one pound of loaf sugar, one tablespoonful of spirits of wine, one and
one-third pennyweights of oil of peppermint, and as much water as will
fill up the cask, which should be set on end.
QUINCE CORDIAL
Pare your quinces, and scrape them to the core. Put all the scrapings
into a tureen, and see that there are no seeds among them. Let the
scrapings remain covered in the tureen for two days; then put them
into a linen bag and squeeze out all the juice. Measure it and mix it
with an equal quantity of white brandy. To each pint of the mixture
add one-half pound of loaf sugar and a little cinnamon and cloves.
Put it into a jug and let it infuse for two months. Drain it through
blotting-paper and then bottle it. This cordial improves with age and
is excellent.
ROSE CORDIAL
Take one pound of the leaves of full-blown red roses. Put them into one
quart of luke-warm water, and let them infuse for two days in a covered
vessel. Then squeeze them through a linen bag, to press out all the
liquid, and take as much white brandy as you have of the decoction of
roses. To one pint of the infusion add one-half pound of loaf sugar,
and a very small quantity of coriander and cinnamon. Put in a jug and
let it set for two weeks, then filter it through blotting-paper, and
put it into bottles.
RASPBERRY CORDIAL
Take one quart of raspberry juice and one-half pint of cherry juice,
the fruit having been squeezed through a linen bag after the cherries
have been stoned. Mix the juices together, and dissolve in them two
pounds of loaf sugar. Then add two quarts of French brandy. Put it into
a jug and let it stand five weeks. Afterward strain it and bottle for
use.
STRAWBERRY OR RASPBERRY CORDIAL
Sugar down the berries overnight, using more sugar than you would
for the table, about half as much again. In the morning lay them in
a hair sieve over the basin; let them remain until evening, so as to
thoroughly drain. Then put the juice in a thick flannel bag; let it
drain all night, being careful not to squeeze it, as that takes out the
brightness and clearness. All this should be done in a cool cellar, or
it will be apt to sour. Add brandy in the proportion of one-third the
quantity of juice, and as much more sugar as the taste demands. Bottle
it tightly. It will keep six or eight years, and is better at last than
at first.
WHISKEY CORDIAL
Take one ounce of cinnamon, one ounce of ginger, one ounce of coriander
seed, one-half ounce of mace, one-half ounce of cloves, one-half ounce
of cubebs. Add three gallons of proof spirit and two and one-half
quarts of water, and distill. Now tie up one and one-third ounces of
English saffron, one pound of raisins (stoned), one pound dates, three
ounces licorice root. Let these stand twelve hours in two and one-half
quarts of water; strain, and add it to the above. Dulcify the whole
with fine sugar.
LIQUEURS
ANISETTE DE BOURDEAUX
Take nine ounces sugar, six drops aniseed. Rub them together, and add,
by degrees, two pints spirits of wine, four pints water. Filter.
CRÊME DES BARBADOES
Take one dozen middling sized lemons, three large citrons, fourteen
pounds loaf sugar, one-quarter pound fresh balm leaves, five quarts
spirits of wine, seven quarts of water. Cut lemons and citrons in thin
slices and put them into a cask, pour upon them the spirit of wine,
bung down close, and let it stand ten days or a fortnight; then break
the sugar, and boil it for one-half hour in the water, skimming it
frequently. Then chop the balm leaves, put them into a large pan, and
pour upon them the boiling liquor, and let it stand till quite cold;
then strain it through a lawn sieve, and put it to the spirits, etc.,
in the cask. Bung down close, and in a fortnight draw it off. Strain it
through a jelly-bag and let remain to fine; then bottle it.
CRÊME DE NOYAU DE MARTINIQUE
Take twenty pounds of loaf sugar, three gallons of spirit of wine,
three pints of orange-flower water, one and one-quarter pounds of
bitter almonds, two drams of essence of lemon, four and one-half
gallons of water. The produce will exceed eight gallons. Put two pounds
of the loaf sugar into a jug or can, pour upon it the essence of lemon,
and one quart of the spirit of wine. Stir till the sugar is dissolved,
and the essence completely incorporated. Bruise the almonds and put
them into a four-gallon stone bottle or cask, add the remainder of
the spirit of wine, and the mixture from the jug or can. Let it stand
a week or ten days, shaking it frequently. Then add the remainder of
the sugar, and boil it in the four and one-half gallons of water for
three-quarters of an hour, taking off the scum as it rises. When cold,
put it in a cask; add the spirit, almonds, etc., from the stone bottle,
and lastly the orange-water. Bung it down close and let it stand three
weeks or a month; then strain it off in a jelly-bag, and when fine,
bottle it off. When the pink is wanted, add cochineal, in powder, at
the rate of one-half dram or two scruples to one quart.
