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Beverages
—
A
Icoholic
brandy.
Bung
the
cask
securely,
and
allow
it
to
remain
undisturbed
for
3
months.
Rack
the
wine
into
a
clean,
dry
cask,
add
the
very
finely
pared
rind
of
the
oranges
and
lemons,
the
barley
sugar,
finely
powdered,
and
the
isin-
glass
dissolved
in
a
little
warm
water.
Bung
the
cask
securely,
store
in
a
cool,
dry
place
for
at
least
12
months,
then
bottle,
cork
securely,
store
for
6
months
longer,
when
the
wine
will
be
ready
for
use.
Sherry
Wine
(.Imitation).
—
1.
—
To
each
gal.
of
strong
raisin
wine
can
be
added,
when
racking,
1
orange
and
2
bitter
almonds,
both
sliced.
By
omitting
the
almonds
and
adding
2
or
3
green
citrons
to
each 10
gal.,
this
forms
Brit-
ish
Madeira:
2.
—
From
Sour
Grapes.
—
The
way
an
imitation
sherry
is
made
in
England
is
to
mix
equal
quantities of
new
cider
and
honey,
and
evaporate
to
a
density
so
that
a
fresh
egg
will
float
so as
to
be
half
immersed.
The
liquid
is
then
cooled
and
kept
in
a
stone
vessel
at
a
temperature
of
from
60
to
67°
F.,
until
in
about
12
or
14
days
the
peculiar
smell
of
the fermentation
is
strongly
established;
then
the
liquid
is
put
into
a
barrel,
closed
up,
and
placed
in
a
cool
cellar
to
settle;
after
3
or
4
days
it
will
be
cleared;
it is
then
bot-
tled,
and
six
weeks
later
is fit
for
drinking.
We
believe
that
grape
juice
may
be
used
in
place
of
cider,
but
if
too
acid,
sugar
and
water
would
only
make
a kind
of
lemonade,
and
spoil
the
sherry
taste,
which
is
not
acid.
Sugar
does
not
destroy
this,
but
sulphite
of
lime
is
the
proper
material
(not
sulphate).
Strawberry
Wine.
—
Take
of
cold, soft
water,
7
gal.;
cider,
6
gal.;
strawberries,
6
gal.
Ferment.
Mix
raw
sugar,
16
lb.;
red
tartar,
in
fine
powder, 3
oz.;
the
peel
and
juice
of
2
lemons;
then
add
2
or
3
qt.
of
brandy.
This
will
make
18
gal.
Yeast
Wine.
—
Pour
100
parts
of
water
in
which
12
to
14
parts
of
white
loaf
sugar
have
been
dissolved
on
to
40
parts
of fresh
yeast,
and
allow
the
whole
to
ferment
at
41°
F.
The
fermented
wine
is
drawn
off
from
the
yeast,
and
may
be
further
fortified
by
the
addition
of
spirits.
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