A Treatise on Family Winemaking

A Treatise on Family Winemaking

A Treatige oN 3.8 FAMILY WINE MAKING: MAKIN G “EXCELLENT WINES ’ FROM- The Various Fruits of this United Country ; IN RELATION To STRENGTH, BRILLIANCY, HEALTH, AND ECONOMY Explanatory of the whole process, and every other requisite GUIDE after the wise is mude and in the cellar ;, ’ Composed from'practical knowledge and written expressly and exclusivelyfor | DOMESTIC USE, Containing Sixty Different Sorts Of Wine. To which is alsu subjoined the Description of part of a recent British Vintage inclusive of an interesting Experimental Lecture. BY P. P. CARNELL, ESQ. F. H.S. &c. &e, ; Benedictus sis, tu Domine, Deus noster, Rex Mundi, Qui creas fructus Telluris. . SSS . LONDON: PUBLISHED BY SHERWOOD, NEELY & JONES, PATERNOSTER ROW; SOLD BY T. HOOKHAM, JUN. AND CO, OLD BOND-STREET; GO8SLING, 308, OXFORD-STREET; HATCHARD, PICCADILLY; J. AND G. TODD, YORK, AND BY ALL BOOKSELLERS IN THE UNITED KINGDOMS. 1814, 4 THE NEW YORK PWPTIC LIBRARY 270928B ee 6) ied L LALA vt Weaker > bate 944 ° TO THE CALEDONIAN HORTICULTURAL SOCIETY. SSS GENTLEMEN, The following Workon FAMILY WINE MAKING, is intended for the use of the United Kingdom: and it being analogous to the plan and object of your Society, which by conferring prizes in relation to the making of Home-Made Wines, and the great encouragement given by you on that account will, I trust, sufficiently apologize for the liberty I | have taken of inscribing THIS TREA- TISE to you. That success may attend your libe- ral and meritorious exertions is, gentlc- men, the sincere wish of . Your humble and obedient servant, P. P. CARNELL. PREFACE. A PREFACE is alinost. incompatible with a work of suchi' greet.and ‘universal na- tional utility, as this:.I trust will prove. The little that has éver been printed,: on the subject of Family Wine Making, has" ‘been no more than a scattered few of highly defective and incoherent receipts in maga- zines; and old cookery books. And it is astonishing in such a country as this is, where every family who can, do make wine, that ‘there never has been an ex- press treatise published on the subject, | that has discussed it with any science, order, or perspicuity. vill Much useful information it is pre- sumed will be found here, given in a very small | compass, as this treatise contains every requisite communication and information for the Making, Ma- naging,; and !:Preservation of Domestic ‘Wines; ‘a communication so much and_so:lopg wanted by the public at _ Many well read. men, and :particu- larly the Bibliamanii, think ‘little of a book unless it be full of notes upon motes and reference after reference; no- thing. of the sort will be found here. This: concise Treatise has been written merely for utility. . It is plain, brief, and comprehensive, and will, it is hoped, ix answer .éts” intended purpose ‘a8 -it is — Nevertheless, notes “and -references are certaihly: valuable and indispensable to’ some. works; but a work of this nature’ surely is less confused and more’ béne- ficial without them. a] - ¥ { Mor. are all. the various processes fot wine. making. &e:> in this’ treafise jumbled together; but are divided und treated distinctly, so that any person while making their vintage, or otherwise waating information respecting any par-— tientuy part of the process, may itmme- digtely.turn to it at once. A repetition of the fermentations has, been given, in order to impress the x minds more fully of those persens who. are. unacquainted with the nature. of them, of their high importance and pro- cess indispensable to the making of truly serviceable wines. Not a single matter is here pro- posed, as a component part of the wines, but such as is constitutionally. - whole- - PRovipENce, of its great’ goodness, at an early period of the World. con- sidered it necessary to bless mankind with a liquor whose ‘salutary properties would give health and strength to their bodies, exhilarate their minds, and sap- port them with fortitude to execute their. Xi labors. Of: all. the various liquors for ' the sustenance of human nature, surely | notie is. equal to inspire the soul with hilarity as the LIQUOR DIVINE. . A few centuries have only elapsed (3d Richard 2d and long after) since England cultivated vineyards which pro- duced-.abundance of wine. And al- though at this time vineyards in this country are but very few, yet we are blessed with immense quantities of va~ rious fruits, from which most excellent — wines may be made, and at a compa- ratively small expense: which must be considered an important desiderafum at this or any subsequent period. | xi -. In tespect to Foreign Wines, thie ex- arbitant price now amounts rearly to a prohibition. Besidés, they are so per- niciously doefored (as it is commonly denominated) first by the makers and next by the: merchants, as to change their generous vinous qualities so mbth’ that, to take a single glass of such wime a’ whole bottle must be drank.