149 / 186
FRUIT WINES.
149
sugar is dissolved, fill the juice into a cask, so as not to fill it en–
tirely; bung, and bore a small hole with a gimlet; let it sta nd
four weeks in a place where the temperature never sinks below
68° F.
After this period add three pounds of sugar dissolved in
t110
quarts of warm water; shake the cask well, and bung
ag ai: i.
Six or eight weeks later, when no more noise of the ferme nt8.–
tion can be heard going on, decant, add two quarts of bra ndy;
Jet the wine stand._ two months in the cellar; then fill int o
another, but not new cask, which must be entirely fill ed, ai: d
bung. After three or four years, always in a temperature not be–
low 68° F., bottle, and you obtain a delicious beverage, which
much resembles good grape wine.
5.02:. <!foglislJ Wan'b'clion
illin.e.
Pluck about four quarts of the yellow petals of the dande–
lion blossoms; take care that they are clean from insects; infuse
them three days in four and a half quarts of hot water; stir it
now and then, strain through flannel, and boil the water half an
hour with the rind of a lemon and of an orange, some ginger,
and three and a half pounds of lump-sugar; after boiling add
the lemon and orange, cut into slices, without seeds; let it get
cool; add a little yeast on toast. After one or two days the
ferme!1tation is done; then fill into a cask and after two mohths
you may bottle.
(The wine is very good against liver-complaints.)
5.03.
<!
Elli.erlllin.e.
Twentv-six pounds of elderberries are boiled in fifty quarts of
water, an. hour, while aading one ounce of pimento and two
ounces of ginger; place forty-four pounds of sugar in a tub,
strain the fluid over it, squeeze all the juice out of the berries,
add four ounces of cremor tartari; let the fluid stand two days,
fill into a cask, place a brick over the bung-hole, and stir every
other day.
When fermentation is complete, add two or three quarts of
cognac spirits; bung, and bottle after four months.