Tag Archives: Louis Pasteur

One quart of rum to one quart of wild cherries, and three-quarters pound of sugar. Put into a jug, and at first give it a frequent shake. Let it stand for severa months before you pour off and bottle. A little water put on to the cherries left in the jug will make a pleasant and less ardent drink.

Four quarts of wild cherries stemmed and well washed, four quarts of water. Skim every few days. Then strain, add three-quarters pound sugar to each quart of liquid, and let ferment again. This takes about two weeks. When it stops working, add rum, –about two bottles full for this quantity. (It is good without any rum.)

Take four and one-half gallons of water and boil one half, putting the other into a barrel; add the boiling water to the cold with one quart of molasses and a little yeast. Keep the bung-hole open until fermentation ceases.

One lemon sliced, one tablespoon tartaric acid, one ounce of race-ginger, one and one-half pounds sugar, two and one-half gallons of boiling water poured on the above. When blood warm, add one gill of distillery yeast, or two gills of home-brewed. Let it stand in the sun through the day. When cold, in the evening, bottle, cork, and wire it. …

Take to three gallons of water nine pounds of Lisbon sugar; boil the water and sugar one-half hour, skim it clean. Then have one gallon of currants picked, but not bruised. Pour the liquor boiling hot over them, and when cold, work it with one-half pint of balm two days; then pour it through a flannel or sieve; then put …

One hogshead good pale vinous cider, three gallons proof spirit (pale), fourteen pounds honey or sugar. Mix, and let them remain together in a temperate situation for one month; then add one quart orange-flower water, and fine it down with one-half gallon skimmed milk. This will be very pale; and a similar article, when bottled in champagne bottles, silvered and …

Champagne cider is made as follows: To five gallons of good cider put three pints of strained honey, or one and one-eighth pounds of good white sugar. Stir well and set it aside for a week. Clarify the cider with one-half gill of skimmed milk, or one teaspoonful of dissolved isinglass, and add one and one-half pints of pure spirits. …

To every five pounds of rhubarb, when sliced and bruised, put one gallon of cold spring water. Let it stand three days, stirring two or three times every day; then press and strain it through a sieve, and to every gallon of liquor, put three and one-half pounds of loaf sugar. Stir it well, and when melted, barrel it. When …

Seven quarts good cider (crab-apple cider is the best), one pint best fourth-proof brandy, one quart genuine champagne wine, one quart milk, one-half ounce of bitartrate of potasse. Mix and let stand a short time; bottle while fermenting. An excellent imitation.

Take one ounce of citric acid, one pint of porter, one and one-half pints of raisin wine, one gill of orange-flower water, one gallon of good brandy, two and one-quarter quarts of water. First, dissolve the citric acid in the water, then add to it the brandy; next, mix the raisin wine, porter, and orange-flower water together; and lastly, mix …