—Nay mofte—immense quantities of mixtures. aré manufactured.in. this country, and many a Mr. and Mrs, Bull are: hoaxed witli them for foreign wines. The British Wine Vaults, as baptized, . ake yet in an imperfect state, and are likely to remain so, partly from a cireum~ stance they cannot command, and partly xii from. an improper process ‘they pursue, from pecumiary motives, which render their wines unconstitutional... Never- theless considerable improvements may. ‘be made in the process of the manufac~ ture of British Wines. . At présent it is — impossible to drink :a: bottle of these wines without . experiencing, their ilk effects. When iitrodnceid, by families, ‘at dimmer. or supper,. they. are usually: passed off for Sherry or Madeira, and a glass i is sometimes taken by way of com- pliment on the one party or consequence of the other, to keep up appearances. As to Family Made Wines they are very rarely limpid "and potent, their goodness and reputation have ° always ve xiv been low; the consumption extending only to a solitary glass now and then, to a stranger, on a Sunday, or some fair _time. Most of those wities are never fermented, and all of them are too high- jy charged with saccharine. Those and other consequences render them so per- hicious that persons having at one. time drunk some glasses of them are after- wards on their guard, so thut they have hever answered the purpose of fo- reign wines;—WHICH, THAT THEY SHOULD, 1S THE OBJECT OF. THE PROCESS IN THIS TREATISE. If. Domestic Wine Makers are deter- mined to follow their innumerable old methods of wine making, they certainly have it in their power to do so. How- XV. ever, itis hoped that they will lay aside all prejudice, follow the processes and precepts herein stated, and thereby ena- ble themselves tu make many generous and brilliant vernacular wines, as any im~ ported from the continent : * To cleanse the cloudy front of wrinkled care; And dry the tearful sluices of despair.” - a 3 re + loo a) : mex t Ys. an } GENERAL process’ FOR mab ‘BOLLOWING:. vs orn VERNACURAR. WINES. ca i hy awd ros ai ; GENERAL PROCESS For .all the Wines herein stated; sys- tematically arranged under the following heads :- — | ; Gathering the Fruit. Picking the Fruit. Bruising the Fruit. Katting the Fruits 4%) Vinous Menrmentation. ; Drawing the Must. “Pressing thé Mishs AAV Casking the Must. : Spirituous Fermentation. Racking the Wine. Fining the Wine. Bottling and Corking the Wine. Drinking the Wine. *," Where any little variation is made, from the General Process, it is explained with the Recipe. : GATHERING THE .PRUIT. Ir is of considerable consequence to the making of. good | Wine,. that attention be paid to the state ‘and condition of fruit. Fruit of every sort should be gathered in fine weather; those of the ‘erry, kind often appear ripe to the eye before they really are'so,. therefore it is requisite to taste them several times in arderto. ascer- tain that, they are,arrived at the. crisis of maturity. This 1 isan important point. to the making excellent wine. Af, frnit be. not ripe, the wine will be harsh and hard, unpleasant. to the palate, and more so to the stomach; it will also require more spi- rit and saccharing, and take,g longer time to be fit for the table if evgrdt.he spi lf fruit be too ripe, the wine from it will be B 2 20 faint, low and vapid, it will not be: strong and generous, it will also require more trouble, additional spirit and ex- pense. ¢ PICKING THE FRUIT. That is, detaching the unripe and bad berries.. The process is certainly a little tedious; ‘but the result when the wine is drunk, of such fruit, will in its richness ° and quality be most eminently superior. Grapes also should have their stalks picked from them previous to their being 7 in i the vat." we Bab “THE FRUIT. “Iq? STONE OFF j jr O i on) Weednsiderable advantage is gained ‘Py this operation in time and bulk. Be- 21 | sides, it prepares the fruit for nature’s hermetical elaboration. The quantity of _ fruit for making a vintage of domestic wine, is not so large but it may be bruised ina tub, and from thence removed into the vat, or if a very small quantity it may be bruised in the vat. While the fruitis pick- ing by one person, another may bruise it, and as it is bruised remove it into the vat. (When Malaga or Smyrna Raisins are used, they are to be put into the vat with the water, tosoak, and the following day taken out and bruised, then returned into the vat again, and the general process is to follow.) VATTING THE FRUIT. The first thing to. be done; is placing a huc-muc or guard, on the inside of the vat _ against the tap-hole, to prevent the husks 22 €scaping at.the time the must is drawn off. ‘Emuieiliately as all the fruit is in the vat the portion of water assigned should be added,’ thien the contests stirred up with thie | catsstaff and left. to macerate ‘until the next day, when the. sugar, tartar, $cc: diluted: with -some of the liquor, is te be put into the vat; and the whole again stirred up. The place: where the. vat is si- teated ‘should be perfeetly free from any @oxiong “Matter, or disagreeable: smell; and should have free tirculation of dir and & temperature of net less than 58 de- If a vinous fermentation do not take place, in a reasonable time, the contents must be often stirred, and the tempe- gature ‘of the place made warmer...’ Foo : eo, . S- : ~ . ree ; Ve pe Prensa bere VINOUS FERMENTATION. a .This may be said to be a. Draxp Ope- ration. which. the Omniscient, Creator has placed. in our cup of jife, to, frags mute the fruits of the Earth, into wine, for the benefit and comfort of his | Greer tyres. . The caysges that produce | the effects of vinous fermentation are impertectly - known, for no chentical exploration as yet has been able to discover byt q few well- ascertained facts. | a _« The time of a vinous fermentation sommencing, is always yncertain,;, it de- pends much on the quality and quantity of the contents of: the vat,. to-its local situation, to the season or weather, and Q4 _most particularly to the greenness or ripe- ness of the fruit: To produce a medium vinous fermen- tation the vats and contents ought to be placed in a temperature from 60 to 70 degrees. ‘And if this is found not to produce fermentation in a short time, the temperature of the place must be still made warmer and the component matters often stirred with the vat- staff. . The commencement of a vinous fer- mentation may be pretty well known by plunging the thermometer into the middle of the contents of the vat, for a minute, and when taken out, if a fermentation has: commenced the temperature of the con- tents will be higher than the place where the vats are situated. a 25 Shortly after this, the vinous fermen- tation begins to be very conspicuous and may be very easily known by ‘its taste, smel], appearance, and effects. The contents will first gently rise, and swell with a slight movement and a little hissing.—Some time after, a consi- . derable motion will take place, the con- tents will also increase in heat, aud bulk, and at this crisis a quantity of air es- capes. These effects continue along time changing and decomposing the primordial substances. It is. the elaboration of the vinous fermentation that decomposes the saccha- rine, produces spirit in wine, and renders it wholesome: hence may be perceived the indispensable necessity of it. 26 When the vinous fermentation is about half over, the flavoring ingredients are to be put into the vat and well stirred into the contents. If almonds form a component, part, they are first to be beaten to a paste and mixed with a pint or two of the must— Nutmegs, Cinnamon, Ginger, Seeds, &c. should, before they are put into the vat, be reduced to powder, and mixed with some of the must. It is impossible to lay down an exact time for a vinous fermentation; but for. eighteen gallons, two or three days are generally sufficient for white wines; red wines may have a day or two more. Towards the end of the vinous fer- mentation, the agitation, effervescence, 27 and discharges of air cease. The must also in the vat will give, by tasting, a strong vinous pungency to the tongue. This is the period (in order to have strong and generous wine) to stop the remain- ing slight fermentation by drawing off the must. ‘. \ DRAWING THE MUST. -.. Must is the name of new wane, before it has gone through all the requisite pre- gesses and is perfected. © A cock, or spicket and faucet is to he put into the tap-hole of the vat, and the must drawn off immediately and put jeto open. vessels, there to remain until the pressing is finished. | . . ae Os Pode ls 28 PRESSING THE HUSK. As soon as all the must is drawn off from the vat, the husks (residuum) are to be put into hair-bags, the mouth of the bags is to be well fastened, then put into the press and the whole of the vintage pressed without delay. When the pressing is all finished, the must that is pressed out is to be mixed with the must that was drawn off from the vat. Many ways may be contrived for pressing a small vintage, for those persons who cannot afford to purchase a proper wine-press, And any hedge-carpenter can contrive a temporary press, with two 29 short flat boards and a long heavy pole to act asa lever. A thing of this sort may be made to have very great power. Several wines, here treated of, do not require pressing; such wines may be “strained through a sweet, clean, canvas” bag made with a pointed end downwards sufficiently large to contain the regi- . duum, CASKING THE MUST. The must may be casked in the place where the vintage is performed, or for conveniency it may be taken in portions to the cellar. Each cask is to be filled, within about an inch of the bung-hole, which