Chapter III: Part 3

Take a well-glazed earthen vessel and put into it three gallons of rose-water drawn with a cold still. Put into that a sufficient quantity of rose-leaves, cover it close and set it for an hour in a kettle or copper of hot water, to take out the whole strength and tincture of the roses; and when cold press the rose-leaves hard into the liquor, and steep fresh ones in it, repeating it till the liquor has got the full strength of the roses. To every gallon of the liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put in a cask or convenient vessel to ferment, and put in a piece of bread toast hard and covered with yeast. Let it stand for thirty days, when it will be ripe and have a fine flavor, having the whole scent and strength of the roses in it, and it may be greatly improved by adding wine and spices to it. By this method of infusion, wine of carnations, clove gilliflowers, violets, primroses, or any other flower having a curious scent, may be made.

RUM SHRUB

One gallon raisin wine, six pounds of honey, ten gallons of good-flavored rum.

TO MAKE SAGE WINE

Boil five quarts of water one-quarter of an hour, and when it is blood-warm put five pounds of Malaga raisins, picked, rubbed, and shred, into it with almost three and one-quarter quarts of red sage shred, and a little of ale yeast. Stir all well together and let it stand in a tub covered warm six or seven days; then strain it off and put in a runlet. Let it work three or four days, and then stop it up. When it has stood six or seven days put in a quart or two of Malaga sherry, and when it is fine, bottle it.

SAGE WINE ANOTHER WAY

Take six pounds of Malaga raisins picked clean and shred small, and one peck of green sage shred small; then boil one gallon of water. Let the water stand till it is luke-warm, then put it in a tub to your sage and raisins; let it stand five or six days, stirring it twice or thrice a day. Then strain and press the liquor from the ingredients, put it in a cask, and let it stand six months; then draw it clean off into another vessel. Bottle it in two days; in a month or six weeks it will be fit to drink, but best when it is a year old.

TO MAKE SARATOGA WINE OR ENGLISH SACK

To every quart of water put a sprig of rue, and to every gallon a handful of fennel roots; boil these half an hour, then strain it out, and to every gallon of this liquor put three pounds of honey. Boil it two hours, and skim it well. When it is cold, pour it off, and turn it into the vessel, or such cask as is fit for it. Keep it a year in the vessel, and then bottle it. It is a very good sack.

SARSAPARILLA MEAD

One-half pound of Spanish sarsaparilla. Boil five hours, so as to strain off one gallon. Add eight pounds sugar, five ounces of tartaric acid. One-quarter of a wine glass of syrup to one gill of water, and one-quarter of a teaspoonful of soda water, is a fair proportion for a drink.

SCHIEDAM SCHNAPPS, TO IMITATE

To two and one-half gallons good common gin and five over proof, add one and one-half pints strained honey, two and one-half pints clear water, one-half pint white sugar syrup, one-half pint spirits of nutmegs mixed with the nitric ether, one-half pint orange-flower water, one cup pure water, one-tenth ounce acetic ether, one drop oil of wintergreen dissolved with the acetic ether. Mix all the ingredients well; if necessary fine with alum and salt of tartar.

TO MAKE SCURVY-GRASS WINE

Take the best large scurvy-grass tops and leaves, in May, June, or July; bruise them well in a stone mortar. Put them in a well-glazed earthen vessel and sprinkle them over with some powder of crystal of tartar; then smear them with some virgin honey, and being covered close let it stand twenty-four hours. Set water over a gentle fire, putting to every gallon three pints of honey, and when the scum rises, take it off and let it cool. Then put the stamped scurvy-grass into a barrel, and pour the liquor to it, setting the vessel conveniently edgeways, with a tap at the bottom. When it has been infused twenty-four hours, draw off the liquor, strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again. Then put a little new yeast to it, and suffer it to ferment three days, covering the bung or vent with a piece of bread spread over with mustard-seed, downward, in a cool place, and let it continue till it is fine and drinks brisk. Drain off the finest part, leaving only the dregs behind; afterward add more herb and ferment it with whites of eggs, flour, and fixed nitre, very nice, or the juice of green grapes, if they are to be had, to which add six pounds of syrup of mustard, all mixed and well beaten together, to refine it down, and it will drink brisk, but it is not very pleasant, being here inserted among artificial wines rather for the sake of health than for the delightfulness of its taste.

SHERBET

In one quart of water boil six or eight sticks of rhubarb ten minutes; strain the boiling liquor on the thin-shaved rind of a lemon. Add two ounces of clarified sugar with a wine-glass of brandy. Stir the above, and let it stand five or six hours before using.

