The Blanche Leigh Collection of Cookery Books The Gift of Mrs. Leigh J939
INNKEEPER AND BUTLER’S
GUIDE,
OR, A
DIRECTORY
IN
I
THE MAKING AND MANAGING or
BRITISH WINES ;
logeiher with
DIRECTIONS
FOR THE
Managing, Colouring, and Flavouring OF
FOREIGN WINES AND SPIRITS:
ami for malting
BRITISH COMPOUNDS,
PEPPERMINT, ANN1SEED, SHRUB, &c.
etgijti) ecittton.
BY J. DAVIES.
LEEDS,
PRINTED BY GEORGE WILSON, Near the Old Church.
Cntewlj at Statfoners^aU.
SJH386"
PREFACE.
IT is long since I first formed the design of compiling a Treatise on the Manage- ment of Wines , Spirits, SCc. but owing to the hurry of business J have been obliged to delay it till the present, notwithstanding the repeated solicitations of many of my friends rvho are en- gaged in the IP ine and Spirit Trade. At last I have complied with their requests, hoping it will give satisfaction to them, and all into whose hands it may fall. I have no doubt of its utility. , as I have long known the inconveniences many have laboured under , both private Families and Publicans, for want of just information on the subjects. Whole Pipes of Wine have turned sour for want of a proper method in managing them , and great losses have been suffered in Spi- rits likewise on the same account.
The very best and most approved Receipts , •which are at present in use, will be found in this
PREFACE.
Volume. I have spared no pains in collecting them , during some years, while I have had those opportunities which few have enjoyed. I flatter myself that 1 may , without the imputation of vanity, say , 1 know as much on this subject as any other man in the kingdom. 1 have spent some years in the South of France , where 1 had the advantage of learning the most approved methods in use in some of the largest Vineyards and Siores. And since my return l have had the management of some of the first Wine and Spirit Vaults in the kingdom. My acqumn- tuncc with, some of the first Wins Coopers has enabled me to collect many excellent Receipts for making Home Wines. Some of them 1 have myself tried, and others of them have, at my re- commendation, been tried by private families , and found to answer well, ; so that I do not sci u- plc to warrant the whole.
^ y
From the encouragem- J given to the y d Leans guide, in the sale of ihe Fifth Kditi the numerous applications made /nr more fro , people in. the trade and aula's — the great suit faction expressed by the purchasers, is my rei. son for sending out a Sixth Edition if tit's Work, to which 1 have added many more Re- ceipts of equal value to the fvrmer.
j i 0 . ,t .» # < ’
JOHN DAVIES.
INNKEEPERS’ GUIDE.
““
English Wines.
ENGLISH CLARET.
Take fix gallons of water, turn gallons of cyder, and eight pounds of Malaga raifins bruifed j put them all together, and lec them ftand dole co- vered in a warm place for a fortnight, ftirring it every other day very well. Then (train out the liquor into a clean cafk, and put to it a quart of barber- ries, a pint of the juice of rafpberries, and a pintof the juice of black cherries. Work it up with a little muftard feed, and cover it with a piece of dough three or four days by the fire fide ; then let
B
2
ENGLISH WINES.
it (land a week, and bottle it off.
When it becomes fine and ripe, it will be like common claret.
FRONTIGNIAC WINE.
Take fix gallons of water, twelve pounds of loaf fugar, and fix pounds of raifins of the fun cut fmall ; boil thefe together an hour : then take of the flowers of elder, when they are fall- ing and will fhake off, the quantity of half a peck j put them in the liquor when it is almoft cold. The next day put in fix fpoonfuls of fyrup of lemons with four fpoonfuls of ale yeaft, and two days after put it into a clean cafk, and bung it up. When it has flood two months, bottle it off.
ENGLISH CHAMPAGNE. Take three gallons of water, and nine pounds of moift fugar j boil the water
ENGLISH WINES.
3
and fugar half an hour, fcum it clean, and then pour the boiling liquor upon One gallon or currants, picked from the (talks, but not bruiled; and when cold ferment it for two days with half a pint of good ale yeafl : afterwards pour it through a flannel bagj and put it into a clean cafk, with half a pint of ifinglafs finings. When it has done working, (top it clofe for a month, and then bottle it, putting into every bottle a very fmall lump of loaf fugar. This is an excellent wine, and has a beautiful colour.
ENGLISH PORT.
Take eight gallons of good port wine, and put it in a clean fixty-gallon cafk, firfl: fumed with a match: add to it forty gallons of good cyder, and then fill the hogfhead with French brandy. The juice of elder berries and floes will give it the proper degree of
B 2
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ENGLISH WINES.
roughnefs, and cochineal will commu- nicate to it whatever colour is cholen.
N. B. In lieu of cyder, ufe turnip juice or raifin cyder; and inftead of French brandy, Brandy fpirits.
ENGLISH MOUNTAIN.
Firft pick out the larged (talks ot your Malaga raifins, then chop them very (mail, and put five pounds to every gallon of cold fpring water. — Let them remain a fortnight or more then fqueeze out the liquor, and put it into a proper cafk, having been pre- vioufiy fumigated with a match. Let it remain unftcpped till the hiding or fermentation has ceafed; then bung it up, and when fine bottle it off.'
ENGL1SFI SACK.
To every quart of water put a fprig of rue, and to every gallon handful
ENGLISH WINES.
5
of fennel roots ; boil thele half an hour then (train ic out, and to every gallon of this liquor put three pounds of honey. ' Boil it two hours, and fcum it well, and when it is cold pour it off, and tun it into a clean cafk. Keep it a year in the cafk, and then bottle it off. This is very good fack.
RAISIN WINE.
Take the belt Malaga raifins, pick out the large (talks, and have your water ready boiled. When cold, mca- fure as many gallons as you defign to make, and put it into a large tub, that you may have roonri to (tir it. To every gallon of water put fix pounds of raifins, and let it (tand fourteen days, (tirring it twice a clay. When you have (trained it off, put it into your cade, referving a fufficient quantity to keep it filled as the liquor works over, which it will often do for two months
6
ENGLISH WINES.
or more. It mud not be clofed till the biffing or fermentation has ceafed.
second.
Take two gallons of fpring water, and let it boil half an hour; then put into a flein pot two pounds of raifins (toned, two pounds of fugar, and the rinds of two lemons. Pour the boil- ing water on the above ingredients, * and let it (land covered four or five days ; then (train it out, and bottle it off. In about fifteen or fixteen days it will be fit for ufe. It is a very cool pleafant drink in hot weather.
third.
Take forty pounds of Malaga raifins in March, cut them (lightly, and throw the (talks into two gallons of water ; then taking this water in part, put the raifins into a calk with fix gallons more cf water and a pint of tho belt brandy.
ENGLISH WINES.
7
Stir it up with a (lick once a day for a week, then clofe it well up; let it ftand half a year, and then bottle it off.
FOURTH.
To every gallon of water put five pounds of raifins, picked from the ftalks and pulled in two ; let them fteep a fortnight, ftirring them every day ; then pour off the liquor, and fqueeze the juice out of the raifins. Put the liquor into a clean cafk, that will juft hold it, (for it muft be quite full) and let it ftand open till it has done working; then add a pint of French brandy to every two gallons, and flop it up clofe. Let it ftand fix months before you bottle it off: in do- ing which do not draw it too near the bottom of the cafk. January, February, and March, are the beft months to make Nit, the fruit being then new.
FIFTH.
Take three hundred pounds of Ma- laga iaifins, not picked: put them into
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ENGLISH WINES.
a hogfhead of fpring water, with one pound of hops ; let it (land a fortnight, ftirring it twice a clay; then prefs it into a tub, and put to it a piece of bread, toafted and fpread with yeaft, and let it ferment twenty-four hours ; afterwards put the liquor into a cafk, where it may work fourteen days longer; fill it up again as it works over, and when it has ceafed, let it be well bunged up. You may afterwards put eighteen gal- lons of water upon the raifins, for fmall wine, and prefs it out in a week after. When it is about two months old, bot- tle it off.
CURRANT WINE.
Take four gallons of currants, not too ripe, and (trip them into an earthen ftein with a cover to it; then take two gallons and a half of water, and five pounds and a half of good fugar ; bod the fugar and watei together, and fcum it well; then pour it boiling on the
ENGLISH WINES.
9
currants, and let it ftand forty-eight hours; afterwards ftrain it through a flannel bag into the veffel again, and let it ftand a fortnight to fettle : then bot- tle it off.
SECOND.
*• \t k f ^ ■
Gather your currants, fully ripe; rtrip them and bruife them in a mor- tar; and to every gallon of the pulp put two quarts of cold water, (which has been previoufly boiled ;) let it ftand in a tub twenty-four hours to ferment, then let it run through a hair fieve, not ufing the hand to haften it, but letting ic run gently off. — To every gallon of this liquor add two pounds and a half of loaf fugar: ft ir it well, and then
put ic in your cafk, adding to every fix gallons a quart of the belt rectified fpi- rits of wine. Let it ftand fix weeks, and then bottle it. It will anfvver beft at the firft to draw it off into large bottles, and after it has flood a fort- night, to rack it off into fmaller ones.
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ENGLISH WINES.
THIRD.
Take your currants when they are fully ripe, (trip and break them with your hands till all the berries are bruifed, and to every quart of pulp put a quart of water. Mix them well to- gether, and let them (land all night in your tub : then drain them through a hair fieve and to every gallon of liquor add two pounds and a half of loaf fugar. When the fugar is diflblved, put it into the calk, adding to it a little ifinglafs, diflolved. To every four gallons put a quart of mountain wine; then bung up your calk and when fine draw it off, and wafh the cafk with a little of the wine; run the grounds through a bag and put the whole into your calk again. To every gallon put half a pound more fugar; let it dand a month, then bottle it.
ORANGE WINE.
i ^
Take thirty pounds of new Malaga raifins, pick them clean from the (talks.
ENGLISH WINES.
11
and chop them fmall. Provide your- felf twenty large Seville oranges, ten of which you mud pare as thin as for pre- ferving; then boil about eight gallons of foft water till a third part be con- fumed, and after letting it cool a little, pour five gallons of it upon your rai- fins and orange peel; then ftir it well and cover it up. When cold, let it lfand five days, (tirring it once or twice a-day. Run this liquor through a hair fieve, and with a wooden fpoon prefs the pulp as dry as you can, then put it in a clean calk, adding the rinds of the other ten oranges, pared as thin as the firft. The day before you tun it, make a fyrup of the juice of the whole twenty oranges with a pound of white fugar. Stir them well together, and clofe it up: let it ftand two months to fine, then bottle it off. It will keep three years and improve in keeping.
ENGLISH WINES.
IZ
SECOND.
Take twelve gallons of water, and twenty pounds of fugar; boil it half an hour fkimming it all the time. Have in readinefs the peels of an hundred oranges in a tub, fo thinly pared, that no white fhall appear in them j then pour on your boiling water and keep it clofe. You muft ufe none of the feeds but pick them carefully out; and when the liquor is milk warm, add to it fix fpoonfuls of good ale yeaft. Let it fer- ment for two days; then put it in a clean cafk, with a gallon of white wine and a quart of brandy. Let it (land a month, and then bottle it off, putting a lump of loaf fugar into every bottle.
third.
Put twelve pounds of fine fugar, and the whites of eight eggs well beaten, into fix gallons of fpring water; let it boil one hour, fkimming it all the time. Then take it off, and when it
ENGLISH WINES.
1X1
O
is milk warm, add the juice and rinds of fifty Seville oranges, and fix fpoonfuls of good ale yeaft. Let it ftand two days; then put it in yoifr calk, with two quarts of vindegraw or bucella wine, and the juice of twelve lemons; only obferving, that you muft let the juice of the lemons, the wine, and two pounds of loaf fijgar, ftand clofely covered for ten or twelve hours before you put it in, taking care to fcum off the feeds. The lemon peels
muft be put in with the oranges. ■
Half the rinds muft be put into the calk. It muft ftand ten or twelve days before you bottle it.
GOOSEBERRY WINE.
To every four pounds of goofeberries take a pound and a quarter of fugar, and a quart of fpring water ; bruife the berries, and let them lie twenty- four hours in the water, ftirring them
c
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ENGLISH WINES.
frequently; then prefs out the liquor, and add your fugar to it; afterwards put it into a good clean cafk ; and when the fermentation has ceafed, ciofe it up, and let it ftand a month; then rack it off into another cafk, and let it ftand five or fix weeks longer. Bottle it off, putting a lump of fugar into every bottle.
PEARL GOOSEBERRY WINE.
Take as many as you think proper of the beft pearl goofeberries ; bruife them, and let them ftand all night; the next morning prefs or fqueezethem out, and let the liquor ftand feven or eight hours: then pour off the clear' juice from the fediment, and meafure it as you put it into your cafk, adding to every three pints of liquor a pound of loaf fugar broken into fmall lumps,
[ together with a little fining. Clofe it
ENGLISH WINES.
1 5
up, and in three months bottle it off", putting into every bottle a lump of loaf fugar. This is a fine goofeberry wine.
SECOND.
Boil eight gallons of water and one pound of fugar an hour ; fcum it well, and let it ftand till it is cold : then to every quart of this liquor allow three pounds of goofeberries, firft beaten or bruifed very well. Let it ftand twenty- four hours, then ftrain it out, and to every gallon add three pounds of moift: fugar. Let this ftand in the vefiel twelve hours 3 then take off" the thick, fcum, and put the clear liquor into a good clean caffe, in which it muff re- main for a month. Then draw it off", and rinfe the caffe with fome of the liquor; after which put it again into the cafk, and let it ftand four months. Then bottle it off".
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ENGLISH WINES.
THIRD.
Take twenty-four quarts of goofe- berries, fully ripe, and twelve quarts of water. Firft boil your water two hours ; then pick your goofeberries, and bruife them in a platter with a rolling pin, as fmall as you can. Put the water when it is cold on the bruifed goofeberries, and let them (land to- gether twelve hours, and when you drain it off, be fure to take none but the clear liquor; afterwards meafure the liquor, and to every quart add three quarters of a pound of loaf fugar ; let it (land fix or eight hours to diffolve, ftirring it two or three times ; then put it in your calk, with two or three fpoonfuls of good ale yeaft. — Then put the bung in the hole lightly at firft, that it may work ; and when you fee it has ceafed to work, or if no fermen- tation appear ; clofe it well up, and bottle it in frofty weather. ,
ENGLISH WINES.
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FOURTH.
Take your goofeberries before they be over-ripe ; bruife them in a wooden veflek but not too much, left you bruife the feeds; then meafure them, and to every gallon of bruifed berries put two gallons of cold water; ftir them well together, and let them ftand a night and a day covered. Draw the liquor from the berries into a velfel ; or if too thick, ftrain it through a bag : to every gallon of which add two pounds of loaf fugar diftolved ; ftir it well toge- ther, and put it into a cafk ; then let it work for two days, and bung it up for a week ; afterwards draw it from the cafk, and wafh out the cafk with a little of the liquor, and to every gallon add half a pound of more fugar. Stir it well up, and put it again into tho cafk. Then bung it up for a month, and it will be fit for bottling.
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ENGLISH WINES,
FIFTH.
To every four pounds of goofeberries take a pound and a quarter of loaf fu- gar, and a quart of fpring water : bruife the berries, and let them ftand in the water twenty-four hours, ftir- ring them often ; then prefe out the liquor into a clean calk that it may fer- ment, and when it has ceafcd, clofe it up, and let it ftand a month j then rack it into another clean calk, for fix or feven weeks longer; after which bottle it off, and put a fmall lump of loaf fugar into each bottle. Cork them well, and let them remain a quarter of a year be- fore you drink it.
COWSLIP WINE.
Take fix gallons of water, and to every gallon add two pounds of loaf fugar : boil it about an hour, and then let it cool. Toaft a piece of bread.
ENGLISH WINES.
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and fpread both fides of it with yeaft: but before you put it into the liquor, add to every gallon one ounce of the fyrup of citrons. Beat it well in with the reft, and then put in the toaft while it is warm. Let it work for two or three days j in the mean time put in your cowflip flowers y bruifed a little, about a peck together, with three lemons diced, and one pint of white wine to every gallon. Let them ftand three days, and afterwards put it into a good clean calk ; and when fine, bottle it.
second.
To fix gallons of water add fourteen pounds of loaf fugar, and ftir it well up together j beat the whites of twenty eggs very well, mix it with the liquor, and make it boil as faft. aspoflible; then fcum it well, and let it continue boiling two hours ; afterwards ftrain it through a hair fieve, and fet it to cool : when it
20
ENGLISH WINES.
is milk-warm put a fmall quantity of good ale yeafl: to it on a toaft. Let it ferment all night, then bruife a peck of cowflip flowers* and put them into your vefifel ; after which pour the li- quor upon them, and add fix ounces of the fyrup of lemons. Cut a tuft of grafs and lay it on the bung hole : let it (land a fortnight, and then bottle it.
N. B. Put the cock in the cafk be- fore you put the wine in, that you may not lhake it.
third.
Take thirty gallons of water, and fixty pounds of fugar; boil them to- gether an hour, skimming it well; then put it into a tub, and let it ftand till it is cold ; after which put in fixteen pecks of cowflip flowers : and the juice and rinds of two dozen of lemons pared very thin, a gill of good ale yeafl, which you mud alfo add at the lame time.
ENGLISH WINES.
21
\
Let it be beaten three times a day, for three days together, then rack it into a good clean cask (cowflips and all) with two quarts of brandy. When the fer- mentation is over, then bung it up clofe for three weeks, and bottle it off.
ELDER WINE.
Take twenty-five pounds of Malaga raifins, and rub them fmall j then take five gallons of water, boil it an hour, and let it Hand till it is milk-warm : af- terwards put it into an earthen (lain with your raifins, and let them deep ten days, (Erring them twice a day; then pafs the liquor through a hair fieve, and have in readinefs five pints of the juice of elderberries, drawn off as you do jelly of currants ; then mix it cold with the liquor, ftir it well toge- ther, and put it in a cask. Let it Hand in a warm place; and when it has done
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ENGLISH WINES,
working, flop it clofe, and bottle it about Candlemas.
SECOND.
