The "Queen" cookery books: Pickles and Preserves

a little wooden tap, which should have been fixed close to the bottom of the tub, being very particular not to break the crust ; if there is no tap, this crust must be skimmed off, but this is very troublesome, as every scrap must be removed, or it will hopelessly cloud the wine. Now for each gallon of liquid allow 31b. of (cane) brown sugar, mix it well in, and pour the result into a cask, keeping back a gallon of the liquid to add later on. It will take seven to eight days to finish the fermentation, and this surplus liquor may be added in gradually during this process. Meanwhile, soak 2oz. of gelatine in a pint of the liquid, and then dissolve it over the fire, and pour this solution to the wine when the fermentation stops ; then bung it down closely, and let it stand for five or six months. When ready add to it a quart of elderflower water and a gill of mock or real kirschwasser. Apple Wine— Put into a pan four quarts of apples, crush lightly, and pour on to it a gallon of boiling water. Cover, and let it stand a fortnight, then strain, and to each pound of juice allow lib. of loaf sugar slightly moistened in hot water. When this is dissolved, pour the liquid into crocks, covered with a sheet of paper or a cloth to keep out the dust, but do not cork down, Let this stand until it has worked, i. e. until it is all covered with a thick scum ; remove this with a quill or by the tap, and if no more scum rises by the next day, bottle, cork, and seal. It improves greatly by keeping. Birch Wine. — To each gallon of the birch-tree sap boiled put 41b. loaf sugar, and the thinly pared rind of a lemon. Boil and skim this well, and when cool add a toast with fresh jeast ; let it ferment for four or five days, then cork it down closely, and in four weeks rack it off and bottle. Home-made Champagne. — Bruise well with a wooden mallet 7lb. green gooseberries and 14lb. of good rhubarb, cut into inch lengths ; now put it into a large tub with a wooden tap fitted near the bottom, pour five gallons of freshly boiled and boiling water upon it, and let it stand for five days. When a thick crust forms on the surface draw off as in the previous recipe, then mix into it 3lb. of sugar to each gallon of liquid, mix it well, and put it into a very clean cask, add a quart of elderflower water, and about 2oz. of gelatine, dissolved as before in a pint of the wine, heated ; draiw it off in twenty -four hours, then bottle in champagne bottles, wiring it down. Keep in an even moderate temperature. Improves by keeping. Blackberry Wine. — Choose ripe full fruit, gathered on a dry day, and mash it well ; now for every pint of fruit pour on to it a pint of freshly-boiled and boiling water, stir it well together, and let it stand till a crust forms on the surface, which it will do in about four or five days. Now draw it off gently without disturbing the crust, add a pound of sugar to each gallon of liquid, pour it into a cask and let it work for twelve days ; then add to it a stick of cinnamon, and, if liked, a gill of gin, or brandy, for each gallon of wine ; bung down, and store for ten or twelve months. Cowslip Wine. — Boil together six gallons of water,