306. To make White Curran Wine ( Read more... )

311. To make Orange Wine another Way.
Take six gallons of water, and fifteen pounds of sugar, put your sugar into the water on the fire, the whites of six eggs, well beaten, and whisk them into the water, when it is cold skim it very well whilst any skim rises, and let it boil for half an hour; take fifty oranges, pare them very thin, put them into ( Read more... )

305. _To make_ BIRCH WINE.
Take your birch water and boil it, clear it with whites of eggs; to every gallon of water take two pounds and a half of fine sugar, boil it
three quarters of an hour, and when it is almost cold, put in a little yeast, work it two or three days, then put it into the barrel, and to
every five gallons put in a quart of brandy, ( Read more... )

313. _To make_ APRICOCK WINE.
Take twelve pounds of apricocks when full ripe, stone and pare them, put the paring into three gallons of water, with six pounds of powder
sugar, boil them together half an hour, skim them well, and when it is blood-warm put it on the fruit; it must be well bruised, cover it
close, and let it stand three days; skim it ( Read more... )

301. _To make_ ELDER WINE.
Take twenty pounds of malaga raisins, pick and chop them, then put them into a tub with twenty quarts of water, let the water be boiled and
stand till it be cold again before you put in your raisins, let them remain together ten days, stirring it twice a day, then strain the
liquor very well from the raisins, through a ( Read more... )

323. _To make_ Gooseberry Wine _another Way_.
Take twelve quarts of good ripe gooseberries, stamp them, and put to them twelve quarts of water, let them stand three days, stir them twice
every day, strain them, and put to your liquor fourteen pounds of sugar; when it is dissolved strain it through a flannel bag, and put it
into a barrel, with half an ( Read more... )

319. _To make_ RED CURRAN WINE.
Let your currans be the best and ripest you can get, pick and bruise them; to every gallon of juice add five pints of water, put it to your
berries in a stand for two nights and a day, then strain your liquor through a hair sieve; to every gallon of liquor put two pounds of
sugar, stir it till it be well dissolved, put ( Read more... )

321. _To make_ CHERRY WINE _another Way_.
Take the ripest and largest kentish cherries you can get, bruise them very well, stones and stalks altogether, put them into a tub, having a
tap to it, let them stand fourteen days, then pull out the tap, let the juice run from them and put it into a barrel, let it work three or four
days, then stop it up ( Read more... )

308. _To make_ ORANGE BRANDY.
Take a quart of brandy, the peels of eight oranges thin pared, keep them in the brandy forty-eight hours in a close pitcher, then take
three pints of water, put into it three quarters of a pound of loaf sugar, boil it till half be consumed, and let it stand till cold, then
mix it with the brandy ( Read more... )

320. _To make_ CHERRY WINE.
Take eight pounds of cherries and stone them, four quarts of water, and two pounds of sugar, skim and boil the water and sugar, then put in the
cherries, let them have one boil, put them into an earthen pot till the next day, and set them to drain thro' a sieve, then put your wine into
a spigot pot, clay it up close, and ( Read more... )