Take fpring water, and let it boil half an hour; then meafure five gal- lons and let it ftand to cool. Have in readinefs twenty pounds of raifins of the fun, well picked and rubbed in a cloth ; and chop them, but not too fmall ; then put them in the water, when it is quite cold, and let them ftand nine days, ftirring them three or four times a day. Procure fix pints of elderberries fully ripe, which muft be infufed in boiling water, or baked three hours in an oven j then ftrain out the raifins : and when the elder liquor is cold, mix that with it, (but the beft way is to boil up the juice to a fytup,) and add four fpoonfuls of good ale yeaft. Stir it well together, and then tun it into a good clean cask, and let it ftand in a warm place to fer-
ENGLISH WINES.
23
ment ; after which put it in your cellar for five or fix months, and bottle it off.
third.
Gather elderberries, ripe and dry ; pick and bruife them with your hands, and drain them ; then fet the liquor in an earthen mug for one day, to fettle j and to every quart of juice add three pints of water, and to every gallon of this liquor put three pounds of fugar ; then fet it on the fire in a brafs kettle, and when it is boiling, clarify it with the whites of four eggs ; let it boil an hour, and when it is almoft cold, fer- ment it with good ale yeaft ; afterwards tun it off, and fill up the cask, as it works out, with the fame liquor. Should your cask hold about eight gallons, the wine will be fine in a month’s time, and fit to bottle j and it will be fit to drink in two months more. You may add to every gallon a pint of mountain wine.
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ENGLISH WINES.
»
FOURTH.
fc
To five gallons of water put five quarts of ripe elderberries, picked from the ftalks j let them boil a quarter of an hour, then ftrain the liquor through a ficve, and put it into your pan again, with fourteen pounds of good raw fu- garj let it boil half an hour, and then put into your tub three pounds of rai- fins, and pour the boiling liquor upon them. When it is miik warm, put into it a little good ale yeaft, and let it work three days j then tun it, and put five gills of brandy into the cask, and bottle it at Chriftmas.
EDLER FLOWER WINE.
To twelve gallons of water put thirty pounds of good fugarj boil it half an hour, skimming it well all the time : let it ftand till milk warm, and
ENGLISH WINES.
25
then put in three fpoonfuls of yeaft, and after it has worked, add two quarts of flowers picked from the ftalks; ftir it every day till the fer- mentation has ceafed, and then ftrain it through a hair fieve, and put it into a clean cask^ which muft be afterwards bunged clofe up. Let it ftand two months, then bottle it.
SECOND.
Take two large handfuls of drie l elder flowers, and ten gallons of fpring water ; boil the water, and pour it fcalding hot upon the flowers: the
next day put to every gallon of water, five pounds of Malaga raifins, the ftalks being firft picked off, but not wafhed : chop them a little, and put them into your water, ftiring the water, raifins, and flowers, well together : repeat this twice a-day for twelve days, then press out the liquor as long as you can get any j afterwards put it into a
D
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ENGLISH WINES.
clean cask, and clofe it up for two or three days, till it ferments, and in a few days after bung it up, and let it, (land three or four months, till it is clear : then bottle it.
DAMSON WINE.
Gather the fruit dry, weigh them, and bruife them with your hands : put them into an earthen ftein with a fau- cet, having a wad of draw before the faucet ; and to every eight pounds of fruit add one gallon of water. Boil the water j then pour it upon your fruit fcalding hot, and let it (land two days ; afterwards draw it off, and put it into a clean cask, and to every gadon of liquor add two pounds and a half of good fugar: let the cask be full, and the longer it Hands the better. It will keep very well a year in the cask ; Afterwards bottle it off. The fmali damfon is the beft. You may put a
ENGLISH WINES.
127
very frnall Jump of loaf filjgar into every bottle ; it will be much improved by
it.
SECOND.
Take two pounds and a half of fugar
to every gallon of water j boil and
skim it for two hours, and to every
gallon of liquor add five pounds of
damfons ftoned : boil them till they
are of a good red colour; then drain
the liquor through a fieve, and ferment
it in an open vefiel for four days; after
which pour it off from the lees, clean
the veffel, and then put in the liquor
to firiifh the fermentation. Clofe it
well up for fix or eight months, and
if it be fine, you may bottle it off. It
* #
may be kept a year or two in bottles, and will be the better for it.
third.
To four gallons of water put fixteen pounds of Malaga raifins, and half a
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ENGLISH WINES.
peck of damfons, in a tub: cover it, and let it Rand fix days : fi.r it twice every day, then draw off the liquor, and colour it. Afterwards tun it into a cask, bung it up for a fortnight, and then bottle it.
CHERRY WINE.
Pull off the (talks of the cherries, and mafh them without breaking the Rones : then prefs them well through a hair fieve, and to every gallon of liquor add two pounds of fugar: then tun it into a clean cask till it is filled, and fuffer the liquor to ferment as long as it makes any noife in the cask. Afterwards bung it up clofe for a month or more, if not fine. When fine bottle ic off, .putting a lump of loaf fugar into every bottle; but fhould the fermen- tation be too violent, you muR draw the corks out for awhile ; then cork
English wines.
29
' • * * •
them again, and it will be fit to drink
in a quarter of a year.
BLACK CHERRY WINE.
Take fix gallons of fpring water, and boil it an hour; then take twenty- four pounds of black cherries, and bruife them, taking care not to break the (tones : pour the boiling water upon the cherries, and ftir them well together; and after they have ftood twenty-four hours, (train out the liquor through a cloth ; and to every gallon add two pounds of fugar ; then mix it well, and let it if and a day longer. — Pour off the clear liquor into a cask, and keep it clofe bunged ; and when it is very fine, bottle it off for uie.
STRAWBERRY, raspberry, AND CHERRY WINE,
• ;■» ' £ I !.-»-* JV. J.>
A different way.
Bruife your draw berries or ra'pber-' ries, put them , into a .linen bag, and
so
ENGLISH WINES.
prefs out the juice into a cask : then draw off >the fine Jiquor into a clean cask, and bung it clofe for forty-eight hours ; after which give it vent, and in two days time bung it well up again. In three months it may be bottled.
RASPBERRY WINE.
Pound your fruit, and {train it thro’ a cloth : then boil as much water as there is juice, and when cold, pour it on the dry {trained fruit, letting it ftand five hours ; after which (train it again, and mix it with the juice. To every gallon of this liquor add two pounds and a half of fugar : let it ftand in an earthen veffel clofe covered for a week; then tun it into a clean ca^k, and let it ftand well bunged up, a month, or till it is fine. Afterwards bottle it off.
ENGLISH WINES.
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SECOND.
Take four gallons of rafpberries, and put them in an earthen pot ; then take four gallons of water, and boil it two hours : let it ftand till it is milk- warm, and pour it upon the rafpber- ries : ftir them well together, and let it ftand twelve hours ; then ftrain it off, and to every gallon of liquor add three pounds of loaf lugar : after which fet it over a clear fire, and let it boil till all the fcum is taken off, and when cold, put it into bottles, opening the corks every day for a fornight : then flop them clofe.
N. B. The corks are not to be drove in till the Jaft time.
QUINCE WINE.
Take your quinces when they are fully ripe, and wipe off the fur very
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ENGLISH WINES.
clean : then take out the cores, bruife them as you do apples for cyder, and prefs out the juice: to every gallon of which add two pounds and a half of loaf fugar: ftirring it together till the fugar is diffolved : afterwards put it into your cask, and when the fermen- tation is over, bung it up well. Let it ftand till March before you bottle it; This wTine will improve by being kept two or three years.
SECOND.
Take twenty large quinces (gathered dry) and clean them with a coarfe cloth j then grate them as near the core as you can, taking care not to grate any of that in, if you can help it. Boil one gallon of fpring water, and put your grated quinces into it ;
after which let it boil gently a quarter
.
of an hour, and then (train the liquor into an earthen veffel. To every gal- lon of the liquor add two pounds of
ENGLISH WINES.
S3
loaf fugar, ftirring it till the fugar is dififolved : then cover it up clofe, and let it ftand twenty-four hours ; after which bottle it off, taking care that none of the fediment goes into the bottles. Your quinces muft be fully ripe.
THIRD.
Take your quinces, clean them with a coarfe cloth, and grate them thin: prels them through a linen bag, and to every gallon of the liquor put two pounds of loaf fugar. When the fugar is diffolved, pour it off as often as there appears any fediment; and when it i-s fine, put it into a cafk, letting it re- main a week unftopped ; then bung it up clofe for fix months ; and if it is then fine, you may bottle it; but if not, you muft draw it into another cafk, and bung it up again until it is fine.
ENGLISH WINE'S,
34
SAGE WINE.
Boil fix gallons of fpring water a quarter of an hour, let it cool till it is milk-warm, and put in twenty- five pounds of Malaga raifins, picked and rubbed clean, and cut fmall, together with half a bufhel of red fage cut fmall, and a gill of good ale yeafl : ftir them all well together, and let them ftand covered in a warm place fix or feven days, ftirring them once a day. After which drain the liquor into a clean cafk, and when it has Worked three or four days, bung it up, and let it fUnd about a week longer j then put into it two quarts of mountain wine, with a gill of finings, and when fine bottle it off.
SECOND.
Take thirty pounds of Malaga rai- fins, picked clean and cut fmall, and one bufhel of green fage cut fmall ; then boil fix gallons of water, letting
ENGLISH WINES.
35
it {land till it is milk-warm : after which you muft pour it into a tub upon your fage and raifins, and let it Hand five or fix days, during it twice a day : then (train out the liquor from the pulp, put it into a cafk, and let it {land fix months. Afterwards draw it clear off into another cafk, and bottle it when fine. In two months it will be fit for ufe, but will improve by being kept a year.
APRICOT WINE.
Take twelve pounds of apricots when nearly ripe, wipe them clean, and cut them in pieces; then put them into two gallons of water; and let them boil till the water has (Irongly imbibed the flavour of the fruit: then drain the liquor through a hair fieve, and put to every quart of liquor fix ounces of loaf fugar ; after which boil it again, and fkim it ; and when the fcum has
36
ENGLISH WINES.
ceafed to rife, pour it into an earthen vefifel. The next day bottle it off, "put- ting a lump of fugar in every bottle.
BALM WINE.
Take a bufhel of balm leaves, put them in a tub, and pour eight gallons of fcaJding water upon them j let it ftand a night, then ftrain it through a hair fieve, and put to every gallon of liquor two pounds of loaf fugar, ftir- ring it very well till the fugar is dis- solved ; then put it on the fire, adding the whites of four eggs well beaten. When the fcum begins to rife, take it off; then let it boil half an hour, fkim- ming it all the time ; afterwards put it into the tub again, and when milk- warm add a gill of good ale yeaft, ftir- ring it every two hours. Work it thus for two days, then put it into a cask, and bung it up. When fine, bottle it off.
feNGLISH WINES. 37
i . i. . .
MULBERRY WINE.
• 4 I . ‘ * J
Gather your mulberries when they are ripe, beat them in a mortar, and to every quart of berries put a quart of fpring water. When you put them into the tub mix them very well, and let them (land all night j then drain them through a fieve, and to every gallon of liquor, put three pounds of fugar : when your fugar is diffolved, put it into your calk, into which, (if an eight gallon one) you mud put a gill of finings. Care mud be taken that the calk be not too full, nor bung- ed too dofe at firft. Set it in a cold place, and when fine, botde it.
BLACKBERRY WINE.
. 1 *' 1 t
• Take blackberries when they are fully ripe, bruile them, and put to every quart of berries a quart of water
£
i
38
ENGLISH WINES.
mix them well, and let them ftand all night; then ftrain them through a fieve, and to every gallon of liquor add two pounds and a half of fugar. When your fugar is diflolved put it into your cafk ; to every twenty gallons of which add a gill of finings, and the next day bung it up. In two months, bottle it off.
GINGER WINE.
Take four gallons of water and feven pounds of fugar, boil them half an hour Ikimming it all the time : when the liquor is cold fqueeze in the juice of two lemons; then boil the peels, with two ounces of white ginger, in three pints of water, one hour ; when cold, put it altogether into the calk, with one gill of finings, and three pounds of Malaga raifins ; then clofe it up, let it ftand two months, and then bottle it off.
ENGLISH WINES.
39
SECOND.
Take feven gallons of water, twelve pounds of fugar, half a pound of white ginger, bruiled, and the whites of four eggs well beaten put them in the water, and fet it on the fire ; when it boils fkim it well, and after it has boiled a quarter of an hour, take it off; when cold, put it in an open veffel, and take leven lemons, pare them, and fqueeze in the juice, adding alfo the rinds j then put to it a gill of good ale yeaft, and, let it work for twenty- four hours ; afterwards draw it off, put it into your cafk, and in a fortnight, if fine, you may bottle it off.
BIRCH WINE.
In March bore a hole in a birch tree, a foot from the ground, into which put a faucet, and the liquor
40
ENGLISH WINE?.
will run for two or chree days together, without injuring the tree •, then flop up the hole with a peg. (The next year you might draw as much more from the fame hole.) T.o every gallon of liquor put a quart of honey, or two pounds and a quarter of fugar, and ftir it well together: boil it for an hour, and fkim it all the time, adding a few cloves and a piece of lemon peel j when it is almoft cold, put to it as much good yeaft as will make it work like ale, and when the yeaft begins to fettle, get your cafk, and after you have fumigated it with a match, put in your liquor. For twenty gallons put in a gill of finings and the whiles and (hells of four eggsj ftir it brifkly with a ftaff, and let it (land fix weeks or longer, then bottle it, and in two months it will be fit for ufe ; but will greatly improve bv time, and will drink better at the end of the fecond year than the firft.
ENGLISH WINES.
41
LEMON WINE.
Take fix large lemons, pare off the rinds, cut them and fqueeze out the juice, in which fteep the rinds, add- ing to it a quart of brandy, and letting it (land in an earthen pot clofe flopped for three days; then fqueeze fix lemons more, and to the juice put two quarts of fpring water, and as much fugar as will fweeten the whole; then boil the water, fugar, and lemons together, and Jet it (land till cold ; to which add a quart of white wine and the firlt mentioned lemons and brandy : mix them together, and ftrain the whole through a linen bag into your veffel, then let it ftancl three months, and bottle it off; taking care to cork and wire your bottles very well. Keep it in a cool place, or in fand, it will be fit to drink in two months time.
f
42
• ENGLISH WINES.
CLARY WINE.
Take twenty-four pounds of Malaga raifins ; pick and chop them very fmall, then put them into a tub, and to each pound allow a quart of water j let them deep twelve days, dirring them twice a-day, and take care to keep it well covered all the time; thea drain it off, and put it into a clean cafk, with about half a peck of the tops of clary, when in bloffom j afterwards clofe it well up for fix weeks, and then bottle it off. In two months, it will be fit to drink. As there will be a good deal offediment, it will be necedary to tap it pretty high.
Take ten gallons of water, twenty* five pounds of fugar, and the whites of twelve eggs well beaten ; fet it over the fire, and let it boil gently for an hour, Ikimming it clean all the time :
ENGLISH WINES.
43
Then put it into a tub, and when ai- moft cool put it into youi calk, w i th about half a peck of clary tops and a pint of new yeaft. Stir, it three times a-day, for three days, and when it has done working, dole it up : if fine, you may bottle it in about four months.
. . . ■ • : ' : . )
WINE OF ENGLISH GRAPES.
n # - i •
L » - )r>
When the vines are well grown, fo as to bring full clutters, be careful to take off feme part of thofe leaves which too much (hade the grapes, but not in the hot feafon, left the fun Ihould too fwiftly draw away their juices, and wither them. Stay not till they are all ripe at ounce, for then fome will be over-ripe, and bruife or rot before the underlings come to perfection ; but every two or three days pick off the choice or ripeft grapes, and fpread them in a dry lhady place, that they
44
ENGLISH WINES.
may not be burft by the heat. Thus thofe that remain on the vine, having more heat to nourish them, will grow larger and be fooner ripe ; and when you have got a fuffieieht quantity, put them into an open veflfe!, and bruiie them well with your hands j or if the quantity be too great, get a flat piece of wood, faften it to the end of a ftaflf, and gently prefs them with it, taking care to break the (tones as little as pof- fible, as that would give the wine a bitter tafte. Having bruifedthe grapes fo that they become a pulp, )ou mult have a tap at the bottom of your cask $ then tie a hair cloth over your receiv- ing tub, and let that out which will run offitfelf, which will be found to be the belli then take out the pulp, and prefs it by degrees till the liquor is fufficientiy drained off; after which get a clean cafk, well matched, and pour the liquor in through a fieve and funnel to flop the dregs, letting it (land
ENGLISH WINES.
45
/
H , . ‘ . »
with a flate over the bung hole, to fer- ment and refine for ten or twelve days j then draw it, off gently into another cafk, and put the flate on the bung- hole as before, till the fermentation is over, which you may know by its coolnefs and pleafant fade. Thus of your white grapes you may make a good white wine, and of the red, a wine much refembling claret ; but fhould it want colour, (see claret colouring,) the white grapes, if not too ripe, will give it a good Rheniffi flavour, and are very cooling. There is alfo another fort of grape that grows in England, which has much of the fmell of mufk, and this may, by the help of a little fugar, be brought to pioduce a fine rich wine, much refcm- bling canary or mufkadine, and alto- gether as pleafant.
second.
Take ripe grapes, gathered on a dry day, and put them into a prefs ; fqueeze
46
ENGLISH WINES.
them gently, fo as not to break the Hones; then ftrain the liquor well, and let it fettle in a calk ; after which draw off the clear juice into a well-leafoned and matched cask, and Hop it up clofe for forty-eight hours ; then give it vent near the bung-hole, and put therein a peg that may be eafily moved, and in two days time ftop it clofe up again. It will be fit to drink in a quarter of a year’s time, and will not be much in- ferior in quality to French wine. To feafon your cask, fcald it out with hot water, and afterwards match it.
0 I ' ’ - i i j : ’'.1 rf(
To improve Vitiated Wines.
Take a pint of clarified honey, a pint of water in which raifins of the fun have been w^ell fteeped, and three gills of good white wine or red (according to the colour of the wine you wilh to im- prove,) let them boil over a flow fire, till a third part is wafted, taking off
ENGLISH WINES.
