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Domestic Wines (Draw off what will run without)

and draw off what will run without squeezing. | Then press the rest, and if not sweet enough add a sufficient quantity of sugar to make it so. Let it ferment, and add to it a little honey and sugarcandy; then fine it with the whites of eggs and a little isinglass, and draw it off for use.

Balm Wine.

Take 40 lbs. of sugar and 9 galls. of water, boil it gently for 2 hours, skim it well, and put it into a tub to cool. Take 24 lbs. of the tops of balm, bruise them and put them into a barrel with a little new yeast, and when the liquor is cold pour it on the balm. Stir it well together and let it stand 24 hours, stirring it often. Then close it up, and let it stand 6 weeks. Then rack it off and put a lump of sugar into every bottle. Cork it well, and it will be better the second year than the first.

To make Scurvy-Grass Wine.

Take the best large scurvy-grass tops and leaves, in May, June, or July; bruise them well in a stone mortar, put them in a well-glazed earthen vessel and sprinkle them over with some powder of crystal of tartar; then smear them with virgin honey, and being covered close, let it stand 24 hours. Set water over a gentle fire, putting to every gallon 3 pints of honey, and when the scum rises take it off and let it cool; then put the stamped scurvy grass into a barrel, and pour the liquor to it, setting the vessel conveniently endways, with a tap at the bottom. When it has been infused 24 hours, draw off the liquor, strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again; then put a little new yeast to it, and suffer it to ferment 3 days, covering the place of the bung or vent with a piece of bread spread over with mustard seed, downward, in a cool place, and let it continue till it is fine and drinks brisk. Draw off the finest part, leaving only the dregs behind; afterwards add more herbs, and ferment it with whites of eggs, flour, and fixed nitre, verjuice, or the juice of green grapes, if they are to be had; to which add 6 lbs. of the syrup of mustard, all mixed and well beaten together, to refine it down, and it will drink brisk, but is not very pleasant; being here inserted among artificial wines rather for the sake of health, than for the delightfulness of its taste.

To make Cheap and Wholesome Claret.

Take a quart of fine draft Devonshire cider, and an equal quantity of good Port. Mix them, and shake them. Bottle them, and let them stand for a month.

To make Dry Wine.

Those who like a dry wine, should put into the vat, at the commencement of the vinous fermentation, an ounce or two of calcined gypsum, in fine powder.