fruit without breaking the stones. Put them in an open vessel together;
let them stand twenty-four hours, then press them, and to every gallon
put two pounds of fine sugar; then put it up in your cask, and when it
has done working, stop it close. Let it stand three or four months and
bottle it; it will be fit to drink in two months.
MOUNTAIN WINE
Pick out the big stalks of your Malaga raisins; then chop them very
small, five pounds to every gallon of cold spring water. Let them steep
a fortnight or more, squeeze out the liquor, and barrel it in a vessel
fit for it. First fume the vessel with brimstone; don’t stop it up till
the hissing is over.
MULBERRY WINE
On a dry day gather mulberries, when they are just changing 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 one 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 in the mulberry juice. Now add to every gallon of the mixture
one pint of white or Rhenish wine. Let the whole stand in a cask to
ferment for five or six days. When settled drain it off into bottles
and keep cool.
NOYAN
Take six ounces of peach kernels, and one ounce of bitter almonds.
Break them slightly. Put them into a jug with three pints of white
French brandy. Let them infuse three weeks, shaking the jug every
day. Then drain the liquor from kernels, and strain it through a line
bag. Melt three-quarters of a pound of best loaf sugar in one pint of
rose-water; mix it with the liquor, and filter it through a sieve, the
bottom of which is to be covered on the inside with blotting paper. Let
the vessel which is placed underneath to receive the liquor be entirely
white, that you may be better enabled to judge of its clearness. If it
is not clear the first time, repeat the filtering. Then bottle for use.
TO MAKE ORANGE WINE
Put twelve pounds of fine sugar and the whites of eight eggs well
beaten into six gallons of spring water; let it boil an hour, skimming
it all the time. Take it off and when it is pretty cool, put in the
juice and rind of fifty Seville oranges, and six spoonfuls of good ale
yeast, and let it stand two days. Then put it into your vessel, with
two quarts of Rhenish wine, and the juice of twelve lemons. You must
let the juice of lemons and wine and two pounds of double refined sugar
stand close covered ten or twelve hours before you put it in the vessel
to your orange wine, and skim off the seeds before you put it in. The
lemon peels must be put in with the oranges; half the rinds must be put
into the vessel. It must stand ten or twelve days before it is fit to
bottle.
ORANGE, OR LEMON WINE, BOILED
Take five gallons of water, fourteen pounds of loaf sugar, three
eggs, the whites and shells, one ounce of hops. Boil together the
sugar, water, and eggs; when it has boiled an hour, and become quite
clear, add the hops and the thinly shaved rinds of six or eight of the
fruit,—more or less, according as the bitter flavor is desired. Let it
boil in all two hours; meanwhile remove all the peel and white pith
of the fruit, and squeeze the juice. Pour a gallon or two of the hot
liquor on the pulp; stir it well about, and when cool strain to the
rest, and add the juice. Some people strain off the hops, rind, and
eggs; others prefer their remaining. It is by no means important which
mode is adopted. Work it with yeast, as the foregoing article, and
refine with isinglass dissolved in a quart of brandy. This wine should
be one year in wood and one in bottles, when it will be found excellent.
ORANGE OR LEMON WINE WITHOUT BOILING
Take one-half chest of Seville oranges; they are most juicy in March.
Shave the rinds of one or two dozen (more or less, according as the
bitter flavor is desired, or otherwise). Pour over this one or two
quarts of boiling water; cover up, and let it stand twelve hours; then
strain to the rest. Put into the cask fifty-six pounds of good Lisbon
sugar. Clear off all the peel and white pith from the oranges, and
squeeze through a hair sieve. Put the juice into the cask to the sugar.
Wash the sieve and pulp with cold water, and let the pulp soak in the
water twenty-four hours. Strain, and add to the last, continually
stirring it; add more water to the pulp, let it soak, then strain and
add. Continue to do so till the cask is full, often stirring it with a
stick until all the sugar is dissolved. Then leave it to ferment. The
fermentation will not be nearly so great as that of currant wine, but
the hissing noise will be heard for some weeks; when this subsides, add
honey and brandy, and paste over with brown paper. This wine should
remain in the cask a year before bottling.
TO MAKE ORANGE WINE WITH RAISINS
Take seven and one-half pounds of new Malaga raisins, pick them clean,
and chop them small. You must have five large Seville oranges; two of
them you must pare as thin as for preserving. Boil about two gallons
of soft water till a third part be consumed; let it cool a little.
