Part 5
Eight quarters pale malt, six quarters amber malt, two quarters brown malt. Mash it twice, with fifty-five and forty-eight barrels of water, then boil with one hundredweight of Kent hops, and set with ten gallons yeast, seven pounds salt, two pounds flour. Twenty barrels of good table beer may be had from the grains. If deficient in color, add burnt malt.
PORTER, FOR BOTTLING
Five quarters pale malt, three quarters amber malt, two quarters brown malt, burnt malt to color if required. Mash with twenty-four, fourteen and eleven barrels of water, then boil with one hundredweight Kent hops, and set with seven gallons yeast, three pounds salt. Mash the grains for table beer.
PORT WINE
To ten gallons prepared cider, add one and one-half gallons good port wine, two and one-half quarts wild grapes (clusters), two ounces bruised rhatany root, three-quarters ounce tincture of kino, three-quarters pound loaf sugar, one-half gallon spirits. Let this stand ten days; color if too light, with tincture of rhatany, then rack it off and fine it. This should be repeated until the color is perfect and the liquid clear.
PORT WINE (BRITISH)
1. Two gallons damson juice, two gallons cider, three-quarters ounce sloe juice, one pound sugar, one pound honey. Ferment, then add one quart spirit, one gallon red cape, a little over one ounce of red tartar (dissolved), the same of powder of catechu, one-tenth ounce bruised ginger, one-tenth ounce cassia, a few cloves. Mix well with two tablespoonfuls of brandy coloring.
2. Two pounds bullace, ten pounds damsons, one and one-half gallons water. Boil the water, skim it, and pour it boiling hot on the fruit; let it stand four or six days at least. During that time bruise the fruit or squeeze it with your hands. Then draw or pour it off into a cask, and to every gallon of liquor, put two pounds and a half of fine sugar, or rather more; put some yeast on a slice of bread (warm) to work it. When done working, put a little brandy into the cask and fill it up. Bung it up close, and let it stand six or twelve months; then bottle it off. This wine is nearer in flavor to port than any other. If made with cold water, it will be equally as good, but of a different color.
3. Five gallons cider, one gallon elder juice, one gallon port wine, one and one-quarter pint brandy, one and one-fifth ounces red tartar, one-fifth ounce catechu, one gill finings, one ounce logwood. Mix well and bung close.
TO MAKE QUINCE WINE
Take your quinces when they are thoroughly ripe, wipe off the fur very clean; then take out the cores, bruise them as you do apples for cider, and press them, adding to every gallon of juice two and one-half pounds of fine sugar. Stir it together till it is dissolved; then put it into your cask, and when it has done working stop it close. Let it stand till _March_ before you bottle it. You may keep it two or three years; it will be the better.
QUINCE WINE, NO. 2
Twelve sliced quinces. Boil for quarter of an hour in one gallon water; then add two pounds lump sugar. Ferment, and add one gallon lemon wine, one pint spirit.
RAISIN WINE
There are various modes of preparing this wine, which is, perhaps, when well made, the best of English wines. The following recipes are considered good:
For raisin wine without sugar, put to every gallon of soft water eight pounds of fresh Smyrna or Malaga raisins; let them steep one month, stirring every day. Then drain the liquor and put it into the cask, filling it up as it works over; this it will do for two months. When the hissing has in a great measure subsided, add brandy and honey, and paper as in the former articles. This wine should remain three years untouched; it may then be drank from the cask, or bottled, and it will be found excellent. Raisin wine is sometimes made in large quantities, by merely putting the raisins in the cask, and filling it up with water, the proportion as above; carefully pick out all stalks. In six months rack the wine into fresh casks, and put to each the proportion of brandy and honey. In cider countries and plentiful apple years, a most excellent raisin wine is made by employing cider instead of water, and steeping in it the raisins.
RAISIN WINE, NO. 2
Five pounds of raisins, four gallons of water. Put them into a cask. Mash for a fortnight, frequently stirring, and leave the bung loose until the active fermentation ceases; then add one and one-half pints brandy. Well mix, and let it stand till fine. The quantity of raisins and brandy may be altered to suit.
RAISIN WINE, NO. 3
Take two gallons of spring water, and let it boil half an hour; then put into a stein pot two pounds of raisins stoned, two pounds of sugar, the rind of two lemons, and the juice of four lemons; then pour the boiling water on the things in the stein, and let it stand covered four or five days. Strain it out and bottle it up; in fifteen or sixteen days it will be fit to drink. It is a very pleasant drink in hot weather.