SHERRY WINE

To five gallons prepared cider add one quart spirits, three-quarters of a pound of raisins, three quarts good sherry, and a few drops oil bitter almonds (dissolved in alcohol). Let it stand ten days, and draw it off carefully. Fine it down, and again rack it into another cask.

LONDON SHERRY WINE

Twelve pounds chopped raisins, three gallons soft water, one pound sugar, one-half ounce white tartar, two quarts cider. Let them stand together in a close vessel one month; stir frequently. Then add one quart of spirits, one-quarter pound wild cherries bruised. Let them stand one month longer and fine with isinglass.

TO MAKE SHRUB

Take two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two, and one-half a nutmeg. Stop it up and let it stand three days, and add to it three pints of white wine, one and one-half pounds of sugar. Mix it, strain it twice through a flannel, and bottle it up. It is a pretty wine, and a cordial.

SPRUCE BEER

Boil a handful of hops and two handfuls of the chips of sassafras root, in ten gallons of water. Strain it, and turn on, while hot, one gallon of molasses, two spoonfuls of the essence of spruce, two spoonfuls of ginger, one spoonful of pounded allspice. Put it into a cask, and when cold enough, add one-half pint of good yeast. Stir it well; stop it close. When clear, bottle and cork it.

STRAWBERRY WINE, NO. 1

Twelve gallons bruised strawberries, ten gallons cider, seven gallons water, twenty-five pounds sugar. Ferment, then add one-half ounce bruised orris root, one-half ounce bruised bitter almonds, one-half ounce bruised cloves, six ounces red tartar.

STRAWBERRY WINE, NO. 2

Crush the berries and add one quart of water to one gallon of berries and let stand twenty-four hours. Strain and add two and one-half pounds of white sugar to one gallon of juice. Put in cask, with thin muslin tacked over the bung-hole, and let ferment, keeping it full from a quantity reserved for the purpose. If a small quantity is made, use jugs or bottle. When fermentation ceases, add one pint of good whiskey to the gallon, and bottle and seal securely. Ready for use in six weeks.

ROYAL STRAWBERRY ACID

Take three pounds of ripe strawberries, two ounces of citric acid, and one quart of spring water. Dissolve the acid in the water, and pour it on the strawberries, and let them stand in a cool place twenty-four hours. Then drain the liquid off, and pour it on three more pounds of fruit; let it stand twenty-four hours. Add to the liquid its own weight of sugar; boil it three or four minutes in a porcelain-lined preserve-kettle, lest metal may affect the taste, and when cool cork it in bottles lightly for three days, then tightly, and seal them. Keep in a dry and cool place. It is delicious for sick and well.

TO MAKE SUGAR WINE

Boil five and one-half quarts of spring water a quarter of an hour, and when it is blood-warm put five pounds of Malaga raisins picked, rubbed, and shred into it, with five quarts of red sage shred and one-half cup of ale yeast; stir all well together, and let it stand in a tub covered warm six or seven days, stirring it once a day. Then strain it out and put it in a runlet; let it work three or four days, and stop it up. When it has stood six or seven days, put in a quart or two of Malaga sack, and when it is fine, bottle it.

TEARS OF THE WIDOW OF MALABAR

Five quarts of plain spirit at 18°, one-half ounce bruised cloves, forty-eight grains bruised mace. Digest in a corked carboy for a week, add burnt sugar to impart a slight color, filter, and add four and one-half pounds white sugar, dissolved in one-half gallon of distilled or filtered rain water. Some add two or three ounces of orange-flower water. A pleasant liquor.

TOMATO WINE

Take ripe, fresh tomatoes, mash very fine, strain through a fine sieve, sweeten with good sugar to suit the taste, set it away in an earthen or glass vessel, nearly full, cover tight, with the exception of a small hole for the refuse to work off through during its fermentation. When it is done fermenting, it will become pure and clear. Then bottle and cork tight. A little salt improves its flavor; age improves it.

TOMATO BEER

Gather the fruit once a week, stem, wash, and mash it. Strain through a coarse linen bag, and to every gallon of the juice add one pound of good moist brown sugar. Let it stand nine days, and then pour it off from the pulp, which will settle in the bottom of the jar. Bottle it closely, and the longer you keep it the better it is when you want to use it. Take a pitcher that will hold as much as you want to use,—for my family I use a gallon pitcher,—fill it nearly full of fresh sweetened water, add some of the preparation already described, and a few drops of essence of lemon, and you will find it equal to the best lemonade, costing almost nothing. To every gallon of sweetened water I add one-half tumbler of beer.

