Historical Document · 1810
The Inkeeper s and Butler s Guide , or, a Directory for Making and Managing British Wines - 13th ed
- wine
Historical Document · 1810
ES ve SA ot ieee Novecdcceneneetesrserer® THE INNKEEPER’s AND BUTLER’s GUIDE, oR, A DIRECTORY. FOR MAKING AND MANAGING BRITISH WINES: WITH . DIRECTIONS FOR THE Managing, Colouring and Flavouring * oF “oes FOREIGN WINES AND: SPIRITS, ~ AND, FOR MAKING ~- BRITISH COMFOUNDS, PEPPERMINT, ANISEED, ‘SHRUB, &e. ——eee THIRTEENTH EDITION, Revised and Corrected. eee BY J. DAVI ES. Stee LEEDS: PRINTED BY DAVIES AND CO. AT, THE STANHOIE PRESS, VICAR-LANE. 1810, ~ a ee 5 a MN >? THE NEW YORK PUBLIC LIBRARY 0990440; ASTOR, LEBOT ana TILDE®R FOUN DaTIOge ft R 1086 L PPOPOL IPP PLO LPP LPO LD LOL LLL DD PR LDL ENTERED AT STATIONERS’-HAELL. PLEOIOL LE POLO PEI LOPE ELD OLED LE IDOL LODE + PREFACE. | —_— Iv is long stnce I first formed the design of come , piling a Treatise on the Management of Wines, Spirits, &c.- but owing to the hurry of business, I have been obliged to delay it till the present, not- wishstanding the repeated solicitations of many friends, who are engaged in the Wine and Spi- vit:Trade. At last I have complied with their re- quests, hoping it will give satisfaction to them, and all into whose hands it may fall. Ihave no doubt af tts utility, as I have long known the inconve- niences many have laboured under, (both private Families and Publicans,) for want of just informa- tion on the subjects. Whole Pipes of Wine have turned sour for want of a proper method in ma- nuging them, and great losses have been sustained in Spirits Rkewise, on the same account. The very best and most approced Receipts, which are at present in use, will be found in this Y, a e iv’ + BREPACE. Wofume. I have spared no pains in collecting them, during some years, in which. I had those opportunities whack few have enjoyed, I flatter myself, that without the imputation of vanity, I. may say, I know as much on this subject as any other man in the kingdom. I have spent some years in the South of France, where I had the ad- vantage of learning the most. approved methods, in some of the lurgest Vineyards. and Stores. And since my return, I have had the management of some of the first Wine and Spirit Vaults in the. kingdom. My acquaintance with some of the first. Wine Coopers has enabled me to collect many excel-. lent Receipts for making home Wines. Some of. them I have tried, and others of them have, through. , my recommendation, been tried by private fami-. lies, and found to answer well; so that I do not, scruple to warrant the whole. The encouragement given to. the Innkeeper’s, guide, in the sale of twelce Editions, the numerous. applications (for more ) from people in the trade, and others, and the great satisfaction expressed by the purchasers, are my reasons for sending out a thirteenth Edition. - 4 TO JOHN DAVIES. INNKEEPERS’ GUIDE. ENGLISH WINES. 7 ENGLISH (CLARET. Taxes Six gallons of water, - two gale: lons of cyder, and eight pounds of Mala- ga raisins bruised ; put them all together, and let them stand close covered. in. a warm place for a fortnight, stirring it every second day well.. Then strain out the liquor into a clean cask, and put to it ‘a quart of barberries, a pint of the juice of raspberries, and a pint of the juice of black cherries, Work it-up with a little mustard seed, and cover the bung with a piece of dough, let it stand at 2 . 2 ‘+ ENGLISH WINES, - the fireside for four days; then bung it up and let it remain a week, and bottle it off. —When it becomes fine and ripe, it will be like common claret. ‘NB: -This must be Kept in sand. . FRONTIGNIAC WINE. Take six gallons of water, twelve pounds of loaf sugar, and six pounds of raisins of: the sun cut smalls boil these together an hour: then take of the flowers of elder, © (when ‘they are ‘falling and will shake off) the quantity of half.a peck ; put them into the! ‘Hiquor when it is almost ‘cdld. | The hext day put in six ‘spoonfuls of the situp of lemons with four spoonfuls of ale yeast, after ‘it has worked two days, put it intoa clean cask, and bung’it up. When it has . , stood: two > months, bottle it off. ENGLISH CHAMPAGNE. - Take three gallons of water,, and nine. pounds of raw sugar; boil” the water ENGLISH ‘WINES. 3 and sugar ‘half an hour, skim it clean, and. then pour the boiling: liquor upon one gallon of currants, picked from‘ thé stalks, © but not bruised ; and ‘when’ cold: work it for two days with ‘alfa piht of" le yeast: afterwards. pour it-through-a flan- nel bag, and put it into a clean cask, with, half a pint of isinglass finings. (See p. 68.) When it has'done- working, ‘bung it and let it stand 4 month, then botile‘it,-put+ ting’ into: every bottle a very small: lump: of loaf stigar. - This is an ‘excellent | wine, and has a beautiful colour.” ! 