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Wines

and

Wine

Making

the

water

must

not

be

very

hot,

as

they

are

thus

rendered

troublesome

to

press.

In

the

above

manner

are

made

beet-root

wine,

parsnip

wine,

turnip wine,

etc.

6.

From

flowers,

spices,

aromatics,

etc.

These

are

prepared

by

infusing

a

sufficient

quantity

of

the

bruised

ingredient

for

a few

days

in

any

simple

wine

(as

that

from

sugar,

honey,

raisins,

etc.),

after

the

active

fermentation

is

complete,

or,

at

all

events,

a few

weeks

before

racking

them.

In

the

above

manner

are

made

clary

wine

(muscatel)

(from

flowers,

1

qt.

to

the

gallon);

cowslip

wine

(from

flowers,

2

qt.

to

the

gallon);

elder

flower

wine

(flowers

of

white-berried

elder,

%

pt.;

and

lemon

juice,

3

fl.oz.

to

the

gallon);

ginger

wine

(1J^

oz.

ginger to

the

gallon);

orange

wine

(1

doz.

sliced

oranges

per

gallon);

lemon

wine

(juice

of

12

and

rinds

of

6

lemons

to

the

gallon);

spruce

wine

Q4,

oz.

of

essence

of

spruce

per

gallon);

juniper

wine

(berries,

%

pt.

per

gallon);

peach

wine

(4

or

5

sliced

and

the

stones

broken,

to

the

gallon);

apricot

wine

(as

peach

wine,

but

with

more

fruit)

;

quince

wine

(12

to

the

gallon)

rose

clove

gillyflower,

carnation,

lavender,

violet,

prim-

rose

and

other

flower

wines

(distilled

water

from

the

flowers,

13^

pt.,

or

flowers

1

pt.

to

the

gallon);

mixed

fruit

wine;

pineapple

wine;

cider

wine;

elder

wine;

birch

wine

(from

the

sap,

at

the

end

of

February

or

beginning

of

March)

;

sycamore

wine

(from

the

sap)

;

malt wine

(from

strong wort);

and

the

wines

of

any

of

the

saccharine

juices

of

ripe

fruit.

7.

From

saccharine

matter.

Take

of

sugar

3

to

4

lb.;

cream

of

tartar,

J^

oz.;

water,

1

gal.;

honey,

1

lb.;

brandy,

2

to

4%.

A

handful

of

grape

leaves

or

cutting,

bruised,

or

1

pt.

of

good

malt

wort

or

mild

ale

maybe

substituted

for

the

honey.

Chiefly

used

as

the

basis

for

other

wines,

as

it

has

little

flavor

of

its

own.

In

all

the preceding

formulae

lump

sugar

is

intended

when

the

wines

are

required

very

pale,

and

good

granu-

lated

sugar

when

this

is

not

the

case.

Some

of

the

pre-

11

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