TO MAKE TURNIP WINE

Pare and slice a number of turnips, put them into a cider-press and press out all the juice. To every gallon of juice add three pounds of lump sugar. Have a vessel ready large enough to hold the juice, and put one-half pint of brandy to every gallon. Pour in the juice and lay something over the bung for a week—to see if it works; if it does, do not bung it up until it is done working. Then stop it close for three months, and draw it off into another vessel. When it is fine, bottle it.

WALNUT MEAD WINE

To every gallon of water put three and one-half pounds of honey, and boil them together three-quarters of an hour. Then to every gallon of liquor put about two dozen of walnut leaves; pour boiling liquor upon them and let stand all night. Then take out the leaves and put in a spoonful of yeast, and let it stand for two or three days. Then make it up, and after it has stood for three months, bottle it.

WHORTLEBERRY OR BILBERRY WINE

Take one and one-half gallons of cold soft water, one and one-half gallons cider, two gallons berries. Ferment. Mix five pounds sugar, four-fifths ounce tartar in fine powder; add four-fifths ounce ginger in powder, one-half handful lavender and rosemary leaves, one and two-thirds pints British spirits.

BRANDIES

APPLE BRANDY

Take seven gallons of water and boil one-half, putting the other into a barrel; add the boiling water to the cold, with one-half gallon of molasses and a little yeast. Keep the bung-hole open until fermentation ceases.

OLD APPLE BRANDY

One gallon of neutral spirits, one-half cup of decoction of tea, one and one-half pints of alcoholic solution of starch, one-eighth ounce of sulphuric acid. This is flavored with one-fourth ounce of the oil of apples. Color with one ounce of sugar coloring.

BLACKBERRY BRANDY

One-quarter pound essence of blackberry, one quart blackberry juice, one-quarter pound of gum arabic, one small barrel pure spirits.

CARAWAY BRANDY

Steep one ounce of caraway-seed and six ounces of loaf sugar with one quart of brandy. Let it stand nine days and then draw off.

BLACK CHERRY BRANDY

Stone two pounds of black cherries and put on them one quart of brandy. Bruise the stones in a mortar, and then add them to the brandy. Cover them close and let them stand a month or six weeks. Then pour it clear from the sediment and bottle it. Morello cherries, managed in this way, make a fine cordial.

CHERRY BRANDY, NO. 1

For this purpose use either morello cherries or small black cherries. Pick them from the stalks; fill the bottles nearly up to the necks, then fill up with brandy (some people use whiskey, gin, or spirit distilled from the lees of the wine). In three weeks or a month strain off the spirit; to each quart add one pound of loaf sugar clarified, and flavor with tincture of cinnamon or cloves.

CHERRY BRANDY, NO. 2

One of the best and most common ways of making cherry brandy is to put the cherries (being first clean picked from the stalks) into a vessel till it be about half-full; then fill up with rectified molasses brandy, which is generally used for this compound, and when they have been infused sixteen or eighteen days, draw off the liquor by degrees, as wanted. When drawn off, fill the vessel a second time nearly to the top, let it stand about a month, and then draw it off as there is occasion. The same cherries may be used a third time by covering them with overproof brandy and letting it infuse for six or seven weeks. When drawn off for use, as much water must be added as the brandy was overproof, and the cherries must be afterward pressed as long as any liquor remains in them before being cast away. When drawn off the second time, the liquor will be somewhat inferior to the first, when more sugar, with a very little cinnamon and cloves beaten, may be added.

CHERRY BRANDY, NO. 3

To every five gallons of brandy made by the recipe for French brandy add one and one-half quarts of wild black cherries, stones and all bruised, one pound of crushed sugar. Let it stand for one week, then draw or rack it off as it is wanted for use.

2. Two gallons good whiskey, one quart wild black berries, well bruised with stones broken, one pound common almonds, shelled, one-tenth ounce white sugar, one-tenth ounce cinnamon, one-tenth ounce cloves, one-tenth ounce nutmeg, well bruised. Mix, and let them stand twelve days, and draw off. This, with the addition of two gallons brandy, makes most superior cherry brandy.

CHERRY BRANDY, NO. 4

To every four quarts of brandy put four pounds of red cherries, two pounds of black, one quart of raspberries, with a few cloves, a stick of cinnamon, and a little orange peel. Let these stand a month close stopped; then bottle it off, putting a lump of sugar into every bottle.

