Wine

Take white currants when quite ripe, pick them off the stalks, and bruise them. Strain out the juice through a cloth, and to two quarts of the juice put two pounds of loaf sugar; when it is dissolved, add one gallon of rum, then strain through a flannel bag that will keep in the jelly, and it will run off …

The best method of making these wines is to put in the pips dry, when the fermentation of the wine has subsided. This method is preferred for two reasons: first, it may be performed at any time of the year when lemons are cheapest, and when other wine is making; second, all waste of the pips is avoided. Being light, …

To three gallons of water put seven pounds of sugar; stir it well together, and beat the whites of ten eggs very well, and mix with the liquor, and make it boil as fast as possible. Skim it well, and let it continue boiling two hours; then strain it through a hair sieve, and set it a cooling, and when …

Three quarts blossoms, four quarts boiling water; let stand three days. Drain, and to the flower heads add three more quarts of water and peel of one lemon. Boil fifteen minutes, drain, and add to other juice. TO every quart, add one pound of sugar; ferment with one cup of yeast. Keep in warm room three weeks, then bottle.

To five gallons of water put twelve and one-half pounds of sugar, and the whites of six eggs well beaten. Set it over the fire, and let it boil gently near an hour; skim it clean and put it in a tub, and when it is near cold, then put into the vessel you keep it in about half a …

Take twelve pounds of Malaga raisins, pick them and chop them very small, put them in a tub, and to each pound one-half pint of water. Let them steep ten or eleven days, stirring it twice every day; you must keep it covered close all the while. Then strain it off, and put it into a vessel, and about one-quarter …

Let the new cider from sour apples (ripe, sound fruit preferred) ferment from one to three weeks, as the weather is warm or cool. When it has attained to a lively fermentation, add to each gallon, according to its acidity, from one-half pound to two pounds of white crushed sugar, and let the whole ferment until it possesses precisely the …

Fifteen pounds of cherries, two pounds of currants. Bruise them together. Mix with them two-thirds of the kernel, and put hte whole of the cherries, currants, and kernels into a barrel, with one-quarter pound of sugar to every pint of juice. The barrel must be quite full. Cover the barrel with vine leaves, and sand above them, and let it …

Pull off the stalks of the cherries, and mash them without breaking the stones; then press them hard through a hair bag, and to every gallon of liquor, put two pounds of sugar. The vessel must be full, and let it work as long as it makes a noise in the vessel; then stop it up close for a month …

Gather when ripe, on a dry day. Put into a vessel, with the head out, and a tap fitted near the bottom; pour on them boiling water to cover them. Mash the berries with your hands, and let them stand covered till the pulp rises to the top and forms a crust, in three or four days. Then draw off …