Then put five quarts of it hot upon your raisins and orange peel; stir
it well together, cover it up, and when it is cold, let it stand five
days, stirring it up once or twice a day. Then pass it through a hair
sieve, and with a spoon press it as dry as you can, and put it in a
runlet fit for it, and put to it the rinds of the other three oranges,
cut as thin as the first; then make a syrup of the juice of five
oranges with one-quarter pound of white sugar. It must be made the day
before you tun it up; stir it well together, and stop it close. Let it
stand two months to clear, then bottle it up; it will keep three years,
and is better for keeping.
ORGEAT
Boil two quarts of milk with one stick of cinnamon, and let it stand
to be quite cold, taking out the cinnamon. Blanch four ounces of the
best sweet almonds, pound them well (in a marble mortar) with a little
rose-water; mix them well with the milk; sweeten to your taste. Let it
boil again for a few minutes; strain through a fine sieve till quite
smooth and free from almonds. Serve either cold or warm in handled
glasses.
TO MAKE PALERMO WINE
Take to every quart of water one pound of Malaga raisins, rub and cut
the raisins small, and put them to the water, and let them stand ten
days, stirring once or twice a day. You may boil the water an hour
before you put it to the raisins, and let it stand to cool. At ten
days’ end strain out your liquor, and put a little yeast to it; and at
three days’ end put it in the vessel, with one sprig of dried wormwood.
Let it be close stopped, and at three months’ end bottle it off.
TO MAKE PARSNIP WINE
To six pounds of parsnips, cut in slices, add two gallons of water;
boil them till they become quite soft. Squeeze the water out of them,
run it through a sieve, and add to every gallon three 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 ten days in a tub, stirring it
every day from the bottom, then put it in a cask for twelve months; as
it works over, fill it up every day.
PARSNIP WINE, NO. 2
Take one pound of parsnips cleaned and sliced. When the water boils,
put in the parsnips, and boil till they are perfectly tender; drain
through a sieve or colander without pressing. Immediately return
it to the copper with fourteen pounds of loaf sugar; it will soon
boil, being already hot, and what drips from the sieve may be added
afterwards; one and one-half ounces of hops, and boil it two hours.
Ferment with yeast; let it stand four days to work in a warm place; and
tun and paste paper over. It is most likely it will work up and burst
the paper, which must be renewed. It may be cleared with isinglass, but
will not require any brandy.
PARSNIP WINE, NO. 3
Take seven and one-half pounds of sliced parsnips, and boil until quite
soft in two and one-half gallons of water; squeeze the liquor well out
of them, run it through a sieve, and add three pounds of coarse lump
sugar to every gallon of liquor. Boil the whole for three-quarters of
an hour. When it is nearly cold, add a little yeast on toast. Let it
remain in a tub for ten days, stirring it from the bottom every day,
then put it into a cask for a year. As it works over, fill it up every
day.
TO MAKE PEACH WINE
Take three gallons cold soft water, four and one-quarter pounds refined
sugar, one pound honey, one-third ounce white tartar in fine powder,
ten or fourteen peaches. Ferment; then add six quarts of brandy. The
first division is to be put into a vat, and the day after, before the
peaches are put in, take the stones from them, break these and the
kernels, then put them and the pulp into a vat and proceed with the
general process.
PERRY OR PEAR CIDER
Make this according to directions for apple cider. Among the
caricatures of the day (just after Perry’s victory on Lake Erie, 1813)
was one representing John Bull, in the person of the King, seated,
with his hand pressed upon his stomach, indicating pain, which the
fresh juice of the pear, called perry, will produce. This caricature is
entitled “Queen Charlotte and Johnny Bull got their dose of Perry.”
PINEAPPLE RUM
To three gallons rum, made by the fruit method, add two pineapples
sliced, and one-half pound white sugar. Let it stand two weeks before
drawing off.
PLUM WINE
Take five pounds of Malaga raisins, pick, rub, and shred them, and put
them into a tub; then take one gallon of water, boil it an hour, and
let it stand till it is blood-warm; then put it to your raisins. Let
it stand nine or ten days, stirring it once or twice a day; strain
out your liquor, and mix it with one pint of damson juice. Put it in
a vessel, and when it has done working stop it close; at four or five
months bottle it.