CHERRY BRANDY, NO. 5

Take twelve pounds of cherries, half red and half black, mash or squeeze them to pieces with the hands, and add to them two quarts of brandy, letting them steep for twenty-four hours. Then put the mashed cherries and liquor into a canvas bag, a little at a time, and press it as long as it will run. Sweeten it with loaf sugar and let it stand a month; then bottle it off, putting a lump of sugar in every bottle.

LEMON BRANDY

Put two and one-half quarts of water in one-half gallon of brandy. Take one dozen of lemons, one pound of the best sugar, and one and one-half pints of milk. Pare the lemons very thin, and lay the peel to steep in the brandy twelve hours. Squeeze the lemons upon the sugar, then put the water to it, and mix all the ingredients together. Boil the milk and pour it in boiling. Let it stand twenty-four hours and then strain it.

ORANGE BRANDY

Put the chips of six Seville oranges in one quart of brandy, and let them steep a fortnight in a stone bottle close stopped. Boil two and two-thirds pints of spring water with eight ounces of the finest sugar, nearly an hour, very gently. Clarify the water and sugar with the white of an egg; then strain it through a jelly-bag, and boil it nearly half-away. When it is cold, strain the brandy into the syrup.

POPPY BRANDY

Take six quarts of the best and freshest poppies, cut off the black ends, put them in a glass jar that will hold two gallons, and press them in it, then pour over a gallon of brandy. Tightly cover the glass jar and set it in the sun for a week or more, then squeeze out the poppies with your hand, and sweeten the liquor to taste, adding an ounce and a half of alkermes. Mix it well and bottle it up.

RASPBERRY BRANDY

Raspberry brandy is infused nearly after the same manner as cherry brandy, and drawn off with about the same addition of brandy to what is drawn off from the first, second, and third infusion, and dulcified accordingly, first making it of a bright deep color, omitting cinnamon and cloves in the first, but not in the second and third infusion. The second infusion will be somewhat paler than the first, and must be lightened in color by adding one pint cherry brandy, with five or more gallons of raspberry brandy, and the third infusion will require more cherry brandy to color it. It may be flavored with the juice of elderberry.

RASPBERRY BRANDY, NO. 2

Take a pint of water and two quarts of brandy, and put them into a pitcher large enough to hold them and four pints of raspberries. Put in one-half pound of loaf sugar, and let it remain for a week close covered. Then take a piece of flannel with a piece of holland over it, and let it run through by degrees. It may be racked into other bottles a week after, and then it will be perfectly fine.

RASPBERRY BRANDY, NO. 3

Scald the fruit in a stone jar set in a kettle of water, or on a hot hearth. When the juice will run freely, strain it without pressing. To every quart of juice allow one pound of loaf sugar. Boil it up and skim; when quite clear pour out, and when cold add an equal quantity of brandy. Shake them well together and bottle.

CORDIALS

CORDIALS

To filter cordials, cover the bottom of a sieve with clean blotting-paper. Pour the liquor into it (having set a vessel underneath to receive it), and let drip through the paper and through the sieve. Renew the paper frequently and fasten it down with pins. This process is slow, but makes the liquor beautifully clear.

TO MAKE ANISE-SEED CORDIAL

Take one-half pound bruised anise-seed, three gallons proof spirit, one quart of water. Draw off two gallons, with a moderate fire. This water should never be reduced below proof, because the large quantity of oil with which it is impregnated will render it milky and foul when brought down below proof. But if there is a necessity for doing this the transparency may be restored by filtration.

BLACKBERRY CORDIAL

Mash and strain the berries through sieve. To one gallon of juice put one pound of sugar. Boil and add one tablespoon of allspice, one tablespoon of cloves. Cook till thick. When nearly cold add one quart of whiskey or brandy. Bottle and seal.

BLACKBERRY CORDIAL, NO. 2

To one gallon of blackberry juice add four pounds of white sugar; boil and skim off. Then add one ounce of cloves, one ounce of cinnamon, ten grated nutmegs, and boil down till quite rich. Then let it cool and settle. Afterward drain off, and add one pint of good brandy or whiskey.

CARAWAY CORDIAL

Take one teaspoonful of oil of caraway, four drops of cassia-lignea oil, one drop of essence of orange peel, one drop of essence of lemon, five quarts and a gill of spirits, one and three-fourths pounds of loaf sugar. Make it up and fine it down.