99 3+ oe oN B. ‘This must be © kept th iA said ENGEISH PORT. : “Take eight gallons: ‘of good wit. ‘ite? and put it into a‘cléan sixt)- - gall baek; first fumed with a match: (See p. 82.) add to it forty gallons of ¢ good cyder, and then fill the ‘hogshead with French’ btahdy. The juice of elder berries and sloés’ wilf a Be 4 ENGLISH WINBS. give it the proper ‘degree of roughness, and cochineal will communicate to it a fine brilliant colour. — _N..B. In lieu of cyder, use turnip joice or raisin: cyder;, and instead of French randy, English brandy. . ENGLISH MOU NTAIN. - First pick. out the larger stalks of your — Malaga raisins, then chop the raisins small, and. put five pounds to every gallon of cold. spring water.—Let them remain a fortnight or more, then squeeze out the liquor, and put it into a clean cask, having -been-previously fumigated with a match. (See p. 82.) Let it remain unstopped till the hissing: or fermentation. has ceased ; then pane it up, and when fine bottle i it off - 7 _ ENGLISH. SACK. oe To every quart of water put a ‘a sprig ‘of _ tue, and to every gallon a handful of fen- . ENGLISH WINES: 5 nel roots; boil these half an hour, thed strain it out, and to every gallon of this liquor put three pounds of honey: affer which, boil it two hours, skimming it wei, and when cold pour it off, and tumit : into a clean cask. Keep it a year in : cask and then bottle it off. Pr _ RAISIN. WINE. : cn le - Take the best Malaga raisins; pick it the large stalks, and have your water Teh dy boiled: - When cold, measure as many gallons: as you -design to make, put it into a large tub, that you may have room to stir it. To every gallon of water put _ Six pounds-of raisins, and let it stand four-~ “geen: days, stirring it twice a day. When you have ‘strained it off, put: it into yous eask, reserving a sufficient quantity: to. Jower it filled as the liquor works over,. cathich. it will often do for two months BS - 6 ENGLISH WINES or more. It must not be closed tilh the hissing or fermentation has. ceased.. ae " SECOND: Take two gallons of spring water, and let it boil, half'an hour; then put into a steen pot two pounds of raisins stoned, , ‘twe pounds of sugar, and the rinds ef two lemons. Pour the boiling water on. the. above ingredients, and let it stand covered four. or five days; then strain it out; and bottle it off. In.about. fifteen. or sixteen — days it. will. be. fit, for use. -It is a very, cool pleasant drink in het weather. ‘ THIRD." - ‘Fake forty pounds of Malaga: raisins in. March, cut them slightly, and throw: the stalks into.two gallons of water ;. then. taking this: wafer in part, put the raisins into a cask with six gallons more of water- anda pint of the best brandy. Stir it up with a stick.once aday for a week, then ENGLISH WINES. z élose it well up; let it stand half‘a year, and bottle it off. FOURTH. Toevery gallton of water put five pounds - of raisins, picked from the stalks and. each ef them. broken in two let them steep a fortnight, stirring them every day;. then pour off the liquor, and squeeze the juice - out of the raisins. Put the liquor into-a clean cask, that will just hold it; (for it must . he quite full) and-tet it stand open till it - has done working ; . then ;add a ‘pint. of French brandy to every two gallons, and; stop it up. close. - Let-#t stand six months, _ before you bottle it off. Janihry, Febru- ary, and March,. are the best months‘ to make it, the fruit being then new. . ~ ELFTH. '! Take three hundred pounds of Malaga raisins, not picked: pu®them into-a hogs- be ENGLISH WINES head of cold spring water, with one pound of hops ; let it stand a fortnight, stirring t¢ twice a day; then press it into a tub, and put to it a piece of bread, toasted and spread with yeast, and let it ferment twen- ty-four hours; afterwards put the liquor mto a cask,. where it may work fourteen days longer; fill it up again as it works over, and when it has ceased, tet it be well bunged up. You may afterwards. put eighteen gallons of water upon the raisins, for small wine, and press it out in a week after. When it is about two months old, bottle it off. Se : ; PPP L LP CURRANT WINE. Take four gallons of currants, not too- _ Fipe, and strip them into am earthen steen with a cover to it; theh take two gallons. _ anda half of water, and five pounds and a half of sugar; boil the sugar and water together, and skim it well; then. ENGLISH WINES.- - 9 pour it boiling on the currants, and let it stand forty-eight hours; afterwards strain it through a flannel bag into the vessel. again, and let it stand a fortnight to set- tle: then bottle it off. . SECOND. 