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Wines
and
Wine
Making
pour
the
whole
into
a
cask.
Bung
lightly
for
a few
days
until
fermentation
subsides,
then
add
the
isinglass,
dis-
solved
in
a
little
warm
water,
and
the
brandy,
and
tighten
the
bung.
Let
the
cask
remain
undisturbed
for
6
months,
then
rack
the
wine
off
into
bottles,
cork
and
seal
them
securely,
and
keep
for
at
least
a
year
before
using.
6.
Hock,
British
Red.
—
From
cream
of
tartar,
1J£
oz;
tartaric
acid,
J^
oz.
(both
in
very
fine
powder)
;
juices
of
the
purple
plum,
ripe
apples,
and
red
beet, of
each
(wanned),
5
pt.;
lemon
juice,
1
pt.;
with
white
sugar,
2J^
lb.
per
gal.
Honey
Wine
(Metheglin).
—
1.
—
Three
and
a
half
lb.
of
honey,
1
qt.
of
white
currant
juice,
2
gal.
of
boiling
water,
1-3 of
an
oz.
of
cream
of
tartar,
1
pt.
of
brandy.
Mix
all
together
but
the
brandy,
and
stir
until
the
honey
is
dissolved.
Let
it
remain
until
fermentation
ceases,
then
strain,
add
the
brandy,
bottle
and
cork
securely.
2.—
Or
dissblve
4J^
lb.
of
honey
in
5
qt.
of
boiling
water
in
which
1 oz. of
hops
has
been
simmered
for
20
minutes,
and,
when
cool,
stir
in
2
or
3
tablespoonfuls
of
yeast.
When
fermentation
has
ceased,
6train into
bottles
and
cork
securely.
Kola.
—
Kola
nuts,
in
coarse
powder,
1
oz.;
sherry
wine,
30
oz.
Macerate
for
8
days,
and
filter.
This
wine
may
also
be
made
with
roasted
kola
nuts,
which
give
a
better
tasting
preparation,
and
it is
none
the
worse
for
the
addi-
tion of
a
little
sugar.
Lemon
Wine.
—
1.
—
Ten
lemons,
4
lb.
of
loaf
sugar,
4
qt.
of
boiling
water,
1
tablespoonful
of
brewer's
yeast.
Remove
the
rinds
of
5 lemons
in
thin
fine
strips,
and
place
them
in
a
wooden
tub
or
earthenware
bowl.
Boil
the
sugar
and
water
together
for
J^
an
hour,
then
pour
the
syrup
over
the
lemon-peel.
When
cool,
add
the
strained
juice
of
the
10
lemons,
stir
in
the
yeast,
and
let
the
vessel
stand
for
48
hours.
At
the
end
of
this
time,
strain
into
a
cask,
which
the
wine
must
quite
fill,
bung
loosely
until
fermenta-
tion
ceases,
then
tighten
the
bung,
and
allow
the
cask
to
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