CARAWAY CORDIAL, NO. 2

Take one gallon fifty per cent. spirit, one-eighth ounce oil of caraway, which you dissolve in ninety-five per cent. spirit, one pound sugar, one pound water. Dissolve your sugar in the water; mix, stir, and filter.

CEDRAT CORDIAL

The cedrat is a species of citron, and very highly esteemed in Italy, where it grows naturally. The fruit is difficult to be procured in this country, but as the essential oil is often imported from Italy, it may be made as follows: Take two ounces of the finest loaf sugar, powdered. Put it into a glass mortar, with sixty drops of the essence of cedrat; rub them together with a glass pestle, and put them into a glass alembic with two quarts of fine proof spirit and one pint of water. Place the alembic in a bath, heat and draw off one-half gallon, or till the feints begin to rise; then dulcify with fine sugar.

This is considered the finest cordial yet known; it will therefore be necessary to be particularly careful that the spirit is perfectly clean, and as much as possible free from any flavor of its own.

CINNAMON CORDIAL

This is seldom made with cinnamon, but with either the essential oil or bark of cassia. It is preferred colored, and therefore may be well prepared by simple fermentation. If the oil be used, one dram will be found enough for two or three gallons of spirit. The addition of two or three drops each of essence of lemon and orange peel, with about a spoonful of essence of cardamoms to each gallon, will improve it. Some persons add to the above quantity one dram of cardamom seeds and one ounce each of dried orange and lemon peel. One ounce of oil of cassia is considered to be equal to eight pounds of the buds or bark. If wanted dark, it may be colored with burnt sugar. The quantity of sugar is one and one-half pounds to the gallon.

STRONG CINNAMON CORDIAL

Take one pound of fine cinnamon bruised, two gallons of clear rectified spirit, and one pint of water. Put them into the still, and digest them twenty-four hours with a gentle heat, after which draw off by a pretty strong heat.

CITRON CORDIAL

Take six ounces of dry yellow rinds of citrons, two ounces of orange peel, one and one-half ounces bruised nutmegs, five quarts of proof spirit, one pint water. Digest with a gentle heat, then draw off ten gallons in a bath; heat, and dulcify with fine sugar.

CITRON CORDIAL, NO. 2

One-half pound yellow rind of citrons, two ounces orange peel, one-third ounce bruised nutmegs, two and one-sixth gallons proof spirit; distill or macerate, add water sufficient, and one-half pound of fine lump sugar for every gallon of the cordial.

CLOVE CORDIAL

Take one-quarter of a pound of cloves, bruised, one ounce pimento, or allspice, two gallons proof spirit. Digest the mixture twelve hours in a gentle heat, and then draw off with a pretty brisk fire. The water may be colored red, either by strong tincture of cochineal, alkanet, or corn poppy-flowers. It may be dulcified at pleasure with refined sugar.

CLOVE CORDIAL, NO. 2

One-quarter ounce bruised cloves, or one-quarter dram essential oil, to every gallon of proof spirit. If distilled, it should be drawn over with a pretty quick fire. It is preferred of a very deep color, and is therefore strongly colored with poppy-flowers or cochineal, or more commonly with brandy coloring, or red sanders wood. It should have three pounds of sugar to the gallon, and this need not be very fine. The addition of one-quarter dram of bruised pimento, or two drops of the oil for every ounce of cloves, improves this cordial.

CORIANDER CORDIAL

One-third pound coriander seeds, one-third ounce of caraways, and the peel and juice of one-half orange to every gallon of proof spirit.

GINGER CORDIAL

Pick one pound of large white currants from their stalks, lay them in a basin, and strew over them the rind of an orange and a lemon cut very thin, or one-half teaspoonful of essence of lemon, and one ounce and one-half of the best ground ginger, and one quart of good whiskey. Let all lie for twenty-four hours. If it taste strong of the ginger, then strain it; if not, let it lie for twelve hours longer. To every quart of strained juice add one pound of loaf sugar pounded. When the sugar is quite dissolved, and the liquor appears clear, bottle it. This cordial is also extremely good made with raspberries instead of currants.

GOLD CORDIAL

Take one pound of the roots of angelica, sliced, two ounces caraway seeds, two ounces cinnamon, a few cloves, one-quarter pound figs sliced, one-quarter pound licorice root sliced, two and three-quarters gallons proof spirit, one-half gallon water. Digest two days and draw off by a gentle heat till the feints begin to rise; hanging in a piece of linen, fastened to the mouth of the worm one-quarter ounce of English saffron. Then dissolve two pounds of sugar in one and one-half pints of rose-water, and add to it the distilled liquor. The above cordial derives its name from a quantity of leaf gold being formerly added to it, but this is now generally disused.

