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Classic
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page 202
three pounds of honey; boil it two hours, and skim it well; when it is cold,
pour it off, and tun it into the vessel, or such casks as is fit for it; keep it
a year in the vessel, and then bottle it. It is a very good sack.
Mountain Wine.
Pick out the stalks of your Malaga raisins, chop them small, and add five pounds
to every gallon of cold spring water; let them steep a fortnight or more,
squeeze out the liquor, and barrel it in a vessel fit for it; first fume the
vessel with brimstone. Don't stop it close till the hissing is over.
To make Cherry Brandy.
Take six dozen pounds of cherries, half red and half black, mash or squeeze them
to pieces with your hands, and put them to three gallons of brandy, letting them
stand steeping twenty-four hours; then put the mashed cherries and liquor,
little at a time into a canvass bag, and press it as long as any juice will run;
sweeten it to your taste; put it into a vessel fit for it; let it stand a month,
and bottle it out. Put a lump of loaf sugar into every bottle.
To make Shrub.
Take two quarts of brandy, and put it in
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Classic
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