47
the fcum as fad as it rifes ; then put it very hot into your vitiated wine, letting it ftand with the bung out. After- wards put into a linen bag a little mace, nutmeg and cloves, and let it hang in the wine by a firing for three or four days. By this method, either new or old wines will not only be fined, but much improved other ways, for by it they are recovered from their foulnefs and decay, and acquire an agreeable fmell and flavour. They may be (till further improved, if, after taking out the fpice, you hang in its place a fmall bag of white muftard-feed, a little bruifed. The work will then be com- plete.
To restore British Wines that are Prick'd
Take and rack your wines down to the lees into another cask, where the lees of good wines are frefh : then take a pint of flrong aqua vitas, and
48
ENGLISH WINES.
fcrape half a pound of yellow bees wax into it, which by heating the fpirit over a gentle fire, will melt: after which dip a piece of cloth into it, and when a little dry fet it on fire witli a hrimftone match, put it into the bung- hole, and flop it up clofe.
<\
* t < * • • • , r L' \ '
• • ( • . » * *■
—
A second Method of taking off the Acid , or re- storing British Wines which are Prick'd
Firft prepare a frefii emptied cask, that has had the fame kind of wine in which you are going to rack, then match it, and rack off your wine into it, putting to every ten gallons two ounces of oyfter powder, (see oyster, powder) and half an ounce of bay fait then get your (laff, and ftir it we-’l about, letting it ftand till it is fine which will be in a few days; after w-hich rack it off into another good cask, (previoufiy matched) and if you
I
ENGLISH WINES.
49
— «
can get the lees of fome wine of the fame kind, it will improve it much. — Put likewife a quart ol brandy to every ten gallons, and if your calk, has been emptied a long time, you muft match it better on that account ; but if even a new cafk, the marching muft not be omitted. A frefh emptied calk is to be preferred.
N. B. This receipt will anfwer for all made wines.
To keep JVincs from turning Sour.
Put a pound of lead, which has been melted into fair water, into your calk, pretty warm, and Hop it clofe up.
Another Receipt to keep Wines from turning
Sour.
Boil a gallon of wine, with fome beaten oyfter lhells and crab’s claws burnt into powder, an ounce of each
F
50
ENGLISH WINES.
to every ten gallons of your wine j then drain out the liquor through a fieve, and when cold, put it into your wine of the fame fort, and it will give ir a pleafant lively tafte.
N. B. A lump of unflaked lime put into your calk will alfo keep wine from turning four.
T o take away the ill Scent of H ines.
Bake a long roller of dough, ftuck well with cloves ; hang it in the calk, and it will draw the ill fcent from the wines into itfelf.
To sweeten Wines.
In thirty gallons of wine infufe an handful of the flowers of clary ; then add a pound of muftard feed, dry ground, pur it into a bag and fink it to the bottom of the cafk.
English wines.
51
For Wine when lowering or decaying.
Take one ounce of roach allum, make it into powder j then draw out four gallons of your wine, mix the powder with it, and beat it very well up for half an hour ; then fill up the cask, and when fine (which will be in a week’s time or little more) bottle it off. This will make it drink fine and brisk.
For Wine when ropy.
* v “
Tap your cask of wine, and put a piece of coarfe linen cloth upon that end of the cock which goes to the in- fide of the cask then raek it into a dry cask to thirty gallons of wine, and put in five ounces of powdered allum. Roll and fhake them well together, and it will fine down, and prove a very clear and pleafant wine.
52
ENGLISH WINES.
To sweeten a musty cask.
Take fome dung of a milking cow when it is frefh, and mix it with a quantity of warm water, fo as to make it fufficiently liquid to pafs readily through a large funnel ; but previoufly dififolve in this water two pounds of bay fait, and one pound of allum : then put the whole in a pot on the fire, flir- ring it with a flick, when near boiling pour it into your cask, then bung it tight, and {hake it well about for five or fix minutes, as if rinfing it, and let it remain in for two hours, then take out the bung to let the vapor out ; after which put in your bung again, and give it another ftirring : in the end of two hours more, you may rinfe it out with cold water, till it comes out perfectly clear : then have in readi- nefs one pound of bay fait; and a quarter of a pound of allum boiled in a little water. Repeat this as you did the former, and when emptied it will be fit for ufe, or you may bung it up for keeping.
• V
Foreign Wines.
The Method of making Wine in Grape Countries.
\
Tli s is ufually done by treading the grapes in a large vat with the feet, fqueezing the juice well out of them with a preis, and afterwards fermenting it. The excellence of wine cojififts in its being neat, fine, bright, and brisk, without any tafie of the foil, and of a clear fteady colour; having flrength without being heady, body without fournefs, and in helping without grow- ing hard. The difference of flavour, talte, colour, and body, in wines, greatly depends on the different climates, foil’s, method of prefling, g .thering, ferment- ing,- together with toe various qualifies of the grapes. Wines generally take their names from the countries which produce them.
/
54
FOREIGN WINES.
Directions for managing Wine Vaults-
The principal object to be attended to in the management of wine vaults, is to keep them of a temperate heat. In order to which care muft be taken to clofe up every aperture or opening, that there may be no admiflion given to the external air. The floor of your vault flhould likewife be well covered with faw-duft, which muft not be fuf- fercd to get too dry and dufty, but muft receive now and then an addition of new, left, when you are bottling or racking your wine, fome of the old duft fhould fly into it. At moft vaults, in the winter, it is neceflfary to have a ftove or chafingdifh, to keep up a pro- per degree of warmth, which is as near temperate as you can get it. In the fummer time it will be belt to keep them as cool as you can : the ther- mometer will be belt to be fixed in that part of the vault where your wines for fale or bottling are kept, and en-
foreign wines.
55
deavour always to have it as low as temperate.
Directions concerning the Landing and Cellar- ing of Wines in hot weather.
Let your wines (lay on the quay as little as poflible, but get them Ipeediiy to your vault ; and that they may be kept from fretting, roll them to the coldeft place in it; then take out the bungs, and dip the bung-cloths in brandy, adding to each of the cafks a a quart of that liquor, and ftirring it about the furface with a Hick ; aftef which put the bungs flack on the holes, and afler three days bung them up, and ftillage them. In a week or ten days fpile them in the head, to fee if the fermentation has ceafed, and if it has not, rack them off. If the wines have age, and are for fale or prefent ufe, they (hould be fined.
56
FOREIGN wines.
N. B. If the weather be cold when your wines are landed, get them as foon as you can to your vault, (tillage them, and put as much faw-duft about them as you can, to keep them warm, and take off the chill. In two or three days put into each of them a quart or two of Drandy, and if they have fuffi- cient age, in ten days or a fortnight you may fine them.
Directions for racking Foreign dines.
Firft, Take care that your vault or cellar is of a temperate heat, and that your calks be fweet and clean. Should they have an acid or mufty fmell, it may be remedied by matching; and if not clean, rinfe them well out with clean cold water, and afterdraining, rinfe well out with a quart of brandy, put- ting the brandy afterwards into your ullage calk. Then place your empty calk on the (tillage, and put in your
FOREIGN WINES.
57
large funnel; if the wine you are go- ing to rack off is fined, you muft rack it off with a large cock ; then give your full cafk vent by taking the bung out, and have in readinefs two cans, that when you are emptying one the other may be filling j by which means you will fooner accompliih your bufr- nefs. When it has ceafed to run, puc up your tilting jack, and get all the fine off that you can, afterwards ftrain the lees or bottoms through a flannel or linen bag. As much of it as runs fine, you may put to the reft of the wine; but the bottoms of port is ge- nerally put into the ullage cafk without going through the filtering bag. In racking wine that is not on the ftillage, a wine-pump it to be preferred, though a crane ismoftly ufed.
To manage and improve Red Port Wine when poor and thin.
If your wines be found, but want
58
FOREIGN WINES.
ing in body, colour, and flavour, draw out thirty or forty gallons, and return the fame quantity of young and rich wines, fuch as are generally brought to this country for that purpofe. To a can of which put three gills of co- louring, with a bottle of wine or bran- dy, in which half an ounce of cochineal has been previoufly pounded and mix- ed. Then whifk it well together, and put it into your calk, ftirring it well about with your ftaffi and if not bright in about a week or ten days, you may fine it for ufej previous to which put in it at different times a gallon of good brandy. If your port wines are fhort of body, put a gallon or two of brandy in each pipe, as you fee neceffary. If the wines be in your own ftock, put it in by a quart or two at a time, as it feeds the wine better in this way than putting it in all at once: but if your wines are in a bonded cel- lar, procure a funnel that will go down
FOREIGN WINES.
59
to the bottom of the cask, that your brandy may be completely incorporat- ed with the wine. When your port is thus made fine and pleafant, you may bottle it of, taking care after- wards to pack it in a temperate place with 'faw-duft or leaths. After which it will not be proper to drink for at leaft two months. When laying your wines down in bottles, you fhould never ufe new deal faw-duft, as that Caufes it to fret too much, and often communicates a ftrong turpentine fmell through the corks to the wine; on which account it is bell to mix it with fome old faw duft, or to let it lie for fome time before you pack with it.
The method of recovering prick' d Wines ,
Take a bottle of red port wine which is prick’d, and put to it ha'f am oonce of totalized fpirit of wine , thci. fhake
60
FOREIGN WINES.
the liquor well together, let it by for a few days, and you will find it much improved. Obferve, it mult be rec- tified wine fpirit tartarized, for fpirit of wine is rectified from malt fpirit, which has not the fame effedl, nor is the fmell fo pieafant as that of the former. ,
N. B. If you cannot get the above fpirit ready prepared, procure fome of the beft re&ified wine fpirit, and im- bibe fome fine alkaline falls, fuch as that of tartar, and the fame end will be anfwered.
To take of the Acid from a Pipe of Port Wine a different way.
Firff, get a frefh-emptied port pipe, and rack half of your wine into it; then take a match of five inches long, and an inch and a half broad, for each of the pipes, and fet fire to them, put-
FOREIGN WINES.
61
ing them into the bung-holes, with one end made laid bv driving in the bung very tight. Then let them remain for five minutes, after which roll them well about, and on the day following rack them both into one, adding half a pound of ovfler powder and a quarter of a pound of bay fair, together with an ounce of tartarized fpirit of wine. Af- ter which take a ftaff, and ftir it well : then drive in your bung tight, and let it remain three or four weeks. Then get another frefh-emptied pipe (or you may take the old one, after matching it again) and rack off your wine from the lees, the lees you may filter and add to the reft. Then tafte your wines, and if they be found, take a good hogfhead of new wine, mix them together, with two gallons of brandy, a quart of co- louring, and two ounces of cochineal. (see improved red port.) This will make three hogfheads of good wine. After which you may fine it for
G
I
62
FOREIGN WINES.
bottling, either for home ufe, or expor- tation ; and when it has been in bottles fix months, ii will be fit for ufe.
Acid.
In a general fenfe, denotes fuch things as affedt the palate with a fharp four tafte. All perfedt wines have naturally fome acidity, and when this acidity prevails too much, the wine is laid to be prick’d; which is really a ftate of the wine’s tending to vinegar: but the alkaline fait, as that of tartar, imbibed by fpirit of wine, has a diredt power in taking off the acidity, and the fpirit of wine ope- rates as a great prefervative of wines in general. If this operation be performed, prick’d wines will be perfedtly reco- vered by it, and remain faleable for fome time. The fame method may be ufed to malt liquor juft turning four, with equal advantage.
FOREIGN WINES.
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The Method of managing Claret.
Claret is not a wine of a ftrong body, (though it requires to be of a good age before it be ufed) therefore it fhould be well managed, and the belt method is to keep it in a vault or cellar that is al- ways pretty nearly of the lame heat, and fhould be fed once every two or three weeks with a pint or two of the beft French brandy. You muft tafte them frequently, to know what ftate they are in, and ule your brandy accordingly, taking care never to put much in at a time, efpecially to thofe that you have for immediate fale, as that would del- troy the flavour of the wine, and make it tafte fiery j but a little at a time in- corporates with the wine, and feeds and mellows it.
If your Claret be faint, and have loft its colour, rack it into a frefh-empcied hogfhead, upon the lees of good claret ; then bung it up, putting the bung
G 2
64
FOREIGN WINES.
downwards for two or three days, that the lees may run through it; after which lay its bung up till it be fine; and if the colour be not yet perfect, rack it off again into a hogfhead that has been newly drawn off, with the lees ; then take one ounce of cochineal, (beat in a mortar and infuied for fome time in a bottle of wine,) fhake it up, and put it into your hogfhead, and your wine will by this method acquire both a good colour and body. Or, take a pound of turnfole, and put it into a gal- lon or two of wine ; let it lie a-day or two, and then put it into your veffel ; after which lay the bung downwards ora night, and the next day roll it about; then lay it up, and it will have a perfect colour.
Another Method of colouring Claret.
Take as many as you pleafe of dam-
J'pREIGN W/NES.
65
fons or black floes, and flew them with, fome of the deepeft coloured wine you can get, and as much fugar as will make it into a fyrup. A pint of this will co- lour a hogfhead of claret. It is alio good for red Port wines, and may be kept ready for ufe in glafs bottles.
A Remedy for Claret that drinks foul.
Rack off your claret from the dregs or; fhtne frefh iees cf its own kind, and t en take a doz m of new pippins, pare them, and take away the cores or hearts: then put diem in your hogfhead, and if that is not fufficient, take a hand- ful of the oak of Jerulalem, and bruife it ; then put it into your wine, and ft ir i very well. This not only takes away the foulnels, but alfo gives it a good fee nr. /v-'"*
66
FOREIGN WINES.
To fine a Hogshead of Claret .
Take the whites and (hells of fix frefli eggs, and proceed as you do with Port finings. Claret requires to be kept warm in faw-dult when bottled.
Red Hermitage muft be managed in the fame way as claret, and the whito likewife, except the colouring, which it does not require..
Burgundy fhould be managed in the fame manner as red hermitage.
To manage and fine white Port wine .
White Port is a very ftubborn wine* and requires to be fined and racked two or three times before it will become foft and pleafant.
When your wine has been for fome time in the vault, take two ounces and
FOREIGN WINES.
67
a half of ifinglafs, beat it very fmall with a hammer, and put it into two quarts of ftale cyder or perry for forty- eight hours j then whifk it up into a froth in a can with fome of the wine; and if the weather be temperate, put into the finings a gill of marble fand, whisking them well together : then
ftir your wine well with a ftaff, and put in your finings, ftirring it well about again for five minutes. You muft leave the bung loofe for three days, afterwards bung it up for a fort- night, and rack, it off into a Madeira pipe ufing iefs of the finings than before. By this method your wines will be much improved, and made to drink foft and pleafant.
To improve a Butt oj Sherry wine .
If vour fherry be new, and fiery to the tafte, rack it off into a fweet cask*
68
foreign wines.
add five gallons of mellow Lifbon, which will take off the fiery tafte, and make it drink mild; and to give it a head, take a quart of honey, mix it with a can of your wine and put it into the cask when racking. By this method fherry for prefent ufe will be greatly improved having much the fame effect upon it as age. Sherry for fale in your vaults, flyou d always be fined, as that improves it greatly.
\
To fine a Butt of Sherry wine.
Take an ounce and a half of ifin- glafs, beat it with a hammer till you can pull it into fmall pieces, then put it into three pints of cyder or perry, and let it remain twenty-four hours, till it Becomes a jelly ; after which put it into a can, with a quart or two of wine, and whisk it well up with the whites and fhells of fix frdh eggs;
FOREIGN WINES.
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=5
then if your butt be full, take four or five gallons out to make room for the finings, and take a ftaff and Itir the wine in your butt well about with it ; then nearly fill your cask of finings with wine, whisk it well, and put it in the butt; then take the ftaff, and ftir it well about for five minutes; afterwards put in the can of wine you lookout, and put your bungin loofe, that it may have vent. In two days you may bung it up, and in eight or ten it will be fit for bottling: when bot- tled, pack it in a temperate place.
To fine Pale Sherry.
Pale fherry is generally {hipped from Spain as fuch and is not as fiery as com- mon fherry, but is ofcen made from it in this country, by putting three pints of fkim-milk with the whites of eight eggs. They muft be beat well together
70
foreign wines.
in a can, and put in with your finings, in the fame manner as you do for the common fherry.
If your fherry be thin and poor, you mult feed them with good brandy, as you do other wines.
To improve a Pipe of Maderia wine.
Madeira is a very (long wine, and is greatly efteemed in this country, yet this wine requires age fully as much as any other that comes to this king- dom j for when new, it is both fiery and very ftubborn ; on which account many wine merchants fend their wines round by the Weft-Indies before they come to this country, by which they are much improved, and fell at a higher price ; yet there is a confiderable quan- tity of it imported direft from Madeira and this, with age and management, may be made as good a wine as that
FOREIGN WINES.
71
which has been round to the Indies. Maderia fliould he kept in a warmer place than port wine, and therefore requires a good body j which if it be fhort of, you mud feed with brandy, as you do other wines: or if de-
ficient in flavour or mellownefs, add to it a gallon or two of good Malmfey wine. If your wine be new, it will require a larger quantity of finings than wine of greater age.
To fine a Pipe of Madeira Wine when new,
J
Take three ounces ofF iflnglals, and difiblve it (or if your wine have fuf- ficient age, two ounces will be enough) alfo one quart of fkim miik, and half a pint of marble fand : put thefe all together in a can, and whifk tlv m well up with f me wine; if your pipe is full, take out a canful to make room,
4
and dir your pipe well about ; then
7S,
FOREIGN WINES.
put in your can of finings, and dir that well about with your ftaff for five minutes; afcer which put the other can of wine into it, and let it have vent for three days ; then clof« it up, and in ten days or a fortnight it will be fine, and fit for bottling. — Madeira when bottled fhould be pack- ed with faw-dud in a warm place.
To fine Vidonia Wine .
Vidonia or Teneriffe wine is one of the cheapeft wines imported into this country. When it is fir it imported, it has a harlh and acid tade ; but if properly managed it will more refem- ble Madeira wine than any other : fo much fo, that in many places it is made to pafs for it. In order, there- fore to take off the harlhnefs, you mud fine it down, and then rack it off upon the lees Madeira or white port.