RAISIN WINE WITH SUGAR
To every gallon of soft water four pounds of fresh raisins; put them in a large tub; stir frequently, and keep it covered with a sack or blanket. In about a fortnight the fermentation will begin to subside; this may be known by the raisins remaining still. Then press the fruit and strain the liquor. Have ready a wine cask, perfectly dry and warm, allowing for each gallon one or one and one-half pounds of Lisbon sugar; put this into a cask with the strained liquor. When half full, stir well the sugar and liquor, and put in one-half pint of thick yeast; then fill up with the liquor, and continue to do so while the fermentation lasts, which will be a month or more.
RAISIN WINE IN IMITATION OF FRONTIGNAC
For every gallon of wine required allow two pounds of raisins; boil them one hour in water. Strain the boiling liquor on loaf sugar, two pounds for every gallon; stir it well together. When cool put it in the cask with a moderate quantity of yeast (as last article). When the fermentation subsides, suspend in the cask a muslin bag containing elder-flowers, in the proportion of one quart to three gallons of wine. When perfectly clear, draw off the wine into bottles.
TO MAKE RASPBERRY WINE
Take your quantity of raspberries and bruise them, put them in an open pot twenty-four hours; then squeeze out the juice, and to every gallon of the juice put three pounds of fine sugar, two quarts of canary. Put it into a stein or vessel, and when it has done working stop it close; when it is fine, bottle it. It must stand two months before you drink it.
RASPBERRY WINE, NO. 2
Take three pounds of raisins, wash, clean, and stone them thoroughly. Boil two gallons of spring water for half an hour; as soon as it is taken off the fire pour it into a deep stone jar, and put in the raisins, with six quarts of raspberries and two pounds of loaf sugar. Stir it well together, and cover them closely and set it in a cool place; stir it twice a day, then pass it through a sieve. Put the liquor into a close vessel, adding one pound more of loaf sugar; let it stand for a day and a night to settle, after which bottle it, adding a little more sugar.
RASPBERRY WINE, NO. 3
Pound your fruit and strain it through a cloth; then boil as much water as juice of raspberries, and when it is cold put it to your squeezings. Let it stand together five hours, then strain it and mix it with the juice, adding to every gallon of this liquor two and one-half pounds of fine sugar. Let it stand in an earthen vessel close covered a week, then put it in a vessel fit for it, and let it stand a month, or till it is fine; bottle it off.
RASPBERRY WINE, NO. 4
Take two gallons of raspberries, and put them in an earthen pot; then take two gallons of water, boil it two hours, let it stand till it is blood-warm, put it to the raspberries, and stir them well together; let it stand twelve hours. Then strain it off, and to every gallon of liquor put three pounds of loaf sugar. Set it over a clear fire, and let it boil till all the scum is taken off. When it is cold, put it into bottles and open the corks every day for a fortnight, and then stop them close.
RASPBERRY VINEGAR
This may be made either by boiling down the juice with an equal weight of sugar, the same as for jelly, and then mixing it with an equal quantity of distilled vinegar, to be bottled with a glass of brandy in each bottle; or, in a china bowl or stone jar (free from metallic glaze) steep a quart of fresh-gathered raspberries in two quarts of the best white wine vinegar. Next day strain the liquor on an equal quantity of fresh fruit, and the next day do the same. After the third steeping of fruit, dip a jelly-bag in plain vinegar, to prevent waste, and strain the flavored vinegar through it into a stone jar. Allow to each pint of vinegar one pound of loaf sugar powdered. Stir in the sugar with a silver spoon, and, when dissolved, cover up the jar and set it in a kettle of water. Keep it at boiling heat one hour; remove the scum. When cold, add to each pint a glass of brandy, and bottle it. This is a pleasant and useful drink in hot weather, or in sickness; one pint of the vinegar to eight of cold water.
RHUBARB WINE
To each gallon of juice add one gallon of soft water, in which seven pounds of brown sugar have been dissolved. Fill a keg or a barrel with this proportion, leaving the bung out, and keep it filled with sweetened water as it works over until clear; then bung down or bottle as you desire. These stalks will furnish about three-fourths their weight in juice, or from sixteen hundred to two thousand gallons of wine to each acre of well cultivated plants. Fill the barrels and let them stand until spring, and bottle, as any wine will be better in glass or stone.
RHUBARB WINE, NO. 2
Cut in bits and crush five pounds of rhubarb; add the thin yellow rind of a lemon, and one gallon of water, and let stand covered two days. Strain off the liquid and add four pounds of sugar. Put this into a small cask with the bung-hole covered with muslin, and let it work two or three days.
