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Another (Pick the berries when quite)

Pick the berries when quite ripe, put in a kettle of boiling water, till the jar is hot through; then take them out, and strain them through a coarse sieve. Squeeze the berries and put the juice into a clean kettle. To every quart of juice put 1 lb. of fine sugar; let it boil and skim it well. When clear and fine, pour it into a cask.

To every 10 galls. of wine add 1 oz. of isinglass dissolved in cider, and 6 whole eggs. Close it up, let it stand 6 months, and then bottle it.

To make an Imitation of Cyprus Wine.

To 10 galls. of water put 10 qts. of the juice of white elderberries, pressed gently from the berries by the hand and passed through a sieve, without bruising the seeds; add to every gallon of liquor 3 lbs. of sugar, and to the whole quantity 2 oz. of ginger sliced, and 1 oz. of cloves. Boil this nearly an hour, taking off the scum as it rises, and pour the whole to cool, in an open tub, and work it with ale yeast, spread upon a toast of bread for 3 days. Then turn it into a vessel that will just hold it, adding about 14 lbs. of bruised raisins, to lie in the liquor till drawn off, which should not be done till the wine is fine.

To make Elder-flower Wine, or English Frontignac. of water and 2 whites of eggs well beaten; skim Boil 18 lbs. of white powdered sugar in 6 galls. it, and put in a quarter of a peck of elder-flowers; do not keep them on the fire. When cool stir it, yeast, and beat well into the liquor; stir it well and put in 6 spoonfuls of lemon juice, 4 or 5 of into the cask, and tun the wine. Stop it close, every day put 6 lbs. of the best raisins, stoned, wine will pass very well for Frontignac. and bottle in 6 months. When well kept, this Another. To 6 galls. of spring-water put 6 lbs. of sun raisins cut small, and 12 lbs. of fine sugar. Boil the whole together for about an hour and a half. When the liquor is cold put half a peck of ripe elder-flowers in, with about a gill of lemonjuice, and half the quantity of ale yeast. Cover it up and, after standing 3 days, strain it off.

Now pour it into a cask that is quite clean, and that will hold it with ease. When this is done, put a quart of Rhenish wine to every gallon; let the bung be slightly put in for 12 or 14 days, then stop it down fast, and put it in a cool, dry place for 4 or 5 months, till it be quite settled and fine; then bottle it off.

Imitation of Port Wine. wine, 1½ galls. of the juice of elder-berries, 3 qts. Take 6 galls. of good cider, 1½ galls. of Port of brandy, 1½ oz. of cochineal. This will produce 9½ galls.

Bruise the cochineal very fine, and put it with the brandy into a stone bottle; let it remain at least a fortnight, shaking it well once or twice every day. At the end of that time procure the the cider, and put 5 galls. into a 9 gallon cask; add to it the elder-juice and Port wine, then the brandy and cochineal. Take the remaining gallon of cider to rinse out the bottle that contained the brandy; and, lastly, pour it into the cask, and bung it down very close, and in 6 weeks it will be ready for bottling.

It is, however, sometimes not quite so fine as could be wished: in that case add 2 oz. of isinglass, and let it remain a fortnight or 3 weeks longer, when it will be perfectly bright. It would not be amiss, perhaps, if the quantity of isinglass mentioned was added to the wine before it was bunged down; it will tend very considerably to improve the body of the wine. If it should not appear sufficiently rough flavored, add 1 oz. or 14 part a sufficient astringency. oz. of roche-alum, which will, in most cases, imit off and keep it in a cool place. After it is bottled it must be packed in as cool | it stand a few days to purge and settle, then draw a place as possible. It will be fit for using in a few months, but if kept longer it will be greatly improved.

Whortleberry or Bilberry Wine.

Take of cold soft water 6 galls., cider 6 galls., berries 8 galls.; ferment. Mix raw sugar 20 lbs, tartar in fine powder 4 oz.; add ginger in powder 4 oz., lavender and rosemary leaves 2 handfuls, rum or British spirits 1 gall. This will make 18 galls.

