270 / 308
270
FRUIT
WINES.
another
clean
barrel;
clear
the
fluid
with
two-thirds
of
an
ounce
of
pale,
sweet
glue
and add
one
quart
of
fine
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.
Sloe
tlltnt.
Fresh,
ripe
sloes
are
put
in
a
tub,
for
each
quart
of
sloes
one
quart
of
water;
boil
the
water
and
pour
it
boiling
overthe
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.
Qpiccb
tUtne.
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
moderate
warmth;
strain
it
through
blotting-paper
and
drink
it
in
very
small
doses.
518.
Straroborrg
tUine.
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
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
decant
into
a
smaller
cask,
which
must
be
filled
entirely;
bung
well
;
bottle
after
three
years
and
use.