ROOT BEER
Take one and one-half gallons of molasses, add five gallons of water at 60° Fahr. Let this stand two hours; then pour into a barrel, and add one-quarter pound powdered or bruised sassafras bark, one-quarter pound powdered or bruised Wintergreen bark, one-quarter pound bruised sarsaparilla root, one-half pint yeast, water enough to fill the small barrel. Ferment for twelve hours and bottle.
ROSE WINE
Take a well-glazed earthen vessel and put into it three gallons of rose-water drawn with a cold still. Put into that a sufficient quantity of rose-leaves, cover it close and set it for an hour in a kettle or copper of hot water, to take out the whole strength and tincture of the roses; and when cold press the rose-leaves hard into the liquor, and steep fresh ones in it, repeating it till the liquor has got the full strength of the roses. To every gallon of the liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put in a cask or convenient vessel to ferment, and put in a piece of bread toast hard and covered with yeast. Let it stand for thirty days, when it will be ripe and have a fine flavor, having the whole scent and strength of the roses in it, and it may be greatly improved by adding wine and spices to it. By this method of infusion, wine of carnations, clove gilliflowers, violets, primroses, or any other flower having a curious scent, may be made.
RUM SHRUB
One gallon raisin wine, six pounds of honey, ten gallons of good-flavored rum.
TO MAKE SAGE WINE
Boil five quarts of water one-quarter of an hour, and when it is blood-warm put five pounds of Malaga raisins, picked, rubbed, and shred, into it with almost three and one-quarter quarts of red sage shred, and a little of ale yeast. Stir all well together and let it stand in a tub covered warm six or seven days; then strain it off and put in a runlet. Let it work three or four days, and then stop it up. When it has stood six or seven days put in a quart or two of Malaga sherry, and when it is fine, bottle it.
SAGE WINE ANOTHER WAY
Take six pounds of Malaga raisins picked clean and shred small, and one peck of green sage shred small; then boil one gallon of water. Let the water stand till it is luke-warm, then put it in a tub to your sage and raisins; let it stand five or six days, stirring it twice or thrice a day. Then strain and press the liquor from the ingredients, put it in a cask, and let it stand six months; then draw it clean off into another vessel. Bottle it in two days; in a month or six weeks it will be fit to drink, but best when it is a year old.
TO MAKE SARATOGA WINE OR ENGLISH SACK
To every quart of water put a sprig of rue, and to every gallon a handful of fennel roots; boil these half an hour, then strain it out, and to every gallon of this liquor put three pounds of honey. Boil it two hours, and skim it well. When it is cold, pour it off, and turn it into the vessel, or such cask as is fit for it. Keep it a year in the vessel, and then bottle it. It is a very good sack.
SARSAPARILLA MEAD
One-half pound of Spanish sarsaparilla. Boil five hours, so as to strain off one gallon. Add eight pounds sugar, five ounces of tartaric acid. One-quarter of a wine glass of syrup to one gill of water, and one-quarter of a teaspoonful of soda water, is a fair proportion for a drink.
SCHIEDAM SCHNAPPS, TO IMITATE
To two and one-half gallons good common gin and five over proof, add one and one-half pints strained honey, two and one-half pints clear water, one-half pint white sugar syrup, one-half pint spirits of nutmegs mixed with the nitric ether, one-half pint orange-flower water, one cup pure water, one-tenth ounce acetic ether, one drop oil of wintergreen dissolved with the acetic ether. Mix all the ingredients well; if necessary fine with alum and salt of tartar.
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 some virgin honey, and being covered close let it stand twenty-four hours. Set water over a gentle fire, putting to every gallon three 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 edgeways, with a tap at the bottom. When it has been infused twenty-four 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 three days, covering 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. Drain off the finest part, leaving only the dregs behind; afterward add more herb and ferment it with whites of eggs, flour, and fixed nitre, very nice, or the juice of green grapes, if they are to be had, to which add six pounds of syrup of mustard, all mixed and well beaten together, to refine it down, and it will drink brisk, but it is not very pleasant, being here inserted among artificial wines rather for the sake of health than for the delightfulness of its taste.
SHERBET
In one quart of water boil six or eight sticks of rhubarb ten minutes; strain the boiling liquor on the thin-shaved rind of a lemon. Add two ounces of clarified sugar with a wine-glass of brandy. Stir the above, and let it stand five or six hours before using.
SHERRY WINE
To five gallons prepared cider add one quart spirits, three-quarters of a pound of raisins, three quarts good sherry, and a few drops oil bitter almonds (dissolved in alcohol). Let it stand ten days, and draw it off carefully. Fine it down, and again rack it into another cask.
