THE COTTAGE GARDENER AND COUNTRY GENTLEMAN, December 29, 1857. 
203 
berries, Strawberries, &c., in a ripe condition; and they may 
be made separately, somewhat as above, or mixed in any pro¬ 
portion thought proper; but I would not advise that many Red 
or Black Currants be used; for, though they impart strength, 
they give an unpleasant flavour : at least, I think so. Straw¬ 
berries are not so good as Gooseberries, neither are Raspberries; 
but a mixtu re of all kinds answers very well. These fruits 
being ripe in warm weather, they must not stand more than 
five or six days, at most, in the water, otherwise the syrup will 
acquire a sour taste, which fermentation will scarcely throw 
off. 
G-eeen Gooseberry Wine. —I am told this makes an 
excellent sparkling wine, equal to Champagne; but I have 
had no experience with it. It certainly deserves a trial; and 
some kind friend will, perhaps, give us the benefit of his 
experience in the matter. 
Malt Wine. —As I ought to have confined myself to 
articles of garden production, I must apologise for intro¬ 
ducing this, which is a wine made from sweetwort (to be 
obtained when brewing is going on), and sugar; adding 
water if the liquor be strong. The tunned beer is sometimes 
used, i.e ., the wort with the hops boiled in it, and yeast; but 
if too many hops are used, the bitter taste they give to the wine 
is difficult to remove. It is a nice, pleasant-tasting wine, differ¬ 
ing from most others by its peculiar softness. 
Berbery Wine. —This is made from the berries of the 
Berberis aquifolium , and kindred kinds; but it is more an 
article of novelty; and I cannot recommend it, though some 
like it. It is dark, like claret or elder wine. 
Parsnip Wine. —This is a cheap w T ine; and the mode of 
making it has been so often given, that it is needless repeating 
it here ; the more especially as I have had no experience in it, 
and cannot say that I admire it. 
Rhubarb Wine, like the last, is indebted to the sugar for 
all its good qualities. Some parties, however, admire it; and 
Rhubarb jam is much sought after at times. 
Elderberry Wine. —Were all our home-made wines as 
well known, and as well made, as some of our country friends 
manage this, we should be more independent of the foreigner 
than we now are for our drinks. I need not repeat here, that 
the berries ought to be ripe, and that moist sugar will do for 
them. The directions given for Grape will do here; only 
j p ut a larger quantity of yeast in laying it on a piece of toasted 
i bread, and letting it remain in the tub with the strained 
liquor twenty-four hours before barrelling it. 
There are many other wines, of more or less merit, which 
are occasionally made from fruits. Mulberries, Bramble- 
berries, and others, are all available that way; besides which, 
there are those of a kind of which sugar alone may be re- 
| garded the substance; but something else is added to give 
i flavour, and usurps the name. Ginger, for instance, is one, 
I with many others ; but as all these are, more or less, secrets 
in the confectionery fine, it is out of my province naming them 
here; and can only say, in conclusion, that with good casks, 
care, and attention, an excellent wine may be made at a cost 
not more than double that given, in a general w r ay, for beer. 
And when we know that the materials are all pure and good, 
a relish is given which enhances the value of the article con¬ 
siderably; and now and then a secret smile of satisfaction 
may be obtained by a friend (no bad judge neither), praising 
the wine you treat him with as excellent sherry, which you 
knew came from the cask of grape, or raisin, or malt. And to 
those of humble means, who cannot afford to pay the very 
high prices now charged for good European wines, a good 
cask or two of home-made wine will be found very useful, and 
will be relished by a friend more than spirits and water, or 
the other drinks of a questionable character within reach. 
—N. X. 
HOUSEKEEPING. 
Orange Marmalade. —The juice of two dozen sweet 
oranges, and one dozen bitter oranges ; the peels (rinds) of 
twelve sweet, and six bitter oranges; and five pounds and a 
half of sugar. Boil the rinds in two quarts of water, slowly, 
till reduced to one pint. This will take an hour and a half; and 
in this time the rinds will be soft. Mix the pint of rind- 
water with the orange-juice and sugar, and put it on the fire. 
