Wines. 321 



gall., concrete acid of lemons or crystallized acid of tartar 3vj ; 

 dissolve by a gentle l)oil, before it grows cold add yeast about lib., 

 and ferment: when the working is nearly over, add perry 1 gall., 

 brandy 3lb., and bung it up for three months, then araw out 21b. 

 of the wine, dissolve isinglass 1 oz. in it, pour it again into the 

 cask, and in a fortnight bottle it. 



Pink Champagne. Add cochineal 1 oz., when the preceding 

 first bunged. 



MusrADELL, Clary wine. Sugar 45lb., water 15 gall., boil, 

 add gradually to it a pint of yeast, infuse in it for three days 

 clary flowers S gall., then strain ; ferment as usual, and then add 

 1 gall, brandy. 



Cowslip wine. To each gallon of water add 3lb. of white 

 sugar ; add yeast, and ferment a day and a half, then add cowslip 

 flowers* 1 gall., the rind and peel of 2 lemons or Seville oranges to 

 each gallon, the third day strain, and continue the fermentation. 



Elder wixe. Juice of the berries 6 gall., water 12 gall., 

 brown sugar COlb., dissolve by boiling, add yeast, and ferment, 

 then add brandy 4lb., and bung it up for three months: disa- 

 crceable uhen cold, but is mulled with allspice, and drank warm 

 in winter time as a stimulant: 100 meas. yield about 9*87 of 

 spirit. 



FttONTiNiAc, JMiite elder xcine. Water 6 gall., white sugar 

 181b., raisins tilb., flowers of white-berried elder half a gall., 

 lemon juice 8oz., yeast 6 oz. ; ferment and bottle. 



Ginger wine. Bruised ginger 12 oz., water 10 gall., boil for 

 half an hour, add sugar 29lb., boil till dissolved, then cool, and 

 cask the liquor along with 14 lemons sliced, and 3lb. of brandy, 

 add a little yeast, and ferment; bung it up for three months, and 

 then bottle it. 



Orange wine. Sugar 231b., water 10 gall., boil, clarify with 

 the white of six eggs, pour the boiling liquor upon parings of 

 oranges. No. 100, add the strained juice of these oranges and 

 ^past 6oz. ; let it work for three or four days, then strain it into 



barrel, bung it up l(X)sely ; in a month add brandy 41b., and in 

 iiree months it will be fit to drink. 



2. Loaf sugar 56lb., juice of 140 Seville oranges, peel of 40 of 

 the oranges, water 15 gallons ; ferment and ada brandy 2 pints. 

 100 pints yield about 11*26 of spirit. 



Lemon wine. Raisins cut in half 21b., brown sugar 2lb., 

 boiling water 2 gall., rind of 2 lemons, ferment for two days, 

 Mrain, bottle in half-pint stone bottles, wire the corks ; it will be 

 t for use in a little more than a fortnight. 



GxycKR beer. Lump sugar 3lb., bruised ginger 2 oz., cream 



Y 



