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Wines
and
Wine
Making
piece
of
wood
or
cane
urtil
the
sugar
is
quite
dissolved.
At
the
end
of
48
hours
put
in
the
bung
and
place
a
small
vent
peg
near
the
top
of
the
cask.
Allow
the
cask
to
remain
for
12
months
in
a
cool,
dry
place,
when
the
wine
will
be
ready
for
use.
Apricot
Wine.
—
1.
—
Ripe
apricots,
12
lb.;
loaf
sugar,
6
oz.
to
each
qt.
liquor.
Wipe
the
apricots,
cut
them
in
pieces
and
let
them
boil
in
2
gal.
water.
After
boiling
let
them
simmer
till
the
liquor
is
strongly
impregnated
with
the
flavor
of
the
fruit.
Strain
through
a
hair
sieve
and
put
6
oz.
lump
sugar
to
every quart
liquor.
Boil
again,
skim
very
carefully
and
as
soon
as
no
more
scum
appears
put
it
into
an
earthen
pan.
Bottle
next
day
if
it is
quite
clear
and
put
1
lump
of
sugar
into
each
bottle.
It
should
be
fine
wine
in
6
months.
Two
hours
to
boil.
Make
this
in.
August
or
September.
2.
—
Sound
but
not
overripe
apricots,
12
lb.;
loaf
sugar,
lib.;
white
wine,
1
pt.;
water,
3
gal.;
compressed
yeast,
1
tablespoonful,
or
good
brewer's
yeast,
1
tablespoonful.
Remove
the
stones
of
the
fruit,
take
out
the
kernels
and
cut
each
apricot
into
6
or
8
pieces.
Put
them
into
a
preserv-
ing
pan
with
the
water,
sugar
and
about
half
the
kernels
and
simmer
very
gently
for
1
hour.
Turn
the
whole
into
an
earthenware
vessel,
let
it
remain
undisturbed
until
cool,
then
stir
in
the
yeast.
If
compressed
yeast
is
used
it
must
previously
be
mixed
smoothly
with
a
little
warm
water.
Cover
the
vessel
with
a
cloth,
let
it
remain
undis-
turbed
for
3
days,
then
strain
the
liquid
into
a
clean,
dry
cask,
add
the
white
wine
and
bung
lightly.
At
the
end
of
6
months
draw
off
the
wine
into
bottles,
cork
them
closely,
store
in
a
cool,
dry
place
for
about
12
months
and
the
wine
will
be
then
ready
for
use.
3.
—
Firm,
ripe
apricots,
121b.;
loaf
sugar;
water,
2
gal.
Prepare
the
fruit
as
directed
in
the
preceding
recipe,
put
it
into
a
preserving
pan
with
2
gal.
of
cold
water
and
half
the
kernels
and
boil
gently
for
about
1
hour.
Strain,
return
to
the
pan;
to
each
quart
of
liquid
add
6
oz.
of
loaf
sugar,
bring
to
the
boil
and remove
the
scum
as
it
rises.
Let
the
12
175