They
are agreeably bitter, and create an Appetite.
This Month Rasberries are ripe; and as they make a most pleasant Wine, I
shall here give the Receipt for making it.
To make Rasberry Wine.
To every Quart of the Juice of Rasberries, put a Pint of Water, and to
every Quart of Liquor a Pound of fine Sugar; then set it on the Fire to
boil half an hour, taking off the Scum as it rises: then set it to cool,
and when it is quite cold, put it in a Vessel and let it stand ten Weeks or
something more if the Weather prove cold; when it is settled, bottle it,
and it will keep two Years. Altho' I have set down in this Month a good
experienced way of making Goosberry Wine, which will keep twenty Years, and
grow better by Age; yet I cannot pass by a Receipt which is highly
commended for making Wine of Red Goosberries, which I had from an
Acquaintance who frequently makes it.
To make Red Goosberry Wine.
When the Red Goosberries are well colour'd and not over-ripe, but grateful
to the Taste, gather them in a dry Day; take a Peck of these, and slit them
a little more than half thro' the middle, putting them into a large glazed
Earthen Pan, with eight Pounds of fine powder'd Sugar strew'd over them;
then boil four Gallons of Cyder, and pour it boiling hot upon the Sugar and
Goosberries: this must stand eight or ten Days, stirring it once each Day,
and at length strain it thro' a Flannel in a Press, and put the Liquor into
the Vessel with a warm Toast of Wheat-bread, spread on both sides with
Ale-Yeast; this must stand two or three Months till it is fine, and then
bottle it.
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