LONDON SHERRY WINE
Twelve pounds chopped raisins, three gallons soft water, one pound sugar, one-half ounce white tartar, two quarts cider. Let them stand together in a close vessel one month; stir frequently. Then add one quart of spirits, one-quarter pound wild cherries bruised. Let them stand one month longer and fine with isinglass.
TO MAKE SHRUB
Take two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two, and one-half a nutmeg. Stop it up and let it stand three days, and add to it three pints of white wine, one and one-half pounds of sugar. Mix it, strain it twice through a flannel, and bottle it up. It is a pretty wine, and a cordial.
SPRUCE BEER
Boil a handful of hops and two handfuls of the chips of sassafras root, in ten gallons of water. Strain it, and turn on, while hot, one gallon of molasses, two spoonfuls of the essence of spruce, two spoonfuls of ginger, one spoonful of pounded allspice. Put it into a cask, and when cold enough, add one-half pint of good yeast. Stir it well; stop it close. When clear, bottle and cork it.
STRAWBERRY WINE, NO. 1
Twelve gallons bruised strawberries, ten gallons cider, seven gallons water, twenty-five pounds sugar. Ferment, then add one-half ounce bruised orris root, one-half ounce bruised bitter almonds, one-half ounce bruised cloves, six ounces red tartar.
STRAWBERRY WINE, NO. 2
Crush the berries and add one quart of water to one gallon of berries and let stand twenty-four hours. Strain and add two and one-half pounds of white sugar to one gallon of juice. Put in cask, with thin muslin tacked over the bung-hole, and let ferment, keeping it full from a quantity reserved for the purpose. If a small quantity is made, use jugs or bottle. When fermentation ceases, add one pint of good whiskey to the gallon, and bottle and seal securely. Ready for use in six weeks.
ROYAL STRAWBERRY ACID
Take three pounds of ripe strawberries, two ounces of citric acid, and one quart of spring water. Dissolve the acid in the water, and pour it on the strawberries, and let them stand in a cool place twenty-four hours. Then drain the liquid off, and pour it on three more pounds of fruit; let it stand twenty-four hours. Add to the liquid its own weight of sugar; boil it three or four minutes in a porcelain-lined preserve-kettle, lest metal may affect the taste, and when cool cork it in bottles lightly for three days, then tightly, and seal them. Keep in a dry and cool place. It is delicious for sick and well.
TO MAKE SUGAR WINE
Boil five and one-half quarts of spring water a quarter of an hour, and when it is blood-warm put five pounds of Malaga raisins picked, rubbed, and shred into it, with five quarts of red sage shred and one-half cup of ale yeast; stir all well together, and let it stand in a tub covered warm six or seven days, stirring it once a day. Then strain it out and put it in a runlet; let it work three or four days, and stop it up. When it has stood six or seven days, put in a quart or two of Malaga sack, and when it is fine, bottle it.
TEARS OF THE WIDOW OF MALABAR
Five quarts of plain spirit at 18°, one-half ounce bruised cloves, forty-eight grains bruised mace. Digest in a corked carboy for a week, add burnt sugar to impart a slight color, filter, and add four and one-half pounds white sugar, dissolved in one-half gallon of distilled or filtered rain water. Some add two or three ounces of orange-flower water. A pleasant liquor.
TOMATO WINE
Take ripe, fresh tomatoes, mash very fine, strain through a fine sieve, sweeten with good sugar to suit the taste, set it away in an earthen or glass vessel, nearly full, cover tight, with the exception of a small hole for the refuse to work off through during its fermentation. When it is done fermenting, it will become pure and clear. Then bottle and cork tight. A little salt improves its flavor; age improves it.
TOMATO BEER
Gather the fruit once a week, stem, wash, and mash it. Strain through a coarse linen bag, and to every gallon of the juice add one pound of good moist brown sugar. Let it stand nine days, and then pour it off from the pulp, which will settle in the bottom of the jar. Bottle it closely, and the longer you keep it the better it is when you want to use it. Take a pitcher that will hold as much as you want to use,—for my family I use a gallon pitcher,—fill it nearly full of fresh sweetened water, add some of the preparation already described, and a few drops of essence of lemon, and you will find it equal to the best lemonade, costing almost nothing. To every gallon of sweetened water I add one-half tumbler of beer.
TO MAKE TURNIP WINE
Pare and slice a number of turnips, put them into a cider-press and press out all the juice. To every gallon of juice add three pounds of lump sugar. Have a vessel ready large enough to hold the juice, and put one-half pint of brandy to every gallon. Pour in the juice and lay something over the bung for a week—to see if it works; if it does, do not bung it up until it is done working. Then stop it close for three months, and draw it off into another vessel. When it is fine, bottle it.
WALNUT MEAD WINE