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Winter Cordials
yeast, but before you make use of it beat some
syrup of citron with it ; an ounce and a ha lf of
citron to each gallon of liquor; then put in the
toast whilst hot to assist its fermentati on (,,·hich
will cease in two days), during whi ch t ime c:i st
in the cowslip flowers, a little b rui s'd bu t not
much stamp'd, to the quantit y of h :i lf a bushel t o
two gallons (or rather three pecks) , fo ur lemons
flick'd with the rinds and all.
Lastly, one pottle of white or Rhenish ,,·inc,
and then after two days tun it up in a swee t c:isk ".
Damson JV ine
Choose sound fruit, weigh and p ut in to a
wooden tub, and over each eight pounds pou r
one gallon of boiling water, covering t he tub to
keep down the steam.
L.eave it
fou~
days, stirring it thri ce daily, then
stram off the liquor and to each ga llon add t h ree
to four pounds of white suga r.
As soon as the sugar is di ssolved pour it in to
the cask, and it will improve it t o add half a p int of
brandy.
While the wine is fermenti ng the b ung-hole
should be covered with a cloth fo lded seve ral
times across it.
When fermentation is over, bung it u p t ightly
and leave it for a year, then bottle, and if well
corked it will keep for years.
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