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FRUIT WINES.
The n pour the wine into a cask containing exactly 45 or 46
quarts, a nd keep the rema ining fluid for the purpose of filling
up a fterwa rd during fe rme nta tio n ; whe n you can no longer hear
the hissing noise of fermenta tion, bung, but make a hole beside
the bung with a gimlet, closed by a small cork, which is to be
take n out every other day to avoid bursting. After te n o r
twelve days cork solidly; place the cask in a cool cellar, a nd let
it lie till the end of December ; decant the wine into a new cask,
and clear with pale white g lue in the proportion of one ounce
to one qua rt of wine.
In spring bottle at the time wh en the gooseberries of the
same kind begin to bloom ; fasten your corks with wire.
507. fijoncJl lllinc
a
la
lllnssc.
Refine four pounds of honey, a nd 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
qua rts 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. 1Lcmon llline.
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 o f t oast
covered with a spoonful of yeast, and let it stand two days,
when fermenta tion begins. Then remove the rind; pour th e
fluid into a cask which must be completely filled; let the wine
ferment, and cork when the fermentation is complete. After
three mont•hs bottle and use.
509. ®range ltlinc.
Boil twenty-eight p ounds of loaf-sugar in thirty-two quarts
of water, with the whites and the cracked shells of four eggs, the
whites be ing beaten to foam; skim well; let the concoction get