The Art and Mystery of Making British Wines, Cider and Perry, Cordials and Liqueurs; Also, the Whole Art of Brewing, with Remarks on the Treatment of Malt Liquors, and a List of Utensils for the Brewhouse, Still-Room, and Cellar (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1865. Excerpt: ... afterwards. In colour and flavour, it will approach very nearly to the rich wines of Cyprus. SARAGOSSA WINE. To every quart of water put a sprig of rue, and to every gallon a handful of fennel root; hoil these half an hour, strain through a hair sieve, and to every gallon of the liquor add 3 lb. of clarified honey; boil this two hours, skimming clear. When cold, pour it into a sweet cask, and keep it in the vessel a full year; yon may then bottle it. BRITISH CLARET. Take Soft river water... 6 galls. Sound cider 2 galls. Malaga raisins, cut.. 8 lb. Put them together into a sweet vessel, and let them stand, closely covered up, in a warm situation, for fifteen days, stirring well every day. Then strain the liquor into a sweet cask, and add to it--Kipe barberries... 1 quart Juice of raspberries.. 1 pint Juice of black cherries 1 pint Mustard seed Work these well up together for an hour, cover the mass with a thin sheet of dough four days, and set the vessel by the fireside. Let it thus stand for a week; you may then bottle it off. When it has, by age, become bright and ripe, it closely resembles claret. PALERMO WINE IMITATED. For every quart of soft water allow 1 lb. of Malaga raisins, press and cut the fruit small, put it to the water, and let it remain twelve days, stirring well twice a day, having previously boiled the water an hour before adding it to the raisins, and having cooled down to 75 deg. Next strain the liquor, and put to it a small quantity of fresh yeast; then pour it into your cask with a sprig of dried wormwood; let it be bunged close down, and in four months bottle it. CLARET IMITATED. Soak 2 pecks of recently-gathered vine leaves and their tendrils in 11 gallons of river water for two days, then add--Red tartar 6 oz. Sugar 301b. Dried mint...