3 _ Gather currants, when fully ripe: strip them and bruise them in a mortar; and to every gallon of the pulp put two quarts, - of cold water, (which has. been previously boiled :) let it stand in a tub twenty-four hours to ferment, then let it run through « a hair sieve, not using the hand to hasten it, but letting it run gently off—To every, gallon of this liquor add two pounds and a half of loaf sugar: stir it well, and put it into your-cask, adding to every six gallons a quart of the best rectified British. spirits. Let it stand six weeks, then bot-~ _tle it. It will answer best at the first - to draw it off into large bottles, and after _ it has stood a fortnight, to rack it off into smaller ones. 10 ENGLISH WINES. | ’ ‘THIRD. Take currants when they are fully Tipe, strip and break them with your hands till all the berries ‘are bruised, and to eve-” _ Ty quart of pulp put a quart of water. -Mix them well together, and let them stand all night in your tub: then strain them through a hair sieve, and to every gallon of liquor add two pounds anda half of loaf sugar. When the sugar is dis- : solved, put it into the cask, adding to it a little isinglass: finings (See p. $2.) To every four gallons puta quart of mountain’ ‘ wine; then bung up your cask, when fine draw it off, and wash the cask witha lit- | tle 6f the wine: run the grounds through a bag, and putthe whole i into your caskagain. To every gallon: put half-a pound more sugar ; let it stand a month, then bottle it. ORANGE WINE. | ' < Take thirty pounds of new Malaga rai- sins, pick them clean from the stalks, and — ENGLISH: WINES. il chop them small. Provide yourself twen- ty large Seville oranges, ten of which you must pare as thin as for preserving ; then “boil about eight gallons of soft water till a third part be consumed, and after letting it cool alittle, pour five gallons of it upon your raisins.and orange peel; then stir it well and cover it up. When cold, let it stand five days, stirring it once or twice a-day. Ruji this liquor through a hair sieve, and with a wooden spoon press the pulp ‘as dry as you can, then put it intoa clean cask, adding the rinds of the other ten oranges, pared as thin as the first. The day before you_tun it, make a sirup of the juice of the whole twenty oranges with a pound of white sugar. Stir them | well together, and close it up: let it stand two months to fine, then bottle it off. - It ' will keep three years and improve in keeping. | a 12 - ENGLISH WINES, ‘SECOND: . Take twelve gallons of water, and twen- ty pounds of sugar; boil it half an hour, skimming it all the time. Have in readi- ness the peels of a hundred.oranges in a tub, so thinly pared, that no. white shall ‘appear in them ; then pour om your boil-_ ing water and keep it close. You must __use none of the seeds, but pick them care- fully out; and when the liquor is milk- warm, add to it six spoonfuls of good ale yeast. Let it fermént for two days; then put it into a clean cask, with a gallon of white wine and a quart of brandy. Let it | stand a month, and then bottle it off, put- ting a lump of loaf sugar into every bottle. oo THIRD. Put twelve pounds of fine sugar, and the whites of eight eggs well beaten . into. six gallons of spring water; let it boil one hour, skimming it all the time. Then take it off, and when it - ENGLISH WINES. 18 is milk warm, add the juice and rinds of fifty Seville Oranges, and six spoonfuls of good ale yeast. Let it stand two days; _ and putit into your cask, with two quartsof vindegraw or bucella wine, and thejuice of twelve lemons; only observe, . that you must let the juice of the lemons, the wine, and two pounds of loaf sugar, stand closely covered for ten or twelve hours before you put them in, taking care to scum off the seeds. The lemon peels should be put in with the oranges. . Half the rinds must be put into the cask. Let it stand ten or twelve days before you bottle it. De el GOOSEBERRY WINE. To every four pounds of gooseberries take a pound and a quarter of sugar, anda quart of spring water ; bruise the berries, and let them lie twenty-four hours in the : c 14 ENGLISH WINES. water, stirring them frequently; then press out the liquor, and add your sugar to it; afterwards put it into a clean cask ; ‘and when the fermentation has ceased, close it up, and let it stand a month; then rack it off into another cask, and let it stand five or six weeks longer. Bottle it off, putting a jump of sugar into every bottle. _ PEARL GOOSBERRY WINE. " faké.as many as you think proper of the best pearl’ gooseberries ; bruise them, and Jet them stand all night; the next morning press or squeeze them out, and let the liquor stand seven or eight hours : then pour off the clear juice from the se- ‘diment, and measure it as you put it into ‘your cask, adding to every three pints of liquor a pound of: toaf sugar broken into ‘small lumps, together with a little fining BNGLISH WINES. 