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GIGGLE WATER
243. RHUBARB WINE
To each gallon of juice add i gallon of soft water, in
which 7 pounds of brown sugar have been dissolved. Fill
a keg or a barrel with this proportion, leaving the bung
out, and keep it filled with sweetened water as it works
over until clear; then bung down or bottle as you desire.
These stalks will furnish about ^ their weight in juice,
or from 1600 to 2000 gallons of wine to each acre of well
cultivated plants. Fill the barrels and let them stand until
spring, and bottle, as any wine will be better in glass or
stone.
244. SHERRY WINE
To 5 gallons prepared cider add I quart spirits, ^4 of
a pound of raisins, ^ good sherry, and a few drops oil of
bitter almonds (dissolved in alcohol). Let it stand 10 days,
and draw it off carefully. Fine it down, and again rack it
into another cask.
245. LONDON SHERRY WINE
12 pounds chopped raisins, 3 gallons soft water, I
pound sugar, 14 ounce white tartar, 2 quarts cider. Let
them stand together in a closed vessel one month; stir fre
quently. Then add i quart of spirits,
pound wild cher
ries bruised. Let them stand i month longer and fine
with isinglass.
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