The Lady's Own Cookery Book, and New Dinner-Table Directory Part 91

_Gooseberry Wine._ No. 3.

A pound of sugar to a pound of fruit: melt the sugar, and bruise the gooseberries with an apple-beater, but do not beat them too small.

Strain them through a hair strainer, and put the juice into an earthen pot; keep it covered four or five days till it is clear: then add half a pint of the best brandy or more, according to the quant.i.ty of fruit, and draw it out into another vessel, letting it run into a hair sieve. Stop it close, and let it stand one fortnight longer; then draw it off into quart bottles, and in a month it will be fit for drinking.

_Gooseberry Wine._ No. 4.

Proceed as directed for white currant wine, but use loaf-sugar. Large pearl gooseberries, not quite ripe, make excellent champagne.

_Grape Wine._

Pick and squeeze the grapes; strain them, and to each gallon of juice put two gallons of water. Put the pulp into the measured water; squeeze it, and add three pounds and a half of loaf-sugar, or good West India, to a gallon. Let it stand about six weeks; then add a quart of brandy and two eggs not broken to every ten gallons. Bung it down close.

_Lemon Wine._

To every gallon of water put three pounds and a half of loaf-sugar; boil it half an hour, and to every ten gallons, when cold, put a pint of yest. Put it next day into a barrel, with the peels and juice of eight lemons; you must pare them very thin, and run the juice through a jelly-bag. Put the rinds into a net with a stone in it, or it will rise to the top and spoil the wine. To every ten gallons add a pint of brandy. Stop up the barrel, and in three months the wine, if fine, will be fit for bottling. The brandy must be put in when the wine is made.

_Sham Madeira._

Take thirty pounds of coa.r.s.e sugar to ten gallons of water; boil it half an hour; skim it clean, and, when cool, put to every gallon one quart of ale, out of the vat; let it work well in the tub a day or two. Then put it in the barrel, with one pound of sugar-candy, six pounds of raisins, one quart of brandy, and two ounces of isingla.s.s. When it has done fermenting, bung it down close, and let it stand one year.

_Orange Wine._ No. 1.

Take six gallons of water to twelve pounds of lump-sugar; put four whites of eggs, well beaten, into the sugar and water cold; boil it three quarters of an hour, skim while boiling, and when cold put to it six spoonfuls of yest, and six ounces of syrup of citron, well beaten together, and the juice and rinds of fifty Seville oranges, but none of the white. Let all these stand two days and nights covered close; then add two quarts of Rhenish wine; bung it up close. Twelve days afterwards bottle and cork it well.

_Orange Wine._ No. 2.

To make ten gallons of wine, pare one hundred oranges very thin, and put the peel into a tub. Put in a copper ten gallons of water, with twenty-eight pounds of common brown sugar, and the whites of six eggs well beaten; boil it for three quarters of an hour; just as it begins to boil, skim it, and continue to do so all the time it is boiling; pour the boiling liquor on the peel: cover it well to keep in the steam, and, two hours afterwards, when blood warm, pour in the juice. Put in a toast well spread with yest to make it work. Stir it well, and, in five or six days, put it in your cask free from the peel; it will then work five or six days longer. Then put in two quarts of brandy, and bung it close.

Let it remain twelve or eighteen months, and then bottle it. It will keep many years.

_Orange Wine._ No. 3.

To a gallon of wine put three pounds of lump sugar; clarify this with the white of an egg to every gallon. Boil it an hour, and when the sc.u.m rises take it off; when almost cold, dip a toast into yest, put it into the liquor, and let it stand all night. Then take out the toast, and put in the juice of twelve oranges to every gallon, adding about half the peel. Run it through a sieve into the cask, and let it stand for several months.

_Sham Port Wine._

Cover four bushels of blackberries with boiling hot water, squeeze them, and put them into a vessel to work. After working, draw or pour off the liquor into a cask; add a gallon of brandy and a quart of port wine; let it work again; then bung it up for six months, and bottle it.

_Raisin Wine._ No. 1.

Take one hundred weight of raisins, of the Smyrna sort, and put them into a tub with fourteen gallons of spring water. Let them stand covered for twenty-one days, stirring them twice every day. Strain the liquor through a hair-bag from the raisins, which must be well pressed to get out the juice; turn it into a vessel, and let it remain four months; then bung it up close, and make a vent-hole, which must be frequently opened, and left so for a day together. When it is of an agreeable sweetness, rack it off into a fresh cask, and put to it one gallon of British brandy, and, if you think it necessary, a little isingla.s.s to fine it. Let it then stand one month, and it will be fit to bottle; but the longer it remains in the cask the better it will be.

_Raisin Wine._ No. 2.

Take four gallons of water, and boil it till reduced to three, four pounds of raisins of the sun, and four lemons sliced very thin; take off the peel of two of them; put the lemons and raisins into an earthen pot, with a pound of loaf-sugar. Pour in your water very hot; cover it close for a day and a night; strain it through a flannel bag; then bottle it, and tie down the corks. Set it in a cold place, and it will be ready to drink in a month.

_Raisin Wine._ No. 3.

To one hundred pound of raisins boil eighteen gallons of water, and let it stand till cold, with two ounces of hops. Half chop your raisins; then put your water to them, and stir it up together twice a day for a fortnight. Run it through a hair-sieve; squeeze the raisins well with your hands, and put the liquor into the barrel. Bung it up close; let it stand till it is clear; then bottle it.

_Raisin Wine._ No. 4.

Take a brandy cask, and to every gallon of water put five pounds of Smyrna raisins with the stalks on, and fill the cask, bunging it close down. Put it in a cool dry cellar; let it stand six months; then tap it with a strainer c.o.c.k, and bottle it. Add half a pint of brandy to every gallon of wine.

THE END.

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