The innkeeper and butler's guide, or, a directory in the making and managing of British wines; together with directions for the managing, colouring and flavouring of foreign wines and spirits, and for making British compounds, peppermint, anniseed, shrub, &c.

  • Davies, J. (John), active 1808.
Date:
1808
Catalogue details

Licence: Public Domain Mark

Credit: The innkeeper and butler's guide, or, a directory in the making and managing of British wines; together with directions for the managing, colouring and flavouring of foreign wines and spirits, and for making British compounds, peppermint, anniseed, shrub, &c. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    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 peelj 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.