should be covered over, lightly with a flat bit of wood, or some 7 30 other light matter that will answer the same purpose. This and the two. last processes ought to be performed with alacrity. ‘The vinous fermentation is now no more and it is very conspicuously so by the cessation, the must being perfectly cookand ‘calm, and it will remaim in this state until a spirituous fermentatiom commences. . _SPIRITUOUS FERMENTATION. --. The spiritious fermentation differs from the vinous; it is essentially necessary to the clarification, the goodness, and perfeetion of the wine. And it may be said: to be the last natural. operation in the process of the vintage.. If the vinous fermentation has been 31 well conducted, and the wine. cellar be ‘not too cold, a spirituous fermentation will commence in a few days. But this will only be just perceptible by a little hissing, a slight effervescence, and the bit of ‘wood on the bung-hole will move up and ‘down at times in consequence of discharges of the remaining air Cgas.) ae | This spirituous ‘fermentation will ‘abate in in six or ‘twelve days, the time de- yey on circumstances, on the quality and quantity of the wine, the liquor being. now intitled to this last appella- ‘tion. t the Brandy or spirit assigned should at this time be put to the wine by pouring it in gently without disturbing ‘the wine.” No doubt need be entertained but that an association will soon take place between the spirit and the wine as 32 effectually as if it had all been mixed to- gether by agitation. The cask now if not full, must be filled up and bunged hand-tight with (if possible), a. wooden bung covered with a piece of new canvas much larger than the bung, i in order that the bung may.be at any time, taken out with more facility. In about a month after the spirit has been added, the cask will again want filling up, this should be ‘done with (if to be had) the overpjus of the vintage, if not with some other good wine. The cask must now be bunged up tight. . After this the cask is to be pegged once a month or oftener to see if the wine be clear.and not thick, and as soon as it is perceived fine and bright it is to be racked off its Jees. a SO 1&3 be “RACKING THE: WINE. {yeu MP de @tnl io, re ; of Clésthe fermebtations ‘have heen « Cary ried on. |well; ityis-of ;considerable-impor- tance! to the, exeellencé..of all -wimes, and also to an early racking of them, wy A This is anoperation-highly, requisite to: the keeping: wine} good;,;to its) purifi- cation; . strength; color,» :brillianey; gout, ‘and |: aroma, and\~itids:: performed, chy drawing: off: the wine jand;leaving the lees in the cask./::A «siphon .should..be | ased for this purpose,/butiif not, the cask must be tapped (with a coek) two or three days previously to the wine being sacked off. It may .be;racked off: mto;sanother «ask, orintoa vatormtub, and returned into the same: Cask’ again, after it has been well cleaned: snd, if requisite, the cask € may be slightly: fumigated, immediately before the wine is returned into it. The Witie'is now ‘tobe tasted, and if found to be very weak, ‘a’Hittle ‘spirit is to be given doit, the cabk:fitted ‘ep and bunged fight: The process of racking ought to be pertonaed, in temperate weather, and as. wo they. will ‘wast: ne Giing;; this :bs Sd¢hly ‘advantageous to Any. ‘wines, but Snot Particularly to ‘rel wines. nD, hi PINENG THE: swith. Miany wikes inipropdily. -maile, or: aivide-of: bad ‘fruit; vequive fining, -Lefore ‘they are racked, nevertheless the operation of finskg is not-alwtiys: necessary.’ - Most & wines; Well made, do not ant fnigg; this print must finst-he agcertained, by daring off a little of the wine into,a gags, froma @ peg-hole, in front of the cask and if it he, found. net Rergetly wean: HS is then to be.fined. 4 pat foe le ih ye Many areghe seeqnean. materials, for ning. distermpered -wines, .byt for those - Jatgly mage, , and,in health, :the followjng susthode.wil}: give them exquisite ead dity. oo Ope, pennd.of fresh ‘Margh-Mallow | ‘Rogts,, washed clean, fad cut ,into gma} piecessapacerte them iip twa quarts af soft sgater, twenty four bonrs, then gently Pail the liquor down. to, Shree_hglf pints, atrein it, and shen cold mix with it half an ounce of pipe-clay or chalk, im. paw- der,.then pour the mucilage into the cask, c2 stir up the wine so as not ‘to’ distarb the lees and leave the spiighup out for some days after. vn ee Be yes Or boiled rice, two table spoonfuls, the white of one new egg, and half an ounce of burnt allum, in powder. Mix those’ matters’ up with a pit or'ihore of ‘thé wine,’ then pour ‘the’ iniicilage ‘into the cask: aid stir up ‘thé wite’ ‘with! % ‘stout stick, “but so as not to agitate 'the lees. ib, Or, dissolve, “in a° geritle heat, half ‘an ounce of isinglass'fti a pint or more of ‘thé wine, then inix with it Hialf ‘an’ ounce ‘of chalk, in powder; when’ the’ two ‘are well incorporated, pour it info ' the’ cask and stir up the ‘wine; put ‘so’ as not! to ‘disturb the lees. } 2 Saget 87 As, soon,,as, wines..are_clear and bright, after being fined down, they ought to be: racked: into a sweet, clean, cask, the cask filled up and bunged tight. BOTTLING AND. CORKING. » Fine clear weather is best for. bottling all.sorts.of wines, and much cleanliness is required in this operation. The first con- sideration, in bottling wines, is to examine _and see if the wines are in a proper state for,this purpose. It is folly to attempt bottling, before the wines are fine and brilliant, ,as _they will never brighten after. a Before this operation is commenced all the, apparatus is to be in readiness.