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fining it again with a light fining; and if twenty or thirty gallons of good Ma- deira wine were added, it would pafs for Madeira.
To fine a Pipe of Viclonia.
Difiolve two ounces of ifinglafs, and the whites and fhells of fix frefh eggs; beat them well up together with a whifk in a can, and add to them a gill of marble fand ; after which manage >t as you dootherfinings for wine. — Vido- nia when bottled fhould be packed with faw-dufl in a warm place.
Lisbon Wine.
There are two forts of this wine, the mild and the dry ; but if you have cither of them, by the help of other wines you may make the other : Thus, if your Lifbons are all dry, take out of
H
74
FOREIGN WINES.
your pipe thirty-five or forty gallons, and put in the fame quantity of Cal- cavella, ftir it well about, and this will make a pipe of good mild Lifbon: likewife, if your wine be all mild, take the fame quantity out as mentioned, before, and fill your pipe up with Mala- ga fherry, ftirring it about as the other, and you will have a good dry Lifbon wine.
7 o fine a Pipe of Lisbon Wine.
The fame kind of fining which you ufe for Vidonia will anfwer for Lifbon wines; or you may fine your Lifbon with the whites and (hells of fixteen eggs, and a fmall handful of fait ; beat it together to a froth, and mix it with a little of the wines: then pour it into the pipe, ibr it about, vnd let it have vent for three days; after which bung it up, and in a few days it will be fine.
foreign wines.
7 5
Lifbon when bottled fhould be packed either in faw-duft or leaths in a tem- perate place.
Bucella Wine.
There are two forts of this wine, the one dry, and the other of a milder forr. It is a plealant, though thin fu fir- mer wine, yet may, by fining and rack- ing, be much improved. In fining it proceed in the fame way as with the Madeira j only obferve, that if you do not wifii it very pale you mud keep the milk out of the finings. This is a very tender wine and it fhould be fed with a little brandy, for if kept in a place that is either too hot or too cold, it will be in danger of turning foul; it fhould alfo be very well corked with good corks. This wine when bottled fhould be packed with leaths in a temperate place.
h 2
7 6
foreign wines.
** ^
Malmsey, is a fweet and full r bo- died wine, but bears a high price, and is rather fcarce. When you choofe it, fee that it is full, pleafant, dne, and of a good colour. In fining you may proceed as in the Madeira ; or, take twenty frefh eggs, beat the whites, yokes, and fhells, all together, and ma- nage it as you do other finings.
Calcavella, Sweet Mountain, Pac- ceretta, and Malaga fhould be ma- naged and finded ill the fame manner as Lifbon wine.
Tent Wine, Muskadine, Sack, and Bastard fhould be managed the fame as Malmseys, and lined with fixteen or twenty frefh eggs, and a quart or three pints of fkim milk; in managing which proceed as you do in other finings.
Old-hock and Vindegraw, are thin but pleafant wines, and fhould be
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fed with a little good brandy, and fined if neceffary, with the whites and fhells of fix or eight eggs. Old-hock is a Rhenifh, and Vindegraw a French wine they are much drank, at meals.
White Creamery, generally comes from France in bottles, and fhould al- ways be packed in a cold place.
To viake Claret and Port Wine roug her.
Put a quart of claret or port to two quarts of floes j bake them in a gentle oven or over a flow fire, till a good part of their moifture is ftewed out; then pour off the liquor, and fqueeze out the reft. A pint of this will be fuftl- cienl for thirty or forty gallons.
To make wine settle well.
Take a pint of wheat, and boil it in a quart of water, till it burft and be-
h 3
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FOREIGN WINES.
come fofr j then fqueeze it through a ]inen cloth, and put a pint of the liquor into a hogftiead of unfettled white wine ; ftir it well about, and afterwards it will become fine.
To improve white wine.
If your wine have an unpleafant tafte, rack one half off ; and to the remain- ing half add a gallon of new milk, a handful of bay fait, and as much rice; after which take a ftaff, beat them well together for half an hour, and then fill up the cafk and “when you have rolled it well about, (tillage it, and in a few days it wil1 be much improved. If your white wine is become foul and has loft its co- lour, fora butt or pipe take a gallon of mornings milk, put it into your cafk, and ftir it well about with your ftaff; then fet it with the bung upwards, and when it has fettled well, put in three ounces of ifinglafs made into a jelly.
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— — -■ LI- I ■■ ■■ I I IH
together with a quarter of a pound of loaf fugar fcraped fine j ftir it well about and on the day following bung it up, In a few days more it will fine, and have a good colour.
Directions for fining a Pipe of Port wine.
It is the opinion of many private gen- tlemen in this country, that red port wine fhould be bottled in its rough Hate, wichout being firlt bright they therefore dir their wine about well before they bottle it j but this is cer- tainly' a miftake, as in the bottoms or fettlings of wines a confiderable quan- tity of acid is contained. It will be better to keep it in a good temperate vault or cellar till it becomes bright, or elfe to fine it down. Some of the mod experienced and extenfive vintners in this country always fine their port wines, both for bottling and felling, in
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FOREIGN WINES.
wood, if convenient, as that takes away their foulnefs, and renders the wines foft and pleafant to the tafte. The ufual method however is as follows : — Take the whites and fhells of eight frefh eggs, beat them in a wooden can or pale with a whifk, till it becomes a thick froth ; then add a little wine to it, and whifk it up again. If your pipe is full, take out four or five gal- lons of the wine to make room for the Finings ; then take your ftaff, and ftir it well about; after which put in your Finings, flirring it well again for five minutes j afterwards put in the can of wine that you took out, leaving the bung out for a few hours, that the froth may fall ; then bung it up, and in eight or ten days it will be fine and fic for bot- Jing.
N. B. If the weather be warmer than temperate, you mult add a pint of. frefh-water fand to your Finings.
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Hippocrates' Sleeve or Filtering Bag.
This is a very neceflfary thing for wine and fpirit merchants, whereby they may fine all their bottoms of wines and foul fpirits, though ever fo thick. If your compound goods be too thin, and do not come off fine after repeated ftrainings, get fome alabafter powder, and mix it with them j they will not acquire any ill flavour from the ufe of it.
This bag or sleeve is made of a yard of either linen or flannel, not too fine or dole, and sloping, fo as to have the bottom of it run to a point, and the top as broad as the cloth will allow. It mult be well fewed up the fide, and the upper part of it folden round a wooden hoop, and well faftened to it ; then tie the hoop in three or four places with a cord to fupport it j and when you make ufe of it, put a can or pale under it to receive the liquor, filling your bag with the fedimentSj after it has ceafed to
82
FOREIGN WINES.
run, wafh out your bag in three or four clear waters, and then hang ic up to dry in an airy place, that it may not get mufty.
A wine dealer fhould always have two bags by him, one for the red and the other for the white wines.
Directions to make Oyster Powder.
Get fome frefh oyfter (hells, wafh them, and fcrape off the yellow part from the outfide j lay them on a clear fire till they become red hot ; then lay them to cool, and take the fofteft part, powder it, and fift it through a fine fieve j after which you may ufe it im- mediately, or keep it in bottles well corked up, and laid in a dry place.
How to make a Match.
Melt fome brimflone, and dip into it
foreign wines.
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a piece of coarfe linen cloth; of which when cold, take a piece about an inch broad and five inches long, and fet fire to it, putting it into the bung hole, with one end fattened under the bung, which mutt be driven in very tight: let it remain for a few hours before you remove it out.
general Method with Finings.
Firft put your finings (when ready) into a can or pale, with a little of that which you are going to fine ; whifk them up all together till they are perfectly mixed, and then nearly fill up the can with your liquor, whifking it well about again ; after which, if your cafk be full, take out four or five gallons to make room; then take your ftaff, and g;ve it a good ttirringj next whifk your fi ; gs up, and pu. them in; after- wards ftirring it well up witn your
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FOREIGN WINES.
ftaff for five minutes. Then drive your bung in, and bore a hole with a gimblet, that it may have vent for three or four days, after which drive in your vent peg.
To make colouring for Red, French IV hies.
Take four ounces of turnfole rags, put them into an earthen vefiel, and pour upon them a pint of boiling water; then cover the vefiel up clofe, and let it ftand till cold, afterwards draining off the liquor. A little of this will colour a large quantity of wines: it may be made with brandy inflead of water, and if you make it into a fyrup with fugar, it will keep the longer.
N. B. It has been the general me- thod with wine coopers to fteep the turnfole cold in wine, for a night ; and the day following to wring it out with their hands, and ufe it. This method is one of the beft.
■ ■: '._rv 1 .s
Cyder and Perry.
To make Cyder.
Take red-ftreaked pippins, pear- mains, pennetings, golden pippins, &c. when they are fo ripe that they may be fhaked from the tree with tolerable eafe ; bruife or grind them very fmalJ, and when they are become a mafh, put them into a hair bag, and fqueeze them out by degrees;* next put the liquor, drained through a fine hair fieve, into a calk well matched ; then mafh the pulp with a little warm water, adding a fourth part when prefled out, to the cyder. To make it work kindly, heat a little honey, three whites of eggs, and a little flour together; put them into a fine rag, and let them hang down by a firing to the middle of the cyder cafk; then put in a pint of new ale
i
86
CYDER, SZC.
yeaft pretty warm, and let it purge ltfelf from drofs five or fix days; after which draw it off from the lees into fmaJler calks, or bottles, as you have occafion. If you bottle' it, take care to leave the liquor an inch Ihort of the corks, leff the bottles burft by the fer- mentation. If any fuch danger exifts, you may perceive it by the hiding of the air through the corks; when it will be neccffary to open them, to let out the fermenting air. In winter cover up the bottles and calks warm; but in fummer place them in as cold a place as you can, left the heat Ihould make them ferment and built the bot- tles, or the liquor become mufty. — That it may the better feed, and preferve its ftrength, put a fmali lump or loaf fugar into every bottle.
Another way to make Cyder.
: , '
Take pippins, pearmains, or parreys.
CYDER, &C.
87
before they are fully ripe, and let them lie a day or two on a heap to fweat; then grind them, prefs out the juice, and put it into a hogfhead, leaving ic room to work. Let it have no vent, except a little hole near the hoops j and pur in three or four pounds of raifins and two pounds of fugar, to make ic work the better; then rack it off, and in order to fine and mellow it, put apinc of finings to thirty gallons; afterwards put it into fmall cafks, clofe flopped, leaving a fmall hole as before, left it fhould work after it is racked off; then put into the cafk a few raifins to feed it, and bottle it off about March.
* ' ‘ • * l ’ ' t
>1 . • > # * i I i I '•
You muft never mix fummer and winter fruit together; but if you would have your cyder ftronger than by the common method of making ir, put your apples into a lever prefs, fqueeze them nightly, and let it work as before.
N. B. When the juice of apples has
i 2
88
CYDER, &C.
not been well purified, it foon corrupts ; the dregs which remain mixed with the liquor being fmall pieces of the ap- ples, which give the cyder an unplea- fant rotten taife. In order ro purify it, ufe ifinglafs finings; and to prevent the cyder from growing four, put a little muftard in it. Apples of a bitter tafte produce the ftrongeft cyder.
■—
( * *# ' ' * ♦
To yianage Cyder .
. * ■ j ‘ i 4 - I> i k* • •
To fine and improve the flavour of one hogfhead, take a gallon of good French brandy, with half an ounce of cochineal, one pound of allum, and three pounds of fugar candy; bruife them all well in a mortar, and infule them in the brandy for a day or two; then mix the whole with your cyder, and flop it clofe for five or fix months. After which, if fine, bottle it off.
CYDER, &C.
89
To males a cheap Cyder from Raisins.
Take fourteen pounds cf raifins w ith the ftalks j wafh them out in four or five waters, till the water remains clear ; then put them into a clean cafk with the head out, and put fix gallons of good water upon them ; after which cover it well up, and let it ftand ten days. Then rack it off into another clean cafk, which has a brafs cock in it, and in four or five days time it will be fit for bottling. When it has been in bottles feven or eight days; it will be fit for ufe. A little colouring fhould be added when putting it into the cafk the fecond time. This is a nice fum- mers drink : the raifins may afterwards beufed for making vinegar. See Vine- gar.
Cyder and Perry, when bonded in hot weather, fhould be left a day, or two un- corked that it may get flat ; but if it is too flat in the cafk, and foon wanted
i 5
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CYDER, &C.
for ufe, put in each bottle a fmall lump or two of fugar candy, four or five rai- fins of the fun, or a fmall piece of raw beef; any of which wilt much improve your liquor, and make it brifker. Cy- der fhould be well corked and wired* and packed upright in a cool place. A few bottles may always be kept in a warmer place* to get ripe, and be ready for ufe.
Perry is made after the fame man- ner as cyder, only from pears, which muft be quite dry. The belt pears, for this purpofe are fuch as are lead: fit for eating, and the redder they are the bet- ter.
Malt Liquor.
a
DIRECTIONS FOR BREWING ALE,
beer, &c.
>»'V*V**>~>**"4'*4-*4*'0**
Of the Nature and Properly of Water .
WATER out of rivers or ponds is the beft, unlefs polluted by the melt- ing of fnow, or by water from clay or plowed lands. Snow water will re- quire a greater proportion of malt than others. If you have not river water,, that from a pond, whofe bottom is not too mudy, and which is fed by a fpring, will anfwer the purpofe, as the fun foftens and reftifies it. Very hard water, drawn from a deep well into a wide cittern or refervior, and expofed to the air and fun, with a little pow- dered chalk thrown in, may be ufed.
92
MALT LIQUOR.
Rain water is to be choien next to river water; though all waters which will raife a lather with foap may be fafely ufed in brewing.
How to Choose good Malt «
$
\ v
Malt is chofen by its fweet fmell, mellow tafte, round body, and thin jfkin. There are two forts in ufe, the pale and the brown ; the former of which is moftly ufed in private fami- lies, and the latter in public brew- houles, as it appears to go further, and gives the liquor a higher colour. The fweeteft malt is that which is dried with oak or cinders; in grinding which fee that the mill be clean from duft, cob- webs, &c. and fet fo as to crufh the grain, without grinding it to powder ; for you had better have fome fmall grains slip through untouched, than have the whole ground too fmall, which would
malt liquor.
33
caufe it to cake together, and prevent the goodnefs from being extracted
How to Choose Good Hops.
4#
Hops are chofen by their bright green colon-, fweet fmell, and clammi- nefs when rubbed between the hands.
OJ the Brewing Vessels.
For a copper holding twenty gallons, the mafh-tub ought at lead: to contain four bufhels of malt. The copper, with room for mafhing or ftirring, the coolers, and working tubs, may be ra- ther fitted to the convenience of the room, than to any particular fize, as if one veflel be not fufficient you may take another.
94
MALT LIQUOR.
Of cleaning and Sweetening casks.
If a cafk, after the beer is drank out, be well flopped, to keep out the air, and the lees be luffered to remain in it till you want to ufe it again, you will only need to fcald it well, taking care that the hoops be well driven on, be- fore you fill itj but fhou'id the air get into an empty calk, it will contrad an ill fcent, notwithftanding the fcalding ; in which cafe a handful of bruifed pepper, boiled in the water you fcald with, will remove it, though the fureft way is to take out the head of the cafk, that it may be fhaved, then burn it a little, and fcald it for ufe : if this can- not conveniently be done, get fome lime-ftone, put about three pounds into a barrel, (and in the fame proportion for larger or fmaller vefiels.) Put to it .about fix gallons of cold water, bung it up, (hake it about for fome time, and afterwards fcald it well. Or, in lieu of lime, you may match it well and lcald
m
MALT LICtUOR.
95
it. You will then find the ill fmell entirely removed. If your cafks be new, dig holes in the earth, and lay them in, to about half their depth, with their bung-holes downwards, for a week. After which fcald them well, and they will be ready for ufe.
Of Mashing or Tacking your Liquor.
, V) •
Of two bufhels of malt, and one pound and a half of hops ; you may make eighteen gallons of good ale, eighteen gallons of good table beer, and nine gallons of fmall beer; for which a copper containing twenty-four gallons would be moft convenient ; you may heat your firft copper of li- quor for rm filing, and ftrew over two handfuls of bran or malt ; by which you will fee when it begins to boil, as it will break arid cur’le, after which it will be proper to be let off
96
MALT LIQ^UOR.
into the mafh-tub, where it may re- main till the ftream is fpent, before you put in your malt. Or, you may put in one gallon of cold water, which will bring it fooner to a proper ftate for tmfhing, which you may begin to do immediately, ftirring it all the while you are putting in the malt j of which keep out about half a bufhel dry, to ftrew over the reft when you have done ftirring, which will be as foon as you have well mixed it with the liquor, and ' prevented it from clotting. After the dry malt is fpread, cover your mafh- tub with the malt-facks or cloths ; that you may lofe none of the fpirit, and let them remain for an hour ; in the mean time get another copper of liquor hot, and in an hour and a half begin to let off your firft wort into your under- back j then receive a pail of your firft running, and throw it again upon the malt. You will find that the malt has fucked up one fourth of the firft cop-
MALT LIQUOR.
97
— — , .. ■ „„ ~ — ■ .... ■
per of liquor, it will therefore be ne- ceffary, in order to make up your quantity of wort for the ftrong ale, to add as much of the fecond copper, throwing it by bowl-fuls over the malr, and giving it time to foak through j keeping it all the while running by an eal'y ftrenm, till you perceive you have about twenty-two gallons, which in boiling and working will be reduced to eighteen gallons. If while you are letting it off, you throw into the under- back about half a pound of hops, it will be preferved from foxing, growing four, or becoming ropy. Your firlfc wort being all run off, you tr.uft fatten the tap of the mnfh-tub, and take the fecond mafhing, (tirring up the malt as you did at firft ; then cover it clofe for an hour and a half; put Jikewife the fame quantity of hops in rhe under- back, as you did for the fi.ft liquor , but if you intend to make nine gallons of fma’.i beer, one hour will be I'ufncU
K
\
98
MALT LIQUOR.
ent for the fecond to remain on the malt, but the third will require an hour and a half j and as it runs off you muffc repeat it again the fecond time, and it will be good beer. Mean while fill your copper with the firft wort, and boil it very brifkly with another half pound of hops, taking great care to avoid the extremes of under or over boiling, as either of them will mate- rially injuire the ale j for if not boiled enough, the liquor will tafte raw, fweer, and fickly, and cannot retain the virtue of the malt, nor be a wholefome drink. On the other hand, if it be fuffered to boil too long, it will thicken, and be prevented from ever being fine in the cafks, or agreeable to the palate. The breaking or curdling of the wort fhould be your guide ; for if you boil the wort an hour, (which is the ufual time,) and fhould take it out of the qopper before si is broke or curdled, it will be mismanaged i but when it has
MALT LIQUOR.
