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Wines

and

Wine

Making

eiery

day;

then

pour

off

the

liquor

into

a

clean

cask

that

just

holds

it.

It

should

stand

until

it

has

done

hissing;

then

bung

it

down

close,

and

stand

until

fine.

To

every

gallon

of

this

liquor

allow

14

pt.

of

the

elder

syrup;

mix

well,

and

when

it

has

fined

down,

rack

off

into

another,

cask;

bottle

off

after

3

months.

4.^—

Chop

a

quantity

of

Malaga

(or

other)

raisins

quite

fine;

allow

1

qt.

of

water

to

every

lb.

of

raisins,

and

put

raisins

and

water

into

an

open

tub;

cover

over

with

a

double

cloth

and

let

it

stand

for

9

days,

stirring

up

each

day.

Then

draw

off

the

liquor

as

long

as

it

will

run,

and

press

the

raisins

to

get

out

the

remainder

of

the

juice;

mix

all

together

in

a

barrel.

To

every

gal.

of

liquor

allow

1

pt.

of

the

juice

of

the

elderberries,

prepared

simply

by

mashing

the

berries

with

the

hands

and

straining

off

the

juice.

Stop

down

close,

and

stand

for

6

weeks;

then

draw

off

the

fine

liquor,

and

to

every

gal.

add

J^

lb.

of

moist

sugar.

Stand

again

until

quite

fine,

and

then

bottle

off.

Keep

in

a

cool

cellar

for

use.

Elder

Flower

Wine.—l.

Gather

the

flowers

on

a

dry

day;

remove

all

stalks,

and

to

every quart

of

flowers

allow

1

gal.

of

water

and

3

lb.

of

loaf

sugar;

boil

the

sugar

and

water

for

}/i

hour;

then

pour

it

on

the

flowers

and

let

it

work

for

3

days;

then

strain

the

wine

carefully

through

a

hair

sieve,

and

put

it

into

a

cask.

To

every

5

gal.

of

wine

add

J^2

oz.

of

isinglass

(gelatine)

dissolved

in

cider,

and

3

eggs

(whites

only),

beaten

up;

close

up

the

cask,

and

stand

six

months

before

bottling

off.

2.

Boil

18

lb.

of

powdered

loaf

sugar

in

6

gal.

of

spring

water;

beat

up

the whites

of

2

eggs,

and

add;

skim

very

thoroughly,

and

put

in

peck

of

elder

flowers,

picked

from

their

stems;

take

off

the

fire,

and

stir

until

cool;

then

add

4

tablespoonfuls

of

yeast

and

6

spoonfuls

of

lemon

juice,

strained,

and

free

from

pips;

mix

well

with

the

liquor

by

stirring

twice

daily

for

4

days.

Stone

6

lb.

of

Malaga

(or

other)

raisins,

and

put

them

into

a

well

cleaned

out

cask;

pour

the

wine

upon

them.

Stop

up

the

cask

closely,

and

keep

it

in

a

rather

warm

place.

183