CRÊME D’ORANGE OF SUPERIOR FLAVOR
Take one dozen middling sized oranges, one and one-quarter pints
orange-flower water, six pounds loaf sugar, two and two-thirds quarts
spirit of wine, one-half ounce tincture of saffron, four and two-thirds
quarts water. Cut the oranges in slices, put them in a cask, add the
spirit and orange-flower water, let it stand a fortnight. Then boil the
sugar in the water for one-half hour, pour it out, and let it stand
till cold; then add it to the mixture in the cask, and put in the
tincture of saffron. Let it remain a fortnight longer; then strain, and
proceed as directed in the recipe for Crême de Barbadoes, and a very
fine cordial will be produced.
EAU DE BARBADOES
Take one ounce of fresh orange peel, four ounces of fresh lemon peel,
one dram coriander, four pints proof spirit. Distill in a bath heat,
and add white sugar in powder.
EAU DE BIGARADE
Take the outer or yellow part of the peels of seven bigarades (a kind
of orange), one-quarter ounce of nutmegs, one-eighth ounce of mace,
one-half gallon of fine proof spirit, one quart of water. Digest all
these together two days in a close vessel, after which draw off a
gallon with a gentle fire, and dulcify with fine sugar.
EAU DEVINE
Take one-half gallon of spirit of wine, one-half dram essence of lemons
and one-half dram essence of bergamot. Distill in a bath heat, add two
pounds sugar, dissolved in one gallon of pure water, and lastly two and
one-half ounces of orange-flower water.
ELEPHANT’S MILK
Take two ounces gum benzoin, one pint spirit of wine, two and one-half
pints boiling water. When cold, strain and add one and one-half pounds
sugar.
HUILE DE VENUS
Take six ounces of flowers of wild carrot, picked, ten pints spirit
of wine. Distill in a bath heat. To the spirit add as much syrup of
capillaire; it may be colored with cochineal.
LIGNODELLA
Take the thin peel of three oranges and three lemons; steep them in
one-half gallon of brandy or rum, close stopped for two or three days.
Then take three quarts of water and one and one-half pounds of loaf
sugar clarified with the whites of two eggs. Let it boil one-quarter
hour, then strain it through a fine sieve, and let it stand till cold;
strain the brandy with the peels, add the juice of three oranges and
five lemons to each gallon. Keep it close stopped up five weeks, then
bottle it.
MARASCHINO
One gallon proof whiskey, two quarts of water, dissolve four pounds of
sugar, one-third dram oil of bergamot, one-third dram oil of cloves,
two drops oil of cinnamon, two-thirds ounce of nutmegs, bruised, five
ounces of orange peel, one ounce of bitter almonds, bruised, one-third
dram oil of lemon. Dissolve the oil in alcohol; color with cochineal
and burnt sugar.
MARASQUIN DE GROSEILLES
Take eight and one-half pounds of gooseberries, quite ripe, one pound
black cherry leaves. Bruise and ferment; distill and rectify the
spirits. To each pint of this spirit add as much distilled water, and
one pound of sugar.
NECTAR
Take three gallons of red ratafia, one-quarter ounce of cassia-oil, and
an equal quantity of the oil of caraway seeds. Dissolve in a little
spirit of wine, and make up with orange wine so as to fill up the jug.
Sweeten, if wanted, by adding a small lump of sugar in the glass.
NOYAU
Take one and one-half gallons of French brandy, one in five, six ounces
of the best French prunes, two ounces of celery, three ounces of the
kernels of apricots, nectarines, and peaches, and one ounce of bitter
almonds, all gently bruised, two pennyweights of essence of orange
peel, two pennyweights of essence of lemon peel, one and one-half
pounds of loaf sugar. Let the whole stand ten days or a fortnight. Then
draw off, and add to the clear noyau as much rose-water as will make up
to two gallons.
RATAFIA
This is a liquor prepared from different kinds of fruits, and is of
different colors, according to the fruits made use of. These fruits
should be gathered when in their greatest perfection, and the largest
and most beautiful of them chosen for the purpose. The following is
the method for making red ratafia, fine and soft: Take twelve pounds of
the black-heart cherries, two pounds black cherries, one and one-half
pounds raspberries, one and one-half pounds strawberries. Pick the
fruit from their stalks, and bruise them, in which state let them
continue twelve hours; then press out the juice, and to every pint of
it add one-half pound of sugar. When the sugar is dissolved, run the
whole through the filtering-bag, and add to it three pints of proof
spirit. Then take two ounces of cinnamon, two ounces mace, one dram
cloves. Bruise these spices, put them into an alembic with one-half
gallon of proof spirit and one quart of water, and draw off a gallon
with a brisk fire. Add as much of the spicy spirit to the red ratafia
as will render it agreeable; about one-quarter is the usual proportion.
