The complete servant, by Samuel and Sarah Adams

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 alb. of stoned raisins and 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 bottiing 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 of an hour; when cold, put into it to 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 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 barnt 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 mouth 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 eask, and after it has stood six months, bottle it off.