The art of making wine from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues, and the most approved receipts for making raisin wine ... To which is now added, the complete method of distilling, pickling, and preserving ... / By William Graham.

  • Graham, William, of Ware.
Date:
1776
Catalogue details

Licence: Public Domain Mark

Credit: The art of making wine from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues, and the most approved receipts for making raisin wine ... To which is now added, the complete method of distilling, pickling, and preserving ... / By William Graham. Source: Wellcome Collection.

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    diffolved, ponr it into a convenient cafk, that will hold it exadtly ; and according to the quantity let it (land, viz. if about eight or nine gallons, it will take a fortnight; if twenty gallons, forty days, and fo in proportion *, taking care the place you fet it in be cook After (landing the proper* time, draw it off from the lees, and put it into another fweet vefiel of equal fize, or into the fame, after pouring the lees out, and making it clean ; let a cafk of ten or twelve gallons (land about three months, and twenty gallons five months ; after which it will be fit for bottling off. Its Virtues.'] This is a curious cooling drink, taken with great fuccefs in all hot difeafes, as fevers, fmall-pox, the hot fit of the ague ; it (lops taxation, is good in the bloody-flux, cools the heat of the liver and (lomach, flops bleeding, and mitigates inflamma¬ tions ; it wonderfully abates flufhings and rednels of the face, after hard drinking, or the like ; pro¬ vokes urine, and is good againfl the (lone ; but thofe that are of a very phlegmatic conflitution (hould not make ufe of it. Ho make and order Currant Wine. TAKE four gallons of curious cooling fpring, or conduit water, let it gently fimmer over a mo¬ derate fire, fcum it well, and (lir into it eight pounds of the bed virgin-honey; when that is thoroughly dif- folved, take off the water, and (lir it well about to raife the fcum, which take clean off, and cool. When it is thus prepared, prefs out the like quan¬ tity of juice of red currants moderately ripe, without any green ones among them, which being well drain¬ ed, mix it well with the water and honey, then put them up in a calk, or large earthen veffel9 and let them dand upon the ferment twenty-four hours; then to every gallon add two pounds of loaf, or other fine fugar, dir them well to raife the fcum, and, when well fettled, take it off, and add half an ounce of cream