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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    ( !7 ) then lay them in hay or draw, for ten days, to fweat ; cut them in quarters, and take out the core, and bruife them well in a mafhing-tub with a wooden beetle, and fqueeze out the liquid part, by prefling them in a hair bag by degrees in a cyder-prefs ; drain this liquor through a fine deve, then warm it gently over a fire, and fcum it, but iufrer it not to boil ; fprinkle into it loaf-fugar reduced to powder, then in a gallon of water, and a quart of white wine, boil a dozen or fourteen large quinces thinly diced ; add two pounds of fine fugar, and then drain out the li¬ quid part, and mingle it with the natural juice of the quinces, put it into a cade not to fill it, and jumble them well together*, then let it dand to fettle; put in juice of clary half a pint to five or fix gallons, and mix it with a little flour and white of eggs, then draw it off, and if it be not fweet enough, add moie fugar, and a quart of the bed malmfey : you may, the better, boil a quarter of a pound of doned raidns of the fun, and a quarter of an ounce of cinnamon, in a quart of the liquor, to the confumption of a third parr, and draining the liquor, put it into the cask when the wine is upon the ferment. Its virtues.] This wine is a good pedtoral, cooling and refrefhing the vital parts: it is good, moderately taken, in all hot difeales ; allays the flufhing of the face, and St. Anthony’s fire*, takes away inflamma- tions, and is very beneficial in breakings out, blotches, boils, or fores. To make Birch Wine. AS this is a liquor but little underdood, I fhal 1 be as particular as pofTibie in my directions con* cerning it. In the fird place, as to the feaion for get* ting the liquor from birch trees, which fometimes happens the latter end of February or beginning of March, before the leaves fhoot out, as the lap be¬ gins to rife; and this is according to the mildnefs or rigour of the weather; and if the time is delayed, the D juice