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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    juice will grow too thick to be drawn out, which fhould be as thin and clear as poffiible. The method of procuring the juice is by boring holes in the trunk of the tree, and fixing foffiets made of elder ; but care fhould be taken not to tap it in too many places at once, for fear of hurting the tree. If the tree is large, it may be bored in five or fix places at once, and place hordes to let it drop in. When you have extra&ed a proper quantity, three, four, or five gal¬ lons from different trees, cork the bottles very clofe, and robin or wax them till you begin to make your wine, which fhould be as Icon as poffible after you have sot the juice. As f on as you begin, boil the fap as long as you can take off any fcurn ; and put four pounds of fine loaf-fugar to every gallon of the juice, and the peel of a lemon cut thin ; then boil it again for near an hour, fcurnming it all the while, and pour it into a tub. As foon as it is almoft cold, work it with a toalb Ip read with yeaft, and let it Hand five or fix days, flit ring it twice or three times each day. Take a cafk that will contain it, and put a lighted match dipped well in brimftone' into the cafk; flop it till the match is burnt out, and then tun your wine into it, putting the bung lightly in till it has done work¬ ing. Bung it very clofe for about three months, and bottle it off for ufe. It will be fit in a week after it is put in the bottles. Its virtues.] It is a very wholefome, pleafant, and rich cordial; and very ferviceable in curing confump- tions, and particularly ufeful in fcorbutic disorders. To make Wine of Plums, Damafcens, &c. T !™ q do this, take what plums you pleafe, mix £ thofe of a fweet take with an allay of thoie that are fomewhat four, though they muft be all inclining to ripenefs ; flit them in halves, fo that the ftones may be taken out, then mafh them gently, and add a little water and honey ; the better to moilten them, : • 1 ' ' boil • ? >