99
boiled a while, take fome in an hand- bowl, at feveral times j and when you find it is broke into i'mall particles, it is nearly enough ; a few minutes logg- er will produce large flakes. This then is the time to drain it off, and put it into cooling tubs as lhallow as poffibie, and as the liquor cools, it may be put into the working-tub, that the coolers or tubs may be at liberty for the other wort, which may ue ready to drain off. As foon as your firft wore is drained off put in the fecond, with the fame quantity of frefh hops as be- fore, and one pound of treacle. Your hops mu(l never be boiled twice, and •you mud take care with this, as well as the fird, when it breaks, to drain it off dire&ly. The third wort will be too fmall to break, you mud therefore boil it an hour, and when drained off, put it to cool in a {hallow body as foon as poffibie, that it may be kept from foxing, which it is apt to do if put in
k. 2
100
MALT LIQUOR.
too large a body ; but if you have not convenience for this, take an hand- bowl, and keep ftirring it up till it is cool enough to put your yeaft in. In putting your wort together, take care not to difturb the fediment at the bot- tom of your tubs ; but let it be taken off as clear as pofilble, as the want of this precaution will eaufe an undue fermen- tation, which mull be avoided. When it is lukewarm proceed to ferment it in the following manner : Procure a
pint of yeaft, and mix it with a quart of the wort with your hand in a bowl ; .then fet the bowl to fwim on the worr, and cover it up. In a fhort time it will work over, and fet the whole to fer- menting. When the yeaft has taken effetft, mix it all well together, after., wards fetcing the bowl to fwim on its furface ; then cover it, and in two days at moft it will be fit to tun into your calks ; but immediately before you do this, take off nearly all the yeaft; then
MALT LICiUOR.
101
take out alfo the liquor, but fo gently as not to difturb the bottoms. It will work in the calks about a week, after which put the bung in gently ; and ■when it has done working put the bung in very tight, with a piece of coarfe cloth about it. In three weeks or a month it will be ready to tap ; but if in pegging the cafk you find it not fine. Jet it ftand a few weeks longer, when it will be both fine and pleafant.
If you would extract almoft all the goodnefs of the malt in the firft wort, for very ftrong beer, begin to let off foon after you have mafhed, (by a fmall ftream) throwing it upon the malt again as it comes out for an hour, flirting it all the time ; then let it run off by a fmall llream as before : and when you have your quantity for ftrong beer, proceed in your fecond malhing in the fame manner as the firlh During the time of removing jowli-
* 3
/
102 MALT LIQUOR.
quor out of the copper, it is of impor- tance to take care to preferve it from burning; in order to which you fhoultl always contrive to have the fire low (or elfe to damp it) at the time of empty- ing, and to be very expeditious in put- ting in frefh liquor.
SOME RECEIPTS FOR FINING MALT LIQUOR.
* <*
EIRST.
To fine and improve a cafk of beer, take an ounce of ifinglafs, cut it fmall, and boil it in three quarts of beer, till it is all difiolved ; let it (land till quite cold, then put it into the cafk, and ftir it well with a flick; this beer fhould be tapped foon, becaufe the ifinglafs. is apt to make it flat as well as fine.
MALT LIQ^J OR*
103
h-
SECOND.
Put in two or three handfuls of fmall red fand, ftirring it well ; then bung it clofe down.
third.
Boil a pint of wheat in two quarts of water, and fqueeze out the liquid through a fine linen cloth. A pint of it will be fufficient for a kilderkin, and will fine and preferve it.
FOURTH.
Take a handful of fait, and as much chalk lcraped fine, and well dried ; then take fome ifinglafs, and dififolve it in fome (tale beer, till it is about the con- fidence of fyrup ; (train it out, and add about a quart to the fait and chalk, with two quarts of mobiles. Mix them all well together with a gallon of the beer, which you mud draw off ; then put it into the cafk, and take a dick, flit into
101-
MALT LIQUOR.
four parts at the lower end, and ftir it well about till it ferments. When it "has fubfided, ftop it up clofe, and in two days you may tap it. This is fufficient for a butt.
FIFTH.
Take a pint of water, and half an ounce of unflaked lime j mix them well together letting the mixture ftand for thsee hours, that the lime may fettle at the bottom. Then po-ur off the clear liquor, and mix with it half an ounce of ifinglafs, cut fmall and boiled; in a little water, pour it into the barrel, and in five or fix hours it will become fine*
TO RECOVER BEER WHEN FLAT. FIRST.
9
Take four or five gallons out of a hoglhead, and boil it with five pounds
MALT LIQUOR. 105
«■■■«■ «... .1 ...■.■-■M. — l-. ..— I.— Ml ■ ■>
of honey; fkim it well when cold, and put it into the cafk again j then (top k up dole, and it will make your liquor drink, ftrong and pleafant.
second.
Take two ounces of new hops, and a pound of chalk broken into feveral pieces ; put them into the cafk, and bung it up clofe. In three days it will be fit to drink. This is the proper quantity for a kilderkin.
THIRD.
Take a fine net, and put into it about a pound of hops, with a (tone or fome- thing heavy to fink it to the bottom of the cafk. This is fufficient for a butt; but if your cask be lefs, ufe the hops in proportion. Tap it in fix months; or if you with to have it fit to drink fooner, put in fome hops, that have been boiled
J06
malt liquor.
a Hi ore time in the firft wort, either with or without a net.
There are two reafons why beer that is kept a confiderabie time drinks hard and Hale. 7 he firft is, the great quan- tity of fediment that lies at the bottom of the cask. When negle&ed to be cleaned, there is frequently found a pail- ful and fome times more. Now this compound fediment of malt, hops, and ye aft, fo effefts the beer, that it partakes of all their corrofive qualities, which renders it prejudicial to health, generat- ing various chronical and acute difeafes; therefore during the whole procefs of brewing, mix not the leaft fediment with the wort, in removing it from one -tub or cooler to the other* efpecially be careful when you tun it into the cask, not to difturb the bottom of the working tub, which would prevent its ever being clear and fine. The fecond reafon is, keeping it too long in the
malt liquor.
107
working tub. Pcrfons who make a profit oftheyeaft frequently promote an undue fermentation, and keep it con- fiantly in that ftate for five or fix days this caufes aJJ the fpirit that fhould keep the beer foft and mellow to evapo- rate, and it will certainly get ftale and hard, unlels it has fomething to feed on that is wholefome, and better than its own natural fediment. I (hall there- fore give feveral receipts for this pur- pofe, as follows.
first.
To a quart of French brandy put as much wheat or bean flour as will make it into a dough, and put it in long pieces at the bung hole, letting it fall gently to tne bottom. This will p: event the beer growing dale, keep it in a mellow ftate, and increafe its ftrength.
108
MALT LlQUQRv.
SECOND.
f * *
To one pound of treacle or honey add one pound of the powder of dried oyfter (hells, or of foft mellow chalk ; mix thefe into a ftiff pafte, and put it into the butt. This will preferve the beer in a foft mellow ftate for a long time.
third.
Dry a peck of egg fhells in an oven, break and mix them with two pounds of foft mellow chalk ; and then add fome water wherein four pounds of coarfe fu- gar has been boiled, and put it into the cask. This will be enough for a butt.
Mike ufe of any of thofe receipts which you mod approve off; obferving that your paste or dough muft be put into the cask when the beer has done
MALT LIQUOR.
109
working, or foon after, and bunged down. At the end of nine or twelve months tap it, and you will find it an- fwer your expectations. By adopting this method with beer, you will alwavs have a fine, generous, wholefome, and agreeable liquor.
It is the practice of fome perfons to beat in the yeaft, while the beer is working, for ieveral days together, to make it ftrong and heady, and to pro- mote its fale. This is a wicked and pernicious practice. Yeaft is of a very acrimonious and narcotic quality, and when beat in for feveral days together, the beer thoroughly imbites its hurtful qualifies. It is not difcoverable by the tafte, but is very intoxicating, and in- jures the whole nervous lyftcm, caufing debility and all its confequences. There- fore let your wort have a free, natural, and light fermentation, and one day in the working- tub will be long enough
L
no
MALT LIQJJOR.
in cold weather, but turn it the fecond day at the fartheft, throw out the whole brewing, and afterwards introduce no improper ingredients. When you have occafion to fine, preferve, or recover beer, make ufe of any of the preceeding receipts. If you are partial to a com- pofition of many more ingredients than what is in beer, I would recommend Porter.
To brew a Hogshead of Purler.
Take two bufhels and a half of high- coloured malr, three pounds of hops, two pounds and a half of treacle, four pounds of colouring, two pounds and a half of liquorice root^ one ounce of Spanifh liquorice, and of fait, falts of tartar, allurrs, capfium, and ginger, of each a fmall quantity. The malt muft be maflied in the fame manner as in
MALT LIQJJOR.
1 1 i
brewing ale, and the hops boiled alio the fame; and when boiled the other ingredients mufl be added. Porter mult be fined as foon as it has done working, unlefs you intend to rack it off; in which cafe defer the fining until that time. The fourth receipt for fin- ing ale will anfvver alfo for porter. When you put in the finings, flir it well up with your ifafi', and let the bung remain out for nine or ten hours. Your butt mud not be too full, for if there is not room for the porter to work, it -will not readily go down.
To Bottle Porter, Ale, Me.
In the firft place your bottles fhould be clean, fweet, and dry, your corks found and good, and your porter or ale fine. When you fill the bottles, if for home confumption, they fhould not be
L 2
112
MALT LIQUOR.
mvmrmrw-rvmmrmrmmmmKim-wv .^.w^ir--»nen’ u m iwmmr*mr~r-rmm+
corked till the day following; and if for exportation to a hot climate, they mutt ftand three days or more, (if the liquor is new, it fhould be wed corked and wired ; but for a private family, rhey may do without wiring, only they fhould be well packed in faw-dult, and Hand upright. But if you want fome ripe, keep a few packed on their Tides, fo that the liquor may touch the corks, and this will loon ripen, and make it fit for drinking.
0
There are feveral methods of ripen- ing porter or ale, if flat when bottled, among which are the following: When you are going to fill your bottles, put into each of them a tea-fpoonful of raw brown fugar : or, two tea-fpoon- fuls of rice or wheat : — or, fix raiflns. Any of thefe will anfwer the purpofe.
MALT LIQUOR.
113
For Brewing Spruce Beer.
Take a pot and a half of the effence of fpruce, (which is fold at the drug- gifts) eighteen gallons of water, eigh- teen pounds of treacle, half a pint of good yeaft, and half an ounce of ifin- glafs, cut fmall and diffolved into a jelly, with a little ftale cyder or perry. Firft boil your water, and then mix the treacle with it, and put it into a calk, when nearly cold mix up your fpruce with a little of it, and put it into the cafk with the yeaft ; then ftir it well up, and let it work with the bung out for three or rour daysj after which put in the finings, and ftir it about. ' Then put in the bung, and when it has ftood ten days, bottle it off.
N. B. It fhould be drawn off into quart ftone bottles, and wired.
l 3
I
f
Vinegar.
VINEGAR is a penetrating liquor,, made from wines, perry, porter, ale* fugar, raifins, goofeberries, currants, cowflips, 8iC. and is of great ufeand va- lue both for fauce, pickling, and medi- cine. The following receipts will be a fufficient guide in making and ma- naging it in the cheapeft, eafieft, and belt methods.
Wine Vinegar .
Take of any fort of wine that has gone through fermentation, and put it
V1NEC.AK.
115
in a calk that has had vinegar in ; then take fome of the fruit of Italks of which the wine has been made, and put them wet into an open-head calk, in the fun, with a coarl'e cloth over the top of it, for fix days j after which put them in your vinegar, and ftir it well about j then put it in a warm place, if in win- ter, or if in hot weather, put it in a yard, in the fun, with a Hate over the bung. When your vinegar is four enough, and fine, you may rack it off into a clean four calk, and bung it up ; then put in your cellar for ufe.
1 •'*'/! "'i'l' ! 'a J' I r *•
N. B. The lees of prick’d wine is a very proper ingredient in vinegar.
Cyder Vinegar.
" •»
’ ! J 14
The pooreft fort of cyder will ferve for vinegar, in managing which pro-
116
VINEGAR.
ceed as follows : Firft draw off your
cyder into a calk that has had vinegar in before, then, put fome of the apples that have been prefsed into it, fet the whole in the fun, and in a week or nine days it may be drawn of into another calk. This will make good table vine- gar.
Vinegar from the Refuse of Fruits.
Take the fkins of raifins after they have been uled in making wine, and pour three times their own quantity of boiling water upon them ftir them well about, and then fet the cafk in a warm place clofe covered, and the liquor in a few weeks time will become a found vinegar, which, drawoff from its fedi- ' ments, put into another cafk, and well bunged down, will be a good vinegar for a table.
VINEGAR.
1 17
Vinegar from, beer.
Take a middle fort of beer, well hopped, and when it has worked well and is become fine, put home grapes or raifins with their ftaiks into it, to every ten gallons of beer a pound j. then Itir them well about in a tub, and when the fediment has fettled to the bottom, draw off the liquor into another cask, and fet it in the fun with the bung out* and a flate on it. In about a month or fix weeks it will be a very good vinegar, and when ready, draw it off into another cask, bung it well up, and keep it in your cellar for ufe. This will do for pickling.
liaising Vinegar.
To every gallon of fpring water put three pounds of Malaga raifins, in a
118
vinegar.
earthen jar, and place them where they may have the fun from May to Mi- chaelmas ; then prefs it all very wel), and tun the liquor up into a ftrong iron-bound cask, to prevent it from burfling. It will be very thick and muddy when firft prefled, but will be- come fine in the cask, where it muft remain untouched for three months before it be drawn off, when it will prove an excellent vinegar for table efe.
Another Vinegar jrom Raisins .
Take what quantity of water you pleafe, put it into a jar, and to every gallon of water put two pounds of Malaga raifins j then cover your jar up, and fet it in the fun, or a warm place till it is fit for ufe.
VINEGAR.
119
Third Vinegar from Raisins.
When the raifins of which your cyder was made (see cyder) have remained dry in an open-headed veffel for fourteen days from the time your cyder was drawn off, in order to be- come four, then put of the fame li- quor of which your cyder was made (or water) as much as will cover the raifins, and let it (land covered with a coarfe cloth fourteen days, in which time it will become a fine and pleafant vinegar, and may then be bottled off for ufe, and will improve the longer it is kept.
Gooseberry Vinegar.
Take fome goofeberries, fully ripe, and btuife them all to a mafh j then meafure them, and to every quart of
120
VINEGAR.
goofeberries put three quarts of water, (firft boiled, and let ftand till cold) let it ftand twenty-four hours, then ftrain it through a coarfe cloth, and to every gallon put one pound of brown fugar ; then ftir it well together, and put it in a cafk or jar, covered up in a warm place for three quarters of a year, in which time it will be fit for life ; but if it ftands longer it will improve. — This is good for pickling.
Currant Vinegar.
May be made in the fame way as that from goofeberries, only pick off the cur- rants from the ftalks.
Vincg ar from Sugar.
To eighteen gallon calk put fe-
VINEGAR.
121
venteen gallons of foft water, and leven- teen pounds of brown fugar, into your brewing copper, and as it boils, fkim off the fcum till none appears, then lade it into one of your tubs, and let it fland till it is milk-warm j then rub over a toad: of brown bread, fome good ale yeaft on both Tides, and put it into the liquor, covering it with a cloth, and let it remain a night and a day, then take the yeaft clean off, and place your cafk on a ftand, with a tile or a piece of lead on the bung-hole, in a warm fpot, where it will get the bene- fit of the fun. The beft time to make it is in March or April, obferve, your cafk muft be well iron bound, and, painted, this will make it laft a deal longer: do not draw it off till July or Auguft, but you may tap it a month before you draw it off, and take out a quart or two to tafle, and put it in again it will help to fine it.
M
122
VINEGAR.
Receipts for helping Vinegar to Sour.
You can fcarcely ever turn fome vinegar without fermentation ; for this purpofeufe any of the following means; The dregs of any acid wines: the lees of vinegar; pulverized tartar ; vinegar itfelf; a wooden veffel well rinfed with vinegar, or one that has long been em- ployed to contain it ; ftalks of raifiris ; the hufks of grapes, which are generally brought to this country for that pur- pole ; currants, cherries, or other ve- getables of an acid tafte ; baker’s leaven after it has turned four; or any of the above mixed together. It often hap- pens that a thick fkim will come on the top of vinegar. When you per- ceive this, you muft frequently put it down very gently to the bottom, as, if you negledt this, it will grow very thick, and become of a green and blue colour, which will putrify, and take away the add from the vinegar; but bv keeping it well down, that will be prevented.
Brandy.