RATAFIA, NO. 2
Ratafia may be made with the juice of any fruit. Take six quarts cherry
juice and two pounds sugar, which you dissolve in the juice. Steep in
five quarts brandy ten days. One dram cinnamon, twelve cloves, eight
ounces peach leaves, four ounces bruised cherry kernels. Filter, mix
both liquids, and filter again.
RATAFIA, NO. 3
Take four ounces of nutmegs, five pounds of bitter almonds, nine pounds
Lisbon sugar, five grains ambergris. Infuse these ingredients three
days in five gallons of proof spirit, and filter it through a flannel
bag for use. The nutmegs and bitter almonds must be bruised, and the
ambergris rubbed with the Lisbon sugar in a marble mortar, before they
are infused in the spirit.
RATAFIA D’ANGELIQUE
Take one-half dram of angelica seed, two ounces stalks of angelica,
two ounces bitter almonds, blanched, six pints proof spirit, one pound
white sugar. Digest, strain, and filter.
RATAFIA DE BRON DE NOIX
Take sixty young walnuts whose shells are not yet hardened, four pints
brandy, twelve ounces sugar, fifteen grains mace, fifteen grains
cinnamon, fifteen grains cloves. Digest for two or three months, press
out the liquor, filter, and keep it for two or three years.
TO MAKE RATAFIA DE CAFÉ
Take one-half pound of roasted coffee, ground, two quarts proof spirit,
ten ounces sugar. Digest for a week.
RATAFIA DE CASSIS
Take three pounds of ripe black currants, one-quarter dram cloves,
one-quarter dram cinnamon, nine pints proof spirit, one and
three-quarters pounds sugar. Digest for a fortnight.
RATAFIA DES CERISES
Take four pounds morello cherries, with their kernels bruised, four
pints proof spirit. Digest for a month, strain with expression, and
then add three-quarters pound of sugar.
RATAFIA DE CHOCOLAT
Take one pound Curacoa cocoanuts roasted, one-half pound West India
cocoanuts, roasted, one gallon proof spirit. Digest for a fortnight,
strain, and then add one and one-half pounds sugar, thirty drops
tincture of vanilla.
DRY OR SHARP RATAFIA
Take fifteen pounds of cherries, fifteen pounds of gooseberries, three
and one-half pounds mulberries, five pounds raspberries. Pick all
these fruits clean from their stalks, etc., bruise them, and let them
stand twelve hours, but do not suffer them to ferment. Press out the
juice, and to every pint add three ounces of sugar. When the sugar is
dissolved, run it through the filtering bag, and to every five pints
of liquor add four pints of proof spirit, together with the same
proportion of spirit drawn from spices.
RATAFIA DE GRENOBER
Take two pounds of small wild black cherries, with their kernels
bruised, one gallon proof spirit. Digest for a month, strain, and add
two pounds of sugar. A little citron peel may also be added at pleasure.
RATAFIA DE NOYAU
Take of peach or apricot kernels, with their shells bruised, in number
one hundred and twenty, four pints proof spirit, ten ounces sugar.
Some reduce the spirit of wine to proof with the juice of apricots or
peaches, to make this liquor.
RATAFIA D’ECORCES D’ORANGES
Take two ounces of fresh peel of Seville oranges, one-half gallon proof
spirit, one-half pound sugar. Digest for six hours.
RATAFIA DE THURO D’ORANGES
Take two pounds of fresh flowers of orange-tree, one gallon proof
spirit, one and one-half pounds of sugar. Digest for six hours.
RATAFIA A LA VIOLETTE
Take two drams Florentine orris root, one ounce archel, four pints
spirit of wine. Digest, strain, and add four pounds sugar.
USQUEBAUGH, NO. 1
Usquebaugh is a strong compound liquor, chiefly taken by the dram.
It is made in the highest perfection at Drogheda, in Ireland. The
following are the ingredients: Take two quarts of best brandy,
one-half pound raisins, stoned, one-half ounce nutmegs, one-half ounce
cardamoms, one-quarter ounce saffron, rind of one-half Seville orange,
one-half pound brown sugar candy. Shake these well every day for at
least fourteen days, and it will at the expiration of that time be
ready to be fined for use.
