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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-
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