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HOA£E BREWED WINES, BEERS, LIQUEURS, ETC.
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bunghole lightly. When fermentation
has ceased, close tightly, and leave 9
months or a year before bottling.
Mead is generally made by people
who keep bees and have a surplus of
honey.
Sometimes the thinly peeled
rind of 1 lemon is added to each gal
lon, and sometimes the mead is flavor
ed with a little spice, rosemary, or
sweet briar.
MULBERRY WINE.
To 1 gallon mulberries allow 1 gal
lon water, and to 1 gallon of liquid 3
lbs. or more of preserving sugar, a
small bottle of white wine or 1 gill of
brandy, and % oz. isinglass.
Pick the mulberries before they are
quite ripe, put them into a tub or
earthenware vessel, and bruise them
well. Pour the water over, cover and
leave for 24 hours, stirring frequently.
Then strain through a sieve or jelly-
bag and press out as much juice as
possible. Measure the liquid and add
sugar in the above proportion, and if
liked, a little cinnamon stick. Pour
again into the tub, cover and leave for
4 or 5 days to ferment. Strain care
fully into a clea.n cask, keeping back
some of the liquid for filling up.
Cover and bung lightly, and when
fermentation has ceased, add the wine
or brandy and fill up.
Dissolve the
isinglass in a little water and pour it
in slowly, so that it runs over the top;
this helps to clear the wine. Close the
bun^ tightly, and keep a year before
ORANGE WINE.
To 26 oranges allow 2 gallons boil
ing water, and to each gallon of liquor
2 lbs. preserving sugar.
Wipe the oranges and cut them in
slices, removing the pips.
Put them
into a tub and pour the boiling water
over.
Cover and leave for a week,
stirring frequently. Then strain through
a jelly-bag or fine sieve, measure, and
add sugar in the above proportion.
When dissolved, pour all into a cask,
and when it has ceased to ferment seal
up. in about 4 months* time it will be
ready to bottle.
ORANGE AND RAISIN WINE.
To 7 lbs. raisins allow 5 large Seville
oranges, 2 gallons water, and % lb.
cane sugar.
Pick the raisins and chop them or
shred them down. Peel 2 of the oranges
very thinly and add the rind to the
ra'sins. Boil the water until it is re
duced by one-third, let it cool a little,
and pour it over raisins and peel. Stir
well, cover, and stand for B days, stir
ring twice daily. Then strain through
hair sieve or jelly-bag, and press out
as much of the juice as iiosslble. Put
the liquid into a barrel with the thinly
peeled rind of the other three oranges.
Make a syrup with the juice of the
oranges and sugar, and when cold add
it to the rest. (It is beet to do this
the day before the straining.) Stir all
well, close the cask, and allow the con
tents to stand 2 months before bottling.
This wine will improve with keeping.
PARSNIP WINE.
To 5 lbs. prepared parsnips allow 1
gallon water and to each gallon of
liquor 3 lbs. preserving sugar, a slice
of toast, and a very little yeast.
This should be made in the spring,
while the parsnips are still young.
Clean and peel them and rinse in fresh
water. Then cut them in thin slices
and weigh. Boil them with the above
proportion of water until quite tender,
keeping the lid off the saucepan to al
low the strong aromatic odor to escape.
Then strain, pressing out all the water,
and strain again through a fine sieve
or jelly-bag.
Put the liquid into a preserving pan
with the above proportion of sugar,
and boil the two together % hour.
Pour this into a tub or pan, and when
lukewarm add the toast spread with a
very little yeast. Cover with a folded
cloth or blanket and leave for 10 days,
stirring every day. After this, strain
the liquid into a cask, and keep filling
up until fermentation has ceased, then
close up tightly, and leave for 6 months
or longer before bottling.
This is an excellent wine, which re
sembles sherry in taste.
POMONA WINE (Apple).
To each gallon of cider allow 2 lbs.
sugar, and a gill of brandy.
Use good fresh cider, put in the sug
ar, and stir occasionally until dissolved.
Pour into a cask, and leave for 2 days
with the bunghole lightly covered.
Then add the brandy, close the bung,
and leave for 8 or 10 months before
racking ofiE.
PORT WINE.
To 40 gallons prepared cider, add 6
gallons good port wine; 10 qts. wild
grapes (clusters): % lb. bruised rhat-
any root; 3 oz. tincture of kino; 3 lbs.
loaf sugar; 2 gallons spirits. Let this
stand 10 days, color if too light, with
tincture of rhatany, then rack it off
and fine it. This should be repeated
until the color is perfect and the liquid
clear.
RUINCB WINE.
To 20 large ripe quinces allow 1 gal
lon water; and to 1 gallon liquid al
low 2 lbs. preserving sugar, 2 lemons,
a slice of toast, and a little yeast.
Wipe the quinces and grate them,
leaving the core. Put the water into a
preserving pan, bring it to the boll,
throw in the grated quince, and simmer