THIS fpirit is now in great eflima- tion. There are many forts of it, the produce of feveral countries, as France, Spain, Portugal, Italy, &c. but thofe which are univerfally acknowledged to be the beft are the French brandies, for their excellent flavour and purity, and are made at Bourdeaux, Bayonne, Blois, Anjou, Poictou, Sacens, Cog- nac, and the ifle of Rhe ; and of thefe different places that which excels, and is in moft efteem for its flavour and purity, is that from Cognac, brought down the river Rochfort, and from thence fhipped to different places. — When imported to this country it is one gallon to ten over-proof j but this is generally brought down to one in
k 2
124
BRANDY.
n n i i
feven under proof; therefore obferve the following rule. If you purchafe a piece of brandy, containing 130 gallons at il. is. per gallon, the ftrength of 1 to 10 over-proof, proceed as follows. Firft, divide the 130 by 10, and the quotient will be 13, which added to the 130, makes 143 gallons of proof brandy: to reduce which to 1 in 7 under proof, you muft divide the 134 by f>, and you will find the quotient to be 23^, which added to the 13 makes 36^, therefore the 130 gallons of efcape brandy will take 36 gallons and nearly 7 pints of water, to bring it to the ftrength generally fold by the wholefale dealers; fo that a purchafer of a piece of brandy, of the ftrength of 1 to io over-proof, gains 36 gallons 7 pints, which at il. is. per gallon, makes the film of 3$1* 14s. 4d. and this without any adulteration with Britifh fpirits or low brandies, befides the gain of two or three gallons in the guage.
BRANDY.
125
Should your brandies have an un- pleafant flavour, take ten pounds of fugar-candy, and diflolve it in warm water; take likewife the fame quantity of prunes, and bruife them till the ftones are all broken ; then put it to your piece of brandy and ftir it well about, that it may be mixed. It will be greatly improved by it. French brandy may alfo be mixed with Cette or Spanifh brandies, which ate a great deal cheaper.
To Improve English Brandy, and make it appear like French .
The beft and indeed the only method of imitating French brandy to perfec- tion, is by an eflential oil of wine, this being the very thing that gives the French brandies their flavour; it muft however be remembered, that in order to ufe even this ingredient to ad-
m 3
126
brandy.
vantage, pure taftelefs fpirit muft be firft procured j for ic is not likly that this oil fhould give the flavour of French brandies to any of our foul malt fpirits. The belt fpirit to con- vert into French brandies are thefe - cyder fpirit, raifm fpirit, or crab fpirit*
lloxv to procu? c the Oil of Wine.
This oil fhould be diftilled from the thick lees of French wines, becaufe of the flavour, and when procured muft be kept by you ready for ufe. It muft be mixed with the pureft fpirits of wine, fuch as alcohol ; by which means it may be preferved a long time. Shake it well up in the bottle before
you ufe it.
✓
When the flavour of the brandy is well imitated by a proper portion of the effential oil, and the whole reduced
i
brandy.
127
inco one nature, yet other difficulties are (till behind ; which are, the colour, the foftnefs, and the proof. With re- gard to the proof, it may be eafily hit by ufing a fpifit above proof, which after being mixed with the oil may be Jet down to what ftrength you pleafe with water. The foftnefs will be at- tained by getting fpirit that has been diftiled by a flow fire ; and as to the colour, you may regulate that to your mind by the ufe of brandy colouring.
Another M it hod of improving English Brandy,
and making it appear like French .
• . *
Take thirty gallons of fine Englifh brandy free from any bad tafte, three ounces ofTintture Japanica, and nine ounces of fpirit of nitre dulcis. In- corporate thefe together with fome of the fpirit, and then put it in to the reft of the liquor, and ltir it well about.
128
BRANDY.
This will make thirty gallons of brandy, and if it be a good clean fpirit it will much refemble French brandy.
flow to prepare Tincture Japanica .
Take off the belt Englifh faffron, and diffolve one ounce ; mace bruifed one ounce ; infufe them in a pint of brandy till the whole tin&ure of the faffron is extracted, which will be in feven or eight days time; then (train it through a linen cloth, and to the {trained tin&ure add two ounces of Tartar Japanica, pow- dered fine; then let it fland to infufe till the tincture is wholly impregnated there- with.
BRANDY.
129
To make Three Gallons of Brandy, at 1 6s. pa' Gallon .
|
£. s. |
d. |
|
|
Quarts of brandy, at t>s. |
||
|
6d. per quart |
1 12 |
& |
|
do. Britifh fpirits, at 2s. |
||
|
6d do. |
0 10 |
0 |
1 Gill offpirit of wine, at 8d.
|
per gill. |
0 |
0 |
8 |
|
Fill up with water. |
|||
|
2 |
3 |
7 w |
|
|
3 Gallons of brandy, 16s. |
|||
|
per gallon |
2 |
8 |
0 |
|
2 |
3 |
2 |
|
|
Gain by Reducing |
of 0 |
4 |
10 |
Let your Britifh fpirits be good j and rou may give your liquor what colour you pleafe with burnt fugar or wood- colouring.
The Method of Colouring of Brandy.
All brandies when firlt made are as clear as water, but become higher co-
130
BRANDY.
louring by long keeping ; however, they may be made of any colour by the ufe of proper ingredients, as follows, Firft to make a light ftraw-colour ufe tur- meric or a little treacle $ but the belt way to colour it, is with a little burnt fugar, or the fyrup of elder berries : it
may be made deeper or lighter accord- ing to the quantity you put in. Wood- colouring is alfo much in ufe. As we have already faid that brandies are as clear as water when firft diddled, it will be proper to inquire how they get their colour where no art has been ufed ; and if we examine brandies when firft imported into this country, we fhall find that the mellower they are the deeper their colour is ; it is there- fore obvious, that they acquire their colour by lying’ long in the cafk j of courfe the caufe from whence this co- lour is derived, is no other than the wrood of the cafk. I fhall therefore
BRANDY.
131
give a receipt to make colouring that will imitate this tin&ure.
Take a fufficient quantity of oak fh avings, and diged them in l'pirit of wine; take alfo fome other oak fhav- ings, and digeft them in water; and when the liquors have acquired a ftrong timfture from the oak, let both be poured through a fieve into different veffels ; then place them over a gentle fire till reduced to the confidence of treacle. Let the two extra61s be now intimately mixed together, which may be done by adding a fmall quantity of loaf fugar, in fine powder, and rubbing the whole well together. By this means a wood-colouring may be pro- cured, and always ready for ufe. The bed colouring next to that of wood is burnt fuear or common treacle. The treacle gives the fpirit a fine colour, yet as its colour is but weak, it will take a large quantity: this however is not
132
BRANDY,
attended with any bad confequences ; for notwithftanding the fpirit is wea- kened by it, yet the bubble proof is improved by the treacle, and the fpirit alfo acquires from this a fweetifh tafte, and a fuinefs in the mouth, both which properties render it agreeble to the pa- lates of the common people. A fmal- ler quantity of burnt fugar then of treacle will be fufficient for colouring the fame quantity of fpirits; the tafte alfo is different, for inftead of being made fweet as by the treacle, the fpirit acquires from the burnt fugar an agree- able bitternefs, and by that means re- commends itfelfto nicer palates, which do not like a lufcious fpirit. There- fore by obferving the above diredlions, you may pleafe any fort of cuftomers.
Rum.
Rum, of which there are various forts, is imported to this country from the Welt-India iflands : Jamaica, Bar- badoes, Antigua, Dominica Nevis, St. Kitts, &c. but that from Jamaica is the bell, and its confumption is greater than all the others. The calks ia which it is brought to this country generally give it the colour we fee it to havej for among a hundred pun- cheons, you will rarely find ten of the fame colour, which may be owing to the newnefs of the calks, and from lome of them having been fired in the infide more than others. A dealer
N
i
1 34-
rum.
may bond any quantity ot rum he cho.ofes for the fpace of one year; but the duty molt be paid in that period, or they are liable to be fold by the excife for that purpofe. This indul- gence is of very great advantage to dealers, as by giving bond for the amount of the duty, they have twelve months credit.
In purchafing Rum I would advife the dealer always to make choice of the ftrongeft over-proof rum he can get; for inftance, if you purchafe a pun- cheon of rum, which is thirty gallons over-proof, you muft pay duty for the faid over-proof, and add thirty gallons of water, which will reduce the fame to faleable proof ; thus you will have an additional thirty gallons of rum by only paying the duty. Rum is more eafily adulterated with Britifh fpirits than brandy is, and is not fo readilf difcovered.
RUM.
13a
7 o lower and Improve a Puncheon of Rum.
Suppofe your puncheon contains 100 gallons, and is 20 gallons over-proof, get ‘20 gallons of good old pale porter, two pounds of fugar-candy, a quarter of a pound of green tea, (or fome green tea leaves after being ufed will do) then boii half a gallon of water, and when cold, mix with it your fugar and tea having your fugar previoufly pow'deredj then take a whifk, and whifk it well together in a can; after which, put it end the potter into your rum, flir it well about with your ft a IF, and leave the bung flack for a day or two; then bung it up, and in three or four days it will become bright without finings. This will make your liquor mellow and pleafant to the tafte, befides which you will gain five gallons of rum by the addition of the porter, which will make amends for the price of all the ingredients. By your trying it with the hydrometer, you will find it to be
136
RUM.
five gallons over-proof, you may there- fore let it down to what ftreng'h you pleafe with w iter,' obferving that the water you ufe in reducer foreign fpirits fhould always that which has be^n boiled and is gone cold, as the rawnefs is thereby tauen away and the water made foft. You may manage and lower this rum, to ferve thole of your cuftomers who may require rum of a low price, by mixing it with fugar or molafies fpirit, fpirit of wine, and water, of which I fiiall give directions hereafter. Likewife, if your rum wants a bead, which will be the natural con- fequence of lowering them, take three pounds of clarified honey, and whifk it up in a can with fome of your rum; after which pour it into your puncheon and ftir it well about. This will both improve the flavour of y u liquor, and give it a bead; fhould your rum require a deeper colour you may re- gulate it recording to your wifhes
RUM.
137
with burnt fugar, putting a little into your calk at a time, ftirring it about, and trying the colour in a glafs, that you may lee when it is deep enough. The grounds or fediments of porter or beer are excellent for improving the flavour of rum. The calks of porter, fent to the Weft- Indies, are often re- turned with rum, which is the bell flavoured, for its age, of any that comev to this country.
T ,?<il
o
p ?0'i' n y ' mm *
138
RUM.
To maJce Three Gallons of Rum at 155. per gallon .
<£. s. d .
7 Quarts of rum at 4s. 3d. per
quart 19 9
B ditto Britifh fpirits, 2s. 6d.
ditto 0 7 6
1 Quarter of a pint of fpirit of
wine 0 0 9
Fill up with water
1 18 0
3 Gallons of rum at 15s. per
gallon 2 5 0
118 0
Gain by reducing
0 7 0
RUM.
m
To make Three Gall ns of Rum, at 12s. per gallon.
«£. s. d.
1 Gallon of rum at 17s. 0 17 0
1 ditto Britifh fpirits * 0 10 0
Half a pint of fpirit of wine 0 16
Fill up with water —
1 8 6
3 gallons of rum at 12s. per.
gallon 1 16 0
1 8 6
Gain by reducing
0’7 6
140
RUM,
To make Three Gallons of Rum, at 10s. per gallon.
£. s , d.
r ~ K : ’ 0 I
12 Quarts of rum, at 4s. 3d.
per quart 0 8 6
6 ditto Biitifh fpirits, at 2s. 6d.
per quart 0 15 0
Half a pint of fpirit of wine 0 I 6
Fill up with water —
1 5 0
3 Gallons of rum, at 10s. per
gallon 1 10 O
1 ’ 5 0
^Gain by reducing 0 5 0
To take of' the blackness of Rum or Brandy , occasioned by the touch of Iren.
Should your rum become black by -the touch of iron, for one puncheon
rum.
(
Ml
tike a quart or three pints of fkim- m! k (as you find it neceilary) and th<* lame quantity of black earth; mix thefe together in a can with a gal.’0l or two of rum, then put it imo° vour puncheon, and flir it well about with your flaff ; then put your bung in, and in ten or twelve days it will become bright. \ our puncheon fhould be on a ltdlage, that you may rack it off "when fine.
N B. Brandy may be managed in the fame manner.
)
To make Colouring.
Take of raw fugar what quantity you like, and boil it over a flow fire till k becomes a thick fvrup, partaking both of a fweet and bitter tafte ; then add a little clean water, to bring it to a proper confiftence, otherwife when cold it will become a hard fubflance.
I his you may keep by you for ufe, either in calk or bottles.
Holland Geneva.
THIS fpirit derives its name from
being manufactured in Holland. The . . > beft is made at Schiedam, and brought
from thence to Rotterdam, from whence
it is fhipped to different places. Much
of the inferior fort is fmuggled into
this country, but that which has paid
the duty the dealers may purchafe on
the quays, as they do brandy. This
fpirit is generally one to ten over proof
when landed, and is one of the molt
difficult to manage. Firft, take care,
when you lower or mix Britifh fpirits
with it, to get good, clean, bright fpirits
for the purpofe ; and in lowering with
water, it muft firft be boiled, and when
cold, you muft put a piece of nice white
roach lime into it, and Itir it up. When
CENEVA.
143
fettled, pour off the water from the lime, mix it with your Hollands, and ftir it well about with a clean ftaff for five or fix minutes, that it may be well incorporated together. There are ma- ny who lower it a different way; and let their gin remain in the ftore cafk or piece in its origininal Hate, and lo lower it as they fend it out, according to the different prices ; but it is preferable for them to manage their water as before- mentioned, and (hake it well together, before they fend it out ; as if it is not well fhaken together, it is apt to get ftringy and foul after which it is not eafily to be remedied. Should your gin be ropy, you muff have a linen or a flannel bag (see filtering bag) and run your gin through it ; and if it all runs through the firft time, and is not improved, you muff repeat it till it (hall come through bright : Or if your gin be tainted, take fome allum, and boil it in foft water till it is all diffolved;
1 44-
geneva,
then add a little fait of tartar, and when nearly cold, put it into your Geneva; after which take a clean ftaff, and ftir it well about for five minutes. One pound of allum, and four ounces of fait of tartar, will be fufficient for a piece that is much tainted. The whjtes and (hells of ten or twelve frefh eggs, bro- ken fmall and well beaten together, is an excellent thing for fining Geneva ; but if your gin has become black through the touch of iron, take a quart of (kim-milk, with two ounces of ifing- glafs, and put it into your liquor. This will draw the blacknefs down, after which ufe the above ingredients if ne- ceflary. To improve the flavour of gin put a fmall quantity of rofe water, or el- der flower water, into a piece, and give it a good ftirring.
Obferve always to keep your Brandy, Rum, and Geneva, of a proper ftrength, for fhould it be tried by an officer, and
geneva.
145
found under the ftrength of one in fix under proof, he has a right to feize it; or iliould you happen to reduce it too low, put a fufficient quantity of fpirits of wine to raife it to a proper ftrength, taking care, when you reduce any fpi- rits ; not to have an increafe in your flock, as that would render it feizable. Remember always to give the furveying officer what permits you have, as omit- ting this will caufe an increafe; and endeavour to be on good terms with him, as^ he may have it fometime in his power to give you trouble either through negledt or miftake.
ENGLISH GENEVA,
This compound is made of reflified malt fpirir, with juniper berries, or the oil, and other ingredients, and has many different flavours. Its confump- tion is very great in fome parts of
o
146
CENEVA.
England. I fliall therefore fubjoin a receipt for making it, the knowledge of which will be a great advantage to publicans and other dealers in fpirits, and enable them to be matters of their bufinefs. The fpirit that you muft procure for making gin, or other com- pounds, is the clean re&ified fpirit, of the ftrength of one in five under proof, which you may purchafe at the dif- tillersL
A Receipt to make Twenty Gallons oj Geneva.
Take feventeen gallons of fpirits, one penny-weight and a half of the oil of vitriol, one penny-weight and a half of the oil of almonds, one penny -weight of the oil of turpen- tine, one penny-weight and a half of the oil of juniper berries, three gills of fpirit of wine, one pint of lime-water, five pounds of fugar; fill up with water. You may make
GENEVA.
147
any quantity you pleafe by reducing the ingredients accordingly.
N. B. To prepare the ingredients you mud fird properly kill the oils, which mud be done by beating them in a mortar with a few lumps of loaf fugar and a little fait of tartar till they are vveil mixed together then add by degrees half a gill of the fpirit of wine, and bead and rub the fame well toge-^ ther, till it is fo incorporated that there is no appearnce of oil left ; then put it in a can with the red of the fpirit of wine and the lime-water, and beat the whole well together with a dick. Put the fugar' into about two gallons of water, and- take the fcum clean off; obferving that the water mud be the fofted you can get, and mud be firlt boiled, and dand till nearly cold ; then mix the whole together in your calk.
o 2
148
GENEVA.
To fine your liquor proceed as fol- lows ; Take two ounces of allum, and a little water} boil it for half an hour, then put to it by degrees one ounce of fait of tartar, and when nearly cold pour it into your cafk, and ftir it well about with your ftaff for five or fix minutes. It mult not be flopped clofe till fine.
N. B. You may either increafe or diminifli the oils of turpentine and juniper berries, according to the flavour mod liked by your cuftomers.
To make Lime IJ'ater.
Take four pounds of unflaked lime, put it into a pail, and put a fufficient quantity of water to flake it. When it is diflblved add two gallons of water and ftir it well. After it has fettled, and is gone cold, it is fit for ufe.
v
^ i
\
British Compounds.
>
PEPPERMINT.
#
FOR 20 gallons take 13 of fpints, fifteen penny-weights of the oil of pep- permint, twelve pounds of loaf fugar, one pint and a half of the lpirics of wine; fill up with water, and fine it as you do gin. You may make any quan- tity you like by reducing or increafing the ingredients proportionally. In kil- ling vour oils and working it, proceed alfo in the fame manner as for gin.
CARAWAY.
For three gallons, take feven quarts of fpirits, three penny- weights of the oil of caraway, two ounces of caffia, two pounds of loaf fugar* one gill of
o 3
150
■BRITISH COMPOUNDS.
fpirit of wine and fill up with water. The caflia and caraway feeds muft be well pounded and fteeped for three or four days in a quart of the fpirit, and the oil muft be killed the fame way as for the gin j fine and work it al fo the fame.
ANNISEEt).
For three gallons take feven quarts of fpirits five penny-weights of the oil of annifeed, one pound of loaf fugar, one gill of fpirits of wine, and fill up with water. Fine this with allum only, but kill your oil as before-men- tioned.
WORMWOOD.
' *
For three gallons, take two gallons of fpirits ; two pennyweights of the oil
BRITISH COMPOUNDS.
