267 / 308
FRUIT
WINES.
267
Then
pour
the
wine
into
a
cask
containing
exactly
45
or
46
quarts,
and
keep
the
remaining
fluid
for
the
purpose
of
rilling
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
end
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.
one
iling
d
la
Hu00e.
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.
Canon
tUine.
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;
let
the
wine
ferment,
and
cork
when
the fermentation
is
complete.
After
three
months
bottle
and
use.
509.
range
itttne.
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