Memoirs of the Caledonian Horticultnral Society. 181 • 



bruise them, and mix with 20 pints of soft water, and 2 gallons 

 of port wine ; and if you choose to make the brandy of Scotch 

 production, instead of port wine make use of whisky ; but 

 the port wine is preferable, as it gives the flavour of French 

 brandy. Put these ingredients into any open vessel to fer- 

 ment for a fortnight ; then put the mixture through a press, 

 or cloth of any kind, that will exclude the refuse ; distil this 

 liquid twice, and you will have the brandy colourless. From 

 every 20 pints of the mixture you may draw ] pints of good 

 brandy. I need scarcely add, that, to colour it, a little brown 

 sugar, burned, may be made use of. This spirit, in the ma- 

 nufacture of liqueurs, I have found superior to mixing with 

 other spirits. 



Mode of making Gooseberry Wine. — Take 40 pints of fully 

 ripe white or yellow gooseberries ; bruise them well ; add 20 

 pints of soft water, and 60 lbs. of loaf-sugar. Put them whole 

 into any open vessel (say, a cask without the end) ; stir them 

 together, until the sugar be entirely dissolved. Let the whole 

 ferment for a fortnight, and the refuse will separate. Then 

 make a perforation or hole within 2 in. of the bottom ; draw 

 off the liquid, which you will find as pure as water. Put the 

 liquid so drawn off into a cask large enough to admit of the 

 spirits ; and to every 20 pints of wine add three pints of the 

 distilled spirit or brandy. Let it stand in the cask for five or 

 six months, then bottle it ; and, in half a year, you will find 

 it similar to Mosellas, and far preferable to many of the sweet 

 made wines. 



Mode of making Creme deRose. — Put 4 lbs. moss-rose buds 

 into 1 pints of good whisky ; let them stand for six weeks, 

 shaking them twice every week; then squeeze the rose leaves 

 from the spirits. Put the leaves thus squeezed into six pints 

 of water, wash them well, and squeeze the liquid into the spi- 

 rits : pass them through the still once, and, if it is not strong 

 enough, put it through again. Then take a preserving-pan, 

 put into it 6 lbs. of bruised loaf-sugar, 2 quarts of water, and 

 the white of an egg beat up to a froth ; mix them thoroughly ; 

 put it over a stove fire, taking off the scum as it rises, until 

 it becomes quite clear. Then let it boil slowly, until reduced 

 to a pretty thick shrub, taking care not to boil it so long as 

 to colour the sugar; pass your shrub through a jelly-bag, and 

 put it into any open earthen vessel to cool. Then, to every 

 quart of shrub thus prepared, put a quart of spirit of rose, 

 mix them well together, and, if clear enough, bottle it ; if not, 

 pass it through the jelly-bag till it becomes so, and you will 

 have Creme de Rose. 



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