Birch Wine.

The season for obtaining the liquor from birchtrees is in the latter end of February, or the be- Juniper-berry Wine.

Take of cold soft water, 18 galls., Malaga or Smyrna raisins, 35 lbs. juniper-berries, 9 quarts, red tartar, 4 oz., wormwood and sweet marjoram, each 2 handfuls, whiskey, 2 quarts or more.

Ferment for 10 or 12 days. This will make 18 galls.

To make Damson Wine.

Take of cold soft water 11 galls., damsons, 8 galls. Ferment. Mix raw sugar, 30 lbs., red tarwill make 18 galls. ginning of March, before the leaves shoot out, and tar, in fine powder, 6 oz. Add brandy, 1 gall. This as the sap begins to rise; if the time is delayed the juice will grow too thick to be drawn out. It should be as thin and clear as possible. The method of procuring the juice is by boring holes in the trunk of the tree and fixing faucets of elder; ; but care should be taken not to tap it in too many places at once, for fear of injuring the tree. If the tree is large it may be bored in 5 or 6 places at once, and bottles are to be placed under the aperture for the sap to flow into. When 4 or 5 galls. have been extracted from different trees, cork the bottles very close, and wax them till the wine is to be made, which should be as soon as possible after the sap has been obtained. Boil the sap, and put 4 lbs. of loaf sugar to every gallon; also the peel of a lemon cut thin; then boil it again for nearly an hour, skimming it all the time.

Now pour it into a tub and, as soon as it is almost cold, work it with a toast spread with yeast, and let it stand 5 or 6 days, stirring it twice or 3 times each day. Into a cask that will contain it put a lighted brimstone match, stop it up till the match is burnt out, and then pour the wine into it, putting the bung lightly in, till it has done working. Bung it very close for about 3 months, and then bottle it. It will be good in a week after it is put into the bottles.

Another. Birch wine may be made with raisins in the following manner: To a hogshead of birchwater, take 400 Malaga raisins; pick them clean from the stalks and cut them small. Then boil the birch liquor for an hour at least, skim it well, and let it stand till it is no warmer than milk.

Then put in the raisins and let it stand close covered, stirring it well 4 or 5 times every day.

Boil all the stalks in a gallon or two of birch liquor, which, added to the other when almost cold, will give it an agreeable roughness. Let it stand 10 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 9 months before it is bottled. 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 3 or 4 days. Then draw off the clear into another vessel, and add to every 10 quarts of this liquor, 1 lb. of sugar. Stir it well and let it stand to work a week or 10 days in another vessel like the first.

Then draw it off at the cock through a jelly-bag into a large vessel. Take 4 oz. of isinglass and lay it to steep 12 hours in a pint of white wine.

The next morning boil it upon a slow fire till it is all dissolved. Then take 1 gallon of blackberryjuice, put it in the dissolved isinglass, give them a boil together, and pour all into the vessel. Let "When the must," says Mr. Carnell, "has fermented 2 days, (during which time it should be stirred up 2 or 3 times) take out of the vat about 2 or 3 quarts of the stones and break them and the kernels, and then return them into the vat again."

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 1 gall. of spring-water, with a few bay-leaves and cloves; boil the mixture, and add as much sugar as will 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 3 or 4 days, fine it with white sugar, flour, and white of eggs; draw it off into bottles, then cork it well.

In 12 days it will be ripe, and will taste like weak Port, having the flavor of Canary.

Another. Gather the damsons on a dry day, weigh them and then bruise them. Put them into a cask that has a cock in it, and to every 8 lbs. of fruit add 1 gall. of water. Boil the water, skim it and put it scalding hot to the fruit. Let it stand 2 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 12 months in the vessel, and then bottle, putting a lump of sugar into every bottle. The small damson is the best for this purpose.

Cherry Wine.

