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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    MOIST PEACHES. Take any quantity of peaches, rub well all the! down with a cloth, and prick them with a large pin a much as you pleafe. Have a pan of water on the fire in which you put your peaches, and do them thu with a flow fire, taking a great care they ihoiild no boil, for you would run the rific of their bulling When you perceive they are a little foftended, tak them off, and put them into frelh water; after which you do for fugar juft the fame as we have laid abou the pears. MOIST APRICOTS. Take any quantity of apricots, make on the to] of them a little opening with a fmall penknife, an< by the ftalk’s end thruft your knife in to pufh the fton out ; try, at the fame time, to do this io delicately, a not to fqueeze it in your hand : then proceed as befon direded, for the peaches, with refpecl to what con cerns the doing them in the pan over the fire •, and as before clireded, for the pears, with relped towha concerns the fugar. N. B. It is very proper to obferve, that any frui whatever, which is intended to be preferved, muft b< chofen rather green than too ripe ^ becaufe when yot blanch it in the water over the fire, it is apt to mafh i too ripe, and gives a great deal of trouble •, when i is greener, it has more body to refill the boiling o: the water. WHOLE CHERRIE S. Take any quantity cf cherries, cut half of the! ftalks, then put a preserving pan on the fire, wit! what quantity of clarified fugar you think proper boil it well till you fee your fugar at the feventh de gree, or blowing height % that is to fay, you take ; pierced fpocm or drainer, you dip it into the fugar and when you take it out blow through the holes j i your fugar fparkles and makes bladders, then it i: