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Classic
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page 253
brandy, and half an ounce of isinglass-shavings; stop it up, and bottle it six
or seven weeks. Do not put the lemon-peel in the barrel.
Excellent Cowslip Wine.
To every gallon of water, weigh three pounds of lump-sugar, boil the quantity
half an hour, taking off the scum as it rises. When cool enough, put to it a
crust of toasted bread dipped in thick yeast, let the liquor ferment in the tub
thirty-six hours; then into the cask put for every gallon the peel of two and
rind of one lemon, and both of one Seville orange, and one gallon of
cowslip-pips, then pour on them the liquor. It must be carefully stirred every
day for a week; then to every five gallons put in a bottle of brandy. Let the
cask be close stopped, and stand only six weeks before you bottle off. Observe
to use the best corks.
Elder Wine.
To every quart of berries put two quarts of water, boil half an hour, run the
liquor, and break the fruit through a hair sieve; then to every quart of juice,
put three quarters of a pound of Lisbon sugar, coarse, but not the very
coarsest. Boil the whole a quarter of an hour with some Jamaica peppers, ginger,
and a few cloves. Pour it into a tub, and when of a proper warmth, into the
barrel, with toast and yeast to work, which there is more difficulty to make it
do than most other liquors. When it ceases to hiss, put a quart of brandy to
eight gallons, and stop up. Bottle in the spring or at Christimas. The liquor
must be in a warm place to make it work.
White Elder Wine, very much like Frontiniac.
Boil eighteen pounds of white powder sugar, with six gallons of water, and two
whites of eggs well beaten; then skim it, and put in a quarter of a peck of
elder-flowers from the tree that bears white berries; don't keep them on the
fire. When near cold, stir it, and put in six spoonfuls of lemon-juice, four or
five of yeast, and beat well into the liquor; stir it every day; put six pounds
of the best raisins, stoned, into the cask, and
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