Wine

The following is said to be an excellent recipe for the manufacture of a superior wine from blackberries: Measure your berries, and bruise them; to every gallon, add one quart of boiling water. Let the mixture stand twenty-four hours, stirring occasionally; then strain off the liquor into a cask, to every gallon adding two pounds of sugar. Cork tigh and …

Having procured berries that are fully ripe, put them into a tub or pan with a tap to it, and pour upon them as much boiling water as will just cover them. As soon as the heat will permit the hand to be put into the vessel, bruise them well till all the berries are broken. Then let them stand …

Bruise the berries well with hands. To one gallon of fruit, add one half gallon of water, and let stand overnight. Strain and measure, and to each gllon of juice add two and one-half pounds of sugar. Put in cask and let ferment. Tack thin muslin over top, and when fermentation stops, pour into jugs or kegs. Wine keeps best …

The liquor of the birch-tree is to be obtained in the month of March, when the sap begins to ascend. One foot from the ground bore a hole in each tree, large enough to admit a faucet, and set a vessel under; the liquor will run for two or three days without hurting the tree. Having obtained a sufficient quantity, …

Take one-half pound of French barley and boil it in three waters, and save three pints of the last water, and mix it with one quart of white wine, one-half pint of borage water, as much clary water, a little red rose-water, the juice of five or six lemons, three quarters pound of fine sugar, the thin yellow rind of …

Take ten pounds of sugar, six quarts of water, boil it gently for two hours; skim it well and put it into a tub to cool. Take three-quarters pound of the tops of balm, bruise them, and put them into a barrel with a little new yeast, and when the liquor is cold, pour it on the balm. Stir it …

Take three pounds of sugar, and three quarts of water; let them boil together and skim it well. Then put in six pounds of apricocks, pared and stoned, and let them up and when the liqour is cold bottle it up. You may if you please, after you have taken out the apricocks, let the liquor have one boil with …

To every gallon of apple juice, immediately as it comes from the press, add two pounds of common loaf sugar; boil it as long as any scum rises, then straing it through a sieve, and let it cool. Add some good yeast, and stir it well. Let it work in the tub for two or three weeks, or till the …