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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    not pretty fweel, add loaf-fugar to render it fo; let it ferment, and add a little honey and fugar-candy to it, then fine it with whites of cses and a little ifing- glafs, and fo draw it off, and keep it for ufe. Its virtues.] This is chiefly appropriated to defects of the lungs, helping fhortnefs of breath, removing colds or inflammations of the lungs ; it alfo comforts the ftomach, and eafes pains of the bowels. To make Wine of Rofes. HpO do this, get a glafs bafon, or body, or for I want of it, a well-glazed earthen veffel, and put into it three gallons of role-water, drawn with a cold (fill; put into it a convenient quantity of rofe-deaves ; cover it clofe, and put it for an hour in a kettle or cauldron of water, heating it over the fire to. take out the whole ftrength and tindture of the rofes, and when cold, prefs the rofe-leaves hard into the liquor, and deep frefh ones in, repeating it till the liquor has got a full ftrength of rofes ; then to every gallon of iiquor add three pounds of loaf-fugar ; fiir it well, that it may melt and difperfe in every part, then put it up into a cask, or other convenient veffel, to ferment; and to make it do fo the better, add a little fixed nitre and flour, and two or three whites of eggs * let it (land to cool about thirty days, and it will be ripe, and have a curious flavour, having the whole ftrength and feent of the rofes in it; and you may add, to meliorate it, fome wine and fpices, as your talte or inclination leads you. By this way of infufion, wine of carnations,* clove- gilly-flowers, violets, primrofes, or any flower having a curious feent, may be made ; to which, to prevent repetition, I refer you. The virtues.] \Vines thus made, are not only plea- fan t in. tafte, but rich and medicinal, being excellent tor flrengthening the heart, refreiliing the fpirits, and gently cooling the body, making it lenitive, and fo purges the firft digeftion of phlegm, and even cooler ; abates