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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    white fugar-candy finely beaten ; fcum and ftrain the water when it is taken off and fettled, and put to if the juice of mulberries, and to every gallon the mix¬ ture of a pint of white or rhenifh wine ; let them hand in a cask to purge or fettle five or fix days, then draw off the wine, and keep it cool. Its virtues.] This is a very rich cordial; it gives vigour to confumptive bodies, allays the heat of the blood, prevents qualms and puttings in women, makes the body foluble, helps digeftion, and eafes diftempers in the bowels. To make Morelia Wine. TAKE two gallons of white wine, and twenty pounds of Morelia cherries *, take away the (talks, and fo bruife them that the (tones may be broken : prefs the juice into the wine *, put mace, cinnamon, and nutmeg, each an ounce, in a bag well bruifed, hang it in the wine when you have put it up in a cask, and it will be a rich drink. To make Vinum Sambucceum, or Elder-berry Wine. ro A K E elder-berries, when pretty ripe, plucked from the green (talks, what quantity you pleafe, and prefs them that the juice may freely run from them, which may be done in a cyder-prefs, or between two weighty planks, or, for want of this opportunity, you may mafii them, and then it will run eafily ; this juice put up in a welbfeafoned caik, and to every bar¬ rel put three gallons of water (trong of honey boiled in it, and add fame ale yeaft to make it ferment, and v/ork out the groffnefs of its body •, then to clarify it add flour, whites of eggs, and a little fixed nitre and when it has well fermented and grows fine, draw it from the fettlings, and keep it till fpring$ then to every barrel add five pounds of its own flowers, and as much loaf fugar, and let it (land (even days ^ at the end whereof it will grow very rich, and have a good flavour. •ti dif