18 (See p. 82.) Close it up, and in three months bottle it off, putting into every bottle a lump of loaf sugar. This is a fine gooseberry wine. ‘ SECOND. Boileightgallonsof water and one pound of sugar an hour; scum it well, and let it stand till cold: then to every quart of this liquor put three pounds of gooseberries, . first beaten or bruised very well. Let it stand twenty-four hours, therstrain it out, and to ‘every gallon add three pounds of raw sugar. Let: this stand in the vessel. twelve hours; then take off ‘the thick scum, and put the clear liquor into a clean cask, in which.it must remain fora month. Then draw it off, and rinse the cask with some of the liquor; after which put it again into the cask, and let it stand four - months, and bottle it off. c2 b ant 7 t6 ENGLISH WINES. PRIRD. Take twenty-four quarts of gooseber- ries, fully ripe, and twelve quarts of wa- ter. First boil your water two hours ; then pick your gooseberries, and bruise them in a vessel with a rollingpin, as small as you can. Put the water when it is cold on the bruised gooseberries, and let them stand together twelve hours, and when you drain it off, be sure to take none but the clear liquor; afterwards measure the liquor, and to every quart add three quarters of a pound of loaf sugar; let it stand six or eight hours to dissolve, stir- ring it two or three times; then put it into your cask, with twe or three spoonfuls of good. ale yeast.—Then put the bung in the hole lightly at-first, that it may work; and when you see it has ceased to work, or if no fermentation appear ; close it well up, and bottle it in frosty weather. - ENGLISH WINES. ; W FOURTH. Take your gooseberries before they be over-ripe: bruise them in a wooden: vessel, but not too much, lest you bruise the seeds; then measure them, and to .- every gallon of bruised berries put two’ gallons of cold water; stir them well to- gether, and let them stand a night and a day covered. . Draw the. liquor from the’ berries into a vessel ; or if too thick, strain it through a bag: to every gallon of which , add two pounds of loaf sugar dissolved } stir it well together,’and put it into a cask; then let/it work- for two days, and bung it up for a week; afterwards draw it from the cask,-and.wash out the cask with a little of the liquor, and to every gallon add half a pound more of sugar. Stir it well wp, and put it again. into. the cask, Then bung it up for a month, and it will be fit for bottling. _ c 3. 18. ENGLISH WINES, PIFEH, To every four pounds of gooseberries take a pound and a quarter of loaf sugar, and a quart of spring water: brutise the berries, and let them stand in the water — twenty-four hours, stirring. thei often ; then press out the liquor into a clean cask that it may ferment, and when it has ceas- ed, close it up, and let it stand a month: then rack it into another clean cask, for six or seven weeks longer ; after which bottle it off, and put a small lump of loaf sugar into each bottle. Cork them well, and. let it remain a quarter of a year before you drink it. PPL PS COWSLIP WINE. Take ‘six gallons of water, and to eve- ty gallon add two pounds of loaf sugar: boil it about an hour, and then let it cool. Toast a piece of bread, and spread ENGLISH WINES. 19 both sides of it with yeast: but before you put it into the liquor, add to every gal- lon one ounce of the sirup of citrons. Beat it well in with the rest, and then put ' in the toast while it.is warm. Let it work for two or three days; in the mean time put in your cowslip flowers, bruised. a little, about a peck together, with three lemons sliced, and one pint of white wine to every gallon. Let them stand three days, and afterwards put it into.a clean. cask; and when fine, bottle it. SECOND. To six gallons of water add fourteen pounds of loaf sugar, and'stir it well up to- gether; beat the whites of twenty eggs ‘very well, mix it with the liquor, and make it boil as fast as possible; then scum it well, and-let ‘it continue boiling two hours; af- terwards strain it through a hair sieve, and set it to cool: when it is mikk-warm put a 20 ENGLISH WINES. small quantity of .yeast to it on a toast. Letit ferment all night, then bruise a peck of cowship flowers, and put them into your vessel ; after which pour the liquor upon — them, and add six ounces of the sirup of . lemons. Cut a tuft of grass and lay it on the bung hole: let it stand a fortnight, and then bottle it. -"N. B. Put the cock into the cask before- you put the wine in, that you may not shake it. THIRD. . . Take thirty gallons of water, and sixty pounds: of sugar; boil them together an. -hour, skimming it well; then put it intoa tub, and let it stand till it is cold; after which.put in sixteen pecks of cowslip flow-. ers, and the juice and rinds of two dozen, lemons pared very thin, a gill of yeast,. which you must also.add at the same time... ENGLISH WINES. 2 Let it be beaten three times a day, for three days together, then rack it into:a clean cask ‘(cowslips and: all) with two quarts of brandy. When the fermenta- tion is over, then bung it up close for three weeks, and bottle it off. ELDER WINE. Take twenty-five pounds of Malaga rai. - sins, and rub them small; then take five gallons of water, boil it an hour, and let it stand till it is milk-warm: afterwards put it into an earthen-stein with your rai- sins, ard let them steep ten days, stirring them twice a day; then pass the liquor through a hair sieve, and have in readiness five pints of the juice of elderberri¢s, drawn off ax you do jelly of currants ; then mix it (cold) with the liquor, stir it well together, and put it into a cask. Let it stand in a warm place; and when it has 22 ENGLISH WINES. done working, stop it close, and bottle it about Candlemas. SECOND. Take spring water, and let it boil half an hour; then measure five gallons, and let it stand to cool. Have in readiness twenty pounds of rasins of the sun, well picked and rubbed in a cloth; and chop them, but not too small; then put them into the water, when it is quite cold, and let them stand nine days, stirring them three or four times a day. Procure six pints of -elderberries fully ripe, which must be in- fused in boiling water, or baked three hours in an oven; then strain out the rai- sins: and when the elder liquor is cold, mix that with it, (but the best way is to boil up the juice to a sirup, ) and add four spoonfuls of goed ale yeast. Stir it well together, and then tun it intoa clean cask, and let it stand ina warm place to fer- ENGLISH WINES. 23 ment; then keep it for five or six months, and bottle it off. THIRD. . Gather elderberries, ripe and dry ; pick and bruise them with -your hands, and strain them ; then set the liquor in a mug for one day,.tosettle; and to every quart _of juice add three pints of water, and to every gallon:of this liquor put. three | pounds of sugar ; then set it on the,fire in .4 brass kettle, and when it is boiling, cla- tify it with the whites of four eggs; let it -boil an'hour, and when it is almast cold, ferment it with yeast; afterwards tun it off, and fill up the cask, as it works out, with the same liquor. Should your cask hold about eight gallons, the wine will be fine in a month’s time, .and fit to bottle ; and it will be fit to drink in two months more,, [You may add to every gallon a pint of mountain wine. 2A ENGLISH WINES FOURTH. To five gallons of water put five quarts of ripe elderberries, picked from the stalks; - det ‘them boil a quarter of an hour, then strain the liquor through a sieve, and put at into your pan again, with fourteen pounds of raw sugar; fet it boil half an thour, and then. put into your tub three pounds of ‘raisins, and pour the boiling diquor upon them, When it is milk-warm, “put .ijito it a little yeast, and let it work, three days; then tun it, and put five gills of brandy into the cask, and battle it at Christmas. — FLOWER WINE. ‘To twelve ‘gallons of water put thirty’ pounds of good sugar; boil it half an hour, skimming it well all. the time: let it stand till milk-warm, and » ENGLISH WENES. . Qo then put in three spoonfuls of yeast, and after it has worked, add two quarts of flow- ers picked from the stalks; stir it eve- ry day till the fermentation has ceased, and then strain it through a hair sieve, and put it into a clean cask; which must be afterwards bunged close up. Let it stand two months, then bottle it. - SECOND. . Take two large handfuls of dried elder flowers, and ten gallons of spring water; ‘boil the water, and pour it scalding hot up- -on the flowers: the next day put to eve- ry gallon of water, five pounds of Malaga raisiris, the stalks being first picked off, but not washed : chop them a little, and put them into the water, then stir them all well togethers: repeat this twice a-day for ‘twelve days, then press out the liquor as long as you can get any; afterwards put it into.a clean cask, and let it stand for D 26 ENGLISH WINES. two or three days, till it ferments, and in _a few days after bung it up. In three or . - four months, it will be fit.to bottle. -.-DAMSON ‘WINE. Gather the fruit dry, weigh them, and bruise them with your hands: put them in- to an earthen pot with a* faucet; having a wad of straw before the faucet; and to every eight pounds of fruit add one gallon ‘of water. Boil the water; then pour it upon your fruit scalding hot, and let it stand two days; afterwards draw it off, and put it into a clean cask, dnd to every. gal- lon of liquor add two pounds and a half of sugar: let the cask be full, and the longer it stands the better. It will keep’ very well a year in the cask; Afterwards bottle it off. The small damson is the best. If you put.a small lump of loaf sugar into — ‘every bottle; it will be much improved. — ZNGLISH WINES. 