USQUEBAUGH, NO. 2
Take one ounce of nutmegs, one ounce of cloves, one ounce of cinnamon,
two ounces of the seed of anise, two ounces of the seed of caraway,
two ounces of the seed of coriander, one-quarter pound of licorice
root sliced. Bruise the seeds and spices, and put them together with
the licorice, into the still with five and one-half gallons of proof
spirit, and one gallon of water. Distill with a pretty brisk fire.
As soon as the still begins to work to the nozzle of the worm, take
one-quarter ounce of English saffron, tied up in a cloth that the
liquor may run through it, and extract all its tincture. When the
operation is finished, sweeten with fine sugar. This liquor may be
much improved by the following additions: Digest two pounds of stoned
raisins, one and one-half pounds of dates, one pound of sliced licorice
root, in one gallon of water, for twelve hours. When the liquor is
strained off, and has deposited all sediment, decant it gently into a
vessel containing the usquebaugh.
THE END.
Index
PAGE
Introduction, 11
General Directions for Making Wines, 15
Coloring for Wines, 17
Fining or Clearing Wine, 17
To Flavor Wine, 17
To Mellow Wine, 18
To Remove the Taste of the Cask from Wine, 18
To Remove Ropiness from Wine, 18
To Restore Wine, When Sour or Sharp, 18
To Make Apple Wine, 19
Apricock Wine, 19
Balm Wine, 20
Barley Wine, 20
To Make Beer and Ale from Pea-shells, 21
Birch Wine, 21
Blackberry Wine, 22
Blackberry Wine (Other Methods of Making), 22
Fine Brandy Shrub, 24
American Champagne, 24
Champagne Cup, 25
British Champagne, 25
Burgundy Champagne, 26
Champagne Cider, 26
Champagne Cider, No. 2, 27
English Champagne, or the fine Currant Wine, To Make, 27
Sham Champagne, 28
Cheap and Agreeable Table Beer, 28
Cherry Bounce, 28
Cherry Bounce, No. 2, 29
Cherry Bounce, No. 3, 29
Cherry Wine. 30
Cherry Wine, No. 2, 30
General Rules for Making Cider, 31
To Can Cider, 34
Boiling Cider, 35
To Clear Cider, 36
Cider, to Preserve and Keep Sweet, 36
Cider Champagne, 37
Cherry Cider, 37
Devonshire Cider, 38
French Cider, 39
Western Cider, 39
Cider without Apples, 40
Cider Wine, 41
Clary Wine, 41
Fine Clary Wine, 42
Clover Wine, 42
Cock Ale, 43
Cowslip Wine, 43
Cowslip or Clary Wine, No. 2, 44
Currant Shrub, 46
Currant Wine, 46
Currant Wine, No. 2, 46
Currant Wine, No. 3, 48
Currant Wine, No. 4, 49
Currant or Gooseberry Wine, without Boiling, 49
Cypress Wine, Imitation of, 50
Daisy Wine, 51
Dandelion Wine, 51
Damson Wine, 51
Damson, or Black Cherry Wine, 52
Ebulum, 52
Elder-Flower Wine, 53
Elder Wine, 53
Elderberry Wine, 54
Elder Wine, No. 2, 54
Elder Wine, No. 3, 55
Elder Wine (Flavored with Hops), 56
Elder Wine, to make at Christmas, 57
Elder-Flower Water, 58
English Fig Wine, 59
Frontignac Wine, 59
Ginger Beer, 60
Ginger Beer, No. 2, 61
Ginger Wine, 61
Gooseberry Wine, To Make, 62
Gooseberry Wine, 62
Gooseberry Wine, No. 2, 63
Gooseberry and Currant Wine, 64
Pearl Gooseberry Wine, 65
Red Gooseberry Wine, 65
Red and White Gooseberry Wine, 66
White Gooseberry or Champagne Wine, 66
Unfermented Grape Juice, 66
Grape Wine, 67
Grape Wine, No. 2, 68
Grape Wine, No. 3, 69
Hop Beer, 69
Juniper-Berry Wine, 70
Koumiss, a Tartar Wine, 70
Koumiss, 71
Lemon Wine, To Make, 71
Lemon Wine, No. 2, 72
Madeira Wine, 72
Malt Wine, or English Sherry, 72
Mead, 73
Small White Mead, 74
