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.

    17/72 (page 13)
    ( *3 ) A different way to make Elder Wine* When the elder-berries are ripe, pick them, and put them into a done jar •, then let them in boiling water, or rather in an oven not over hot, ’till the jar is as warm as you can well bear to touch it with your hand *, take the berries and {train them through a fieve, or coarfe cloth, iqueezing them hard, and pour the liquor into a kettle. Put it on the fire, let it boil, and put in as many pounds of Lifbon fugar as there are quarts of juice, and fcum it often. Then let it fettle, and pour it oft into a jar, and cover it clofe. I have known many people mix it with their raifin- wine, by putting half a pint or the eider fyrup to every gallon of wine • it gives the railin wine an ex~ quifite^fine flavour, equal to any foreign wine what- foever. Its virtues.] It is an excellent febrifuge, cleanfes the blood of acidity, venom and putrefaction, good in meafles, fmall-pox, fwine-pox, and peftilential difeafes ; it contributes to reft, and takes away the heat that affiidls the brain. To make Elder-Flower Wine. TO fix gallons of fpring water, put fix pounds of raifins of the fun cut fmall, and a dozen pounds of fine powder-fugar \ boil the whole together about an hour an a half. Then take elder-flowers, when pretty ripe, and pull them off to about half a peck* When the liquor is cold, put the flowers in, and about a gill of lemon-juice, and half the quantity of ale- yeaft. Cover it up, and after (landing three days, drain it off, pour it into a cask that is quite fweet, and that will hold it with eafe. When this is done, put about a wine quart of Rhenifh to every gallon of wine, let the bung be lightly put in for twelve or fourteen days: then flop it down fad, and put in a pool dry place for four or five months, till it is quite fettled, and fine ^ and bottle it off.