320 IX. WATERY LIQUIDS.— 



3. Fruit, any that is to be had quite ripe, press the juice, and 

 if very rich in flavour, an equal quantity of water may be added ; 

 to each gallon of liquor add 41b. of sugar, and ferment. 



Cheury wine. Cherries 301b., moist sugar 51b., water suff. 

 quantity to fill a 7-gallon cask; ferment. 



Pine-apple wine. From the juice of the fruit; very plea- 

 sant, used to flavour rum. 



C\T>^R ^ Pomatium, From the juice of apples, Yields from 

 5-21 to 9-87 p. c. of spirit. 



Water moil. Water poured upon the cake of apples, and fer- 

 mented ; used for farm-servants' drink. 



Perry, Pyraceum. From the juice of pears, particularly the 

 rough-tasted sorts : fermented in the open air. Yields 7*^6 in 

 the 100 of spirit. 



Port. Cider 24 gall., juice of elderberries 6 gall.. Port wine 

 4 gall., brandy 1 gall, and a half, logwood lib., isinglass l^oz., 

 dissolved in a gallon of the cider : bung it down ; in two months 

 it will be fit to bottle, but should not be drank until the next 

 year : if a rough flavour is required, alum 4 to 6 oz. may be 

 added. 



Southampton Port. Cider 36 gall., elder wine, damson 

 wine, of each 1 1 gall., brandy 5 gall. 



Raisin wine. Cider, not of a rough flavour, 36 gall., raisins 

 11 m.: ferment. 



CoLEPREss's CIDER. Froni apples and mulberries pressed 



together, well flavoured, and of a beautiful colour. 



Post. From poppy heads and brown sugar: very intoxi- 

 cating and narcotic : made in the East Indies. The English fruit 

 wines differ from those made from the grape, by containing the 

 malic acid instead of the tartaric. 



Metheglin, Hydromel vinosum. Honey 1 cwt. boiling water 

 suff. quant, to fill a half hogshead or 3;2-gali. cask, stir it well for 

 a day or two, add yeast, and ferment ; some boil the honey in the 

 water, with an oz. of hops to each gallon, for an hour or two, but 

 this boiling hinders its due fermentation : yields about 7*32 in the 

 100 of spirit. 



Mead. Is made from the honeycombs, from which the honey 

 has been drained out, by boiling in water, and then fermented ; 

 generally confounded with metheglin. 



Cowslip mead. Honey 30 lb., water 15 gall, boil; when 

 cold, add lemons sliced. No. 18, cowslip pips 14 gall., yeast 8oz., 

 and sweet briar one handful ; ferment and bottle. 



Champagne. Brown sugar 101b., loaf sugar 121b., water 9 



