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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    ooil to every gallon of pulp of your plums a gallon of fpring-water, put in it a few bay leaves and cloves; add as much fugar as will well fweeten it, fcnrri off the froth, and let it cool, then prefs the fruit, fqueez- ing out the liquid part; drain all through a fine drainer, and put the water and juice up all together in a calk ; let it hand and ferment three or four days, fine it with white fugar, flour, and whites of eggs, draw it off into bottles, then cork it up, that the air may hot prejudice it; in twelve'days it will be ripe, and tafte like fherry, or rather a nearer flavour of 0 * Canary. Damafcens may be ordered as other plums, tho* they produce a tarter wine, more clear, and lading ; but put not fo much water to them as to lufcious plums, unlefs you mix fome fweet wine with it, as Malaga, Canary, or the like ; or infufe railing of the fun in it, which will give it a rich mellow tade. Their virtues.'] Thefe, as other wines made of En¬ gl ilh fruit, are moderately cooling, purify the blood, and cleanfe the reins ; caufe a freeneis of urine, and contribute much to loft (lumbers, and a quiet red, by fending up gentle refrediing fpirits to the brain, which difpel heat and noxious vapours, and put that noble part in a right temperature. To make Wine of Englifh Figs. qpO do this, take the large blue figs, pretty ripe; deep them in white wine, having made fome Hits in them, that they may fwell and gather in the fubflance of the wine ; then dice fome other figs, and let them flmmer over a fire in fair water till they are reduced to a kind of pulp, drain out the water, pref- ling the pulp hard, and pour it as hot as may be to thole figs that are inrufed in the wine; let the quan¬ tities be near equal, the water fome a hat more than the wine and figs ; then having infufed twenty-four hours, mafh them well together, and draw off all that will run voluntarily, then prefs the red, and if it prove D 2 not \