|
Classic
Cook Books
< last page | next page >
page 413
the juice in a cask, and leave it open for twenty-four hours; then bung it up,
and put clay over the bung to keep the air out. Let your wine remain in the cask
until March, when it should be drawn off and bottled.
FLORIDA ORANGE WINE.
Wipe the oranges with a wet cloth, peel off the yellow rind very thin, squeeze
the oranges, and strain the juice through a hair sieve; measure the juice after
it is strained, and for each gallon allow three pounds of granulated sugar, the
white and shell of one egg, and one-third of a gallon of cold water; put the
sugar, the white and shell of the egg (crushed small) and the water over the
fire, and stir them every two minutes until the eggs begins to harden; then boil
the syrup until it looks clear under the froth of egg which will form on the
surface; strain the syrup, pour it upon the orange rind, and let it stand over
night; then next add the orange-juice and again let it stand overnight; strain
it the second day, and put it into a tight cask with a small cake of compressed
yeast to about ten gallons of wine, and leave the bung out of the cask until the
wine ceases to ferment; the hissing noise continues as long as fermentation is
in progress; when fermentation ceases, close the cask by driving in the bung,
and let the wine stand about nine months before bottling it; three months after
it is bottled, it can be used. A glass of brandy added to each gallon of wine
after fermentation ceases is generally considered an improvement.
There are seasons of the year when Florida oranges by the box are very cheap,
and this fine wine can be made at a small expense.
METHELIN, OR HONEY WINE.
This is a very ancient and popular drink in the north of Europe. To some new
honey, strained, add spring water; put a whole egg into it; boil this liquor
till the egg swims above the liquor; strain, pour it in a cask. To every fifteen
gallons add two ounces of white Jamaica ginger, bruised, one ounce of cloves and
mace, one and a half ounces of cinnamon, all bruised together, and tied up in a
muslin bag; accelerate the fermentation with yeast; when worked sufficiently,
bung up, in six weeks draw off into bottles.
Another Mead. --Boil the combs, from which the honey has been drained, with
sufficient water to make a tolerably sweet liquor; ferment this with yeast, and
proceed as per previous formula.
Sack Mead is made by adding a handful of hops and sufficient brandy to the comb
liquor.
< last page | next page >
Classic
Cook Books
|