POP, OR GINGER BEER
The principal difference between ginger pop and ginger beer is that the
former is bottled immediately, the other is first put in a barrel for
a few days. It is also usual to boil the ingredients for ginger beer,
which is not done for pop. Both are to be bottled in stone bottles, and
the corks tied or wired down. If properly done the corks and strings
will serve many times in succession; the moment the string is untied
the cork will fly out uninjured. The bottles as soon as empty should be
soaked a few hours in cold water, shaken about, and turned down, and
scalded immediately before using. The corks also must be scalded. On
one pound of coarse loaf or fine moist sugar, two ounces of cream of
tartar, one ounce of bruised ginger, pour one gallon of boiling water;
stir it well and cover up to cool, as the flavor of the ginger is apt
to evaporate. It is a good way to do thus far the last thing at night;
then it is just fit to set working the first thing in the morning. Two
large tablespoonfuls of yeast, stir to it one teacupful of the liquor.
Let it stand a few minutes in a warmish place, then pour it to the
rest; stir it well and cover up for eight hours. Be particular as to
time. If done earlier the bottles are apt to fly; if later, the beer
soon becomes vapid. Skim, strain, bottle, cork, and tie down. The cork
should not touch the beer. It will be fit for use next day. Lemon rind
and juice may be added, but are not necessary.
PORTER
Eight quarters pale malt, six quarters amber malt, two quarters brown
malt. Mash it twice, with fifty-five and forty-eight barrels of water,
then boil with one hundredweight of Kent hops, and set with ten gallons
yeast, seven pounds salt, two pounds flour. Twenty barrels of good
table beer may be had from the grains. If deficient in color, add burnt
malt.
PORTER, FOR BOTTLING
Five quarters pale malt, three quarters amber malt, two quarters brown
malt, burnt malt to color if required. Mash with twenty-four, fourteen
and eleven barrels of water, then boil with one hundredweight Kent
hops, and set with seven gallons yeast, three pounds salt. Mash the
grains for table beer.
PORT WINE
To ten gallons prepared cider, add one and one-half gallons good
port wine, two and one-half quarts wild grapes (clusters), two
ounces bruised rhatany root, three-quarters ounce tincture of kino,
three-quarters pound loaf sugar, one-half gallon spirits. Let this
stand ten days; color if too light, with tincture of rhatany, then rack
it off and fine it. This should be repeated until the color is perfect
and the liquid clear.
PORT WINE (BRITISH)
1. Two gallons damson juice, two gallons cider, three-quarters ounce
sloe juice, one pound sugar, one pound honey. Ferment, then add one
quart spirit, one gallon red cape, a little over one ounce of red
tartar (dissolved), the same of powder of catechu, one-tenth ounce
bruised ginger, one-tenth ounce cassia, a few cloves. Mix well with two
tablespoonfuls of brandy coloring.
2. Two pounds bullace, ten pounds damsons, one and one-half gallons
water. Boil the water, skim it, and pour it boiling hot on the fruit;
let it stand four or six days at least. During that time bruise the
fruit or squeeze it with your hands. Then draw or pour it off into a
cask, and to every gallon of liquor, put two pounds and a half of fine
sugar, or rather more; put some yeast on a slice of bread (warm) to
work it. When done working, put a little brandy into the cask and fill
it up. Bung it up close, and let it stand six or twelve months; then
bottle it off. This wine is nearer in flavor to port than any other. If
made with cold water, it will be equally as good, but of a different
color.
3. Five gallons cider, one gallon elder juice, one gallon port wine,
one and one-quarter pint brandy, one and one-fifth ounces red tartar,
one-fifth ounce catechu, one gill finings, one ounce logwood. Mix well
and bung close.
TO MAKE QUINCE WINE
Take your quinces when they are thoroughly ripe, wipe off the fur very
clean; then take out the cores, bruise them as you do apples for cider,
and press them, adding to every gallon of juice two and one-half
pounds of fine sugar. Stir it together till it is dissolved; then put
it into your cask, and when it has done working stop it close. Let it
stand till _March_ before you bottle it. You may keep it two or three
years; it will be the better.
QUINCE WINE, NO. 2
Twelve sliced quinces. Boil for quarter of an hour in one gallon water;
then add two pounds lump sugar. Ferment, and add one gallon lemon wine,
one pint spirit.
RAISIN WINE
There are various modes of preparing this wine, which is, perhaps,
when well made, the best of English wines. The following recipes are
considered good:
For raisin wine without sugar, put to every gallon of soft water eight
pounds of fresh Smyrna or Malaga raisins; let them steep one month,
stirring every day. Then drain the liquor and put it into the cask,
filling it up as it works over; this it will do for two months. When
the hissing has in a great measure subsided, add brandy and honey, and
paper as in the former articles. This wine should remain three years
untouched; it may then be drank from the cask, or bottled, and it will
be found excellent. Raisin wine is sometimes made in large quantities,
by merely putting the raisins in the cask, and filling it up with
water, the proportion as above; carefully pick out all stalks. In six
months rack the wine into fresh casks, and put to each the proportion
of brandy and honey. In cider countries and plentiful apple years, a
most excellent raisin wine is made by employing cider instead of water,
and steeping in it the raisins.
