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.

    18/72 (page 14)
    Jo make Wines of Black- berries. Straw-berries, or Dew-« berries. * A K E of ths berries, in their proper feafon mo- derately ripe, what quantity you pleafe : preis them as other berries ^ boil up water and honey, or water and fine fugar, as your palate belt relifhes, to a confiderable fweetnefs ; and when it is well {bummed, put the juice in and let it firnmer to incorporate it well with the water •, and when it is done lo, take it off, let it cool, fcum it again, and put it up in a barrel, or rather a clofe-glazed earthen veffel, to fer¬ ment and fettle; to every gallon put half a pint of Malaga, draw it off as clear as poffible ^ bottle it up, and keep it cool for ufe. Their virtues.] Thefe liquors are good in fevers, af¬ flictions of the lungs, prevent the infection of peftilen- tial airs, beget a good appetite, and help digeflion , are excellent in forfeits, and purify the blood. To make Wine of Apples and Pears. AS for apples, make them firft into good cyder, by beating and preffing, and other methods, as I fliall direct, when I come to treat of thole fort of liquors, after I have ended this of wines ; and to good cyder, when you have procured it, put the herb Scurlea, the quinteffence of wine, and a little fixed nitre, and to a barrel of this cyder, a pound of the fyrup of honey •, let it work and ferment at fpurge holes in the cafk ten days, or ’till you find it clear and well fettled *, then draw it off, and it will be little inferior to Rhenifh in clearnefs, cohur, and tafle. To make wine of pears, procure the tartefl perry, but by no means that which is tart by fowering, or given that way, but fuch as is naturally fo ; put into a barrel about five ounces of the juice of the herb clary, and the quinteffence of wine, and' to every barrel a pound or pint of the fyrup of black-berries^ and, after fermentation and refining, it will be of a curious