Take of soft cold water, 10 galls., cherries, 10 galls. Ferment. Mix raw sugar, 30 lbs., red tartar, in fine powder, 3 oz. Add brandy, 2 or 3 quarts. This will make 18 galls.

Two days after the cherries have been in the vat, take out about 3 quarts of the cherry-stones, break them and the kernels, and return them into the vat again.

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 12 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 clear part, by inclination, into a cask, where to each gallon put 1 lb. of the best loaf sugar, and let it ferment for 7 or 8 days.

Draw it off, when clear, into lesser casks or bottles; keep it cool as other wines, and in 10 or 12 days it will be ripe.

To make Morella Wine.

Cleanse from the stalks 60 lbs. of Morella cherries, and bruise them so that the stones shall be broken. Now press out the juice and mix it with 6 galls. of Sherry wine, and 4 galls. 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 flavored wine.

To make Peach Wine.

Take of cold soft water, 18 galls., refined sugar, 25 lbs., honey, 6 lbs., white tartar, in fine powder, 2 oz., peaches, 60 or 80 in number. Ferment.

Then add 2 galls. of brandy. This will make 18 galls.

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. Peach and Apricot Wine.

Take peaches, nectarines, etc.; pare them and take the stones out; then slice them thin and pour over them from 1 to 2 galls. 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 12 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 1½ lbs. to each gallon. Boil well 1 oz. of beaten cloves in a quart of white wine and add it to 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 flavor, boil 1 oz. of mace and an oz. of nutmegs in 1 qt. of white wine; and when the wine is fermenting pour the liquid in hot. In about 20 days, or a month, these wines will be fit for bottling.

Lemon Wine.

Pare off the rinds of 6 large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it 1 qt. of brandy. Let it stand 3 days in an earthen pot close stopped; then squeeze 6 more, and mix with it 2 qts. of springwater, and as much sugar as will sweeten the whole. Boil the water, lemons and sugar together, and let it stand till it is cool. Then add 1 qt. 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 3 months and then bottle it off. Cork the bottles well; keep it cool, and it will be fit to drink in a month or 6 weeks.

Another. Pare 5 dozen of lemons very thin, put the peels into 5 qts. of French brandy, and let them stand 14 days. Then make the juice into a syrup with 3 lbs. of single-refined sugar, and when the peels are ready boil 15 galls. of water with 40 lbs. of single-refined sugar for an hour. Then put it into a tub, and when cool add to it 1 spoonful of yeast, and let it work 2 days.

Then tun it, and put in the brandy, peels and syrup. Stir them all together, and close up the cask. Let it stand 3 months, then bottle it, and it will be as pale and as fine as any citron-water.

Apple White Wine.

Take of cold soft water, 2 galls.; apples, well bruised, 3 bushels; honey, 10 lbs.; white tartar, 2 oz.; 1 nutmeg, in powder; rum, 3 qts. This will make 18 galls.

To make Apple Wine.

To every gall. of apple-juice, immediately as it comes from the press, add 2 lbs. of common loaf strain it through a sieve, and let it cool; add some sugar; boil it as long as any scum rises, then for 2 or 3 weeks, or till the head begins to flatten, good yeast, and stir it well; let it work in the tub 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 pt. of the best rectified spirit of wine, or a pt. of French brandy, to every 8 galls.

Apple Red Wine. bruised, 3 bushels. Ferment. Mix, raw sugar, Take of cold soft water, 2 galls.; apples, well 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 handfuls; whiskey, 2 quarts. This will make 18 galls.

To make Quince Wine.

Gather the quinces when pretty ripe, on a dry day, rub off the down with a linen cloth, then lay them in hay or straw for 10 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 sprinkle into it some loaf sugar reduced to powder; then in a gall. of water and a qt. 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 2 or 3 whites of eggs, then draw it off. If it be not sweet enough, add more sugar, and a qt. of the best Malmsey. To make it still better boil of a lb. of stoned raisins, and an oz. of cinnamon bark in a qt. of the liquor, to the consumption of a third part, and straining it, put it into the cask when the wine is fermenting.