RAISIN WINE, NO. 2
Five pounds of raisins, four gallons of water. Put them into a cask.
Mash for a fortnight, frequently stirring, and leave the bung loose
until the active fermentation ceases; then add one and one-half pints
brandy. Well mix, and let it stand till fine. The quantity of raisins
and brandy may be altered to suit.
RAISIN WINE, NO. 3
Take two gallons of spring water, and let it boil half an hour; then
put into a stein pot two pounds of raisins stoned, two pounds of sugar,
the rind of two lemons, and the juice of four lemons; then pour the
boiling water on the things in the stein, and let it stand covered
four or five days. Strain it out and bottle it up; in fifteen or
sixteen days it will be fit to drink. It is a very pleasant drink in
hot weather.
RAISIN WINE WITH SUGAR
To every gallon of soft water four pounds of fresh raisins; put them
in a large tub; stir frequently, and keep it covered with a sack or
blanket. In about a fortnight the fermentation will begin to subside;
this may be known by the raisins remaining still. Then press the fruit
and strain the liquor. Have ready a wine cask, perfectly dry and warm,
allowing for each gallon one or one and one-half pounds of Lisbon
sugar; put this into a cask with the strained liquor. When half full,
stir well the sugar and liquor, and put in one-half pint of thick
yeast; then fill up with the liquor, and continue to do so while the
fermentation lasts, which will be a month or more.
RAISIN WINE IN IMITATION OF FRONTIGNAC
For every gallon of wine required allow two pounds of raisins; boil
them one hour in water. Strain the boiling liquor on loaf sugar, two
pounds for every gallon; stir it well together. When cool put it in
the cask with a moderate quantity of yeast (as last article). When the
fermentation subsides, suspend in the cask a muslin bag containing
elder-flowers, in the proportion of one quart to three gallons of wine.
When perfectly clear, draw off the wine into bottles.
TO MAKE RASPBERRY WINE
Take your quantity of raspberries and bruise them, put them in an open
pot twenty-four hours; then squeeze out the juice, and to every gallon
of the juice put three pounds of fine sugar, two quarts of canary. Put
it into a stein or vessel, and when it has done working stop it close;
when it is fine, bottle it. It must stand two months before you drink
it.
RASPBERRY WINE, NO. 2
Take three pounds of raisins, wash, clean, and stone them thoroughly.
Boil two gallons of spring water for half an hour; as soon as it is
taken off the fire pour it into a deep stone jar, and put in the
raisins, with six quarts of raspberries and two pounds of loaf sugar.
Stir it well together, and cover them closely and set it in a cool
place; stir it twice a day, then pass it through a sieve. Put the
liquor into a close vessel, adding one pound more of loaf sugar; let it
stand for a day and a night to settle, after which bottle it, adding a
little more sugar.
RASPBERRY WINE, NO. 3
Pound your fruit and strain it through a cloth; then boil as much water
as juice of raspberries, and when it is cold put it to your squeezings.
Let it stand together five hours, then strain it and mix it with the
juice, adding to every gallon of this liquor two and one-half pounds
of fine sugar. Let it stand in an earthen vessel close covered a week,
then put it in a vessel fit for it, and let it stand a month, or till
it is fine; bottle it off.
RASPBERRY WINE, NO. 4
Take two gallons of raspberries, and put them in an earthen pot; then
take two gallons of water, boil it two hours, let it stand till it is
blood-warm, put it to the raspberries, and stir them well together;
let it stand twelve hours. Then strain it off, and to every gallon of
liquor put three pounds of loaf sugar. Set it over a clear fire, and
let it boil till all the scum is taken off. When it is cold, put it
into bottles and open the corks every day for a fortnight, and then
stop them close.
RASPBERRY VINEGAR
This may be made either by boiling down the juice with an equal weight
of sugar, the same as for jelly, and then mixing it with an equal
quantity of distilled vinegar, to be bottled with a glass of brandy
in each bottle; or, in a china bowl or stone jar (free from metallic
glaze) steep a quart of fresh-gathered raspberries in two quarts of
the best white wine vinegar. Next day strain the liquor on an equal
quantity of fresh fruit, and the next day do the same. After the third
steeping of fruit, dip a jelly-bag in plain vinegar, to prevent waste,
and strain the flavored vinegar through it into a stone jar. Allow to
each pint of vinegar one pound of loaf sugar powdered. Stir in the
sugar with a silver spoon, and, when dissolved, cover up the jar and
set it in a kettle of water. Keep it at boiling heat one hour; remove
the scum. When cold, add to each pint a glass of brandy, and bottle it.
