds 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, white tartar, 2 ounces, 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 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 |