To make _Verjuice_ of Grapes, unripe, or of Crab-Apples; from _J. S._ Esq.
Take Grapes full grown, just before they begin to ripen, and bruise them,
without the trouble of picking them from the Bunches; then put them in a
Bag, made of Horse-Hair, and press them till the Juice is discharged; put
this Liquor into a Stone Jar, leaving it uncover'd for some Days, then
close it and keep it for use. This Verjuice is much richer than that of the
Crab-Apple, and has a much greater influence in the way of
Callico-Printing; but is harder to come at, few People being willing to
gather their Grapes unripe; but where there is a large Quantity, it is well
worth while. _N.B._ It will do well, if the Liquor is put into common
Casks, but is nicer to the Palate if it is kept in glazed Jars of about
eight or nine Gallons, and the Berries might then be pick'd from the
Stalks. Keep this in a good Vault, and it will remain good for three or
four Years as Verjuice; but a little more time will make it lose its
Sourness, and it will become like Wine.
The Verjuice of Crab-Apples should be made of the wild Crab, which produces
Thorns on its Branches, and brings a small round Apple, such as are common
to be planted for Fences. I am the more particular in this, because some
Apples, which are call'd Wildings, are supposed to have a sharp juice, but
such will soften by keeping a Year or two. Take the Crabs, I speak of, in
_October_, and grind them in a Mill, such as they use for making Cyder;
then press the Liquor, and put it into Vessels like the former. Besides the
agreeable Taste this has, as an _Agresta_ at the Table, it is good for the
Callico Printers.
A dry Travelling Powder, for Sauce, or Pocket-Sauce. From _Mynheer
Vanderport_ of _Antwerp._
Take pickled Mango, and let it dry three or four Days in the Room; then
reduce it to Powder by means of a Grater. Take of this Powder six Ounces,
to which add three Ounces of Mushrooms, dry'd in a gentle Oven, and reduced
to Powder, by beating in a Mortar; add to this, a Dram of Mace powder'd,
half as much Cloves powder'd; or in their room, a large Nutmeg grated, and
a Dram of black Pepper, beat fine: mix these Ingredients well together, and
sift them through an open HairSieve: and half a Tea spoonful, or less, of
the Powder will relish any Sauce you have a mind to make, though it be a
quart or more, putting it into the Sauce, when it is warm. To this, one may
add about nine Grains of sweet Basil, dry'd and powder'd; or of Summer
sweet Marjoram powder'd. If we use this Sauce for Fish, it is extremely
good, adding only a little Anchovy Liquor and white Wine.
To preserve _Grapes_ all the Winter.
Take an Earthen Jar, well glaz'd, that will hold about six Gallons, or
more; then dry some Oats, a little, in the Sun, upon Leads if you can, so
that they have lost some part of their Moisture; lay them then two Inches
thick, at the bottom of the Jar, and upon them, your Bunches of Grapes,
gathered full ripe and dry; and if in any Bunch there is a rotted Grape,
cut it off, and see that your Bunches are quite clean in their Berries; and
besides, that all the Parts you have cut the Grapes from, are quite dry.
Lay these on the Oats, and upon them put two Inches thick of Oats, dry'd as
before; and on them again, a Layer of Grapes, and so the Oats upon them,
continuing this Practice till the Vessel is full. Then take a Cork, well
soak'd in Oil, and stop it close in the Jar, and seal it up with Pitch,
Bees-Wax, and a little Rosin, melted together, and keep it in a cool Place;
but to bury it three Foot under ground, is better.