This is a pleasant and useful drink in hot weather, or in sickness; one
pint of the vinegar to eight of cold water.
RHUBARB WINE
To each gallon of juice add one gallon of soft water, in which seven
pounds of brown sugar have been dissolved. Fill a keg or a barrel
with this proportion, leaving the bung out, and keep it filled with
sweetened water as it works over until clear; then bung down or bottle
as you desire. These stalks will furnish about three-fourths their
weight in juice, or from sixteen hundred to two thousand gallons of
wine to each acre of well cultivated plants. Fill the barrels and let
them stand until spring, and bottle, as any wine will be better in
glass or stone.
RHUBARB WINE, NO. 2
Cut in bits and crush five pounds of rhubarb; add the thin yellow rind
of a lemon, and one gallon of water, and let stand covered two days.
Strain off the liquid and add four pounds of sugar. Put this into a
small cask with the bung-hole covered with muslin, and let it work two
or three days.
ROOT BEER
Take one and one-half gallons of molasses, add five gallons of water
at 60° Fahr. Let this stand two hours; then pour into a barrel, and
add one-quarter pound powdered or bruised sassafras bark, one-quarter
pound powdered or bruised Wintergreen bark, one-quarter pound bruised
sarsaparilla root, one-half pint yeast, water enough to fill the small
barrel. Ferment for twelve hours and bottle.
ROSE WINE
Take a well-glazed earthen vessel and put into it three gallons of
rose-water drawn with a cold still. Put into that a sufficient quantity
of rose-leaves, cover it close and set it for an hour in a kettle or
copper of hot water, to take out the whole strength and tincture of
the roses; and when cold press the rose-leaves hard into the liquor,
and steep fresh ones in it, repeating it till the liquor has got the
full strength of the roses. To every gallon of the liquor put three
pounds of loaf sugar, and stir it well, that it may melt and disperse
in every part. Then put in a cask or convenient vessel to ferment, and
put in a piece of bread toast hard and covered with yeast. Let it stand
for thirty days, when it will be ripe and have a fine flavor, having
the whole scent and strength of the roses in it, and it may be greatly
improved by adding wine and spices to it. By this method of infusion,
wine of carnations, clove gilliflowers, violets, primroses, or any
other flower having a curious scent, may be made.
RUM SHRUB
One gallon raisin wine, six pounds of honey, ten gallons of
good-flavored rum.
TO MAKE SAGE WINE
Boil five quarts of water one-quarter of an hour, and when it is
blood-warm put five pounds of Malaga raisins, picked, rubbed, and
shred, into it with almost three and one-quarter quarts of red sage
shred, and a little of ale yeast. Stir all well together and let it
stand in a tub covered warm six or seven days; then strain it off and
put 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
sherry, and when it is fine, bottle it.
SAGE WINE ANOTHER WAY
Take six pounds of Malaga raisins picked clean and shred small, and one
peck of green sage shred small; then boil one gallon of water. Let the
water stand till it is luke-warm, then put it in a tub to your sage and
raisins; let it stand five or six days, stirring it twice or thrice a
day. Then strain and press the liquor from the ingredients, put it in a
cask, and let it stand six months; then draw it clean off into another
vessel. Bottle it in two days; in a month or six weeks it will be fit
to drink, but best when it is a year old.
TO MAKE SARATOGA WINE OR ENGLISH SACK
To every quart of water put a sprig of rue, and to every gallon a
handful of fennel roots; boil these half an hour, then strain it out,
and to every gallon of this liquor put three pounds of honey. Boil it
two hours, and skim it well. When it is cold, pour it off, and turn it
into the vessel, or such cask as is fit for it. Keep it a year in the
vessel, and then bottle it. It is a very good sack.
SARSAPARILLA MEAD
One-half pound of Spanish sarsaparilla. Boil five hours, so as to
strain off one gallon. Add eight pounds sugar, five ounces of tartaric
acid. One-quarter of a wine glass of syrup to one gill of water, and
one-quarter of a teaspoonful of soda water, is a fair proportion for a
drink.
SCHIEDAM SCHNAPPS, TO IMITATE