265 / 308
FRUIT
WINES.
265
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
stand
four
weeks
in
a
place
where
the
temperature
never
sinks
below
68
F.
After
this
period
add
three
pounds
of
sugar
dissolved
in
two
quarts
of
warm
water;
shake
the
cask
well,
and
bung
again.
Six
or
eight
weeks
later,
when
no
more
noise
of
the
fermenta-
tion
can
be
heard
going
on,
decant,
add two
quarts
of
brandy;
let
the
wine
stand
two
months
in
the
cellar;
then
fill
into
another,
but
not
new
cask,
which
must
be
entirely
filled,
and
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.
502.
nglt0t)
fltontolion
iUtne.
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
fermentation
is
done;
then
fill
into
a
cask
and
after
two
months
you
may
bottle.
(The
wine
is
very
good
against
liver-complaints.)
503.
lfor
tUine.
Twenty-six
pounds
of
elderberries
are
boiled
in
fifty
quarts
of
water,
an
hour,
while
adding
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.