Cowslip Wine
INGREDIENTS._ To every gallon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cowslip pips. To every 4 gallons of wine allow 1 bottle of brandy. AVERAGE Cost, 2s. 9d. per gallon. 1 Boil the sugar and water together for 1/2 hour, carefully removing all the scum as it rises. Pour this boiling liquor on the orange and lemon rinds and the juice, which should be strained; when milkwarm, add the cowslip pips or flowers, picked from the stalks and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers' yeast. Let it ferment 3 or 4 days, then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use.
TIME. To be boiled hour; to ferment 3 or 4 days; to remain in the cask 2 months.
SEASONABLE. Make this in April or May.