21 SECOND. . ‘Take two pounds ang a.half of sugar — to every gallon of water; boil and skim it for two hours, and to every gallon of liquor add five pounds of damsons stoned: bbil them till they are of a good red co- lour; then strain the liquor through. a sieve, and work it with a little yeast jn an open vessel. for four days; after which pour it off from the lees, to clean the ves- sel, and then put in the liquor to finish the fermentation. Close it well up for six or ¢ight months, and if it be fine, you may bottle it off. It may be kept a year er two in bottles, and will be the better for it. : . THIRD. — To four. -gallons of water puts sixteen pounds of Malaga raisins, and half a peck of damsons, in a tub: cover, it, and letit n2 28 ENGLISH WINES. stand six days: stir it twice every day, then draw off the liquor, and colour it. Afterwards tun it into a cask, bung it up for a fortnight, and bottle it. PLP LD LD CHERRY WINE. - = -« ' Take cherries, wlien the stalks are pulled. off, and mash them without breaking the stones: then ‘press them well throguh a hair sieve, and to every gallon of ‘liquor add two’ pounds of sugar ; then tun it into a clean cask till it is filled, and suffer the liquor to ferment as long as it makes any noise inthe cask. Afterwards bung it up | close fora month or more, if not fine When fine bottle it off, putting a lump of loaf sugar into every bottle ; but should. the fermentation be too violent, you must draw the corks out for awhile ; then cork them again. and it will be fit to drink in a quarter of a year. ENGLISH WINES. 29 BLACK CHERRY WINE. Take six gallons of spring water, and boil it an hour; then take twenty-four pounds of black cherries, and bruise them, taking care not to break the stones: pour the boiling water upon the cherries, and stir them well together; and after they have stood twenty-four hours, strain out | the liquor through a cloth; and to every gallon add two pounds.of sugar; then mix it well, and let it stand a day: longer.— Pour off the clear liquor into a cask, and keep it close bunged ; and when it is fine bottle it off. STRAWBERRY, RASPBERRY, AND (CHERRY WINE. A DIFFERENT WAY. Bruise your strawberries or raspberries, put them into a linen bag, and press ont v3 80 “ENGLISH WINES. the juice into a cask; then draw off the fine liquor into a clean cask; and bung it close forty-eight hours; after which give it vent, and in two days time bung it well ‘up again. In three months it may be bot- tled. SPIIP ST _ RASPBERRY WINE. Pound your fruit, and strain it through acloth: then boil as much water as there is juice, and when cold, pour it on the dry strained fruit, letting it stand five hours ; after which strain it again, and mix it with ‘ the juice. To every gallon of this liquor add two pounds and a half of sugar: let it stand in an earthen vessel close covered for a week; then tun it into a clean cask, and. let it stand well bunged up, a month, till it is fine. Afterwards bottle it off. BNCLISH WINES. 31 SECOND Take four gallons of raspberries, and put them into an earthen pot; then take four gallons of water, and boil it two hours: let it stand till it is milk-warm, and pour it upon the raspberries: stir them well together, and let it stand twelve ‘hours; then strain it off, and to every gallon of liquor add three pounds of loaf sugar: after which set it over a clear fire, -. and let it boil till all the scum is taken off, and when cold, put it into bottles, open- ing the corks every day for a fortnight: then stop them close. ' N. B. The corks are not to be drove in till the last time. : QUINCE WINE. Take your quinces when they are fully ‘ripe, and wipe off the fur very clean; 82 ENGLISH WINES. ‘then take out the cores, bruise the fruit as you do apples for cyder, and press out the juice: to every gallon of which add two pounds and a half of loaf sugar: stirring it together till the sugar is dissolved: af- terwards put it into your cask, and when the fermentation is over, bung it up well. Let it stand till March before you bottle it. This wine will improve by bein g kept two or three years. . SECOND. Take twenty large quinces (gathered dry) and clean them with a coarse cloth, then grate them as near the core as you can, taking care not to grate any of that in, if you can help it. Boil one gallon. of spring water, and put your grated quinces into it; after which let it boil gently a quarter of an hour, and then sirain the liquor into an earthen vessel. To every gallon of the liquor add twé ENGLISH WINES. 33 pounds of loaf sugar, stirring it till the sugar Is dissolved: then cover it up close, and let it stand twenty-four hours ; after which bottle it off, taking care that none of the sediment goes into the bottles. Your quinces must be fully ripe. THIRD. Take your quinces, clean them with a coarse cloth, and grate them thin: press them through a linen bag, and to every gallon of the liquor put two pounds of loaf sugar. When'the sugar is dissolved, pour it off as often as there appears any sedi- ment ;. and when it is fine, put it mto a cask, letting it remain a week unstopped; then bung it up close for six months; and if it is then fine, you may bottle it; but if not, you must draw it into another cask, and bung it up again until it is fine, then _ bottle it. oe 34 ENGLISH WINES. _ SAGE WINE. . - . Boil six gallons of spring water a quar- ’ ter of an hour, let it cool till it is milk- warm, and put in twenty-five pounds of Malaga raisins, picked and rubbed clean, and cut small, together with half.a bushel of red sage cut small, and a gill of ale yeast: stir them all well together, and let them stand covered