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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    ) hot weather; shears the heart, and much enlivens nature in its decay ; it is alfo good againft violent pains in the head, and fwooning fits. To make Wine of Peaches and Apricots. TAKE peaches, nectarines, &c. when they are full of juice, pare them, and take the ftones out, then flice them thin, and put about a gallon to two gallons of water, and a quart of white wine * put them over a fire gently to fimnier a confiderable time, till the fiiced fruit become foft; then pour off the liquid part into other peaches that have been fo ufed and bruifed, but not heated; let them ftand twelve hours, ftirring them fometimes, and then pour out the liquid part, and prefs what remains through a fine hair bag, and put them together into a cask to ferment; then add of loaf fugar a pound and an half to each gallon *, boil well an ounce of beaten cloves in a quart of white wine, and add to it, which will give a curious flavour. Wine of apricots may be made with only bruifing, and pouring the hot liquor on, not requiring fo much fweetening, by reafon they, are of a more dulcid or Jufcious quality; only to give it a curious flavour, boil an ounce of mace, and half an ounce of nut¬ megs in a quart of white wine; and when the wine is on the ferment, pour the liquid part in hot, and hang a bunch of frefti borage, well-flowered, into the calk, by a firing at the bung, for three days \ draw it off, and keep it in bottles, which are mold proper to preferve thefe fort of wines. Their virtues.] They are moderately warming and reftorative, very good in confumptions, to create an appetite, and recover decayed and wafting bodies; they loolen the hardnefs of the belly, and give eafe to the pains of the ftomach. Tq make Wine of Quinces. Ather the quinces when pretty ripe, in a dry JT day, rub off the down with a clean linen cloth,