WINE (RASPBERRY). — To each gallon of fruit put a gallon
of water ; stir well together so as to bruise the raspberries, and let stand
for two days ; strain, and to each gallon of the liquor add three pounds of
white sugar ; when dissolved put the liquor into a barrel, let stand for three
months, then bottle, putting a tablespoonful of brandy✪ Wine (Raspberry) into each bottle.
WINE (RED CURRANT). — Put twenty pounds of red currants
and four quarts of raspberries into a tub or vat. Mash them well, and add
fifteen quarts of cold water ; next day strain the liquor, and return it to
the tub, with twenty pounds of loaf sugar. Let it stand three days, remove
the scum, and put the liquor into a barrel ; place the bung in very lightly,
and about a week afterwards add a quart of the best pale brandy✪ Wine (Red Currant), and stop
it up. This will make six gallons of good wine.
WINE (RHENISH). — Press the juice from apples, and to every
gallon add two pounds of loaf sugar ; boil till no more scum rises, then
strain through a sieve and let it cool. Add yeast, and let it remain in the
tub till the head begins to flatten ; skim, draw it off clear, and put it into
a cask. Let stand for twelve months, rack it off, and fine with isinglass,
adding half a pint of brandy✪ Wine (Rhenish) to each gallon of wine.
WINE (RHUBARB). — When the green stalks or stems have
arrived at their full size — which is usually about the end of May — pluck
them from the plant, cut away the leaves, and reduce the stalks to a pulp,
208
cither in a mortar or by other convenient means ; put the pulp into a tub,
and to every five pounds of the stalks add one gallon of cold spring water ;
let it infuse for three days, stirring it three or four times each day ; then
press the pulp and strain off the liquor. Put the liquor into a tub, and to
every gallon add three pounds of crushed white sugar✪ Wine (Rhubarb), stirring until the
sugar is dissolved. Let it rest for five or six days, and when the crust or
head which forms begins to crack, skim it off, or draw the liquor from it.
Put the wine into a cask, but do not stop it down. If it should begin to
ferment rack it into another cask, and a fortnight afterwards stop down the
cask, and let it remain till the beginning of the following March, then rack
it and again stop down the cask. If from slight fermentation the wine has
lost any of its sweetness, add enough loaf sugar to restore it, and stop
down, taking care that the cask is full. By the middle of May it will be fit
to bottle. It will improve by keeping another year in bottle. A second lot
may be got from the plants about the latter end of August.
WINE, To Remove Flatness from. — To each hogshead of wine
add three pounds of honey, or bruised sultana raisins, and four quarts of
good brandy. Let it stand for a fortnight, when it will be ready for use,
unless the weather be very cold. If a tablespoonful or so of yeast be added
to the wine, and the cask removed to a warmer situation, it will become
palatable in a shorter period.
The addition of a little new brisk wine of the same kind will also restore
it to its proper flavour.
Page 231 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
WINE (RASPBERRY). — To each gallon of fruit put a gallon of water ; stir well together so as to bruise the raspberries, and let stand for two days ; strain, and to each gallon of the liquor add three pounds of white sugar ; when dissolved put the liquor into a barrel, let stand for three months, then bottle, putting a tablespoonful of brandy into each bottle.
WINE (RED CURRANT). — Put twenty pounds of red currants and four quarts of raspberries into a tub or vat. Mash them well, and add fifteen quarts of cold water ; next day strain the liquor, and return it to the tub, with twenty pounds of loaf sugar. Let it stand three days, remove the scum, and put the liquor into a barrel ; place the bung in very lightly, and about a week afterwards add a quart of the best pale brandy, and stop it up. This will make six gallons of good wine.
WINE (RHENISH). — Press the juice from apples, and to every gallon add two pounds of loaf sugar ; boil till no more scum rises, then strain through a sieve and let it cool. Add yeast, and let it remain in the tub till the head begins to flatten ; skim, draw it off clear, and put it into a cask. Let stand for twelve months, rack it off, and fine with isinglass, adding half a pint of brandy to each gallon of wine.
WINE (RHUBARB). — When the green stalks or stems have arrived at their full size — which is usually about the end of May — pluck them from the plant, cut away the leaves, and reduce the stalks to a pulp,
either in a mortar or by other convenient means ; put the pulp into a tub, and to every five pounds of the stalks add one gallon of cold spring water ; let it infuse for three days, stirring it three or four times each day ; then press the pulp and strain off the liquor. Put the liquor into a tub, and to every gallon add three pounds of crushed white sugar, stirring until the sugar is dissolved. Let it rest for five or six days, and when the crust or head which forms begins to crack, skim it off, or draw the liquor from it. Put the wine into a cask, but do not stop it down. If it should begin to ferment rack it into another cask, and a fortnight afterwards stop down the cask, and let it remain till the beginning of the following March, then rack it and again stop down the cask. If from slight fermentation the wine has lost any of its sweetness, add enough loaf sugar to restore it, and stop down, taking care that the cask is full. By the middle of May it will be fit to bottle. It will improve by keeping another year in bottle. A second lot may be got from the plants about the latter end of August.
WINE, To Remove Flatness from. — To each hogshead of wine add three pounds of honey, or bruised sultana raisins, and four quarts of good brandy. Let it stand for a fortnight, when it will be ready for use, unless the weather be very cold. If a tablespoonful or so of yeast be added to the wine, and the cask removed to a warmer situation, it will become palatable in a shorter period.
The addition of a little new brisk wine of the same kind will also restore it to its proper flavour.
Records on this page
Wine (Raspberry)Wine (Red Currant)Wine (Rhenish)Wine (Rhubarb)