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Beverages
—
Alcoholic
Gooseberry
wine,
currant
wine
(red,
white
or
black),
mixed
fruit
wine
(currants
and
gooseberries
or
black,
red
and
white
currants;
ripe
black
heart
cherries
and
rasp-
berries,
equal
parts),
a
good
family
wine;
cherry
wine,
colepress
wine
(from
apples
and
mulberries,
equal
parts),
elder
wine,
strawberry
wine,
raspberry
wine,
mulberry
wine,
whortleberry
or
bilberry
wine; blackberry
wine,
damson
wine,
morella
wine,
apricot
wine,
apple
wine,
grape
wine,
etc.
2.
—
From
dry
saccharine
fruit
(such
as
raisins).
—
Take
of
the
dried
fruit,
4J^
to
7^
lb.;
clear
soft
water,
1
gal.;
cream
of
tartar
(dissolved),
1
oz.;
brandy,
1%
to
4%
(if
you
have
it).
Should
the
dried
fruit
employed
be
at
all
deficient
in
saccharine
matter,
2
to
3
lb.
of
it
may
be
omitted,
and
half
that
quantity
of
sugar
or
two-thirds
of
raisins
added.
In
the
above
manner
are
made
date
wine,
fig
wine,
raisin
wine,
etc.
3.
—
From
acidulous,
astringent
or
scarcely
ripe
fruits
or
those
which
are
deficient
in
saccharine
matter.
—
Take
of
the
picked
fruit
1%.
to
3K
lb.;
sugar,
3^
to
5%
lb.;
cream
of
tartar
(dissolved),
J^
oz.;
water,
1
gal.;
brandy,
2
to
6%
(if
you
have
it).
In
the
above
manner
are
made
gooseberry
wine,
bull-
ace
wine,
damson
wine.
4.
—
From
footstalks,
leaves,
cuttings,
etc.
—
By
infusing
them
in
water,
in
the
proportion
of
3
to
6
lb.
to the
gal.,
or
q.
s.
to
give
a
proper
flavor,
or
to
form
a
good
saccharine
liquid,
and
adding
2J^
to
4
lb.
of
sugar
to
each
gallon
of
strained
liquor;
1J^
lb.
of
raisins
may
be
substituted
for
each
pound
of
sugar.
In
the
above
manner
are
made
grape
wine
(from
the
pressed
cake
of
grapes),
English
grape
wine,
rhubarb
wine
(from
garden
rhubarb),
celery
wine,
etc.
5.
—
From
saccharine
roots
and
stems
of
plants.
—
Take
of
the
bruised,
rasped
or
sliced
vegetable
4
to
6
lb.;
boiling
water,
1
gal.;
infuse
until
cold,
press
out
the
liquid
and
to
each
gal.
add
of
sugar
3
to
4
lb.;
cream
of
tartar,
1
oz.;
brandy
2
to
5%
(if
you
have
it)
.
For
some
roots
and
stems
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