the whites of four eggs, 121b. roughly crushed
loaf sugar, and the juice of five or six lemons, for
half an hour, keeping it well skimmed. Now put
into a delicately clean tub two pecks of cowslip
flowers freed from the stalks, together with the
thinly-pared rind of three or four lemons✪ Cowslip Wine (if small),
and pour the boiling syrup on it; keep it well stirred
with a clean stick, and when it is just lukewarm add
a slice of bread carefully toasted (not burnt) on
both sides, and spread with fresh yeast, Let this
all stand hi a cool place for three or four days, then
strain it all off, pressing the flowers well to extract
all the juice, and pour it into a clean cask (which
should have been washed out with a little decent
spirit) ; press the bung in lightly for a few days till
it stops working, then bung down closely and let it
stand for three months before bottling. A gill of
spirit to the gallon of wine should be added, if it is
to be kept for some time. It must be remembered
that the merit of this wine (which, if properly made,
is considerable), depends almost entirely on the care
bestowed on it, and the perfect cleanliness of every
utensil used.
Coltsfoot Wine, formerly highly prized for its
medicinal qualities, is made in the same way, only
using from one to one and a half pecks of flowers
instead of two, with the addition of 31b. of stoned
and halved raisins.
Currant Wine. — Put into a perfectly clean, dry
tub, six quarts of currant juice, and pour on it 121b.
of sugar previously dissolved in six quarts of boiling
water, and let it stand to ferment, which it will do
LIQUEURS, WINES, Ac-
77
for itself without any help. Keep hack a little of
the liquid to add to the wine when it has fermented,
and has been drawn off. A quart of brandy✪ Currant Wine should
be added to the cask for this quantity of wine, just
as you close the cask, and it will then keep for
years. This wine is well worth the making, and can
be made with either biack or red currants, the
former being specially luscious.
Damson Wine. — Boil together equal quantities of
sugar and water, then add the stalked fruit, and
boil it together till it is all in a mash, allowing 61b.
of fruit to the gallon of syrup ; now strain it off
into a clean tub, pressing it to get out all the juice,
and let it ferment as before ; then draw it off, put it
into a cask with the gelatine (as in Red Wine), and
a quart of brandy✪ Damson Wine for every four gallons. Do not
bottle for a year, and then strain through flannel
into the bottles, cork down well and store for
another year before drinking.
Dandelion Wine. — Put into a tub four quarts of
the yellow petals of the dandelion, and pour on to it
a gallon of water that has been boiled and then
allowed to cool till only just warm; stir it well
together, then cover with a doubled blanket and let
it stand for three days, stirring it every now and
then. Now strain off the flowers, boil the liquid for
half an hour with the thinly pared rinds of^ one
lemon and one orange, with a little piece of bruised
ginger, and 3|lb. of sugar to each gallon. Add the
pulp of the lemons, sliced, to the boiling liquid, and
when cool ferment with a slice of toast spread with
yeast✪ Dandelion Wine. Let it stand for two or three days, then draw
78
PICKLES AND PRESERVES.
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the whites of four eggs, 121b. roughly crushed
loaf sugar, and the juice of five or six lemons, for
half an hour, keeping it well skimmed. Now put
into a delicately clean tub two pecks of cowslip
flowers freed from the stalks, together with the
thinly-pared rind of three or four lemons (if small),
and pour the boiling syrup on it; keep it well stirred
with a clean stick, and when it is just lukewarm add
a slice of bread carefully toasted (not burnt) on
both sides, and spread with fresh yeast, Let this
all stand hi a cool place for three or four days, then
strain it all off, pressing the flowers well to extract
all the juice, and pour it into a clean cask (which
should have been washed out with a little decent
spirit) ; press the bung in lightly for a few days till
it stops working, then bung down closely and let it
stand for three months before bottling. A gill of
spirit to the gallon of wine should be added, if it is
to be kept for some time. It must be remembered
that the merit of this wine (which, if properly made,
is considerable), depends almost entirely on the care
bestowed on it, and the perfect cleanliness of every
utensil used.
Coltsfoot Wine, formerly highly prized for its
medicinal qualities, is made in the same way, only
using from one to one and a half pecks of flowers
instead of two, with the addition of 31b. of stoned
and halved raisins.
Currant Wine. — Put into a perfectly clean, dry
tub, six quarts of currant juice, and pour on it 121b.
of sugar previously dissolved in six quarts of boiling
water, and let it stand to ferment, which it will do
LIQUEURS, WINES, Ac-
77
for itself without any help. Keep hack a little of
the liquid to add to the wine when it has fermented,
and has been drawn off. A quart of brandy should
be added to the cask for this quantity of wine, just
as you close the cask, and it will then keep for
years. This wine is well worth the making, and can
be made with either biack or red currants, the
former being specially luscious.
Damson Wine. — Boil together equal quantities of
sugar and water, then add the stalked fruit, and
boil it together till it is all in a mash, allowing 61b.
of fruit to the gallon of syrup ; now strain it off
into a clean tub, pressing it to get out all the juice,
and let it ferment as before ; then draw it off, put it
into a cask with the gelatine (as in Red Wine), and
a quart of brandy for every four gallons. Do not
bottle for a year, and then strain through flannel
into the bottles, cork down well and store for
another year before drinking.
Dandelion Wine. — Put into a tub four quarts of
the yellow petals of the dandelion, and pour on to it
a gallon of water that has been boiled and then
allowed to cool till only just warm; stir it well
together, then cover with a doubled blanket and let
it stand for three days, stirring it every now and
then. Now strain off the flowers, boil the liquid for
half an hour with the thinly pared rinds of^ one
lemon and one orange, with a little piece of bruised
ginger, and 3|lb. of sugar to each gallon. Add the
pulp of the lemons, sliced, to the boiling liquid, and
when cool ferment with a slice of toast spread with
yeast. Let it stand for two or three days, then draw
78
PICKLES AND PRESERVES.