To make s?nall White Mead: — Take three
gallons of spring-water and make it hot, and
dissolve in it three quarts of honey and a
pound of loaf sugar; and let it boil about
half an hour, and scum it as long as any rises,
then pour it out into a tub, and squeeze in
the juice of four lemons ; put in the rinds of
but two ; twenty cloves, two races of ginger,
a top of sweet-briar, and a top of rosemary.
Let it stand in a tub till ’tis but blood warm ;
then make a brown toast and spread it with
two or three spoonfuls of ale-yeast, put it
into a vessel fit for it ; let it stand four or five
days, then bottle it out.
To make Frontiniac Wine : — Take six gal-
lons of water and twelve pounds of white sugar,
and six pounds of raisins of the sun cut small ;
boil these together an hour ; then take of the
flowers of elder, when they are falling and will
shake off, the quantity of half a peck ; put
them in the liquor when ’tis almost cold, the
Early Receipts
14 7
next day put in six spoonfuls of syrup of
lemons, and four spoonfuls of ale-yeast✪ Frontiniac Wine, and
two days after put it in a vessel that is fit for
it, and when it has stood two months bottle
it off.
To make English Champagne , or the fine
Currant Wine: — Take to three gallons of
water nine pounds of Lisbon sugar ; boil the
water and sugar half an hour, scum it clean,
then have one gallon of currants pick’d, but
not bruised, pour the liquor boiling-hot over
them, and when cold, work it with half a
pint of balm two days ; then pour it through
a flannel or sieve, then put it into a barrel fit
for it with half an ounce of ising-glass well
bruised ; when it has done working, stop it
close for a month, then bottle it, and in every
bottle put a very small lump of double-refin’d
sugar✪ English Champagne or Currant Wine. This is excellent wine, and has a
beautiful colour.
To make Saragossa Wine, or English
Sack: — To every quart of water, put a sprig
of rue, and to every gallon a handful of fen-
nel-roots, boil these half an hour, then strain
it out, and to every gallon of this liquor put
148
Early Receipts.
three pounds of honey✪ Saragossa Wine or English Sack ; boil it two hours,
and scum it well, and when ’tis cold pour it
off and turn it into a vessel, or such cask that
is fit for it ; keep it a year in the vessel, and
then bottle it ; ’tis a very good sack.
Mountain Wine : — Pick out the big stalks
of your Malaga rasins, then chop them very
small, five gallons 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 up till the hissing is
over.
To make Quince Wine : — Take your quinces
when they are thorough ripe, wipe off the fur
very clean; then take out the cores and
bruise them as you do apples for cyder, and
press them, and to every gallon of juice put
two pounds and a half of fine sugar, stir it
together till ’tis dissolved; then put it in
your cask, and when it has done working stop
it close; let it stand till March before you
bottle it. You may keep it two or three
years, it will be better.
To make Flumb Wine: — Take twenty
Early Receipts.
149
✪ Mountain Wine
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AI-modernized reading of the original text
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To make s?nall White Mead: — Take three
gallons of spring-water and make it hot, and
dissolve in it three quarts of honey and a
pound of loaf sugar; and let it boil about
half an hour, and scum it as long as any rises,
then pour it out into a tub, and squeeze in
the juice of four lemons ; put in the rinds of
but two ; twenty cloves, two races of ginger,
a top of sweet-briar, and a top of rosemary.
Let it stand in a tub till ’tis but blood warm ;
then make a brown toast and spread it with
two or three spoonfuls of ale-yeast, put it
into a vessel fit for it ; let it stand four or five
days, then bottle it out.
To make Frontiniac Wine : — Take six gal-
lons of water and twelve pounds of white sugar,
and six pounds of raisins of the sun cut small ;
boil these together an hour ; then take of the
flowers of elder, when they are falling and will
shake off, the quantity of half a peck ; put
them in the liquor when ’tis almost cold, the
Early Receipts
14 7
next day put in six spoonfuls of syrup of
lemons, and four spoonfuls of ale-yeast, and
two days after put it in a vessel that is fit for
it, and when it has stood two months bottle
it off.
To make English Champagne , or the fine
Currant Wine: — Take to three gallons of
water nine pounds of Lisbon sugar ; boil the
water and sugar half an hour, scum it clean,
then have one gallon of currants pick’d, but
not bruised, pour the liquor boiling-hot over
them, and when cold, work it with half a
pint of balm two days ; then pour it through
a flannel or sieve, then put it into a barrel fit
for it with half an ounce of ising-glass well
bruised ; when it has done working, stop it
close for a month, then bottle it, and in every
bottle put a very small lump of double-refin’d
sugar. This is excellent wine, and has a
beautiful colour.
To make Saragossa Wine, or English
Sack: — To every quart of water, put a sprig
of rue, and to every gallon a handful of fen-
nel-roots, boil these half an hour, then strain
it out, and to every gallon of this liquor put
148
Early Receipts.
three pounds of honey ; boil it two hours,
and scum it well, and when ’tis cold pour it
off and turn it into a vessel, or such cask that
is fit for it ; keep it a year in the vessel, and
then bottle it ; ’tis a very good sack.
Mountain Wine : — Pick out the big stalks
of your Malaga rasins, then chop them very
small, five gallons 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 up till the hissing is
over.
To make Quince Wine : — Take your quinces
when they are thorough ripe, wipe off the fur
very clean; then take out the cores and
bruise them as you do apples for cyder, and
press them, and to every gallon of juice put
two pounds and a half of fine sugar, stir it
together till ’tis dissolved; then put it in
your cask, and when it has done working stop
it close; let it stand till March before you
bottle it. You may keep it two or three
years, it will be better.
To make Flumb Wine: — Take twenty
Early Receipts.
149