Another. 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. throw in the quinces, and let them boil softly Boil a gall. of spring-water, about of an hour. Then strain them well into an earthen pan, on 2 lbs. of double-refined sugar.

Pare the peel of 2 large lemons, throw them in, and squeeze the juice through a sieve. Stir it about till it is 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 24 hours.

Take out the toast and lemon, put the wine in a cask, keep it 3 months, and then bottle it.

If a 20-gallon cask is wanted, let it stand 6 months before bottling it; and remember, when straining the quinces, to wring them hard in a coarse cloth.

Orange Wine.

Put 12 lbs. of powdered sugar, with the whites of 8 or 10 eggs well beaten, into 6 galls. of springwater; boil them of an hour; when cold, put into it 6 spoonfuls 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 50 oranges, but not the white or pithy parts of the rinds; let it work all together 2 days and 2 nights; then add 2 qts. of Rhenish or white wine, and put it into the vessel.

Another. To 6 galls. of water put 15 lbs. of soft sugar; before it boils, add the whites of 6 eggs well beaten, and take off the scum as it rises; boil it an hour; when cool add the juice of 50 oranges, and 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 pt. of brandy and 2 qts. of Rhenish wine; it will be fit to bottle in 3 or 4 months, but it should remain in bottle for 12 months before it is drunk.

To make Parsnip Wine.

To 12 lbs. of parsnips, cut in slices, add 4 galls. 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 gall. 3 lbs. 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 10 days in a tub, stirring it every day from the bottom; then put it into a cask for 12 months; as it works over fill it up every day.

White Mead Wine.

Take of cold soft water 17 galls., white currants 6 qts. Ferment. Mix honey 30 lbs., white tartar in powder 3 oz. Add balm and sweetbriar, each 2 handfuls, white brandy 1 gall. This will make 18 galls.

Red Mead, or Metheglin Wine.

Take of cold water 17 galls., red currants 6 qts., black currants 2 qts. Ferment. Mix, honey 25 lbs. beet root sliced 1 lb., red tartar in fine powder 4 oz. Add cinnamon in powder 2 oz., brandy 1 gall. This will make 18 galls.

Another. Fermented mead is made in the proportion of 1 ib. 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 ceases. The cask is then bunged, and a few months in the cellar renders it pleasant, by the addition of cut raisins, or other fruits, boiled after the rate of lb. of raisins to 6 lbs. of honey, with a toasted crust of bread; 1 oz. of salt of tartar in a glass of brandy being added to the liquor when casked, to which some add 5 or 6 drops of the essence of cinnamon; others, pieces of lemon-peel with various syrups.

Walnut Mead Wine.

To every gallon of water put 3 lbs. of honey, and boil them together three-quarters of an hour.

Then to every gallon of liquor put about 2 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 2 or 3 days. Then make it up, and after it has stood for 3 months bottle it.

To make American Honey Wine. a tub, and the whites of 8 eggs, well beaten up with a pint of clean sand, are to be put into it; then add 1 gall. of cider spirits, 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 month of April following draw it off into kegs for use, and it will be equal to almost any foreign wine.

Cowslip Red Wine.

Take of cold soft water 18 galls.; Smyrna raisins 40 lbs. Ferment. Mixed beet-root, sliced, 3 lbs.; red tartar, in fine powder, 2 oz. Add cowslipflowers, 14 lbs.; cloves and mace, in powder 1 oz.. brandy, 1 gall. This will make 18 galls.

Cowslip White Wine.

Take of cold soft water, 18 galls.; Malaga raisins, 35 lbs.; white tartar, in fine powder, 2 oz. Ferment. Mix cowslip-flowers, 16 lbs. Add white brandy, 1 gall. This will make 18 galls.

Cowslip Mead.

