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Wines
and
Wine
Making
or
fine
hair
sieve,
and
drain
the
fruit
thoroughly,
but
do
not
squeeze
it.
Stir
in
the
sugar,
and
when
quite
dissolved
turn
the
wine
into
a
clean,
dry
cask.
BuDg
loosely
until
fermentation
has
entirely
subsided,
then
tighten
the
bung,
and
allow
the
cask
to
remain
undisturbed
for
3
months.
At
the
end
of
this
time
rack
the
wine
off
care-
fully,
straining
that
near
the
bottom
of
the
cask
repeatedly
until
quite
clear.
Scald
and
drain
the
cask,
replace
the
wine,
add
the
brandy
(if
convenient),
bung
lightly,
let
it
remain
2
months
longer
in
the
cask,
and
then
bottle.
Rhubarb
Wine.
—
1.
—
Rhubarb,
25
lb.;
cold
water,
5
gal.;
to
each
gal.
of
liquid
thus
obtained
add
3
lb.
of either
loaf
or
good
preserving
sugar
and
the
juice
and
very
thinly
pared
rind
of
1
lemon;
to
the
whole
add
1
oz.
of
isinglass.
Wipe
the
rhubarb
with
a
damp
cloth
and
cut
it
into
short
lengths,
leaving
on
the
peel.
Put
k
into
an
earthenware
or
wooden
vessel,
crush
it
thoroughly
with
a
wooden
mallet
or
heavy
potato
masher,
and
pour
over
it
the water.
Let
it
remain
covered
for
10
days,
stirring
it
daily;
then
strain
the
liquor
into
another
vessel,
add
the
sugar,
lemon
juice
and
rind,
and
stir
occasionally
until
the
sugar
is
dissolved.
Now
put
it
into
a
cask,
and
add
the
isinglass,
previously
dissolved
in
a
little
warm
water;
cover
the
bunghole
with
a
folded
cloth
for
10
days,
then
bung
securely,
and
allow
it
to
remain
undisturbed
for
12
months.
At
the
end
of
this
time
rack
off
into
bottles
and
use.
2.
—
Rhubarb,
20
lb.;
cold
water,
5
gal.;
loaf
or
good
preserving
sugar,
12
lb.;
French
brandy,
1
pt.;
barley
sugar,
}4
lb.;
isinglass,
14
°z-;
the
rind
of
2
oranges;
the
rind
of
2
lemons.
Wipe
the
rhubarb
with
a
damp
cloth,
slice
it
thinly,
put
it
into
a
large
earthenware
or
wooden
vessel,
pour
over
it
the
water,
and
let
it
stand,
closely
covered,
for
4
days.
Strain
the
liquid
through
a
jelly
bag
or
fine sieve,
pressing
the
pulp
as
dry
as
possible
without
allowing
any
of
it
to
pass
through
the
sieve.
Add
the
sugar,
stir
occasionally
until
dissolved,
then
turn
the
preparation
into
a
cask
and
cover
the
bunghole
with
a
folded
cloth.
As
soon
as
fermentation
subsides
add
the
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