Strong Mead, To Make, 74
Mead, Metheglin, or Honey Wine, 75
Metheglin, 76
Molasses Beer, 76
Morello Wine, 76
Morello Cherry Wine, 77
Mountain Wine, 77
Mulberry Wine, 77
Noyau, 78
Orange Wine, To Make, 79
Orange or Lemon Wine, Boiled, 79
Orange or Lemon Wine without Boiling, 80
Orange Wine with Raisins, To Make, 81
Orgeat, 82
Palermo Wine, To Make, 82
Parsnip Wine, To Make, 83
Parsnip Wine, No. 2, 83
Parsnip Wine, No. 3, 84
Peach Wine, To Make, 84
Perry or Pear Cider, 85
Pineapple Rum, 85
Plum Wine, 85
Pop, or Ginger Beer, 86
Porter, 87
Porter, for Bottling, 87
Port Wine, 88
Port Wine (British), 88
Quince Wine, To Make, 89
Quince Wine, No. 2, 90
Raisin Wine, 90
Raisin Wine, No. 2, 91
Raisin Wine, No. 3, 91
Raisin Wine with Sugar, 92
Raisin Wine in Imitation of Frontignac, 92
Raspberry Wine, 93
Raspberry Wine, No. 2, 93
Raspberry Wine, No. 3, 94
Raspberry Wine, No. 4, 94
Raspberry Vinegar, 95
Rhubarb Wine, 96
Rhubarb Wine, No. 2, 96
Root Beer, 96
Rose Wine, 97
Rum Shrub, 98
Sage Wine, To Make, 98
Sage Wine Another Way, 98
Saratoga Wine or English Sack, To Make, 99
Sarsaparilla Mead, 99
Schiedam Schnapps, To Imitate, 100
Scurvy-grass Wine, To Make, 100
Sherbet, 101
Sherry Wine, 102
London Sherry Wine, 102
Shrub, To Make, 102
Spruce Beer, 103
Strawberry Wine, No. 1, 103
Strawberry Wine, No. 2, 103
Royal Strawberry Acid, 104
Sugar Wine, To Make, 104
Tears of the Widow of Malabar, 105
Tomato Wine, 105
Tomato Beer, 106
Turnip Wine, To Make, 106
Walnut Mead Wine, 107
Whortleberry or Bilberry Wine, 107
BRANDIES
Apple Brandy, 111
Old Apple Brandy, 111
Blackberry Brandy, 111
Caraway Brandy, 111
Black Cherry Brandy, 112
Cherry Brandy, No. 1, 112
Cherry Brandy, No. 2, 112
Cherry Brandy, No. 3, 113
Cherry Brandy, No. 4, 114
Cherry Brandy, No. 5, 114
Lemon Brandy, 114
Orange Brandy, 115
Poppy Brandy, 115
Raspberry Brandy, 116
Raspberry Brandy, No. 2, 116
Raspberry Brandy, No. 3, 117
CORDIALS
Anise-seed Cordial, To Make, 121
Blackberry Cordial, 121
Blackberry Cordial, No. 2, 122
Caraway Cordial, 122
Caraway Cordial, No. 2, 122
Cedrat Cordial, 123
Cinnamon Cordial, 123
Strong Cinnamon Cordial, 124
Citron Cordial, 124
Citron Cordial, No. 2, 125
Clove Cordial, 125
Clove Cordial, No. 2, 125
Coriander Cordial, 126
Ginger Cordial, 126
Gold Cordial, 127
Lemon Cordial, No. 1, 127
Lemon Cordial, No. 2, 128
Lime Juice Cordial, 128
Lovage Cordial, 128
Noyau Cordial, 129
Orange Cordial, 129
Peppermint Cordial, No. 1, 130
Peppermint Cordial, No. 2, 130
Quince Cordial, 130
Rose Cordial, 131
Raspberry Cordial, 131
Strawberry or Raspberry Cordial, 132
Whiskey Cordial, 132
LIQUEURS
Anisette de Bourdeaux, 137
Crême des Barbadoes, 137
Crême de Noyau de Martinique, 138
Crême d’Orange of Superior Flavor, 139
Eau de Barbadoes, 139
Eau de Bigarade, 139
Eau Devine, 140
Elephant’s Milk, 140
Huile de Venus, 140
Lignodella, 140
Maraschino, 141
Marasquin de Groseilles, 141
Nectar, 142
Noyau, 142
Ratafia, 142
Ratafia, No. 2, 143
Ratafia, No. 3, 144
Ratafia d’Angelique, 144
Ratafia de Bron de Noix, 144
Ratafia de Café, 145
Ratafia de Cassis, 145
Ratafia des Cerises, 145
Ratafia de Chocolat, 145
Dry or Sharp Ratafia, 145
Ratafia de Grenober, 146
Ratafia de Noyau, 146
Ratafia d’Ecorces d’Oranges, 146
Ratafia de Thuro d’Oranges, 147
Ratafia a la Violette, 147
Usquebaugh, No. 1, 147
Usquebaugh, No. 2, 147