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Wine-maki.
after
the
manner
of
making
gooseberry
wine,
em-
ploying
one
pound
of
raisins,
four
pounds
of
sugar,
and
one
ounce
of
cream
of
tartar
to
the
gallon
of
water.
When
active
fermentation
has
nearly
ceased,
a
few
weeks
before
racking,
add
two
quarts
of
bruised
cowslip
flowers.
Then
complete
the
making
of
the
wine
in
the
usual
way.
To
ynake
Rhubarb
Wine,
—
Take
five
pounds
of
rhubarb
stalks,
cut
them
into
small
pieces,
and
pro-
ceed
as in
making
either
gooseberry
or
sparkling
gooseberry
wine,
but
no
cream
of
tartar
should
be
added,
and
only
three
pounds
of
sugar
should
be
allowed
to
the
gallon.
To
ynake
Date
Wine,
—
Take
six
pounds
of
stoned
dates,
and
proceed
as in
making
gooseberry
wine,
but
no
sugar
is
to
be
added.
The
Merissah
of
the
Berbers
is
a
wine
made
from
dates
to
which
a
small
quantity
of
maize
has
been
added.
To
make
Damson
Wine,
—
Take
five
pounds
of
ripe
stoned
damsons,
crush
them
and
one-tenth
of
their
stones,
and
boil
them
in
a
gallon
of
water.
Then
proceed
as
in
making
gooseberry
wine,
but
only
allow
three
pounds
of
sugar.
Mead^
or
Metheglin
—
for
the
distinction
between
them
is
difficult
to
determine
—
was
the
chief
alco-
holic
beverage
of
the
earliest
inhabitants
of
Britain,
and
the
maker
of
the
mead
was
the
eleventh
person
in
order
of
precedence
at
the
ancient
courts
of
the
Welsh
princes.
Mead
is
usually
supposed
to
have
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