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THE GENTLEMAN'S COMPANION
edge since r832. Contrary to the
U. S. A.
country style, fermentation
is started
before
adding any sugar.
Blackberries, any amount
Boiling water, enough to cover
Granulated sugar, r lb for every gallon juice
Brandy or gin (brandy preferred),
Yi
cup per gallon mash
Blackberries should be fresh and "gathered on a fine dry day." There
is no mention of washing, and we presume that the dust and various
impedimenta of the region (as in the Spey-side Scotch whisky dis–
tilleries) are left intact to aid in fermentation and to donate special
flavour.... Cover with briskly boiling water and stand all night to
draw out juices. Strain through sieve into crock or cask, and let fer–
ment for fifteen days in a place not too warm, nor yet with any chill.
Here you add your pound of sugar and pint of spirits to every gallon
juice. This presumably halts all further thought of fermentation, and
the potion is bottled for future uses. Or practically immediate use.
ENGLISH BLACKBERRY WINE No. II, a RECEIPT from BicESTER,
through which WE JoURNEYED on the WAY to BANBURY, to SEE an
OLD LADY about a WHITE HoRsE, SuMMER of r932-and which is
EXACTLY ror YEARS
0Ln:
the RECEIPT, not the LADY-& to GET SOME
BANBURY CAKES
Gather fruit dead ripe on a dry day. Have a crock, or wood keg
without head, and a tap or faucet a couple of inches above bottom.
Mash berries well, pour on boiling water enough to cover. Let them
stand with a cloth cover, for 3 or
4
days, where temperature is fairly
steady and not too chill. Pulp will then rise to surface in a crust. Open
tap and draw off wine into another container, and add one pound of
sugar per gallon. Mix well and put into a scalded keg, let stand with
bung out until it stops working. Have keg almost
full.
When wine
stops working drive in the bung. Rack off in six months and bottle,
or scald out keg again, return wine and let stand tightly bunged for
another six months. The latter is much better, but virtually impossible
to the average amateur, lacking patience.
. r6o .