199 / 258
Wines
and
Wine
Making
every
4J^
gal.
of
wine
allow
1
bottle
of
brandy.
Boil
the
sugar
and
water
together
for
J^
hour,
carefully
re-
moving
all
the
scum
as
it
rises.
Pour
this
boiling
liquor
on
the
orange
and
lemon
rinds,
and
the
juice,
which
should
be
strained;
when
milk-warm
add
the
cowslip
pips
or
flowers,
picked
from
the
stalks
and
seeds;
and
to
9
gal.
of
wine
3
tablespoonfuls
of
good
fresh
brewer's
yeast.
Let
it
ferment
3
or
4
days,
then
put
all
together
in
a
cask
with
the
brandy
and
let
it
remain
for
2
months,
when
bottle
it
off
for
use.
To
be
boiled
J^
hour;
to
fer-
ment
3
or
4
days;
to
remain
in
the
cask
2
months.
Make
this
in
April
or
May.
2.
—
Four
qt.
of
cowslip
flowers,
4
qt.
of
water,
3
lb.
of
loaf
sugar,
the
finely
grated
rind
and
juice
of
1
orange
and
1
lemon,
2
tablespoonfuls
of
brewer's
yeast,
or
J4
oz.
of
compressed
yeast
moistened
with
water.
Boil
the
sugar
and
water
together
for
}4
hour,
skimming
when
neces-
sary,
and
pour,
quite
boiling,
over
the
rinds
and
strained
juice
of
the
orange
and
lemon.
Let
it
cool,
then
stir
in
the
yeast
and
cowslip
flowers,
cover
with
a
cloth,
and
allow
it
to
remain
undisturbed
for
48
hours.
Turn
the
whole
into
a
clean
dry
cask,
add
the
brandy,
bung
closely,
let
it
remain
thus
for
8
weeks,
then
draw
it
off
into
bottles.
Cork
securely,
store
in
a
cool,
dry
place
for
3
or
4
weeks,
and
it
will
then
be
ready
for
use.
Currant
Wine.
—
Squeeze
the
currants
through
a
coarse
bag;
have
equal
parts
of
water
and
juice
or
1-3
water,
as
taste
may
direct,
and
add
3
lb.
of
loaf
sugar
to
each
gallon
of
the
mixture;
mix
well
and
bottle in
stone
jugs
or
demijohns;
treat
same
way
as
blackberry
wine
—
par-
tially
cork
and
keep
in
a
cool
place.
Some
keep
a
bottle
of
the
mixture
to
fill
up
the
vessels
as
they
effer-
vesce,
but
it
is
not always
necessary.
Bottle
in
October,
when
fermentation
ceases;
this
make
a
beautiful
and
delicious
wine
and
improves
with
age.
Red.
—
Ripe
red
currants.
To
each
gallon
of
fruit
al-
low
1}4
gal.
of
cold
water
and
5
lb.
either
loaf
sugar
or
good
preserving
sugar
and
K
pt-
of
good
brandy
(if
you
179