151
' • V •
of orange two pennyweights of the oil of caraway, one penny weight of the oil of wormwood, a quarter of an ounce of almond cake, half an ounce of co- riander feed, half an ounce of Virginian fnake root, half a pound of fugar ; and fill up with water. Steep the co- riander feed, almond cake, and Virgi- nian fnake-root, in the fpirit for three or four days, and kill the oils as before mentioned.
USQUEBAUGH.
<« - ’ *
For three gallons take three gallons of fpirits, and put to it four ounces of annifeeds, bruifed ; let it remain for three days then ltrain it through a fieve, and fcrape four ounces of li- quorice, pound it in a mortar, and dry it in an iron pan, but not fo as to burn it; then put it into the bottle to your liquor, and let it Hand ten days j after-
152 BRITISH COMPOUNDS.
wards take out the liquorice, and put in of cloves, mace, nutmegs, cinnamon and ginger of each half an ounce; dates ftoned and fliced, four ounces ; raifins ftoned half a pound. Let thefe infufe ten days, then run it through a filtering bag, and colour it to your own liking. Saffron will give it a yellow colour.
To make Usquebaugh another Way.
For three gallons, take three gallons of fpirits, eight pennyweights of mace eight pennyweights of cloves, one ounce of cinnamon, twelve penny- weights of coriander-feed, twelve pen- nyweights of ginger, fifteen penny- weights of peach or apricot kernels, fifteen pennyweights of dates, one pound of raifins, half a pound of li- quorice root, and three pounds of loaf
fuga* Bruife the feeds and kernels,
*
BRITISH COMPOUNDS.
3 53
in a mortar, and deep them in the fpirit for ten or twelve days j then done the dates and raifins, tear the liquorice, and boil them together in two quarts of water till it is reduced to one ; after which drain it through a cloth, diflolve the fugar in fome warm water, and take off the fcum quite clean } then drain off your fpirits, and mix the whole together, letting it dand till it is quite fine, as it mud not be forced down with finings. If you wifh it of a yellow colour, take fome faffron, and tie it up in a cloth, then dip and fqueeze it into your li- quor to what colour you pleafe. If you like it green, boil fome tanfey in water, and fqueeze it into you r liquor as before. Many like it a brown co- lour, and in that cafe it mud be coloured with burnt fugar.
1 54
BRITISH COMPOUNDS.
CLOVE CORDIAL.
For three gallons, take two gallons of fpirits, half a pound of clove pepper, two pennyweights of the oil of cloves, one pint of elder juice, one pound and a half of loaf fugar. Fill up with water. To colour it put fome archil in a bag, and prels it into the fpirit till it be- comes a deep red, and let it fine of itfelf. If you choofe it white, leave out the elder juice and archil, and fine it the fame way as gin.
»
■ -■ ...
CINNAMON CORDIAL.
For three gallons take two gallons of lpirits, one pennyweight and a half of oil of cafiia, half a pennyweight of the oil of orange, two drops of the oil of caraveav, half an ounce of cinnamon ; two pounds of loaf fugar. Colour it with burnt fugar and fine it with a little ifinglafs
BRITISH COMPOUNDS.
155
RATAFIA.
For three gallons, take fix quarts of fpirits, fix grains of ambergris, two ounces of peach and apricot kernels, five ounces of bitter almonds, one pint and a half of fpirit of wine, and two pounds of fugar. Fill up with water.
Ratafia another war/.
* * • . ' * I r y m
Take one quart of brandy or good fpirits, four ounces of apricot or peach kernels, a quarter of an ounce of bitter almonds : bruife your kernels in a mortar with a fpoonful of brandy, and then put them together into a bot- tle with a quarter of a pound of loaf fugar; let it (land till it has imbibed the tafte of the kernels, then pour it out into a bottle, and cork it clofe.
156
BRITISH COMPOUNDS.
You may increafe the quantity of fjpirit to your kernels, if you choofe.
CORIANDER CORDIAL.
For three gallons, take feven quarts of fpirits, two pounds of coriander feed one ounce of caraway feed, fix drops of the oil of orange, two pounds of fugar. Fill up with water.
N. B. The coriander and caraway feeds muft be bruifed and fteeped in the fpirits for ten or twelve days, and well ftirred two or three times a-day. Five it the fame as you do gin.
CITRON cordial:
For three gallons, take feven quarts
BRITISH COMPOUNDS.
J 57
of fpirits, twelve pounds of figs, four pounds of prunes, two pennyweights of the oil of orange, three pennyweights of the efience of lemon, ten drops of the oil of cloves, two pounds of l'ugar. Fill up with water.
N. B. The figs and prunes muft be bruifed, and fteeped in the fpirits for eight or ten days. Kill the oils and ■e (fence the fame as for gin. Moft peo- ple chufe to have citron of a pale green colour ; to make which boil lbrne fpi- nage, and fqueeze the juice into your citron.
Citron Cordial another iVay.
To one gallon of brandy, or fpirits, take ten citrons ; pare off the outer rinds, and dry them very well in the fun, then beat the remaining part of the citrons to a mafh in a mortar, and
p
158
BRITISH COMPOUNDS.
put it into the brandy. Stop it clofe, and let it (land nine or ten days ; then draw off the liquor clean from the bot- toms into another bottle, and take the rinds that are dry, beat them to pow- der, and infufe them nine days again in the fpirit j after which draw it off into a clean bottle, and fweeten it to your tafte with loaf fugar j then bottle it off for ufe.
LO VAGE.
For three gallons, take fix quarts of fpirits, one quart of fpirits of wine, one pound and a half of celery, fix pen- nyweights of mace, fix pennyweights of cinnamon, ten drops of the oil of caraway, and two pounds of fugar. Fill up with water.
N. B. The celery muff be cut fmall, the mace and cinnamon pounded in a
BRITISH COMPOUNDS.
159
mortar, and the whole fteeped for three days in the fpirit of wine. The oil of caraway muft be killed as for gin. Fine with allum only, and colour it very pale with burnt fugar.
QUEEN'S CORDIAL.
•te -
For three gallons, take feven quarts of fpirits, one pennyweight and a half of the oil of mint, one pennyweight of the oil of caraway ; one ounce of co- riander feeds one ounce of caraway feeds half an ounce of calBa, a quarter of an ounce of mace, one pint of fpirits of wine, and two pounds of loaf fugar. Fill up with water.
N. B. The feeds, caflia, and mace, mult be bruifed, and fteeped in the fpirit for three or four days, and well fhaked
160
BRITISH COMPOUNDS.
twice a-day. The oils mud be killed as for the gin. Fine with allum only.
PRINCE'S CORDIAL.
m
For three gallons, take two quarts of cherry brandy, one quart of rafpberry brandy one quart of raifin wine, one gallon of fpirits, fix pennyweights of the acid of vitriol, ten drops of the oil of caraway, ten drops of the elfence of lemon, half a pint of the fpirits of wine, and one pound and a half of fugar. Fill up with water. Fine it with allum and fait of tartar.
Prince's Cordial another IV ay.
tor three gallons, take one quart of cherry brandy* one gallon of fpirits,
BRITISH COMPOUNDS
161
one quart of red currant wine, one quart of orange wine, half an ounce of mace, a quarter of an ounce of cloves, a quarter of an ounce of cinnamon, half an ounce of coriander feeds, half an ounce of caraway leeds, four drops of the oil of orange, four drops of theefience of lemon, and two pounds of loaf fugar. Fill up with water.
N. B. The mace, cloves, cinnamon, caraway, and coriander feeds, muft be bruifed in a mortar, and fteeped in the fpirit for five or fix days. The oil and efifence muft be killed the fame way as for gin. Colour with burnt fngar.
GOLDEN CORDIAL.
'i
For two gallons, take two gallons of fpirits two drams and a half of double perfumed alkermes, one quarter of a
p 3
162
BRITISH COMPOUNDS.
dram of oil of cloves, one ounce of fpi- ritof faffron, three pounds of loaf fugar powdered, and one book of leaf gold.
N. B. Firft put your brandy in a large bottle, then put three or four fpoonfuls of it into a fmall cup j mix your alkermes in it, and, then put in your oil of cloves, and mix that : do the like with the fpirit of faffron, and pour all into the bottle of brandy. Afterwards put in your fugar, then cork your bottle, and tie or wire the cork. Shake it well together frequently for three or four days, and let it ftand for a fortnight. You muff fet the bottle fo that when racked off into other bottles it will only be gently tilted. Put into every bottle two leaves of gold, cut fmall. You may put two quarts of fpirit to the dregs, and it will make a good cordial, though inferior to the firft.
BRITISH COMPOUNDS.
163
Golden Cordial another W ay.
One gallon of brandy or fpirits, two pounds of loaf fugar, one dram of con- feftion alkermes, one dram of the oil cloves, and one ounce of fpirit of faffron.
N. B. Powder your fugar, and mix it in your brandy ; then put in the reft, and ftir it all one way for a quarter of an hour.
For Twenty Gallons of Cherry Brandy.
Cherry brandy is made different ways, fometimes by prefling out all the juice in a prefs, and putting as much brandy to the juice fo prefsed as it will bear, which will be double or treble to the juice, according to its quality, and add two or three pounds of brown fugar to every twenty gallons, with half an Ounce of cloves and cinnamon beaten fmall. This may be ufed in a few
BRITISH COMPOUNDS.
io'4
days after but will improve by longer keeping. But one of the beft and moll common ways of making cherry bran- dy, is to put your cherries (being firft clean picked from the ftalks) into a veflelj till it be about half full : then fill up with rectified molaffes brandy, which is generally ufed for this com- pound, and when they have been in- fufed fixteen or eighteen days, draw off your liquor by degrees, as you want it, till all the liquid is drawn off; then fill the veffel a fecond time nearly to the top, let it ftand about a month, and then draw it off as you have occafion, till you have got the whole. You may ufe thefe cherries a third time by juft covering them with fome brandy that is over-proof, letting it infufe for fix or feven weeks, which by its rtrength will extraft all the juice and virtue out of the cherries ; and when you draw it off for ufe you muft put to it as much water as the brandy was above proof.
BRITISH COMPOUNDS.
165
2nd afterwards the cherries muft be preffed as long as any liquor is in them, before you caft them away.
When you make your cherry brandy of the firft infufion, (the juice of which will be the belt, and contain the molt brandy) mix with it till your liquor is brought to fuch a degree of colour as juft to difcern a lighted candle when held on the other fide of the glal's; and if you find it does not tafte well of the cherries, you may add a little more of the juice of the firft infufion, and then fweeten wiih two or three pounds of fugar to every twenty gallons of liquor, and in proportion for a larger or fmaller quantity, and this by ‘ Handing awhile will be much improved. When you draw off your cherry juice or brandy the fecond time, it will be foinething inferior to the firft, will bear lefs brandy in mixing or making fit for l'ale, and will require a little more
166
BRITISH COMPOUNDS.
fugar to fweeten it, together with half an ounce of cinnamon and cloves beaten, and put to twenty gallons of it. There muft only be half the quantity of cinnamon and cloves in each twenty gallons of the firft infufion, which the longer you keep will become the better. When you draw off your cherry brandy of the third infufion, you muft not put any more brandy to it, as it will not bear it, but may add about a pint of water to a gallon, becaufe the third infufion is made with ftronger fpirits then the former. Sweeten with fugar, and ufe cinnamon and cloves as in the other, or a little more if needful. The liquor which is prefied from the cherries after their being thrice infufed, will be thicker than the other, you may there- fore add a little brandy if it will bear it, and fweeten with fugar and fpice as before directed, according to your quantity ; and after it has flood a few days to fettle, it will become clear and
BRITISH COMPOUNDS.
167
faleable. It is fometimes the practice of dealers to put into their cherry bran- dy fome elder juice j but it is better to put it into the cafk with the cherries with each infufion of brandy.
Cherry Brandy another Way.
Take fix dozen pounds of cherries, half red and half black, mafh or fqueeze them with your hands to pieces, and add to them three gallons of brandy, letting them fteep for twenty-four hours: then put the mafhed cherries
and liquor, a little at a time, into a can- vafs bag, and prefs it as long as any juice will run. Sweeten it with loaf fugar to your tafte, put it into a pro- per veffel, and let it ftand a month; then bottle it off, putting a lump of loaf fugar into every bottle.
168
BRITISH COMPOUNDS.
Cherry Brandy a 1 bird IV ay.
To every four quarts of brandy put four pounds of red cherries, two pounds of black, one quart of rafpberries, with a few cloves, a flick of cinnamon, and a little orange peel j let thefe (land a month clofe flopped ; then bottle it off, putting a lump of loaf fugar into every bottle.
CARAWAY BRANDY.
Steep an ounce of caraway feeds, and fix ounces of loaf fugar, in a quart of brandy; let it (land nine days, then draw it off, and you will have a good cordial.
ORANGE BRANDY.
Take two ga’lons of brandy, eigh- teen Seville oranges, two pounds and
BRITISH COMPOUNDS.
169
a half of loaf fugar, and one penny- weight'of the effence of lemons. Firft pare the oranges very thin, and deep them in the brandy, clofe flopped in a (lone bottle for twelve days; then boil the fugar in three quarts of water for an hour, fcum it, and when cold, mix it with 'the brandy, and fqueeze the oranges therein. Then drain it through
a filtering
bag, and what is fliort of three gallons fill up with water.
< • / j c -V : . i f . ' * ; f ' * * • *
vj:
POPPY BRANDY.
Take fix quarts of the beft and frefh- eft poppies, cut off the black ends of them, and put them in a glafs jar which will hold two gallons, and prefs them in it; then pour over it a gallon of brandy, flop the glafs very clofe, and fet it irt the fun for a week or more. Afterwards fqueeze out the poppies with your hands, and fweeten
no
BRITISH COMPOUNDS.
it to your tafte with loaf fugar. Put to it an ounce of alkermes perfumed, mix it well together and bottle it up.
. , . ru .d ,»t . : lit
IMPERIAL NECTAR.
For three gallons, take fix quarts of fpirits, two quarts of raifin wine, two ounces of peach and apricot kernels, one pennyweight of oil of orange, half a pennyweight of oil of cloves, a quar- ter of an ounce of mace, two large nutmegs, half a pint of fpirits of wine, and two pounds of loaf fugar. Fill up with water.
i , i « { ' •
* ' i* () • 1 ' • f ( *
k 1 V , , ■ t , 1| fff
N. B. The kernels, mace and nut* megs, mud be bruifed in a mortar, and fteeped in fome fpirits for eight or ten days. Colour it with burnt fugar, of a fair brown colour, and let it ftand to fine itfelf.
BRITISH COMPOUNDS. 171
. „»■ —I ...■■■! ...
•*- ft 4- if W t . 1
Xcctar another IV ay.
For three gallons, peel eighteen le- mons very thin, and iteep the peelings for forty - eight hours in a gallon of brandy ; then add the juice, with five fjuarts of .fpring water, three pounds of loaf fugar, and two nutmegs grated j ftir it till the fugar is diffolved, then pour in three quarts of new milk, boiled hot, and lec it (land two hours, after which run it through a jelly bag till fine. This is fit for immediate ufe, but may be kept for years in bottles, and will be improved by age.
RASPBERRY BRANDY.
Rafpberry brandy is prepared much after the fame manner as cherry bran- dy, and draw off and made fit for fale with about the fame addition of brandy as to the firft, fecond, and third infu- se 2
172
BRITISH COMPOUNDS,
fion of your cherry brandy, and fweet- ened accordingly ; firft making it of a bright deep colour, and omiting the cinnamon and cloves in the firft, but not in the fecond and third infufion. The firft infufion will be of a colour fufficiently deep of itfelf ; the fecond infufion will be fomewhat paler, and muft be made of a deeper colour by adding of cherry brandy about a quart to ten gallons of rafpberry brandy; and the third infufion will take more cherry brandy to colour it ; but in this you muft be dire&ed by your own judg- ment, and by the further inftruflions given in the recipt for making the firft cherry brandy.
ANOTHER ORANGE BRANDY.
j : > b;.
Steep fome oranges or lemon rinds cut thin in a quart of brandy, then
BRITISH COMPOUNDS.
173
boil a quart of water, into which put three quarters of a pound of fugar, letting it boil for awhile: when it is cold, mix it together, and bottle it.
SHRUB.
Shrub is often made in the Wed- Indies as follows : take one gallon of rum, fix pounds of fugar, and one quart of lime juice ; diffolve your fugar in the lime juice, and then mix it all well with the rum j after which fet
' i f 1 . u • *
it in a bottle or cafk to fettle, and it will become mellow. This will make ■excellent punch.
»
eonf V 'l ov t , V fJJ to 1 . >
• T T/ L • i . . »
A W
Shrub a Second JVay.
00 ";. ■> \: ' *V ’ • v • \>J> • l ' i
#« . k > » » ■
For two gallons, take one gallon of rum, a fmall quantity of the e fife nee of lime, twenty -four ounces of brown
^ 3
BRITISH COMPOUNDS.
I 74
i ■■■„. , ■ ■■■■■■■
ftigar, one pint of lime juice, and one gallon of water. Boil your water and fugar together awhile, then fcum it, and when cold, add to it a little ifin- glafs finings and the white of an egg, with a little of the effence of lemons ; mix it well with your rum, and put it to fettle. You may make what quantity you pleafe by proportioning the ingredients according to this re- ceipt. This fhrub is fuitable for pub- licans.
Shrub a Third JVay.
Take feven quarts of rum, three pints of orange juice, three pints of orange or currant wine, two pounds of loaf fugar. Fill up with water.
N. B. Some people ufe half orange juice and half lemon, but if the orange juice is good, it gives the fhrub a better
BRITISH COMPOUNDS.
175
flavour than when mixed ; a fmall quantity of eflence of lemons will alfa greatly improve the flavour of fhrub. The fugar fhould be boiled in clean fpring water, the fcum taken off, and when cold mix it together.
Shrub a Fourth JVay.
• » ■ 4. 1 . ! -‘ 1' - *
Take two quarts of brandy, five quarts of orange juice, and four pounds of loaf lugar. Mix them all well to- gether till the fugar is diflolved, then put it in a calk, and let it ftand till fine. Afterwards bottle it off.
Shrub a Fifth Way.
