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FRUIT WINES.
Then pour the wine into a cask containing exactly 45 or 46
quarts, and keep the remaining flmd for the purpose of filling
up afterward during fermentation; when you can no longer hear
the hissing noise of fermentation, bung, but make a hole beside
the bung with a gimlet, closed by a small cork, which is to be
taken out every other day to avoid bursting. After ten or
twelve days cork solidly; place the cask in a cool cellar, and let
it lie till the
~nd
of December; decant the wine into a new cask,
and clear with pale white glue in the proportion of one ounce
to one quart of wine.
In spring bottle at the time when the gooseberries of the
same kind begin to bloom; fasten your corks with wire.
507.
fl}OnL'!2
lllinc
a
la
lllttSSC.
Refine four pounds of honey, and mix it with two pounds of
pulverized sugar, the rind of four lemons rubbed on sugar, and
the juice of six lemons; after cooling mix it well with eight
quarts of cold well-water; pour the fluid into a cask, bung it,
and put it in the cellar. After a fortnight decant, bottle, cork,
and seal, and let the bottles lie a few weeks before using.
508. .1rcmon
Ulim.
Boil six quarts of water with four pounds of lump-sugar to
the consistency of syrup; peel five lemons, and put the rind in
a large, clean pot; pour the boiling syrup over the rind; when
the syrup is cool add the juice of ten lemons, a piece of toast
covered with a spoonful of yeast, and let it stand two days,
when fermentation begins. Then remove the rind; pour the
fluid into a cask which must be completely filled; Jet the wine
ferment, and cork when the fermentation is complete. After
three months bottle and use.
509. ®range lUinc.
Boil twenty-eight pounds of loaf-sugar in thirty-two quarts
of water, with the whites and the cracked shells of four eggs, the
whites being beaten to foam; skim well; let the concoction get