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FRUIT WINES.
another clean barrel; clear the fluid with two-thirds of a n ounce
of pale, sweet glue and add one quart of fi n e brandy to the wine;
bung well and let it lie for a year in a cool cellar; bottle and seal,
and let the bottles lie for another year.
516. £Hoe llline.
Fresh, ripe sloes are put in a tub, for each quart of sloes one
quart o f 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. Zµice'b- llline.
Wash one-fourth of an ounce of cloves, as much ginger, twice
as much cinnamon and nutmeg ; pour over it t e n or twelve quarts
of Madeira and let it stand for a few days in moderate warmth;
strain it through blotting-paper and drink it in very small doses.
518. Ztrnwberru ll1ine.
Pour over twelve quarts of strawberries twelve quarts of cold
water and let sta nd twenty-four hours. Strain, add eight pounds
of sugar, eight quarts of apple cider, the thin peel of a lemo n
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 gimlet; 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 one quart of cognac, fill back the wine
into the cleaned barrel, place it two months in the cellar; after
this time d ecant into a smaller cask, which must be filled entirely;
bung well; bottle after thfee years and use.