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CHAP. XXXI.

Of ENGLISH WINES.

Red or White Elder Wine.

Ather the Elder Berries ripe and dry, pick them,

bruise them with your Hands, and ftrain them; then fet the Liquor by in glazed earthen Veffels for twelve Hours to fettle, then put to every Pint of Juice a Pint and half of Water, and to every Gallon of this Liquor, put three Pounds of Lisbon Sugar: Set this in a Kettle over the Fire, and when it is ready to boil, clarify it with the Whites of four or five Eggs; let it boil an Hour, and when it is almoft cold, work it with fome strong Ale Yeast and then tun it, filling up the Veffel from time to time with the fame Liquor faved on Purpose, as it finks by working. In a Month's Time, if the Veffel holds about eight Gallons, it will be fine and fit to bottle, and after bottling will be fit to drink in two Months, but remember that all Liquors must be fine before they are bottled, or elfe they will grow fharp and ferment in the Bottles, and never be good for any thing.

N. B. Add to every Gallon of this Liquor a Pint of ftrong Mountain Wine, but not fuch as has the Borachio or Hogskin Flavour. This Wine will be very strong and pleafant, and will keep feveral Years.

We must prepare our Red Elder Wine in the fame Manner that we make with Sugar, and if our Veffel hold about eight or ten Gallons, it will be fit for bottling in about a

Month's

Month's time; but if the Veffel be larger, it must stand longer in Proportion, three or four Months at least for a Hogshead.

To make Palermo Wine.

AKE to every Quart of Water a Pound of Malaga

Raifins, rub and cut the Raisins small, and put them to the Water, and let them ftand ten Days, ftirring it once or twice a Day; you must boil the Water an Hour before you put it to the Raifins, and let it ftand to cool; at ten Days End ftrain off your Liquor, and put a little Yeaft to it, and at three Days put it in the Veffel with one Sprig of dry'd Wormwood; let it be clofe ftopp'd, and at three Months End bottle it off.

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To make Gooseberry Wine.

Ather your Gooseberries in dry Wheather, when they are half ripe, pick them and bruife them in a Tub, with a Wooden-Mallet, or other fuch like Inftrument, for no Metal is proper; then take about the Quantity of a Peck of the bruifed Gooseberries, put them into a Cloth made of Horse-hair, and prefs them as much as poffible, without breaking the Seeds; repeat this Work 'till all your Gooseberries are preffed, and adding to this prefs'd Juice, the other which you will find in the Tub, add to every Gallon three Pounds of Powder Sugar, for Lisbon Sugar will give the Wine a Tafte which be difagreeable to fome People, and befides, it will sweeten much more than the dry Powder; ftir this together 'till the Sugar is diffolved, and then put it in a Veffel or Cask, which must be quite fill'd with it. If the Veffel holds 40

N° 30.

may

about

about ten or twelve Gallons, it must stand a Fortnight or three Weeks; or if about twenty Gallons, then about four or five Weeks to fettle in a cool Place; then draw off the Wine from the Lee, and after you have discharged the Veffel from the Lees, return the clear Liquor again into the Veffel, and let it ftand three Months, if the Cask is about ten Gallons; or between four and five Months, if it be twenty Gallons, and then bottle it off. We must note, that a fmall Cask of any Liquor is always fooner ripe and fit for drinking than the Liquor of a larger Cask will be; but a fmall Body of Liquor will fooner change four, than that which is in a larger Cask. The Wine, if it is truly prepared, according to the above Directions, will improve every Year, and last several Years.

Ather

GA

To make Currant Wine.

Currants full ripe, ftrip them and bruise your them in a Mortar, and to every Gallon of the Pulp put two Quarts of Water, firft boiled and cold: You may put in fome Rafps if you please, let it ftand in a Tub 24 Hours to ferment, then let it run through a Hair- fieve: Let no Hand touch it, let it take its Time to run, and to every Gallon of this Liquor put two Pounds and an half of white Sugar; ftir it well and put it in your Veffel, and to every fix Gallons put in a Quart of the beft rectify'd Spirit of Wine; let it ftand fix Weeks, and bottle it; if it's not very fine, empty it into other Bottles, or at firft draw it into large Bottles, and then after it has stood a Fortnight, rack it off into smaller.

To

PUL

To make Cherry Wine.

off the Stalks of the Cherries and wash them

without breaking the Stones, then prefs them hard through a Hair Bag, and to every Gallon of Liquor put two Pounds of Six-penny Sugar: The Veffel must be full, and let it work as long as it makes a Noise in the Veffel; then stop it up clofe for a Month or more, and when it is fine, draw it into dry Bottles, and put a Lump of Sugar into every Bottle; if it makes them fly, open them all for a Moment, and stop them up again: It will be fit to drink in a Quarter of a Year.

T

Raifin Wine.

O every Gallon of clear Thames, or other River Water, put five Pounds of Malaga or Belvedere Raifins, let them fteep a Fortnight, ftirring them every Day; then pour the Liquor off, and fqueeze the Juice out of the Raifins, and put both Liquors together in a Veffel that is of a Size to contain it exactly, for it should be quite full; let the Veffel ftand open thus 'till your Wine has done hiffing, or making the leaft Noife: You may add a Pint of French Brandy to every two Gallons, then ftop it up close, and when you find it is fine, which you may know by pegging it, bottle off.

If you would have it red, put one Gallon of Alicant Wine to every four of Raifin Wine.

To make Orange Wine.

UT twelve Pounds of fine Sugar, and the Whites of eight Eggs, well beaten, into fix Gallons of Spring

PUT

402

Wa

Water; let it boil an Hour, fcumming it all the Time, take it off, and when 'tis pretty cool, put in the Juice of fifty Seville Oranges, and fix Spoonfuls of good Ale Yeast, and let it ftand two Days, then put it into your Veffel with two Quarts of Rhenith Wine, and the Juice of twelve Lemons: You must let the Juice of Lemons and Wine, and two Pounds of double refin'd Sugar, ftand close cover'd ten or twelve Hours before you put it into the Veffel to your Orange Wine, and fcum off the Seeds, before you put it in. The Lemon Peels must be put in with the Oranges, half the Rinds must be put into the Veffel; it must stand ten or twelve Days before 'tis fit to bottle.

To make Sage Wine.

OIL twenty fix Quarts of Spring Water a Quarter of an Hour, and when 'tis Blood warm put twenty five Pounds of Malaga Raifins pick'd, rubb'd and shred into it, with almost half a Bufhel of red Sage fhred, and a Porringer of Ale Yeaft: Stir all well together, and let it ftand in a Tub cover'd warm fix or seven Days, ftirring it once a Day, then strain it off, and put it in a Runlet. Let it work three or four Days, ftop it up; when it has ftood fix or seven Days, put in a Quart or two of Malaga Sack, and when 'tis fine bottle it.

TH

Birch Wine.

HE Seafon for procuring the Liquor from the BirchTrees, is in the Beginning of March, while the Sap is rifing, and before the Leaves fhoot out; for when the Sap is become forward, and the Leaves begin to appear, the