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FRUIT WlNES.
another clean barrel; clear the fluid with two-thirds of a n ounce
of pale, sweet glue and add one quart of fine brandy to the wine;
bung well and Jet it lie for a year in a cool cellar; bottle and seal,
and let the bottles lie for another year.
516. £1lo£
lllim.
Fresh, ripe sloes are put in a tub, for each quart of sloes one
quart of water; boil the water and pour it boiling over the sloes;
let that stand five days; stir daily. Add to each quart of fluid
one pound of loaf-sugar; dissolve by continually stirring; fill
all in a cask, add one pint of brandy to each six quarts of fluid;
let it lie in the cask for a year, at least, before bottling; let the
bottles lie for another year, when the wine will have the gout of
port wine.
517.
£lpicdr
lUim.
Wash one-fourth of an ounce of cloves, as much ginger, twice
as much cinnamon and nutmeg; pour over it ten or twelve quarts
of Madeira and let it stand for a few days in moderat e warmth;
strain it through blotting:Paper and drink it in very small doses.
518.
£ltra111b£rr!!
lllhu.
Pour over twelve quarts of strawberries twelve quarts of cold
water and let stand .twenty-four hours. Strain, add eight pounds
of sugar, eight quarts of apple cider, the thin peel of a lemon
and one ounce of cremor tartari; fill all in a barrel; it must oc–
cupy not more than three-fourths of the barrel's volume; bung,
and bore a hole beside the bung with a g imlet; let the barrel
stand four weeks on a temperate place. Then add three pounds
of sugar, shake the barrel well and bung again. After six to
eight weeks decant, add o ne quart of cognac, fill back the wine
into the cleaned barrel, place it two months in the cellar ; after
this time decant into a smaller cask, which must be filled entirely;
bung well; bottle after three years and use.