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... )

Strong Beer.
Process for brewing strong beer, alleged to be the practice in Switzerland, by which it is asserted that an excellent and preserving beer will be produced. I would recommend a small experiment to be made at first, in order to establish its character and success on a more extended scale. At a first view, there appears to be one serious ( Read more... )

Small Beer for Shipping.
12 Bushels of Pale Malt.
12 Bushels of Amber Malt.
24
14 lb. of Hops.
Cleansed 24 Barrels.
Let your malt be fine ground; first liquor 172; mash one hour, stand one hour, run down smartly; beat of second mash 180; mash one hour, stand two hours, boil two hours; making your length sufficiently long to give one barrel of beer to ( 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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Two-penny Amber Beer, as brewed in London.
This beer is in great demand, and large quantities of it consumed, and is supposed more profitable to the brewer than any other species of malt liquor, it being generally brewed, drank, and paid for within the fortnight.
process.
200 Bushels of Pale Malt.
112 lb. of Hops.
20 lb. of Liquorice Ball
30 lb. of ( Read more... )

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... )

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... )

p.57 ELDER WINE (FLAVORED WITH HOPS)
The berries, which must be  ripe, are to be stripped from the stalk, and squeezed to a . Stir and squeeze this pulp every day for four days; then separate the juice from the pulp by passing through a cane sieve or basket. To every gallon of juice, add one-half gallon of cold water. Boil four and one-half gallons ( Read more... )

Table Beer, English method of brewing it.                                
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