514 



WIN 



WIN 



" To make Birch Wine, After 

 collecting the sap of the birch, it 

 is to be made into wine before any 

 fermentation takes place ; a pint 

 of honey, or a pound of sugar, is 

 to be added to every gallon of the 

 sap, the whole to be well stirred 

 up, and then boiled for about an 

 hour, with a few cloves and a lit- 

 tle lemon peel ; during which the 

 scum is to be carefully taken off. 

 When cool, a few spoonfuls of new 

 ale or yeast is to be added, to in- 

 duce a due degree of fermenta- 

 tion ; and after this has ceased, or 

 nearly so, the liquor is to be bot- 

 tled and put away in a cool place 

 in the cellar, for use ; though no 

 doubt it becomes improved by age. 



" When properly made, the li- 

 quor becomes so strong that it fre- 

 quently bursts the bottles unless 

 they are placed in spring-water. 

 Stone bottles are said to be the best 

 for containing the liquor, as they 

 are stronger than glass." — Far- 

 mer's Assistant. 



Mr. Cooper gives the following 

 directions for making wine of cider, 

 and other ingredients. 



" Take cider of the best running 

 of the cheese, and of the best qua- 

 lity, and add to it as much honey 

 as will make the liquor bear an 

 egg ; strain the liquor through a 

 cloth as you pour it into the cask ; 

 till the cask full, with the addition 

 of two gallons of French brandy to 

 a barrel ; set it away in a cool 

 place, with the bung-hole open to 

 ferment ; as the fermentation pro- 

 ceeds, it will throw out considera- 

 ble froth and filth ; keep tilling it 

 frequently with more of the same 

 kind of liquor, kept for the purpose, 



until the fermentation has nearly 

 subsided; then put in the bungj 

 but not tightly, in order that the 

 liquor may have some further vent, 

 and, as soon as the fermentation 

 ceases, clase up the vessel. The 

 next spring rack off the liquor into 

 a new clean cask ; and in order to 

 clarify it, Mr. Cooper directs a 

 mixture of sweet milk, the whites 

 oi eggs and clean sand to be beat 

 up, and well stirred into the cask." 



The Farmer^ s Assistant observes, 

 that " it is believed that about a 

 quart of sweet milk to a barrel 

 well stirred and mixed with the li- 

 quor as it is poured in, will answer 

 equally well, and perhaps better. 

 This operation alone will not only 

 clarify liquors, but, by repeating it 

 several times, the highest coloured 

 wines may be nearly or quite di- 

 vested of all their colour. After 

 the liquor has been thus clarified, 

 let it be drawn off again into bot- 

 i'les, or into fresh clean casks, and 

 kept in a cool cellar for use. Mr. 

 Cooper says that his liquor, thus 

 prepared, has often been taken, by 

 good judges of wine, for the real 

 juice of the grape ; and has been 

 pronounced by them superior to 

 most of the wines in use. Age, 

 however, is essential in perfecting 

 this kind of wine, as well as all 

 others." 



WINNOWING, clearing corn 

 from its chaff by wind. 



WINNOWING MACHINES. 

 The invention of winnowing ma- 

 chines was first brought from China 

 to Holland, and was introduced in- 

 to Scotland more than a century 

 since, by Andrew Fletcher, of Sal- 

 ton. Threshing mills have, gene- 



