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TV inter Cordials
to ferment, stirring the mi xture t wice a d ay fo r
a month.
Then strain, squeezing well, and p u t in t o a
barrel, fillin g it enti rely.
If
there is any sound of hi ssing , th e bu ng hole
should be kept open fo r anot her fo rt ni g h t or
until ferment ati on has en t irely ceased .
Then bung up the hole and if 1he qu ant ity is
large the wine must not be bot t led for a year .
A little suga r and wat er can be add ed from
time t o time before the hole is bunged u p .
Rhubarb
JV £11e
(To be made in August )
Cut up six pounds of rhu ba rb, po ur ove r it a
gallon of wat er and leave it covered up fo r ni ne
days, stirring it twice a day . Then strain t h e
liquor, and t o every ga llon of jui ce add four
pounds of suga r and the rind o f on e an d the
juice of two lemons to each gallon .
L eave it for two days , then pu t in to a ca sk,
but leave the bung hole open . In six t o ei g ht
weeks' time, when fermentat ion is ove r, add a
packet of isinglass and bun g u p t igh t ly .
If
the wine is made in August it shou Id lw
ready t o bottle in June.
Aft er bottling, let the bottl es st and up fo r a
month, then lay them down , t es t in g fi rst of all \-vi i-11
a few bottles if thev are all ri ght if laid down .
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