A New System of Domestic Cookery

page 252

of brandy to every four gallons; bung it close, but leave the peg out at top a
few days; keep it three years, and it will be a very fine agreeable wine; four
years would make it still better.

Black Currant Wine, very fine.
To every three quarts of juice, put the same of water unboiled; and to every
three quarts of the liquor, add three pounds of very pure moist sugar. Put it
into a cask, reserving a little for filling up. Put the cask in a warm dry room,
and the liquor will ferment of itself. Skim off the refuse, when the
fermentation shall be over, and fill up with the reserved liquor. When it has
ceased working, pour three quarts of brandy to forty quarts of wine. Bung it
close for nine months, then bottle it, and drain the thick part through a
jelly-bag, until it be clear, and bottle that. Keep it ten or twelve months.

Excellent Ginger Wine.
Put into a very nice boiler ten gallons of water, fifteen pounds of lump-sugar,
with the whites of six or eight eggs well beaten and strained; mix all well
while cold; when the liquor boils, skim it well; put in half a pound of common
white ginger bruised, boil it twenty minutes. Have ready the very thin rinds of
seven lemons, and pour the liquor on them; when cool, tun it with two spoonfuls
of yeast; put a quart of the liquor to two ounces of isinglass-shavings, while
warm, whisk it well three or four times, and pour all together into the barrel.
Next day stop it up; in three weeks bottle, and in three months it will be a
delicious and refreshing liquor; and though very cool, perfectly safe.

Another.--Boil nine quarts of water with six pounds of lump-sugar, the rinds of
two or three lemons very thinly pared, with two ounces of bruised white ginger
half an hour; skim. Put three quarters of a pound of raisins into the cask; when
the liquor is lukewarm, tun it with, the juice of two lemons strained, and a
spoonful and a half of yeast. Stir it daily, then put in half a pint of

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