STONED FRUITS COWSLIP WINE. 453 



dant, so much the better. To four pounds of the 

 mixed fruit, well bruised, put one gallon of clear 

 soft water : steep three days and nights, in open ves- 

 sels, frequently stirring up the mass, then strain 

 through a hair sieve. The remaining pulp press to 

 dryness. Put both liquids together, and to each gal- 

 lon of the whole, put three pounds of good, rich, moist 

 sugar, of a bright yellow. Let the whole stand again 

 three days and nights, frequently stirring up as before, 

 after skimming the top. Tun it into casks, and let 

 it remain full and purging at the bung-hole, about 

 two weeks. Lastly, to every three gallons put one 

 quart of good brandy, and bung close. If it does not 

 drop fine, isinglass may be introduced and stirred into 

 the liquid, in the proportion of about half an ounce to 

 nine gallons. Ripe gooseberry wine may be advan- 

 tageously mixed with the above, but must be sepa- 

 rately made, and then added." 



APRICOT or PEACH WINE. Take the fruit, as near 

 as possible but not quite ripe, bruise the pulp, 

 freed of the stones, and to eight pounds of pulp 

 add one quart of water. After the murk shall 

 have stood twenty-four hours, add to every gallon 

 two pounds of fine loaf sugar. Cask and ferment, 

 as usual. The same rules hold in other stoned fruit 

 wines. 



COWSLIP WINE. Another favourite wine of the 

 author's mother, a cooling pleasant drink for the 

 canicular days, as he has experienced, after having 

 assisted in the brewing. The old recipe To six 

 gallons soft water, 121bs. of the best moist sugar, the 

 juice of six lemons, and the whites of four eggs well 



