(р. 19)TO MAKE APPLE WINE
To every gallon of apple juice, immediately as it comes from the press, add two pounds of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool. Add some good yeast, and stir it well. Let it work in the tub for two or three weeks, or till the head begins to flatten; then skim ( Read more... )

BALM WINE*                                                                                
Take ten pounds of sugar, six quarts of water, boil it gently for two hours; skim it well and put it into a tub to cool. Take three-quarters pound of the tops of balm, bruise them, and put them into a barrel with a little new yeast, and when the liquor is ( Read more... )

p.52 DAMSON WINE
Gather the fruit dry, weigh, and bruise it, and to every eight pounds of fruit add one gallon of water; boil the water, pour it on the fruit scalding hot. Let it stand for two days; then draw it off, put it into a clean cask, and to every gallon of liquor add two and one-half pounds of good sugar. Fill the cask. It may be bottled ( Read more... )

p(43) CLOVER WINE
Three quarts blossoms, four quarts boiling water; let stand three days. Drain, and to the flower heads add three more quarts of water and the peel of one lemon. Boil fifteen minutes, drain, and add to other juice. To every quart, add one pound of sugar; ferment with one cup of yeast. Keep in warm room three weeks, then bottle.

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FRENCH CIDER
After the fruit is mashed in a mill, between iron cylinders, it is allowed to remain in a large tun or tub for fourteen or fifteen hours, before pressing. The juice is placed in casks, which are kept quite full, and so placed under gawntrees, or stillions, that small tubs may be put under them, to receive the matter that works over. At ( Read more... )

      Рациональному питанию способствовал четкий распорядок дня: работа чередовалась с перерывами для приготовления и приема пищи. Таким образом, поддерживался режим питания, включавший определенное количество приемов пищи в течение суток. Интервалы между приемами пищи позволяли правильно распределять суточный рацион ( Read more... )

В повседневный пищевой рацион входили также молочные продукты: в каждом хозяйстве имелась корова, в больших семьях держали несколько голов скота. Молоко доили в деревянный подойник (дойник, подоенка) в виде ведерка бондарной работы с выдолбленным из осины носиком для слива. Были в употреблении и глиняные подойники, но поменьше размером с ( Read more... )

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В начале XVIII в. в жизни Российского государства наступили большие перемены, связанные с реформаторской деятельностью Петра I. Они проявились во всех сторонах жизнедеятельности россиян. «Не остались в стороне» и рассматриваемая нами народная культура питания, и связанное с ней ( Read more... )

ELDER-FLOWER WINE
Take the flowers of elder, and be careful that you don't let any stalks in; to every quart of flowers put one gallon of water, and three pounds of loaf sugar. Boil the water and sugar a quarter of an hour, then pour it on the flowers and let it work three days; then strain the wine through a hair sieve, and put it into a cask. To ( Read more... )

p.57-58 TO MAKE ELDER WINE AT CHRISTMAS
Take five pounds of Malaga or Lipara raisins, rub them clean, and shred them small. Then take five quarts of water, boil it an hour, and when it is near cold put it in a tub with the raisins; let them steep ten days, and stir them once or twice a day. Then strain it through a hair sieve, and by infusion draw ( Read more... )