Is made in this manner: To 15 galls. of water put 30 lbs. of honey, and boil it till 1 gall. be wasted. Skim it, take it off the fire, and have ready 16 lemons cut in halves. Take 1 gall. of the liquor and put it to the lemons. Put the rest of the liquor into a tub with 7 pecks of cowslips, and let them stand all night. Then put in the liquor with the lemons 8 spoonfuls of new yeast and a handful of sweetbriar. Stir them all well together, and let it work 3 or 4 days. Then strain it, put into the cask, and after it has stood 6 months bottle it off.

Cider White Wine.

Take of cold soft water, 2 qts.; cider, 9 galls.; honey, 8 lbs.; white tartar, in fine powder, 2 oz.

Ferment. Mix cinnamon, cloves, and mace, 2 oz.

Add rum, gall. This will make 9 galls.

Cider Red Wine.

Take of cold soft water, 3 galls.; cider, 16 galls.; honey, 10 lbs. Ferment. Add raw sugar, 4 lbs.; beet-root, sliced, 4 lbs.: red tartar, in fine powder, 6 OZ. Mix sweet marjoram and sweetbriar, 3 handfuls; rum. 1 gall. This will make 18 galls. Cider Wine.

Take of cold soft water, 4 galls.; cider, 15 galls.; honey, 12 lbs.; tartar, in fine powder, 2 oz. Ferment. Mix ginger, in powder, 6 oz.; sage and mint, 2 handfuls. Add whiskey, 1 gall. This will make 18 galls.

To make Raisin Wine equal to Sherry.

Let the raisins be well washed and picked from the stalks; to every pound thus prepared and chopped, add 1 qt. of water which has been boiled and has stood till it is cold. Let the whole stand in the vessel for a month, being frequently stirred. Now let the raisins be taken from the cask, and let the liquor be closely stopped in the vessel. In the course of a month let it be racked into another vessel, leaving all the sediment behind, which must be repeated till it becomes fine, when add to every 10 galls. 6 lbs. of fine sugar, and 1 doz. of Put a quantity of the comb from which honey Seville oranges, the rinds being pared very thin, 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 and infused in 2 qts of brandy, which should be added to the liquor at its last racking. Let the whole stand 3 months in the cask, when it will be fit for bottling; it should remain in the bottle for a twelve-month.

To give it the flavor of Madeira, when it is in them remain till the wine is bottled.

Another Raisin Wine. fermentation is commenced the cask is filled every the cask, put in a couple of green citrons, and let day for 3 or 4 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 Put 200 weight of raisins, with the stalks, into of 5 or 6 weeks the liquor is to be drawn off into a hogshead, and fill it almost with spring-water; let them steep for about 12 days, frequently stir ring, and after pouring off the juice dress the raisins and mash them. The whole should then be put together into a very clean vessel that will exactly contain it. It will hiss for some time, during which it should not be stirred; but when the noise ceases it must be stopped close and stand for about 6 or 7 months, and then, if it prove fine and clear, rack it off into another vessel of the same size. Stop it up, and let it remain for 12 or 14 weeks longer, then bottle it off. If it should not prove clear fine it down with 3 oz. of isinglass, and lb. of sugar-candy dissolved in some of the wine.

Ginger Wine, excellent.

Put into a very nice boiler 10 galls. of water, 15 lbs. of lump sugar, with the whites of 6 or 8 eggs, well beaten and strained; mix all well while cold; when the liquor boils skim it, put in 1/2 a a lb. of common white ginger, bruised, and boil it 20 minutes. Have ready the rinds (cut very thin) of 7 lemons, and pour the hot liquor on them; when cool put it into your cask, with 2 spoonfuls of yeast; put a quart of the warm liquor to 2 oz. isinglass shavings, whisk it well 3 or 4 times, and put all into the barrel. Next day stop it up, in 3 weeks bottle it, and in 3 months it will be a delicious and safe liquor.