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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    cream of tartar, with a little fine flour, and the white: of two or three eggs, which will reline it; and whei it is well fettled and clear, draw it off into a fmal vefiPel, or bottle it up, keeping it in a cool place. Of white currants, a wine after the fame manne may be made, that will equal in (Irength and plea' fantnefs many forts of white wine ; but as for the black or Dutch currants, I approve not of them, but ii medicinal wines, of which I fhall have feme occafior to fpeak hereafter. Another way of making Currant Wine. AFTER gathering your currants, which yoi muff do 'when the weather is dry, and they art full ripe, (trip them carefully from the {talk, fo a< not to bruife them with your Angers; put them intc a pan, and bruife them with a convenient wooder peftle; then let it (land about twenty hours (accord¬ ing to the quantity) after which (train it through a fieve. Add three pounds of fine powder-fugar tc every four quarts of the liquor, and then fhaking oi (birring it well, fill your vefiel, and put about a quart of good brandy to every fix or feven gallons: As feon as it is fine, which will be in four or five weeks, you muft bottle it oft. If it fhould not prove quite clear, draw it off into another vefiel, and let it ftand about ten days, and then bottle it off. Their virtues.] They allay the burning eagernefs of thirft, are cooling in tevers, refill putrefa£lion. Hay vomiting, corroborate the heart, and fortify the Homach. Currant wine is drank with fuccefs by thofe that have the fits of the mother ; it diverts epilepfy* and provokes the courfes in women. To make * Raifm Wine. rpO two hundred weight of raifins put about forty- I four gallons of water, wine-meafure; flir it up well three or four times a day: let it (land about Though Raifins are not of Englifli growth, yet, as it is a wine in great efbem in England, I have inlsrted the method oi' making it. three