Wine

Four pounds of sugar, one pound raisins (bruised), two gallons water. Boil, then add one gallon cider. Ferment, and add one quart of spirits, three-quarters ounce white tartar, a few drops essence of lemon. Observe to shake the essence, with a little of the spirit, until it becomes milky, before adding it to the wine.

To five gallons prepared cider, add one-half ounce tartaric acid, one-half pint spirits, one-half pound loaf sugar. Let it stand ten days, draw it off carefully, fine it down, and again rack it into another cask.

Take twelve pounds of good moist sugar, two gallons of water. Boil them together two hours, skimming carefully. When the scum is all removed, and the liquor looks clear, add one-half ounce of hops, which should boil one-quarter hour or twenty minutes. When the liquor is quite cold, add to it five quarts of strong beer in the height of …

Take six large lemons, pare off the rind, and squeeze the juice; steep the rind in the juice, and put to it one quart of brandy. Let it stand in an earthen pot close stopped three days, then squeeze six more, and mix with two quarts of water, and as much sugar as will sweeten the whole. Boil the water, …

Heat four cups milk; cool; when lukewarm, add one-fourth yeast cake dissolved in one-fourth cup lukewarm water, and two tablespoons sugar. Pour into bottles with patent stoppers, fill two-thirds full, cork tightly. Shake; let stand in kitchen six hours, then on ice for twenty-four hour; serve ice cold.

Take a quantity of fresh mare’s milk, add to it one-sixth part water, pour the mixture into a wooden bowl. Use as a ferment one eighth part of skimmed milk; but at any future preparation, a small portion of old koumiss will answer better. Cover the vessel with a thick cloth and set in a moderately warm place for twenty-four …

Take four and one-half gallons of cold soft water, seven pounds Malaga or Smyrna raisins, two and one-quarter quarts juniper-berries, one-half ounce red tartar, one-half handful wormwood, one-half handful sweet marjoram, one pint whiskey or more. Ferment for ten or twelve days.

Crush the grapes and let them stand one week. Drain off the juice, strain; add one quart of water and three pounds of sugar to each gallon. Put in a barrel or cask with a thin piece of muslin tacked over the bung-hole, and let stand until fermentation stops. Put in a cask and seal securely, and let stand six …

The larger the proportion of juice and the less of water, the nearer it will approach to the strength and richness of foreign wine. There ought not to be less than one-third juice pure. Squeeze the grapes in a hair sieve, bruising them with the hand rather than any heavier press, as it is better not to crush the stones. …

Two quarts of grape juice, two quarts of water, four pounds of sugar. Extract the juice of the grape in any simple way; if only a few quarts are desired, we dot it with a strainer and a pair of squeezers; if a large quantity is desired, put the grapes into a cheese-press made particularly clean, putting on sufficient weight …