— The bottles must be all sound, clean, and dry, with plenty of good sound corks, as \ 88 siach depends on them; surely 16 ont WIE Wihtirigly spoil « bottle of good wie the vile or ting a bad cork. A finger ought to be introduced into the neck of each bottle, aq they are corked ; by this means it is ascertained _ what cork will bedt fit each of then. The sinall end of the cork that enters the | bottle, i is first to be squeezed with, if cons venient, buat i iron or ‘Wwoodett pincers. The cork i is to be put in with the hand, and then driven well in with a flat wooden mailet, the weight of which ought to be a pound and a quarter, but however not to exceed a pound and a half, for if the mallet. be | tow. ight or tod‘ heavy, it will not drive the cork ii in properly, atid is ‘allée fiabte to break ‘thé bottle. ' “The corks > must so completely fill up ‘the: Heck - of ao each bottle as to ‘render them air tight, if they are not, the’ cork must be with- drawn and another put in, The covket must so manage as to leave. a spate of an inch between the wine and the cork. ‘When all the wine is bottled, it is to be stered in a caol cellar, and oz no account on the bottles’bottams, but on their sides, and saw-dust, if to he had, if not moss or hay, put copiously between them to prevent their breaking, which would of course waste the wine. The moderns are pretty well ac- quainted with the delights of the bottle, or in other words with the enchanting effects ef good wine, nevertheless a few rensarks may be mede. 40 '*, Winestwhatever their color may ‘be, ought, when ‘drunk, to be clear and ‘bril- Fiaht; for. the same: wines if not so, will hot-be so wholesonie; nor will they have their: proper fine gui. : ‘Wines that‘have not age given them will: not “drink, by .many degrees, so potent as they would havé done had that been t granted. es : “Wines are! known by their éaste; brightness, color, aroma.—The requisite criterion of truly good wines are, that they possess strepgth, beauty, fragrance, coolness, and briskness. . > ’ Family made wines seldom have fair play; they are mostly dtunk nearby as.soon — as made.. How can individuals expéct their wines to be good, . generous; wand 4} , drink well ner such improper civcum- stances. , For the sake of information, on this subject, and to shew that wines well made, of. the. fruits of this country, will keep many years and improve thereby, I will just say a word relative to the wine I made in 1803. To produce wine approximating those of Madeira, or the best white wine of Minorca was my intention, and the success was equal to my expectations. The wine was made almost neat of the fruit, only six gallons of water, twenty five pounds of saccharine, and one gal- lon of brandy, was employed in the pro- duct of one hundred and thirty seven gallons of wine. | ‘42 . - As all the operations had been welt performed, I determined preserving a sam- ple of the wine, in order to ascertain how ‘long an Engtish-made wine, of fruits of our own country, might be kept good and generous,—The wine has been tasted this day, Easter Monday, 1814, and it is found to be strong, brilliant, fragrant, and sufficiently Frésca. cee “RECIPES, TONTAINING . - Sixty varieties of Vernacular Wines. et EIGHTEEN GALLONS is here given - asa STANDARD for all the follawing Recipes, it being the most convenient size cash to Families. If, however, only half the quantity of Wine is ta be made, it is but to divide ‘the portions of ‘the meteyials in half. If on the other hand, double the quantity is to be made, then it is but to | double the portions: So that by variation it wall answer every size cask. The vintager is requested to notice — that the Recipes are divided into divi- sions, which indicate that the materials ere to be used by so many distinct periods as there are divisions. This is explained nm the General Process. . . 45 Wo. -T. RED ‘GOOSEBERRY . WINE fun EIGHTEEN GALLONS. Cold Soft Water, Ten Gallons... |. Red Gooseberries, Eleven Gallons. ' |”! Raw Sugar, Sixteen Pounds. «© “'’! Beet-Root, sliced, Two Pourids, a ° Red Tartar, in fine Powder, Three | ’ Ounces. . , - | - Brandy, One Gallon, or less. 46 : No. II. RED GOOSEBERRY WINE. | Crwo> EIGHTEEN GALLONS. Cold Soft Water, ‘Twelve: Gallons. «") Red Gooseberries, Eight Gallons. , ee | Raw Sugar, Eighteen Pounds...» .,,./9 Red Tartar, in, fine ‘Powder, Three. 