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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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