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Classic
Cook Books
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page 151
frequently; then strain them, and to each gallon of juice put three pounds of
brown sugar, and to every five gallons, two ounces of bruised ginger, and one of
cloves, which tie up in a bag, and boil in the wine for an hour, and put it in a
cask; when it is nearly cold, put in two spoonsful of lively yeast; let it
ferment two days, and put in a pint of spirits with the bag of spice, and close
it up. This is excellent as a medicine for delicate or elderly persons.
Fill a bottle with elderberries, with a dozen cloves, and fill it up with
spirits. It is good to give children that have the summer disease; mix a
tea-spoonful of it with sugar and water for a child, or a table-spoonful for a
grown person.
Ginger Wine.
Boil nine quarts of water with six pounds of lump sugar, the rinds of three
lemons very thinly pared, and two ounces of race ginger pounded; when it has
boiled half an hour, skim it, and pour it on the juice of two lemons: when
nearly cold, add two-spoonsful of yeast; put a pound of raisins in the cask,
with a half a pint of brandy, and half an ounce of shaved isinglass; strain it
in the cask, and stop it tight; bottle it in six or seven weeks.
Raspberry Wine.
Pick over the raspberries, and to every quart put a quart of water; bruise them,
and let them stand two days; strain off the liquor, and to every gallon put
three pounds of lump sugar; stir it till the sugar is dissolved, and put it in a
clean barrel, or keg; at the end of two months, bottle it, and put a spoonful of
brandy, or a glass of wine in each bottle.
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Classic
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