4 Ounces. _ } IF fi Cinnamon, bruised or in Powder, One Ounce. * wey Orange-Thyme, a Hlandfali Brandy, Two Quarts, or more, oil 47- No. III. RED AND WHITE GOOSEBERRY WINE. EIGHTEEN GALLONS. cee Pe eee Cold Soft Water, Nine Gallons. ‘Red Gooseberries, Four Gallons. White Godseberries Six atta! , weet Eton pg tk Raw Stgar, Fotirteea Poundss i: + ‘Honey, Four Pounds. Soke Tartar, in fine Powder, Three Ounces. og e rival . Bitter Almonds, Two Ounces. ‘ Sweet-Briar Two ‘Handfuls. Brandy, One Gallop, ar less lk 48 No. IV. aanen rE LETS 7 ye AVIV i ; Hr EIGHTEEN GALLONS. eeeetrenenne’ PAO1IAe i Cold Soft Water, Nine Gallons. White Gooseberres, Ten Gallons. mols Sw Aste} a suollad. 160d 4 od bab - Refined Sugar, Tyelye.P aida, > oti Honey, Eight Pounds. White Tartar,:<iti 088 nese. ‘Twornt Ounces, phirty sol .yotoH , maT wahyo'l ont ai sane 1 Orange and Lemon Peel, ath id ‘ie Ounces dry, or, Four. Ounces fr ai Die et tel -T99 We EE" White Brandy; ‘One Gallon. whiter & bésdpiniy’ WINE. nen Seo) EIGHTEEN GALLONS. if Cold Soft Water, Twelve Gallons. White Gooseblittike: 3, Bight Gallons.” ne . i) a . Lod: Sue “a ‘e. 44 pyle ain ‘) eee Raw Sugar, Twenty-five Pounds. * ’? White Tartar, | in fine Powder, Twa Ounces, 99 7 - — ; at ele on bin dis Ginger, i in : Powdet, "Three Ounces. Rosemary Leaves, One Handfahi: «33:4 ™ White Brandy, Two Geass. | Pee, > . - qpaspsepex ANB APRRAT Be NE. CPW? BAOLIAD MEA THOM EIGHTEEN GALLONS. tr energ _—_ . ‘ F ~~ erolicd agiawl rote W! foe bleD Cold Soft Water, Fight Gallons...) );,0¥7 panier ey Six A ont owl ssbwo'l ey ii Sina oti VY Raw Sugar, Sixteen Pounds. —— Honey, Four Pounds. Tartar, in fine Powder, ’ Two Ounces. 20000 sonlT ssbwod ai 19gaid erie shite 196 68 ao 1 Cisse _ Brandy, Two. Quarts,°or more. ail VE a g 51 No. VII. GOOSEBERRY AND:CURRANT WINE. - KIGHTEEN -GALLONS. Cold soft Water, Eleven Gallons: ‘)! .{ Gooseberries and,,,Cyrrants,. Eight. Gallons. an - Raw Sugers, Twenty-five Pounds! .. i Tartar, in fine Powder, Two Ouncts.:.” Ginger, in Powder, Three Ounces. Sweet-Majeram, One. Handful. :..° British Spirit, Two Quarts, of more. - e. D2 52 Neo.: VIAL. . . RED CUBRANT WINE. | EIGHTEEN GALLONS. Cold Soft Water, Eleven Gallons. Red Currants, Eight Gallons. =: - © Raspberries, One Quart. Raw Sugar, Twenty - Pounds. Beet-Reéot, Sliced; Two Poundy. ° Be Ounces. ~ oe . One Nutmeg, in fine Powder. a Ne. IX. RED AND. WHITE CURRANT ps lsc) EIGHTEEN GALLONS. — Cold Soft Water, Nine Gallons. White and Red Currants, Ten Gal- ~ Ions. a Done as : —mw ey Raw Sugar, Sixteen Pounds. Honey, Six Pounds. oe | Tartar in fine Powder, Two Ounees.: - Peach-Leaves, Four Handfuls. : . - i Brandy, One:Galton, or ‘tess... . 54 No. X.- RED AND WHITE CURRANT WINE. Mom EIGHTEEN GALLONS. merrier Cold Soft Water, Twelve Gallons. °° ' White Currants, Four Gallons. Red Currants, Three Gallons. - Raw Sugar, Twenty-five Pounds.. ga White Tartar, in fine Powder, Three Ounces. Sweet-Briar Leaves, ‘One Handful. Lavender Leaves, One Handful. ” Spirits, Two Quarts or more) + ’ ” ~ Ts 55 No.. XI. | DUTCH 4B CURRANT WINE, r20r EIGHTEEN GALLON®. -. Cold Soft Water, Nine Gallons. . Red Currants; Ten Gallons. : 3 Raw Sugar, Ten Pounds, Beet-Root, sliced, Two Pounds. ‘Red ‘Tartar, in’ fine ‘Powder, ‘Twe Ounces. Bitter Alménds, One Ounce. Ginger, in Powder, Two Ounces. - Brandy, One Quart. ¢ “DUTCH RED CURRANT WINE. | oe ‘a 56 Wa. XFIT. 2 ‘ae. CAG we oO: “EIGHTEEN GALLONS. =. r fto® bieDd Cold Soft Water, Eleven. Gaiiae ) haf Red Currants Eight Gallons, Raw Sugar, a g Ainley toodl-4968f Red Tartar, in, fine Powder, Two |...{/ Ounces. | : uso Coriander Seed, aid hid Ounces. _ | Ls » vpghinos bah 2 bani some) British Spirit, Two Quarts: Digitized by Google 4 VARIOUS SORTS OF BER- ARIES ADAPTED TO 4 BMALL GARDEN. ; Tor wgrepre.: Cold Soft Waters, Fleven Galleys, 1,155 a Treacle, Fourteen or Sixtepm Pannds, -, Tartar, in Pewder, Qne Ounce.: > Ba Raz. Ginger, Four Onnces,. in Powder. . Sweet Herbs, Two Handfals. te + Spirits, One or Two Quarts. ile 58 AAD FO 2TH#oe8 2 lOIgs Vv ANY/MIXBD FRPITS 0 rane Cold Soft Wath! "Td Gallons,!0° b!09 . Fruit, Eighteen Galtotis. 8? Sdgit jini Hoty" Six PH. rootised slosolt Tartar, in Hie Powder; Pwo Own ceghial vbw oF 0 vol ropa) Pe ach. men Six Hand m fut basi Oo T 2G diel soowed Brandy, One Gallon. 