Cut the rinds into chips; and when the syrup boils, add them, 
and boil slowly twenty minutes. Put the marmalade in small 
jars, tie dry paper over, and keep in a dry place. 
Mem. —In paring the oranges leave a little white on the 
rinds. The syrup of this marmalade is quite clear, and thick 
and the receipt is much liked. 
Preserved Rhubarb. —Cut the rhubarb as for tarts, and 
to every quart give one pound of good moist sugar. Put the 
sugar over the rhubarb, and leave it twenty-four hours, to 
draw out the juice. The sugar sinks, but is not dissolved. 
Boil the juice and sugar together for twenty minutes. After 
it begins to boil fast at the edge of the pan, add the 
rhubarb, and boil it slowly twenty minutes longer. By this 
way of doing the preserve, the pieces of rhubarb remain 
separate from each other. No need to stir the syrup, or pre¬ 
serve, if slowly boiled. The rhubarb and sugar do not require 
a warm place to draw out the juice. 
Mem. —This preserve keeps well in a dry place. 
Irish Moss Ale.—T ake one ounce of Irish moss, one ounce 
of hops, one ounce of ginger, one ounce of Spanish juice, one 
pound of sugar, and ten quarts of water. Boil the moss and 
other things for fifteen minutes with five quarts of water; 
then strain, and boil the liquor fifteen minutes longer with 
the other five quarts of water. When cool enough to work, 
add a table-spoonful of yeast. Leave it about twelve hours ; 
then take off the yeast, and the ale may be bottled, or put in 
a barrel. It keeps well for several weeks in a cool place; and 
if well made up, is nearly as ripe as gingerbeer. This quantity 
gives a small basinful of yeast that does well for bread. The 
ale has been found strengthening, as well as a useful substi¬ 
tute for malt ale. 
VEGETABLE CULTURE AND COOKERY. 
(Continued from page 59.) 
CHOU DE MILAN. 
Chou de Milan, Milan Kale, or Milan Cabbage, is a. winter 
green, and one of the best in cultivation. It comes into use 
late in the spring, when the crowns and the long side-shoots | 
form one of the most tender and delicate dishes of the kind 
which can possibly be conceived. 
The seed is sown broadcast in the end of April, as directed 
for Broccoli; and when the plants are three inches high, they 
are to be pricked out four inches asunder. At the end of 
June, and in July, these are to be transplanted on a piece of 
well-manured ground, where they are to remain; but they : 
will require more space than Broccoli or Cabbage. The rows ; 
should not be more than three feet apart, and the plants the 
same distance in the rows. As they grow, they are to be 
earthed up with a hoe on both sides to keep them firm in 
the ground. In spring, before the side-shoots are developed, 
the tops may be cut off and used; and when the young shoots 
are three, four, or six inches long, they furnish one of the | 
most delicate dishes of all the Borecole tribe. 
CLARY. 
This is now very little used in British gardens. It is a 
medicinal herb; and is also used in soups, as it communicates 
a high and an agreeable scent. The seed is sown in the latter 
end of March or the beginning of April, broadcast, on common 
garden soil, and raked in. When the plants are up, thin 
them ; and when three inches high, plant them out in rows 
two feet apart, and the plants eighteen inches in the rows. 
All the attention requisite is to keep them free from weeds. 
When the leaves are fully developed, they may be gathered 
all through summer, autumn, and winter. 
Clary Wine. —Pick and chop small, twenty-four pounds of 
Malaga raisins, and put them into a tub, allowing to each pound 
a quart of water. Let them steep twelve days, stirring them 
twice every twenty-four hours, taking care to keep the liquor 
well covered; then strain it off, and put it into a clean cask, 
with about half a peck of the tops of Clary while in blossom ; 
afterwards close it well for six weeks, and bottle it off. In 
two months it will be fit for use. As the sediment will be 
considerable, tap it pretty high. Or, take ten gallons of 
water, twenty-five pounds of sugar, a pint of lemon juice, 
half a pint of the juice of Seville oranges, and the whites of 
twelve eggs well beaten; set the whole over the fire, and let 
