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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    powers the rich flavour of the fruit. Three pints will be enough. Bottle it off, and it will be fit to drink in ten days. Hie juice mixed with brandy is a fine dram. Put about two quarts of brandy to three quarts of rafberry juice, and it will drink well in ten days, Another method of making Has berry Wine. Your rafberries muft be dry, full ripe, and ufed juft after they are gathered, in order to preferve their flavour; in proportion to one quart of fruit, put three pounds of fine powdered lugar, and a little better than a gallon of clear water ; ftirring it five or fix times a day, to mix the whole well together, and let it foment for three or four days •, put it in your calk, and for every gallon put in two whole eggs, taking care they are not broke in putting them in, Jt muft ftand at leaft three months before you bottle it. Your water fhould be of a good flavour, for in the choice of that principally depends the making of good or bad tailed wines. Our common water here in London fhould remain for a conflderable time in earthen jars or vafes. Their virtues.'] Thefe wines, either way, are a great cordial ; they cleanfe the blood, prevent peftilential air, comfort the heart, eafe pains in the ftomach, diipel grofs vapours from the brain, caufe a free breathing, by removing obftrudtions from the lungs, and are fuccefsfully taken in apoplexies. To make Wine of Mulberries. rIT^KE mulberries, when they are juft changed £ from their rednefs to a fhining black, gather them in a dry day, when the fun has taken off the dew, ipread them thinly on a fine cloth on a floor or table for twenty-four hours, boil up a gallon of water to each gallon of juice you can get out of them • fcum the water well, and add a little cinnamon flightly bruifed ; put to every gallon fix ounces of C 2 white