2taeD oT 10 9n0 -etiiiq® 2a Digitized b BA ogle Wd IT? RRS aT ees EIGHTEEN GALLONS. SAOLILD WSSTHOIS | Cold Soft Water, Nine Gallons. aialle W Nod hlod White cgiallee no Ga BT Sloe ° wgo'lan 2 mrrie is White Gooscberfies, "One Caffon. Refit he kay) Rye ive Poukas ost - WRite Hes, in Bowder,'OneDutlee . voi Clary Seed, bruisedy Two Ounces, or Clary Flowers: Seite). Momeéts,; Gk Handfuls. —_——2 White Brandy, One Gallon. E 2 - ‘Waite’ CoRitawr | write! near @QVO1IAD VIaATHOIS BIGHTEEN menngane: flere SUT “s a9) 9niK “ists W fi 2 bloD angolls Cold Soft Wat >, Ten, Gallons. Sohal Wi [Oiis vs Sofit 4 ; iw Sfit White Currants HOllGE? SP ONS a Gallop Sdoebo atid VF a ne Refined, Sagar,; Twenty-five. Pounds,» 5 White, Tartar,,.m, .fime. Powder,,; One Ounce. setlhioe To @990wO owl epeossnid ose yialO Bitter. Admonds,‘Fwo Ouncess0!) ys! avibusll White Brandy, Oné Gallon. f; ’ 7 iZ trons 3m) ett} Vb anv ast if re ~~ wr Wer 3K. Cold Soft Waker PwdiveGalions.% Livd — White Currsatts,! Nine Gallons) Aosidh wil gpegadlT esivnd erie Raw Sugar, Thirty-Pounds, or less. White Fartar; iin fine Powder, OneDunee. eat 14 ©) wie Soaaibeget op otis PF idk Lavender and Rosemary Leaves, Two Handfals: i titisik o wi ome lh sgt . wererece- Spirits, Pwo Qhattyormoredt bun 62 No.) XVII. BLACK) CURRANT sWINE, EIGHDBEN GALLONS. eal Cold Soft, Water,,Ten;Gallong. ¥),.2 |,4.°9 Black Currants, Six, Gallons, .,;°) 4) /</ /7 Strawberries, Three Gallons. Hehe. cfihea Sigh ul Dregne well ‘Raw Sugar, Twenty-five Pounds? »3 |: ¥/ Red Tartar, in fine Powder, Six Ounces. wt asveal vremeenmti bus ishaeveld stahiianiaien Two Handfals,; thas i Brandy, Twe, or:Three Quarts; -sinige 63 BLAOK’ CURRANT! WINE. ceGrCg@ EIGUTEEN GALLONS ’ Cold soft: Water, Twelye Gallons.) 33!) Black Currants, Five Gallons,’ '+ White or Red Carrants,-:er both," : Three Gallons. ma . cc a ; ‘Raw Sogar, Thirty Pownds,.or less: .< Red Tartar, in fine Powder, Five Qunoes. a ! Ginger,-in ‘Powder, Five: Ounces. Brandy, One. Gallon; yor. less,7 | ad 4 BTRAWBDERRY. WINE. . wT stridiethiden” cantons! Cold Soft Water, ‘Setn-Ghllonge: 0 Cyder, Six Gallehs: fois Raw Sugar, Sixteen Pounds, Red? "Patan: dH Hine 'Rowder, Thike The peel nd juice of Pwe'Lemons, REED Wo. “XX. STRAWBERRY WINE. EIGHTEEN’ GALLONS. Cold Soft Water, ‘Ten Gallons. ss ; Strawberries, Nine Gallons. | mo Raw Sugar, Twenty-five Pounds. Red Tartar, in fine Powder, Three “Two Lemons and Two Oranges, Peel and Brandy, One Gallon. — a a Fa -~ 66 No. “XX. RASPBERRY WINE. EIGHTEEN ‘WALLONS. Cold Soft Water, Six Gallons. Cyder, Four Gallons. Raspberries, Six Gallons. Any other Fruit, Three Gallons Raw Sugar, -Bighteen or Twenty Pounds. a Red Tartar, in fine Powder, Davee | Ounces. _ Orange and Lemon Peel, Two Ovaces dry, or Four Ounoes, fresh. Brandy, Three Quayts. Sh No. XXL, - [RASPBERRY WINE, EIGHTFEN GALLANB- Cold Soft Water, Ten Galieas. . Raspberries, Five Gallons. Red, or White Currants, Four Gallons. Raw Sugar, Twenty Pounds. Honey, Six Pounds. — Red. Tartar, in fine Powder, Fout Ounces, 3 Brandy, One Gallon, F F 2 ELDERBERRY” WINE, EIGHTEEN GALLONS! Peerrerers] Cold Soft Watér,: Sixtéen., Gallons? [,!,) Malaga iat tae Potinds. 4), a | asollsd ave" 2emerD tid W io boll Elderberries, Four Ga Gallons. Red Tartar, in fine Ponder Fou ur Ounce siOVe isQu WB shane xi@ Pi itoH Ginger, in Powder, Five 7 ipo ‘eat )- wed shwol san ai “u sie boil Cinnamon, Cloves, and Mace, Two Ounces. Three Oranges or Letnong, Peel anid Fuiee, Brandy, One Gallon. S44 Digitized by \ 2008le 66 No! XXV. ELDERBERRY WINE. | mr EIGHTEEN GALLONS. ——} Cold Soft Water, Ten Gallons. an Elderberries; Ten Gallons. wo ad Raw Sugar, Forty-five ‘Pownds. «(3 Red Tartar, in’ fine’ Powder; Eight Ounces. oD Ginger, in ‘Powder, Four Ounces. . re an oo. Bitter Almonds, Three Ounces. Two Lemons, Peel and Juice. Brandy, One Gallon, ‘or less. 70 Now XXVI. ELDERBERRY WINE. 77 LS 2) EIGHTEEN GALLONS. Cold Soft Water, Twelve Gallons, Elderberries, Eight Gallons. Raw Sugar, Forty Pounds. Red Tartar, in fine. Powder, : Seven Ounces. Ginger, in Powder, Five Ounces. One Nutmeg, in Powder. Two Lemons, Peel and Juice. SS emeeemeneeiel Rum, One Gallon. 7} No. XXXVI. ELDERBERRY WINE. EIGHTEEN GALLONS. — Cold Soft Water, Eigtt Gallons. Elderberries Six Gallons.) =) Cyder FiveGallons, ee Raw Sugar, Thirty Pounds. Red Tartar, Six Ounces. Ginger, j in Powder, Six Ounces.. | Lavender and Sweetbriar Leaves, Two Handfuls. “of eee Rum, @we ‘Quarts, amore otis. 72 No. XXVIII. WORTLEBERRY OR BIL- BERRY WINE. - Mo EIGHTEEN GALLONS. Cold Soft Water, Six Gallons.:.. 1.) Cyder, Six Gallons. list 9 10 Berries, Eight Gallons. Raw Sugar, Twenty Pounds. a ' if Tartar, in fine Powder, Four Ouieans Ginger, in Powder, Four Ounces. **'~ Lavender and Rosemary Leaves, Two: Handfuls. alutivendt Roe nee Rum, or British Spirits, One Gallon... 73 No. XXIX. JUNIP ERBERRY . WINE. COC a EIGHTEEN GALLONS. Cold Soft Water, Eighteen Gallons. ‘Malaga or ‘Smyrna Raisins, Thirty-five Pounds. Juniperberries, Nine Quarts.: Red Tartar; Four Ounces. ae Wormwood ‘and Sweet: Marjoram, “Two Handfuls. tee yh es British, Spirit, Two Qi, -or’ more, “te Ten’ or twelve days i is not too Jong . for this wine. to. ferment. . a 74 DAMSON: WINE.’ -* coon EIGHTEEN GALLONS. a Cold Soft Water, Eleven Gallons, . Damsons, Eight Gallons. Raw Sugar, Thirty Pounds... bao. Red Tartar, in fine, Powder, Six Ounces. —s Brandy, Que Gallop, 6.0 ot t When the mist has fermented two stirred up two or three times,) take out of the yat, about two or, three. querts ef the and then return 4hetn into’ the vat’ ‘bpain. re 75: Ne. XXXE. - DAMSON WINE. reer BR CETL EIGHTEEN GALLONS. wee Cold soft Water, ‘Thirteen Gallons. . Damsons, Six Gallons. sy Raw Sugar, ‘Twenty-five Pounds. Red Tartar, in “fine Powder, Five a oe Ounces. Run, One Gallon. | Proceed with_the stones of the Dagnsons ps in No.30. },. G 2 76 No. XXXI¥. . DAMSON WINE. EIGHTEEN GALLONS. Cold Soft Water, Seven Gallons. . Cyder, Eight Gallons. ; . Damsons, Four Gallons. “Raw Sugar, Twenty Pounds, Red Tartar, in fine ‘Powder, Four Ounces. Sweetbriar Leaves, Two . Handfuls. British Spirits, Two- Quarts. on . : . . Proceed with the’ stones as in No. 30.’ 77 No. XXXL: CHERRY WINE ror EIGHTEEN GALLONS. © a) Cold Soft Water, Ten-Gallons. Cherries, Ten Gallons: ©° = Raw Sugar, Thirty. Pounds. Red Tartar,.,in.. fine Powder, Thres Ounces... 9 joys suis} Brandy, Two or Three Quarts. Two days after the Cherries have been in the vat, take out about three quarts of the cherry-stones, break; them and the kernels, and return them in the vat again. 7S wit: og lF —_ . No. XXXIV. fooee EIGHTEEN GALLONS. Cold Soft Water, Twelve. Gals. & Cherries, Eight GaHeas. a an iia te - ‘e Raw Sugar, Twenty-five Pounds: Red. Tartar, in fine Powder; ‘Two mee Ounces. 4 yo. . ‘ toa . . . worm te ce Ee Weg a equ tse Brandy One Gallon. — —ene 5 i: 1 Préseed with the stones as in‘No. 89; a eens ene ae 79 No; XXXV. PEACH WINE. EIGHTEEN .GALLONS. Cold Soft Water, Eighteen Gallons. Refined Sugar, Twenty-five Pounds Honey, Six Pounds. White ani in fine Powder, ‘Two Ounces. os Peaches, Sixty or Eighty in number. Brandy; ‘Two ‘Gallons. The first division isto, be put.into the vat, and the day after, before the Peaches are put in, take the stones from them and break’ them and the ‘kernels, and then put them and the pulp into the vat, and proceed with the General Process. 8d No. XXXVI. PEACH ., WINE. _ EIGHTEEN GALLONS. a Cold Soft Water, Eighteen Gallons. Refined Sugar, Thirty Pounds.’ White Tartar, in fine Powder, "Two Ounces. | Stl aes to: Peaches, Forty or Fifty in number. _ Branlly, One Gallon. ‘y T : _ Proceed with the P Peach stones as in No; 35 ey Soghig OF 81 No. XXXVII. APPLE WHITE WINE. COrcar EIGHTEEN GALLONS. Cold Soft Water, Two Gallons. Apples, well bruised, Three : Bushels. Honey, Ten Pounds. White Tartar, Two Ounces. One Nutmeg, in Powder. Rum, Two Quarts. H 82 ’. No. XXXVI. - APPLE RED WINE. EIGHTEEN GALLONS. Cold Soft Water, Two Gallons. Apples, well bruised, Three Bushels. - Raw Sugar, Fifteen. Pounds. Beet-Root, sliced, Four Pounds. ‘Red Tartar, in fine Powder, Three Ounces. Ginger, in Powder, Three Ounces. - Rosemary and Lavender Leaves, Two Handfuls. . [ee gummed British Spirits, Two Quarts. 88 No. XXXIX. HONEY WHITE. WINE. MEAD. METHEGLIN. wean EIGHTEEN GALLONS. Cold Soft Water, Seventeen Gallons. , White: Currants, Six Quarts. | . Honey, Thirty Pounds. White Tartar, in ‘fine Powder, Three Ounces. Balm and Sweetbriar, Two Handfuls. . White Brandy, One Gallon. H2 84 . No... XZ. HONEY WHITE WINK, MEAD. METHEGLIN. Gru Cold Soft Water, Eighteen Gallons. Honey, Forty Pounds. oe White Tartar, in fine: Powder, ‘Three Ounces. me Roses, Five or Six Handfals::-* Peach Leaves, Three Handfuls. _ White Brandy, One Gallon.) ** * -' “85 No. XLI HONEY RED WINE. MEAD. METHEGLIN. Mwr EIGHTEEN GALLONS. Cold Soft Water, Reignnitces Gallons. | Red Currants, Six Quarts. Black Currants Two Quarts. Honey, Twenty-five Pounds. Beet-Root, sliced, One Pound. Red Tartar, in fine Powder, Four Ounces. te Cinnamon, in Powder, Two Ounces. ceememanageel Brandy, One Gallon. 86 Na. XLII. '. COWSLIP WINE. EIGHTEEN GALLONS. pF ee at Cold Soft Water, ‘Ten Gallons. Malaga Raisins, Thirty Pounds. Cyder, Eight Gallons. Honey, Ten Pounds. — Tartar, in fine Powder, Two ‘Ounces. = Cowslip-flowers Sixteen Pounds. _ 8? No. XLII. COWSLIP. RED WINE. Mar EIGHTEEN GALLONS. Cold Soft Water, Eighteen Gallons. Smyma Raisins, Forty Pounds. Beet-Root, sliced, Three Pounds. Red Tartar, in fine Powder, Two Ounces. Cowslip-flowers, Fourteen Pounds. Cloves and Mace, in ‘Powder, “One. Ounce. Brandy, One Gallon. 88 No. XLIV. COWSLIP WHITE WINE mur EIGHTEEN GALLONS. Cold Soft Water, Eighteen Gallons. - Malaga Raisins, Thirty-five Pounds. White Tartar, in fine Powder, Two Ounces. | Cowslip-flowers, Sixteen Pounds. White Brandy, One Gallon. §9 No. XLV. COWSLIP WHITE WINE. Mw BIGHTEEN GALLONS. Cold Soft Water, Eighteen Gallons. Raw Sugar, Thirty-five Pounds. White Tartar, in fine Powder, Four | Ounces. Cowslip-flowers, Twelve Pounds. Ginger, in Powder, Four Ounces. ‘Ram, One Gallon. \ 90 No. XLVI. CYDER WHITE WINE. os 7) ‘BIGHTEEN © GALLONS. Cold Soft Water, One Gallon.’ _ Cyder, Highteen, Gallons. Honey, Sixteen Pounds. . White Tartar, in ‘fine Powder, Four Ounces. Cinnamon, Cl