LEMON CORDIAL, NO. 1

Pare off very thin the yellow rind of some fine lemons. Cut the lemons in half and squeeze out the juice. To each pint of the juice allow one-half pound of loaf sugar. Mix the juice, the peel, and the sugar together. Cover it and let it set twenty-four hours. Then mix it with an equal quantity of white brandy. Put it into a jug, and let it set a month. Then strain through a linen bag and afterward through blotting-paper before you bottle it.

LEMON CORDIAL, NO. 2

Take one pound of dried lemon peel, two and one-quarter gallons proof spirit, one quart water. Draw off two gallons by a gentle fire, and dulcify with fine sugar.

LIME JUICE CORDIAL

Lime juice cordial that will keep good for any length of time may be made as follows: six pounds sugar, four pints water, four ounces citric acid, one-half ounce boric acid. Dissolve by the aid of a gentle heat, and when cold add sixty ounces refined lime juice, four ounces tincture of lemon peel, water to make up two gallons.

LOVAGE CORDIAL

Take two-thirds ounce of the fresh roots of lovage, two-thirds ounce of valerian, two-thirds ounce of celery, two-thirds ounce of sweet fennel, one-sixth ounce of essential oil of caraway, one-sixth ounce of savin, two-thirds of a cup spirit of wine, two gallons proof spirit, two pounds of loaf sugar. Steep the roots and seeds in the spirits for fourteen days; then dissolve the oils in the spirit of wine, and add them to the undulcified cordial drawn off from the other ingredients. Dissolve the sugar in the water for making, and fine, if necessary, with alum.

NOYAU CORDIAL

Blanch and pound very fine two pounds of the best bitter almonds and one-half pound of sweet almonds. Add the thinly pared rind of two lemons, three tablespoonfuls of boiled milk which has become cold. Put all together into a jar, and add two quarts of old whiskey. Cork up the jar, and let it stand for six weeks, shaking the jar every day. At the end of that time strain the liquor, and to every quart of the liquor add three pints of clarified syrup, and filter through blotting-paper. The almonds that are strained from the liquor make a nice flavoring for puddings, by putting them into a wide-mouthed bottle and pouring whiskey over them.

ORANGE CORDIAL

Take five pounds of the yellow part of fresh orange peel, ten and one-half gallons of proof spirit, two gallons of water. Draw off ten gallons, with a gentle fire.

PEPPERMINT CORDIAL, NO. 1

Take one gallon and a gill of rectified spirits, one pound of loaf sugar, one tablespoonful of wine, oil of peppermint to taste, water, as much as will fill the cask, which should be set upon end after the whole has been well roused, and a cock for drawing off placed in it.

PEPPERMINT CORDIAL, NO. 2

One gallon of rectified spirits, one in five under hydrometer proof, one pound of loaf sugar, one tablespoonful of spirits of wine, one and one-third pennyweights of oil of peppermint, and as much water as will fill up the cask, which should be set on end.

QUINCE CORDIAL

Pare your quinces, and scrape them to the core. Put all the scrapings into a tureen, and see that there are no seeds among them. Let the scrapings remain covered in the tureen for two days; then put them into a linen bag and squeeze out all the juice. Measure it and mix it with an equal quantity of white brandy. To each pint of the mixture add one-half pound of loaf sugar and a little cinnamon and cloves. Put it into a jug and let it infuse for two months. Drain it through blotting-paper and then bottle it. This cordial improves with age and is excellent.

ROSE CORDIAL

Take one pound of the leaves of full-blown red roses. Put them into one quart of luke-warm water, and let them infuse for two days in a covered vessel. Then squeeze them through a linen bag, to press out all the liquid, and take as much white brandy as you have of the decoction of roses. To one pint of the infusion add one-half pound of loaf sugar, and a very small quantity of coriander and cinnamon. Put in a jug and let it set for two weeks, then filter it through blotting-paper, and put it into bottles.

RASPBERRY CORDIAL

Take one quart of raspberry juice and one-half pint of cherry juice, the fruit having been squeezed through a linen bag after the cherries have been stoned. Mix the juices together, and dissolve in them two pounds of loaf sugar. Then add two quarts of French brandy. Put it into a jug and let it stand five weeks. Afterward strain it and bottle for use.