. . > * • io
Take two quarts of brandy, put it into a large bottle, and put into it the juice of five lemons and the peels of two, and half a nutmeg j then flop it
176 BRITISH COMPOUNDS.
up, and let it (land three days, after •which add to it three pints of white wine, a pound and a half of fugar ; mix it, drain it twice through a filter- ing bag, and then bottle it up. This is a fine cordial.
. r.. , ;
CAPILLAIRE.
•• i it • r
■« #
For three gallons, take fourteen pounds of loaf lugar and feven pounds of moift, with eight frtfb eggs well beaten ; then mix your eggs with the fugar. Boil the fame in four gallons of water, and fkim. it as long as any fcum appears, then drain it through a coarfe bag, and add three pennyweights of the e deuce of lemons. This is an excellent thing for fweetening uplifts j particularly in making grog, punch, or negus. Many of the firft inn-
l
BRITISH COMPOUNDS.
177
keepers and publicans keep this by them for thole purposes.
WINE BITTERS.
Take one ounce of gentian roof, one ounce of the yellow rinds of frelh le- mons, two drams of long pepper, one quart of white wine; deep them for fix days, and drain it through a filtering bag or cap-paper.
,'j! » 1 „• J
SPIRITUOUS BITTERS.
Take two ounces or gentian root, one ounce of Seville orange-peel dried, half an ounce, of leffer cardamom feeds free from the hufk, and one quart of fpirits. Put thefe to deep in the fpirits for
178
■BRITISH COMPOUNDS.
fourteen days ; then ftrain it through fome cap-paper.
ALE BITTERS.
Take one gallon of ale, four ounces of gentian root, and four ounces of frefh lemon peel. Let thofe fteep in the ale for ten days, then ftrain it through a bag-, and bottle and cork it up for ufe. This is an excellent bit- ter for ale.
A GOOD CHEAP BITTER.
A * * t • !■». . j / v - 9 4 . v < * *1 *
Take half an ounce of the yolks of frefti eggs, carefully feparated from the white, half an ounce of gentian root, one dram and a half of Seville orange-
BRITISH COMPOUNDS. 179
. ■ i i.i ■ ii ■ - i. 1. i— i. ■
peel, and one pint of boiling water. Pour the water hot upon the above in- gredients, and let them deep in it for two hours, then drain it through fame cap-paper, and bottle it for ufe.
A VERY GOOD BITTER.
Take two ounces of gentiaan root, half an ounce of Virginian fnake-root, half a dram of cochineal, and one quart of brandy. Let thefe deep for three days i then drain them through fome cap-paper, and bottle it up for ufe.
N. B. This is a very good bitter for the domach and very proper in families.
ELDER SYRUP.
Fird, take one gallon of juice, and put it in a brafs pan over a clear but dow
180 BRITISH COMPOUNDS.
fire, adding the whites of two egs, well beaten to a froth. When it be- gins to boil, fkim it as long as any froth appears upon the top of it ; then put to every pint of the clarified juice one pound of raw fugar, and let them boil very (lowly together, till it be- comes a proper fyrup, which you will know bv dropping a little upon your nail, when if it is fufficiently boiled it will ftand without fpreading. After which let it (land till cold, and then put it into glafs bottles, covered only with paper pricked full of holes; and keep it for ufe. This is a good Colour- ing either for rum or brandy, or mak- ing of elderberry wine in winter. See
FIRST ELDER WINE.
N. B. You may make any quantity you pleafe either by adding or reducing the ingredients.
i < • A :
BRITISH COMPOUNDS.
181
LEMON SYRUP.
Take one gallon of juice, and put it in a brafs pan over a flow fire, with a pound and a half of good raw fugar, ftirring it frequently till it is become a proper fyrup j then take it off the fire, and when cold and fettled pour it into clean bottles, cork them, and keep it for ufe.
N. B. You may make any quantity you pleafe either adding or reducing the ingredients. See Second Cow* slip Wine,
THE FOLLOWING
ARE
THE NECESSARIES
ALWAYS WANTED
In Wine and Spirit Vaults,
AND
GENTLEMEN’S CELLERS.
In the firft place you fhould have a good rope and tackling, to let down your goods into the vaults or cellar, and if it be under a warehoufe, you mull take care that your tackling above is iafe and in good order. But if the cellars be under a dwelling-houfe, or where there is no pulley above, it is neceflary to have a ring-bolt, which when wanted may be drove into the ground, and unto which you are to
NECESSARIES, &C.
183
fallen your rope : in the next place, you mull have a Aide or ladder for the cafks to Aide or roll on.
A pair of ftrong Aings for pipes, puncheons and heavy goods.
A pair of cann hooks and a pair of crate hooks; the Aril for to lighten cafics, and the other for crates, ike.
A block of wood to put under the pipes when top-ing them over in a narrow paATage or in cafing of them, you will find that this will help as much as a good man.
A fiogger or bung ftarter to beat up the bungs with.
A finall valinch to tafte your wines with.
r 2
184
NECESSARIES IN
A large valinch to fample your goods.
A pewter or a copper crane, and a fmall copper pump to rack off your goods.
Two five, and two three gallon cans, made of wood, for racking your wines . with, and to beat the finings in.
A large wooden funnel, for rack- ing, 8cc.
Two or three copper funnels which will hold from a quart to a gallon each.
Two racking cocks, each half an inch bore.
Two wine bottling cocks an inch and a half long in the nebs.
T wo porter or cyder cocks, long nebs.
WINE AND SPIRIT VAULTS. 185
A brace and various bicts to fuit the different fizes of racking and bot- tling cocks.
A fmall tub to put under the tap when bottling.
A tub about feven inches deep, made of one end of a Madeira pipe, or a calk about that fize, in which you muft have a piece of board, juft to fit the infide, with holes through, to put in the infide, and on which you are to place bottles when drawing off. This will both keep the bottles clean, and fave four or five bottles in each pipe.
Six fpilt broom fticks for cellar candlefticks, to carry in the hand.
Three tin candlefticks, to hang on the pipe, and cork bafket, when bot- tling.
186
NECESSARIES IN
A fquare bafket or box made in the form of a hopper, to hold the corks when bottling.
A coarfe linen bag to hold the corks in, which mult be kept when not ufing, in a dry room, that they may be kept hard, for if you keep them in the cellar they will grow foft, in which Hate you cannot work them.
Two fmall tin funnels to put in fpare bottles when bottling off.
A. fmall (trainer to run the wine through, when necking the bottles.
Two low (tools to fit on when bot- tling.
A leather boot to buckle on the knee, for to hold the bottles in when corking them.
WINE AND SPIRIT VAULTS. 187
A leather apron, with a pocket before, and bib to button upon the waiftcoat.
Two common cork fcrews.
A paten cork {crew to draw the corks of your old bottled wine without fhaking.
Six wine glafies, which mud always be kept clean and ready at hand, if any gentleman fhould come to tafte your wines, and fo by keeping plenty of clean glades, you will have a frefh glafs to tafte the different wines with.
i
A cork driver made of heavy wood.
A raifing or tilting jack to tilt wine in calks, upon their ftands.
A wine bafket made to hold the
188
NECESSARIES IN
bottles that are crufted upon their fides.
A bafket with partitions in, to carry bottles in (landing up.
A whisk to beat the finings with.
Three flannel or linen bags, made the fame as a jelly bag, to run the bot- toms of your wines and fpirits through.
A ftrong iron fcrew to raife the bungs with, when you cannot get to them with the flogger, or when you want the bung out, without difturbing the wine.
A pair of pliers for to draw' the pegs with.
Bungs, corks and vent pegs.
T w0 frets or middle fiezd gimblets.
WINE AND SPIRIT VAULTS. 189
Some fheet lead and tacks to put on any broken (laves, or to (lop any leaks which may be in the calks.
A quire of brown paper to put round cocks and under the lead, when (top- ping leaks.
A dipping rod to dip your wines and fpirits with.
A ftaff with a chain at one end to rumage the wines, &c. when fining them.
Shots and lead canafter, and two cloths to wafh bottles, (and beware of anv that has had oil in them) but if you (hould happen to fpoil your (hot with an oily bottle, take fome frefh horfe dung, and a little favv duft, rub them well in it, then wafh them in cold water, after which, give them a good (baking in a bottle with a little vine-
190
NECESSARIES in
gar. This will make them as clean as ever.
X
Two large tubs to be kept for wafh- ing bottles in only.
A bench to put the tubs on when wafhing bottles.
A fmall fieve to fkim the draw of the water when wafhing the bottles.
A cork drawer to draw the corks out of the empty bottles.
As foon as you have done ufing any of your tubs, or cans wafh and fcald them out, and turn their bottoms up- wards in a dry place.
Ten fmall racks that will hold fix dozen each j thefe are the bed racks that have ever yet been made ; when they are filled they can be layed iwo
WINE AND SPIRIT VAULTS. 191
or three deep, and when the bottles are dry, you may carry them in the racks to the place where you are drawing off.
A fmall coopers* adze.
A iron and a wooden driver to tighten your iron or wooden hoops on the calks with.
A dozen or two of wooden bungs different fizes.
*
A little bull rufhes, and a chinker, you fhould always keep by you to ftop any leaks, that may happen in the gropping or chimbs of the calk. A Thermometer which is to be kept in the vault where your wines are, that by the help of a Hove or chafingdilh, you may be able to keep the heat of the vualt as near temparate as polfible.
192
NECESSARIES, &C.
. A few dozen of delph labels with the names of the different wines you keep, to hang on the tops of the bins, and on the outward ends of the calks.
Have a cup-board made and fixed in the cellar, or near it, to hold all the tools, fo that you have every thing at hand when wanted, inltead of running about and hunting for them.
A fpade, two good (tiff* birch brooms, and a rake, to level the faw dull on the flour.
INDEX
|
ENGLISH WINES, |
|||
|
English ciaret |
page- 1 |
||
|
Frontigniac Wine |
- |
2 |
|
|
English Champagne |
- |
ibid |
|
|
Port |
- |
3 |
|
|
A . |
|||
|
Sack |
ibid |
||
|
Raisin Wine |
~ |
5 |
|
|
Ditto, Second and Third 6- |
-Fourth and Fifth |
7 |
|
|
Currant Wine |
- |
$ |
|
|
Ditto, Second 9 — Third |
' ■ |
10 |
|
|
Orange Wine |
- |
ibid |
|
|
Ditto, Second and Third |
- |
12 |
|
|
Gooseberry Wine |
- |
13 |
|
|
Pearl Gooseberry Wine |
- |
n |
Ditto, Second 15— Third 16— Fourth 17— and Fifth 18 Cowslip Wine * i • iljid
S
194
index
|
Ditto, Second 19 — Third |
- |
20 |
|
Elder Wine |
- |
21 |
|
Ditto, Second 22 — ’1 liird 23- |
—Fourth |
24 |
|
Elder Flower Wine |
- |
ibid |
|
Ditto Second |
. k |
25 |
|
Damson Wine |
- V |
26 |
|
Ditto, Second 27 — Third |
- |
27 |
|
Cherry Wine |
- |
28 |
|
Black Cherry Wine |
- |
29 |
|
Strawberry, Raspberry and Cherry Wine, a different |
||
|
Way |
- |
ibid |
|
Raspberry Wine |
- |
30 |
|
Ditto Second |
* |
31 |
|
Quince Wine |
- |
ibid |
|
Ditto, Second 32 — Third |
- |
33 |
|
Sage Wine |
- |
34 |
|
Ditto, Second |
- |
ibid |
|
Apricot Wine |
- |
35 |
|
Balm Wine |
- |
36 |
|
Mulberry Wine 2 |
- |
37 |
|
Blackberry Wine |
- |
ibid |
|
Ginger Wine |
- |
38 |
|
Ditto, Second |
- |
' 39 |
|
Birch Wine |
94 |
ibid |
|
Lemon Wine |
41 |
|
|
Clary Wine |
• «« k * , |
’ 42 |
|
Ditto, Second |
- |
ibid |
|
Wine of English Grapes |
43 |
|
|
Ditto, Second |
i ' |
45 |
|
To improve Vitiated Wines |
26 |
INDEX.
195
To restore British Wines that are prick’d 47
A second Method of taking offthe Acid, or restoring British Wines which are prick’d - 48
To keep Wines from turning Sour - 49
Another Receipt to keep Wines from turning Sour ibid To take away the ill scent of Wines - 50
To sweeten Wines - - ibid
For Wine when lowering or decaying - 5t
For Wine when ropy - - ibid
To sweeten a Musky Cask \ - 52
FOREIGN WINES.
The Method of making Wine in Grape Countries 53
Directions for managing Wine Vaults - 54
Directions concerning the Landing and Cellaring of Wines in hot Weather 55
Directions for racking Foreign Wines 5e
To manage and improve Red Port Wine when poor
and thin - 57
The method of recovering prick’d Wines 59
To take oil the Acid from a Pipe of Port Wine a
different way - - 60
Acid - - - 62
The Method of Managing Claret - 63,
Another Method of colouring Claret - 64
A Remedy for Claret that drinks foul - 65
To fine a Hogshead of Claret . 60
To manage and fine White Port Wine ibid
To improve a Butt of Sherry Wine - 67
196
INDEX
To fine a Butt of Sherry Wine - 68
To fine Pale Sherry - - 69
To improve a Pipe of Madeira Wine - 70
To fine a Pipe of Madeira Wine, when new 7 1
TofineVidonia - - 72
To fine a Pipe of Vidonia * - 73
Lisbon Wine - - ibid
To fine a Pipe of Lisbon Wine - 74
Bucella Wine - 75
Malmsey - - 76
Calcavella, Sweet Mountain, Paccerettaand Malaga ibid Tent Wine, Muskadine, Sack and Bastard ibid
Old-hock and Vindegraw - - ibid
White Creamery - . - 77
To make Claret and Port W’ine rougher ibid
To make Wine settle well - - ibid
To improve WThite Wine - 78
Directions for fining a Pipe of Port Wine 7 9
II ippocfate’s Sleeve or Filtering Bag - 81
Directions to make Oj ster Powder - 82
How to make a Match - - ibid
A general Method with Finings - gj
To make Colouring for Red French Wines 84
CYDER AND PERRY.
To make Cyder Another way to make Cyder To manage Cyder
*5
86
88
INDEX.
197
— l in ^nww— i— »
To make a cheap Cyder from Raisins \ - 89
Perry - 90
MALT LIQUOR.
Of the Nature and Property of Water - PI
How to choose good Malt - - 92
How to choose good flops - - 93
Of the Brewing Vessels - ibid
Of cleaning and Sweetening Casks - 94
Of Mashing or Tacking your Liquor - 95
Some Receipts for fining Malt Liquor, first 102
Ditto, Second, Third, Fourth 103 — Fifth 104
To recover Beer when flat, first - ibid
Ditto, Second and Third - 105
Receipts to prevent Beer from ecoming Stale 107 Ditto, First, 107 — second and Third • 108
To brew a Hogshead of Porter - 110
To Bottle Porter, Ale, &c. » 111
For brewing spruce Beer - 113
VINEGAR.
Wine Vinegar - - 114
Cyder Vinegar - - JJJ
Vinegar from the Refuseof Fruits * no
Vinegar from Beer - - ]17
Raisin Vinegar - - ibid
Another Vinegar from Raisins - ns
Third Vinegar from Raisins - n$
Gooseberry Vinegar
198
INDEX.
Currant Vinegar - - 120
Vinegar from Sugar - - ibid
Receipts for helping Vinegar to Sour - 122
BRANDY.
To improve English Brandy, and make it appear
like French - J 25
IIow to procure the Oil cf Wine - 120*
Another Method of improving English Brandy, and
make it appear like French - 127
How to prepare Tincture Japanica - 128
To make 3 gallons of Brandy, at 16s. per gallon 129 The Method of Colouring Brandy - ibid
RUM.
To lower and improve a Puncheon of Rum 135
To make 3 gallons of Rum, at 1 5s. per gallon 138
To make 3 gallons of Rum, at 1 2s. per gallon 139
To make 3 gallons of Rum, at 10s. per gallon 1-10
To take off the Blackness from Rum or Brandy, oc- casioned by the touch of Iron - ibid
To make Colouring - - 141
HOLLAND GENEVA.
English Geneva - - - 145
A Receipt to make Twenty Gallons of Geneva 146 To make Lime Water - - 14 8
INDEX.
199
BRITISH COMPOUNDS.
Peppermint - - 149
Caraway - - ibid
Anniseed - - - 150
Wormwood - - ibid
Usquebaugh - - 151
To make Usquebaugh another Way - 152
Clove Cordial - - 15-4
Cinnamon Cordial - - ibid
Ratafia - - - 155
Ratafia another Way - - ibid
Coriander Cordial - - 156
Citron Cortial - ~ ibid
Citron Cordial another Way - 157
Tovage "• - - 158
Queen’s Cordial - - - 159
Prince’s Cordial - - 160
Prince’s Cordial another Way - ibid
Golden Cordial - - - 161
Golden Cordial another Way - 163
'Por twenty gallons of Cherry Brandy ibid
Cherry Brandy another Way - 167
Cherry Brandy a third Way - 168
Caraway Brandy ... ibid
Orange Brandy ... ibicl
Poppy Brandy - - - 169
Imperial Nectar - - - 170
Nectar another Way - - 171
Raspberry Brandy - ibid
200
INDEX.
|
Another Orange Brandy |
- |
- |
172 |
|
Shrub |
- |
- |
173 |
|
a Second Way |
- |
- |
ibid |
|
— a Third Way |
- |
m |
174 |
|
a Fourth Way |
m |
• |
175 |
|
a Fifth Way |
- |
- |
ibid |
|
Cappillaire |
- |
- |
176 |
|
Wine bitters |
- |
- |
177 |
|
Spirituous Bitters |
- |
- |
ibid |
|
Ale Bitters |
- |
- |
178 |
|
A good Cheap Bitter |
- |
m |
ibid |
|
A very good Bitter |
- |
- |
179 |
|
Elder Syrup |
• |
- |
ibid |
|
Lemon Syrup |
- |
- |
1S1 |
|
Necessaries used in Wine and Spirit Vaults |
George Wilson , Printer , Leeds .