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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    ( 1 t , ,» . three weeks, then take it off the raifins, and tun it up; when you put it into the calk, add about two quarts of brandy to it, which will keep it from fretting. Let it ftartd about ten or twelve months, then draw it off from the lees, rince your calk, and put it in again ; then fine it down with three ounces of ifing- glafs, and a quarter of a pound of fugar-candy,. dif- folved in fome of the wine. There are many ways ufed to retrieve this wine, if it fhould chance to turn four, which feldom happens if properly made ; in this cafe, the mofl fuccefsful method is to replenifh it with a father addition of raifins. Another method of making Raifln Wine. PUT two hundred weight of raifins, with the flaiks> into a hogfhead, and fill it almofl with fpring- water ; let it fleep about twelve days*, frequently flir¬ ting them about, and after pouring the juice off, drefs the raifins. The liquor fhould then be put together in a very clean veffel that will exadlly contain it. You will fine it hifs or fing for fome time, during which it fhould not be ftirred *, but when the noife ceafes, it muft be flopped clofe, and fland for about fix or feven months ; and then, if you peg it, and it proves fine and clear, rack it off into another veffel of the fame fize ; (lop it up, and let it remain twelve or fourteen weeks longer; then bottle it off. The befl way, when you ufe it, is to take a decanter, and rack it off. Their virtues.'] The virtues of raifin wine are too well known to require a particular defcriptiom There are few conhitutions but what it will agree with; it flrengthens and comforts the heart, revives the faded fpirits, and conduces greatly to health, if ufed with moderation. To make Wine of Rafberries, the Englifh way. TAKE what quantity you pleafeof red rafberries, when they are nearly ripe *, for if they grow over ripe, they will lofe much of their p leal ant fcent% C and