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.

    19/72 (page 15)
    curious wine tafte, like fherry, and not well diftin- guifhable, but by fuch as have very good palates, or thofe who deal in it. Their virtues.] Thefe wines have the nature of cyder and perry, though in a higher degree, by the addi¬ tion and alteration ; being cooling, reftorative, eafing pains in the liver, or fpleen, cleanfing the bowels, and creating a good appetite. To make Walnut Leaf Wine. TAKE two pounds of brown fugar, one pound of honey to every gallon of water ; boil them half an hour, fkim it, and put in the tub to every gallon a handful of leaves, pour the liquor on, and let it Hand all night *, then take out the leaves, and put in half a pint of yeaft, and let it work fourteen days, which will take off the fweetnefs *, then hop it up ih a cask, and let it (land about feven months. Its virtues.] It is an excellent occafional drink for confumptive perfons. To make JVine of Cherries. TAKE cherries, indifferently ripe, of any red fort, clear them of the {talks and (tones, and then put them into an earthen glazed pan, and with your clean hands fqueeze them to a pulp * or you may do it with a wooden ladle, or proffer, and let them continue twelve hours to ferment • then put them into a linen cloth, not too fine, and prefs out the juice with a preffing board, or any other conve- niencv ; then let the liquor hand till the fcum arife, and with your ladle take it clean off j then pour out the clearer part, by inclination, into a cask, where to each gallon put a pound of the bed loaf fugar, and let it ferment and purge feven or eight days ; draw it off, when you find it clear, into lefier casks, or bottles ; keep it cool, as other wines, and in ten or twelve days it will be ripe. Its virtues.] This is a great cooler of the body in hot