|
Classic
Cook Books
< last page | next page >
page 198
other lemon and brandy; mix them together, and run it through a flannel bag into
some vessel; let it stand three months, and bottle it off; cork your bottles
very well, and keep it cool; it will be fit to drink in a month or six weeks.
To make Barley-wine.
Take half a pound of French barley and boil it in three waters, and save three
pints of the last water, and mix it with a quart of white wine, half a pint of
borage water, as much clary water, a little red rose water, the juice of five or
six lemons, three quarters of a pound of fine sugar, and the thin yellow rind of
a lemon; brew all these quick together, run the liquor through a strainer and
bottle it up; it is pleasant in hot weather, and very good in fevers.
To make Plumb Wine.
Take twenty pounds of Malaga raisins, pick, rub, and shred them, and put them
into a tub; then take four gallons of fair water, boil it an hour, and let it
stand till it is blood warm; then put it to your raisins; let it stand nine or
ten days, stirring it once or twice a day; strain out your liquor, and mix with
it two quarts of damson juice, put it in a vessel, and when it has done working
stop
< last page | next page >
Classic
Cook Books
|