STRAWBERRY OR RASPBERRY CORDIAL

Sugar down the berries overnight, using more sugar than you would for the table, about half as much again. In the morning lay them in a hair sieve over the basin; let them remain until evening, so as to thoroughly drain. Then put the juice in a thick flannel bag; let it drain all night, being careful not to squeeze it, as that takes out the brightness and clearness. All this should be done in a cool cellar, or it will be apt to sour. Add brandy in the proportion of one-third the quantity of juice, and as much more sugar as the taste demands. Bottle it tightly. It will keep six or eight years, and is better at last than at first.

WHISKEY CORDIAL

Take one ounce of cinnamon, one ounce of ginger, one ounce of coriander seed, one-half ounce of mace, one-half ounce of cloves, one-half ounce of cubebs. Add three gallons of proof spirit and two and one-half quarts of water, and distill. Now tie up one and one-third ounces of English saffron, one pound of raisins (stoned), one pound dates, three ounces licorice root. Let these stand twelve hours in two and one-half quarts of water; strain, and add it to the above. Dulcify the whole with fine sugar.

LIQUEURS

ANISETTE DE BOURDEAUX

Take nine ounces sugar, six drops aniseed. Rub them together, and add, by degrees, two pints spirits of wine, four pints water. Filter.

CRÊME DES BARBADOES

Take one dozen middling sized lemons, three large citrons, fourteen pounds loaf sugar, one-quarter pound fresh balm leaves, five quarts spirits of wine, seven quarts of water. Cut lemons and citrons in thin slices and put them into a cask, pour upon them the spirit of wine, bung down close, and let it stand ten days or a fortnight; then break the sugar, and boil it for one-half hour in the water, skimming it frequently. Then chop the balm leaves, put them into a large pan, and pour upon them the boiling liquor, and let it stand till quite cold; then strain it through a lawn sieve, and put it to the spirits, etc., in the cask. Bung down close, and in a fortnight draw it off. Strain it through a jelly-bag and let remain to fine; then bottle it.

CRÊME DE NOYAU DE MARTINIQUE

Take twenty pounds of loaf sugar, three gallons of spirit of wine, three pints of orange-flower water, one and one-quarter pounds of bitter almonds, two drams of essence of lemon, four and one-half gallons of water. The produce will exceed eight gallons. Put two pounds of the loaf sugar into a jug or can, pour upon it the essence of lemon, and one quart of the spirit of wine. Stir till the sugar is dissolved, and the essence completely incorporated. Bruise the almonds and put them into a four-gallon stone bottle or cask, add the remainder of the spirit of wine, and the mixture from the jug or can. Let it stand a week or ten days, shaking it frequently. Then add the remainder of the sugar, and boil it in the four and one-half gallons of water for three-quarters of an hour, taking off the scum as it rises. When cold, put it in a cask; add the spirit, almonds, etc., from the stone bottle, and lastly the orange-water. Bung it down close and let it stand three weeks or a month; then strain it off in a jelly-bag, and when fine, bottle it off. When the pink is wanted, add cochineal, in powder, at the rate of one-half dram or two scruples to one quart.

CRÊME D’ORANGE OF SUPERIOR FLAVOR

Take one dozen middling sized oranges, one and one-quarter pints orange-flower water, six pounds loaf sugar, two and two-thirds quarts spirit of wine, one-half ounce tincture of saffron, four and two-thirds quarts water. Cut the oranges in slices, put them in a cask, add the spirit and orange-flower water, let it stand a fortnight. Then boil the sugar in the water for one-half hour, pour it out, and let it stand till cold; then add it to the mixture in the cask, and put in the tincture of saffron. Let it remain a fortnight longer; then strain, and proceed as directed in the recipe for Crême de Barbadoes, and a very fine cordial will be produced.

EAU DE BARBADOES

Take one ounce of fresh orange peel, four ounces of fresh lemon peel, one dram coriander, four pints proof spirit. Distill in a bath heat, and add white sugar in powder.

EAU DE BIGARADE

Take the outer or yellow part of the peels of seven bigarades (a kind of orange), one-quarter ounce of nutmegs, one-eighth ounce of mace, one-half gallon of fine proof spirit, one quart of water. Digest all these together two days in a close vessel, after which draw off a gallon with a gentle fire, and dulcify with fine sugar.

EAU DEVINE

Take one-half gallon of spirit of wine, one-half dram essence of lemons and one-half dram essence of bergamot. Distill in a bath heat, add two pounds sugar, dissolved in one gallon of pure water, and lastly two and one-half ounces of orange-flower water.

