Wine, Bitter. — Take a quart each of red
and green camomile, and bruise them with a
pint of wormwood, all being picked nicely from
the stalks ; lay them in a vessel, and add two
oimces of camomile flowers, a handful of rose-
mary, and an ounce of gentian root. Boil fom*
gallons of soft water with ten pounds of good
loaf sugar, two ounces of ginger bruised, and
the whites of four eggs weU beaten, half an hour,
skimming till quite clear. Pour the liquor
scalding on the herbs, cover up close, and let
them infuse for four days. At the end of that
time warm a part of the liquor, mix it with the
rest, and work it with yeast ; strain it into a
small cask, and on fermentation ceasing, add an
ounce of dissolved isinglass and a pint of brandy;
stop up the bung, and keep it for nine months ;
then bottle in pint bottles, seal the corks, and
keep for six months longer.
WIN
( 1130 )
WIN
Wine, Blackberry. — To make an excel-
lent strong blackberry wine, proceed as follows :
Take forty-five quarts of ripe blackberries well
jjicked and pressed, and mix them with ten
pounds of good honey and twenty-six pounds of
strong bright moist sugar. Boil with twelve
gallons of soft water and the whites of twelve
eggs well beaten, tiU the liquor is reduced to
ten gallons, skimming it till it is perfectly clear.
Strain the liquor into a tub, and let it stand till
the following day ; then pour it clear of the
lees and boil it again for three-quarters of an
hour, adding the lees, filtered twice, and two
ounces of isinglass dissolved in a quart of water.
Skim well, and put in two ounces of Jamaica
pepper, two ounces of cloves, and two ounces of
best ginger, all bruised and tied loosely in a
piece of muslin. Put into yoirr cooler the thin
rinds of six Seville oranges, and a pint of
lemon- juice; strain the liquor upon them, stir
well, and when cool enough work it with
a pint of fresh yeast stii'red well into a gallon
of the liquor. Cover close, and let it v/ork for
four or five days, removing the top scum and
stirring twice daily; then strain, and filter it
into the cask, put in the bung tightly, keep the
cask well filled up, and when it has ceased fer-
menting, let a day elapse, and «add two quarts
of French brandy and an ounce and a half of
isinglass dissolved in a little water and mixed
with a gallon of the wine, ten minutes, an
ounce of bitter almonds blanched and slit, and
six ounces of sugar-candy✪ Blackberry Wine broken small. Secure
the bimg, paste strong white paper or coarse
linen over it, and place plenty of sand over all,
wetted a little. Kee]) the wine in a cool cellar
for two years, then bottle it, for it is certain to
be fine, by means of the filterings, which are
quite necessary to this as well as to aU rasp-
berry and elder wine. Seal the corks, and
keep it in the bottles before using for two
years. If allowed to lie for a longer time it
win still improve, and will be found a beautiful
wine.
Page 2294 · 1 recipe record on this page
Presented as published in 1892. 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, Bitter. — Take a quart each of red and white camomile, and bruise them with a pint of wormwood, all being picked nicely from the stalks ; lay them in a vessel, and add two oimces of camomile flowers, a handful of rosemary, and an ounce of gentian root. Boil fom* gallons of soft water with ten pounds of good loaf sugar, two ounces of ginger bruised, and the whites of four eggs weU beaten, half an hour, skimming till quite clear. Pour the liquor scalding on the herbs, cover up close, and let them infuse for four days. At the end of that time warm a part of the liquor, mix it with the rest, and work it with yeast ; strain it into a small cask, and on fermentation ceasing, add an ounce of dissolved isinglass and a pint of brandy; stop up the bung, and keep it for nine months ; then bottle in pint bottles, seal the corks, and keep for six months longer.
WIN
( 1130 )
WIN
Wine, Blackberry. — To make an excellent strong blackberry wine, proceed as follows : Take forty-five quarts of ripe blackberries well picked and pressed, and mix them with ten pounds of good honey and twenty-six pounds of strong bright moist sugar. Boil with twelve gallons of soft water and the whites of twelve eggs well beaten, tiU the liquor is reduced to ten gallons, skimming it till it is perfectly clear. Strain the liquor into a tub, and let it stand till the following day ; then pour it clear of the lees and boil it again for three-quarters of an hour, adding the lees, filtered twice, and two ounces of isinglass dissolved in a quart of water. Skim well, and put in two ounces of Jamaica pepper, two ounces of cloves, and two ounces of best ginger, all bruised and tied loosely in a piece of muslin. Put into your cooler the thin rinds of six Seville oranges, and a pint of lemon- juice; strain the liquor upon them, stir well, and when cool enough work it with a pint of fresh yeast stii'red well into a gallon of the liquor. Cover close, and let it work for four or five days, removing the top scum and stirring twice daily; then strain, and filter it into the cask, put in the bung tightly, keep the cask well filled up, and when it has ceased fermenting, let a day elapse, and add two quarts of French brandy and an ounce and a half of isinglass dissolved in a little water and mixed with a gallon of the wine, ten minutes, an ounce of bitter almonds blanched and slit, and six ounces of sugar-candy broken small. Secure the bimg, paste strong white paper or coarse linen over it, and place plenty of sand over all, wetted a little. Kee]) the wine in a cool cellar for two years, then bottle it, for it is certain to be fine, by means of the filterings, which are quite necessary to this as well as to aU raspberry and elder wine. Seal the corks, and keep it in the bottles before using for two years. If allowed to lie for a longer time it win still improve, and will be found a beautiful wine.
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Blackberry Wine