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THE EXOTIC DRINKING BOOK
OLD ENGLISH DANDELIONWINE, BEING a FORMULA FETCHED
across the ATLANTIC in the 17th CENTURY, by SAILING SHIP, and DATED
from SAYBROOK, CoNNECTrcuT,
CIRCA
1677
Water,
2
Yi
gallons
D andelion blooms, 6 qts
(dry
measure)
Ginger, 1 tbsp, ground
Raisins, 3 cups, chopped
Lemons, 6, juice and grated peel,
yellow part only
Oranges, 6, juice and grated peel,
as above
Yeast,
~
cake fresh;
Yi
cake
compressed, or 1 tbsp brew–
er's type
Two and a half gallon keg, 1,
scalded out
We remember one of the high spots in our
"Advanced"
Biology
V
Course in college covered the enzymatic action of fruits and so on–
and in case that word sounds puzzling it simply means what ferments
such items usefully-and otherwise. . . . And at one point we were
sent out to gather dandelions, which were fixed in a big glass labora–
tory crock of glass, and bottled as wine, and tested as early as com–
mencement. So much for the liberal arts courses. . . . This ancient
receipt is much better and more elaborate, although every bit as easy
to brew.
Mix
dandelions with water and boil for thirty minutes, timed after
boiling starts. Strain, and mix in gillger, sugar, and grated peel of
lemon and orange, simmering for another half hour. Pour into stone–
ware crock, and then add lemon and orange juice. When lukewarm,
spread yeast on toast and float on, or stir in compressed or brewer's
yeast.... When fermentation has stopped, siphon and strain off into
keg into which raisins have already been put. . . . Rack off after four
months or so, and bottle.
OLD ENGLISH
~DERBERRY
WINE, also an OLD ENGLISH
SPECIFICATION
We lived that summer of 1932 in Hayward House, Box Lane, Box–
moor, Herts.,-all of that, and in cruising the hedgerows in ome of
those animated chafing dishes with right handed drives that true
• 16x .