in a warm place six or seven days, stirring them once a day. After whieh strain the liquor into a clean cask, and when it has worked three or four days, bung it up, and let it stand about a week longer; then put into it twa quarts of mountain wine, with a gill of finings, (See p. 82.) and when fine bottle it... _ SECOND, oo Take thirty pounds of Malaga raisins, — picked clean and cut small, and one bushel of green sage cut small: then boil six gallons of water, letting it stand till it is ia ENGLISH WINES. “35 milk-warm: after which you must pour it into a tub upon your sage and raisins, and let it stand five or six days, stirring it twice a day: then strain out the liquor from the pulp, put it into a cask, and let it stand six“tonths. Afterwards draw it clear off into another cask,’ and when fine bottle it. In’ two months it will be fit for use, ‘but will improve by’ being Kept a year... PLPIPLP APRICOT WINE. Take twelve pounds of apricots when nearly ripe, wipe them clean, and cut them in pieces; then put them into two gallons of water ; and let : them boil till the water has strongly imbibed the flavour of the fruit: then strain the liquor through a hair sieve, and put to every quart of li- quor six ounces ofsugar:: after which boil __ it again, and skim it; and when the scum ‘36 .ENGLISH WINES. has ceased to rise, pour it into an earthen vessel. The next day, bottle it, putting a lump of sugar into every bottle. were BALM WINE. ‘Take a bushel of balm leaves, put: tthem ‘into a tub,and pour eight gallonsofscalding water upon them; let it stand a night, then strain it through a hair sieve, and put to every gallon of liquor two pounds of sugar, stirring it very well till the sugar is dissolved ; then put it on the fire, adding the whites of four eggs well beaten. ‘When the scum: begins to rise, take it ‘off; then let it boil half an hour; skim- ‘ming it‘all the. time ; afterwards put it ‘into the tub again, and when milk-warm add a gill of good ale yeast, stirring it .every two houts. Work it thus for two “days, then put it into a cask, and bung it “up. ‘When’ fine, bottle it. ENGLISH WINES. 37 ‘MULBERRY WINE. Gather your mulberries when they are ripe, beat them in a mortar, and to every quart of berries put a quart of spring wa- ter. When you’ put them into the tub mix them well, and let them stand all night; then strain them through a sieves and to every gallon of liquor, put three pounds of sugar: when your sugar is dis- solved, put it into your cask, into which, (if an eight gallon one) you must put a gill of finings. (See p. 68.) Care must be taken that the cask be not too full, nor bunged too close at first. Set it in acold place,. and when fine, bottle it. PPD LDL BLACKBERRY WINE. : Take blackberries when they are fully ripe, bruise them, and put to every quart of berries a quart of water, mix them well, zB 83. ENGLISH WINES. and let them stand one night ; then strain them through a sieve, and to every gallon of liquor add two pounds and a half of su- gar. When your sugar is dissolved put it into your cask; to every twenty gallons of which add a gill of finings, (See p. 68.) and the next day bung it up. In two months bottle it. SILLS GINGER WINE. Take four gallons of water and seven pounds of sugar, boil them half an hour, skimming it frequently : when the liquor is cold squeeze in the juice of two lemons ; then boil the peels, with two ounces of white ginger, in three pints of water, one hour; when cold, put it all into the cask, with one gill of finings, (See p- 68.) and three pounds of Malaga raisins; © then bung it up, let it stand two months, and bottle it. ENGLISH WINES. 39 SECOND. ' Take seven gallons of water, twelve pounds of sugar, half a pound of white ginger} bruised, and the whites of four eggs well beaten ; put them into the water, and set it on the fire ;- when it boils skim it well, and after it has boiled a quarter of an hour, take it off; when cold, put it into an open vessel, and take seven lemons, pare them, and squeeze in the juice, adding al- so the rinds ;, then put to it a gill of ale yeast, and, let it work for twenty-four hours ; afterwards draw it off, put it into a clean cask, and in a fortnight, if fine, you may bottle it. PP PPL BIRCH WINE.. In March bore a hole in 4 birch tree, a foot from the ground, into which put a faucet, and the liquor will run for two or zr 2 40 ENGLISH WINES, three days together, without injuring the tree ; then stop up the hole with a peg. (The next year you might draw as much more from the same hole.) To every gal- lon of liquor put a quart of honey, or two pounds and a quarter of sugar, and stir it well together: boil it for an hour, and skim itall the time, adding a few cloves and a piece of lemon peel ; wheni it isalmost cold, put to it as much ale yeast as will make it work like ale, and when the yeast begins to settle, get your cask, and after you have - fumigated it witha match (See p. 82.)putin your liquor. For twenty