184 A GARDEN OF HERBS 



toast a little bit of bread, very thin and brown, rub a little 

 yeast on it, let it stand close-covered twenty-four hours; 

 then take out the toast and lemon, put it up in a keg, keep 

 it three months and then bottle it. If you make a twenty 

 gallon cask let it stand six months before you bottle it. 

 When you strain your quinces you are to wring them hard 

 in a coarse cloth. Ibid. 



TURNIP WINE. Take a good many turnips, pare, slice, 

 and put them in a cyder-press, and press out all the juice 

 very well ; to every gallon of juice put three pounds of lump 

 sugar; have a vessel ready, just big enough to hold the 

 juice; put your sugar into a vessel; and also to every 

 gallon of juice half a pint of brandy ; pour in the juice, and 

 lay something over the bung for a week, to see if it works ; 

 if it does, you must not bung it down till it has done work- 

 ing ; then stop it close for three months, and draw it off in 

 another vessel ; when it is fine, bottle it off. The New Art of 

 Cookery, by R. Briggs, many years Cook at the Globe Tavern, 

 Fleet Street, the White Hart Tavern, Holborn, and now at 

 the Temple Coffee House, London, 1788. 



CURRANT WINE. Gather your currants on a fine dry day, 

 when the fruit is full ripe, strip them, put them in a large 

 pan, and bruise them with a wooden pestle ; let them stand 

 in a pan or tub twenty-four hours to ferment ; then run it 

 through a hair sieve, and do not let your hand touch the 

 liquor, to every gallon of this liquor put two pounds and a 

 half of white sugar, stir it well together, and put it into your 

 vessel ; to every six gallons put in a quart of brandy, and let 

 it stand six weeks ; if it is fine, bottle it ; if it is not, draw it 

 off as clear as you can into another vessel, or large bottles, 

 and in a fortnight bottle it in small bottles. Ibid. 



RED CURRANT WINE. Four gallons of cold water to four 

 of bruised currants, picked carefully from their stalks; let 

 them stand together for four days, then strain them off, 

 mix three pounds and a half of brown sugar or white sugar 

 which is greatly to be preferred, to each gallon of diluted 



