Part 216 (1/2)

COWSLIP WINE.

1817. INGREDIENTS.--To every gallon of water allow 3 lbs. of lump sugar, the rind of 2 lemons, the juice of 1, the rind and juice of 1 Seville orange, 1 gallon of cowslip pips. To every 4-1/2 gallons of wine allow 1 bottle of brandy.

_Mode_.--Boil the sugar and water together for 1/2 hour, carefully removing all the sc.u.m as it rises. Pour this boiling liquor on the orange and lemon-rinds, and the juice, which should be strained; when milk-warm, add the cowslip pips or flowers, picked from the stalks and seeds; and to 9 gallons of wine 3 tablespoonfuls of good fresh brewers'

yeast. Let it ferment 3 or 4 days; then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use.

_Time_.--To be boiled 1/2 hour; to ferment 3 or 4 days; to remain in the cask 2 months.

_Average cost_, exclusive of the cowslips, which may be picked in the fields, 2s. 9d. per gallon.

_Seasonable_.--Make this in April or May.

ELDER WINE.

1818. INGREDIENTS.--To every 3 gallons of water allow 1 peck of elderberries; to every gallon of juice allow 3 lbs. of sugar, 1/2 oz. of ground ginger, 6 cloves, 1 lb. of good Turkey raisins; 1/2 pint of brandy to every gallon of wine. To every 9 gallons of wine 3 or 4 tablespoonfuls of fresh brewer's yeast.

_Mode_.--Pour the water, quite boiling, on the elderberries, which should be picked from the stalks, and let these stand covered for 24 hours; then strain the whole through a sieve or bag, breaking the fruit to express all the juice from it. Measure the liquor, and to every gallon allow the above proportion of sugar. Boil the juice and sugar with the ginger, cloves, and raisins for 1 hour, skimming the liquor the whole time; let it stand until milk-warm, then put it into a clean dry cask, with 3 or 4 tablespoonfuls of good fresh yeast to every 9 gallons of wine. Let it ferment for about a fortnight; then add the brandy, bung up the cask, and let it stand some months before it is bottled, when it will be found excellent. A bunch of hops suspended to a string from the bung, some persons say, will preserve the wine good for several years.

Elder wine is usually mulled, and served with sippets of toasted bread and a little grated nutmeg.

_Time_.--To stand covered 24 hours; to be boiled 1 hour.

_Average cost_, when made at home, 3s. 6d. per gallon.

_Seasonable_.--Make this in September.

[Ill.u.s.tration: ELDER-BERRIES.]

ELDER-BERRY WINE.--The elder-berry is well adapted for the production of wine; its juice contains a considerable portion of the principle necessary for a vigorous fermentation, and its beautiful colour communicates a rich tint to the wine made from it. It is, however, deficient in sweetness, and therefore demands an addition of sugar. It is one of the very best of the genuine old English wines; and a cup of it mulled, just previous to retiring to bed on a winter night, is a thing to be ”run for,” as Cobbett would say: it is not, however, agreeable to every taste.

GINGER WINE.

1819. INGREDIENTS.--To 9 gallons of water allow 27 lbs. of loaf sugar, 9 lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2 lbs. of raisins stoned and chopped, 1 pint of brandy.

_Mode_.--Boil together for 1 hour in a copper (let it previously be well scoured and beautifully clean) the water, sugar, _lemon-rinds_, and bruised ginger; remove every particle of sc.u.m as it rises, and when the liquor is sufficiently boiled, put it into a large tub or pan, as it must not remain in the copper. When nearly cold, add the yeast, which must be thick and very fresh, and, the next day, put all in a dry cask with the strained lemon-juice and chopped raisins. Stir the wine every day for a fortnight; then add the brandy, stop the cask down by degrees, and in a few weeks it will be fit to bottle.

_Average cost_, 2s. per gallon. _Sufficient_ to make 9 gallons of wine.

_Seasonable_.--The best time for making this wine is either in March or September.

_Note_.--Wine made early in March will be fit to bottle in June.

GOOSEBERRY VINEGAR.

(_An Excellent Recipe_.)

1820. INGREDIENTS.--2 pecks of crystal gooseberries, 6 gallons of water, 12 lbs. of foots sugar of the coa.r.s.est brown quality.