gallons put ina gill of finings, (See p. 68.) and the whites and shells of four eggs ; stir it briskly with a staff, and let it stand six weeks or longer, then bottle it, and in two months it will be fit for use ; but will greatly improve by time, and will drink better at the ead of the second year than the first. . * ENGLISH WENES. Al LEMON WINE. Take six large‘lemons, pare off the rinds, cut them and squeeze out the juice, in which steep the rinds, additig to it a quart of'brandy, and letting it stand in an earthen mug close stopped for three days; then squeeze six Jemons moré, and to the juice put two quarts of spring water, and as much sugar as will sweeten the whole ; then boil the water, sugar, and lemons to- gether, and let it stand till cold ; to which add a quart of whité wine and the first mentioned lemons and brandy : mix them together, and strain the whole through a linen bag into your vessel, then let it stand three months, and bottle it, taking care to. cork and wire your bottles very well. ‘Keep it in a cool place, or in sand, it will be fit to drink after two months. PIPL I 2 3 42 ENGLISH WINES. CLARY WINE. Take twenty-four pounds of Malaga raisins ; pick and chop them very small, then put them into a tub, and to each pound allow a quart of water; let them steep twelve days, stirring them twice a-day, and taking care to keep it well co- vered ; then strain it off, and put it into a clean cask, with about half a peck of the tops of clary, when in blossom ; af- terwards bung it up for six weeks, and then bottle it. In two months, it will be fit to drink. As there will be a good deal of sediment, it will be necessary to tap it pretty high. SECOND. Take ten gallons of water, twenty-five pounds of sugar, and the whites of twelve eggs well beaten; set it over the fire, and let it boil gently for an hour, skimming it _ EXGLISH WINES 43 frequently: Then put it into a tub, and when almost cool put it into your cask, with about half a peck of clary tops an# a pint of ale yeast. Stir it three times. a-day, for three days, and when it has done working, close it up, if fine, you may bottle it in about four months. YY nt tal WINE OF ENGLISH GRAPES, When the vines are well grown, so as to bring full clusters, be careful to take off some part of those leaves which too much shade the grapes, but-not in the hot season, lest the sun should too swiftly draw away — their juices, and wither them. Stay not till they areall ripe at once, for then some will be over-ripe, and bruise or rot before ‘the underlings come to perfection ; but every two or three days pick off the ripest grapes, and spread them in a -dry shady place; that they may not burst by the AA ENGLISH WINES. heat. Thus those that remain:on the vine, havin g more heat tonourish them, will grow larger and be sooner ripe; and when you have got a sufficient quantity, put them into an open vessel, and bruise them well with your hands; or if the quantity be too great, get a flat piece of wood, fasten it to the end of a staff, and gently press them with it, taking care to break the stones as little as possible, as that would give the wine an unpleasant taste. Hav- ing bruised the grapes so that they become a pulp, you must have a tap at the bottom : of your tub ; then tie a hair cloth over your receiving tub, and let that out which will run off itself, which will be found to be the best; then take out the pulp, and press it by degrees till the liquor is suffi- ciently drained off; after which get a clean cask, well matched, (See-p. 82.) and pour the liquor in through a sieve and funnel to stop the dregs, letting it stand with a ENGLISH WINES. 45 slate over the bung hole, to ferment and refine for ten or twelve days; then draw it off gently into a clean cask, and put the slate on the bung-hole as before, till ‘the fermentation is over, which you may know by its coolness and pleasant taste. : . Thus ‘of your white grapes you ‘may make a good white wine, and of the red,..a wine much ‘resembling’ claret ; but should it want colour, (sEe CiARET CoLoURING,) . the whité grapes, if not too ripe, will give it a good Rhenish flavour, and are very cool- ing. There is also another sort of grape that grows in England, which has much of the smell of musk, and this may, by the help of a little sugar, be brought to pro- duce a fine rich wine, much. resembling canary or muskadine, and altogether as pleasant. - SECOND. Take ripe grapes, gathered on a dry day, and put them into a press; squeeze them 46 ENGLISH WINES. gently, so as not to break the stones ; then strain the liquor well, and let it settle in a cask ; after which draw off the clear juice in- to a well-seasoned and matched cask, (See p. 82.) and stop it up close for forty-eight hours ; then give it vent near the bung- hole, and put therein a peg that may be easily moved, and in two days time stop it close up again. It will be fit todrink ina quarter of a year’s time, and will not be much. inferior in-