MALT WINE. 447 



me with the following recipe, which she has been ac- 

 customed to use : Thirty pounds of good moist sugar 

 to ten gallons of water, boil half an hour, skimming 

 clean. Pour into a tub, and the liquor being now 

 milk-warm, to every gallon put one quart of strong 

 ale from the working tub. After fermenting two 

 days, cask it with six pounds of chopped raisins, four 

 pounds of brown sugar-candy, one ounce of isinglass, 

 and four ounces of bitter almonds, slightly bruised. 

 After fermentation, add one quart of brandy ; stop 

 close, and bottle at the end of twelve months, but 

 another twelve months will greatly improve the wine. 

 Mrs. Cooper, long experienced in making domestic 

 wines, informs me that she has never been disappointed 

 in their readily fermenting ; and it certainly should be 

 a rule never to employ yeast, but on the necessity of 

 the case, since the use of beer yeast may have an 

 unfavourable effect on the flavour of the wine. 



The following observations and directions for the 

 manufacture of MALT WINE, are extracted from a late 

 scientific and instructive Treatise, by Mr. David 

 Booth. " Pure worts have an agreeable sweetness, 

 with very little extraneous taste ; and if fermented 

 without yeast, or at any rate with a small portion, 

 unmixed with hops, wormwood, or any other bitter in- 

 gredient, constitute a vinous liquor, which is well fitted 

 for the reception of flavours, in imitation of many 

 species of foreign wines. In fact, malt worts are 

 neither the dearest nor the worst bases for the manu- 

 facture of sweets. A very fine ale is by no means an 

 inferior wine. There is a species of vin de liqueur 

 from malt, which is sometimes seen at the tables of 



