123 / 160
GIGGLE WATER
125
berry wine; raspberry wine; mulberry wine (when flav
ored makes port) ; whortleberry (sometimes called huckle
berry) wine; makes a good factitious port; blackberry
wine; morellawine; apricot wine; apple wine; grape wine,
etc.
260. GENERAL RECEIPT FOR MAKING WINE
FROM DRY SACCHARINE FRUIT
I:—Dry fruit, 4)/^ pounds; soft water, i gallon; cream
of tartar (dissolved), i pound; brandy, ij/^ to 2 per cent,
weak.
II:—As the last, but using 5^ pounds dried fruit. A
superior family wine.
Ill:—As the last,
pounds fruit, and brandy 3 per
cent. A strong wine. Should the dried fruit employed be
at all deficient in saccharine matter, i to 3 pounds may
be omitted, and half that quantity of sugar, or two-
thirds of raisins, added. In the above mannermay be made
raisin wine, fig wine, etc.
261. IMITATION CHAMPAGNE
Stoned raisins, 7 pounds; loaf sugar, 21 pounds; water,
9 gallons; crystallized tartaric acid, I ounce; honey, ^
pound; ferment with sweet yeast i pound or less; skim
frequently, and when the fermentation is nearly over, add
coarse powdered orris root, i drachm, and eau de fleurs