I have drank
that Wine in perfection, and this preparation has both the Colour, Taste,
and Proportion of strength equal to it; for the great strength of the
Brandy is lost in the Cornelian Cherry, and tho' the Cornelian Cherry is of
a bright red Colour, yet this Liquor is of the Colour of _Tockay_ Wine.
Those who live near _London_, may, about this Season, buy Geese out of the
Flocks, which are now drove up to that City, at about five and twenty, or
thirty Shillings a score; and till the Season we are to turn them into the
Stubble, we may feed them chiefly with the Offals of the Garden, Lettuce
especially, which will fatten them, if you have enough: but as for their
particular Feed for fatting, I shall speak of that in another place.
About this Season Abricots are ripe, and where there are plenty of them, we
may make a pleasant Wine with them. The following Receipt is a very good
one.
To make Apricot Wine. From Mrs. _J. L._
To every Quart of Water put a Pound and half of Apricots, that are not
over-ripe, let them be wiped clean, and cut in pieces; boil these till the
Liquor is strong of the Apricot Flavour; then strain the Liquor thro' a
Sieve, and put to every Quart four or five Ounces of white Sugar, boil it
again, and scum it as it rises, and when the Scum rises no more, pour it
into an Earthen Pot; the Day following bottle it, putting into every Bottle
a lump of Loaf-Sugar, as big as a Nutmeg.
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