ELEPHANT’S MILK

Take two ounces gum benzoin, one pint spirit of wine, two and one-half pints boiling water. When cold, strain and add one and one-half pounds sugar.

HUILE DE VENUS

Take six ounces of flowers of wild carrot, picked, ten pints spirit of wine. Distill in a bath heat. To the spirit add as much syrup of capillaire; it may be colored with cochineal.

LIGNODELLA

Take the thin peel of three oranges and three lemons; steep them in one-half gallon of brandy or rum, close stopped for two or three days. Then take three quarts of water and one and one-half pounds of loaf sugar clarified with the whites of two eggs. Let it boil one-quarter hour, then strain it through a fine sieve, and let it stand till cold; strain the brandy with the peels, add the juice of three oranges and five lemons to each gallon. Keep it close stopped up five weeks, then bottle it.

MARASCHINO

One gallon proof whiskey, two quarts of water, dissolve four pounds of sugar, one-third dram oil of bergamot, one-third dram oil of cloves, two drops oil of cinnamon, two-thirds ounce of nutmegs, bruised, five ounces of orange peel, one ounce of bitter almonds, bruised, one-third dram oil of lemon. Dissolve the oil in alcohol; color with cochineal and burnt sugar.

MARASQUIN DE GROSEILLES

Take eight and one-half pounds of gooseberries, quite ripe, one pound black cherry leaves. Bruise and ferment; distill and rectify the spirits. To each pint of this spirit add as much distilled water, and one pound of sugar.

NECTAR

Take three gallons of red ratafia, one-quarter ounce of cassia-oil, and an equal quantity of the oil of caraway seeds. Dissolve in a little spirit of wine, and make up with orange wine so as to fill up the jug. Sweeten, if wanted, by adding a small lump of sugar in the glass.

NOYAU

Take one and one-half gallons of French brandy, one in five, six ounces of the best French prunes, two ounces of celery, three ounces of the kernels of apricots, nectarines, and peaches, and one ounce of bitter almonds, all gently bruised, two pennyweights of essence of orange peel, two pennyweights of essence of lemon peel, one and one-half pounds of loaf sugar. Let the whole stand ten days or a fortnight. Then draw off, and add to the clear noyau as much rose-water as will make up to two gallons.

RATAFIA

This is a liquor prepared from different kinds of fruits, and is of different colors, according to the fruits made use of. These fruits should be gathered when in their greatest perfection, and the largest and most beautiful of them chosen for the purpose. The following is the method for making red ratafia, fine and soft: Take twelve pounds of the black-heart cherries, two pounds black cherries, one and one-half pounds raspberries, one and one-half pounds strawberries. Pick the fruit from their stalks, and bruise them, in which state let them continue twelve hours; then press out the juice, and to every pint of it add one-half pound of sugar. When the sugar is dissolved, run the whole through the filtering-bag, and add to it three pints of proof spirit. Then take two ounces of cinnamon, two ounces mace, one dram cloves. Bruise these spices, put them into an alembic with one-half gallon of proof spirit and one quart of water, and draw off a gallon with a brisk fire. Add as much of the spicy spirit to the red ratafia as will render it agreeable; about one-quarter is the usual proportion.

RATAFIA, NO. 2

Ratafia may be made with the juice of any fruit. Take six quarts cherry juice and two pounds sugar, which you dissolve in the juice. Steep in five quarts brandy ten days. One dram cinnamon, twelve cloves, eight ounces peach leaves, four ounces bruised cherry kernels. Filter, mix both liquids, and filter again.

RATAFIA, NO. 3

Take four ounces of nutmegs, five pounds of bitter almonds, nine pounds Lisbon sugar, five grains ambergris. Infuse these ingredients three days in five gallons of proof spirit, and filter it through a flannel bag for use. The nutmegs and bitter almonds must be bruised, and the ambergris rubbed with the Lisbon sugar in a marble mortar, before they are infused in the spirit.

RATAFIA D’ANGELIQUE

Take one-half dram of angelica seed, two ounces stalks of angelica, two ounces bitter almonds, blanched, six pints proof spirit, one pound white sugar. Digest, strain, and filter.

RATAFIA DE BRON DE NOIX

Take sixty young walnuts whose shells are not yet hardened, four pints brandy, twelve ounces sugar, fifteen grains mace, fifteen grains cinnamon, fifteen grains cloves. Digest for two or three months, press out the liquor, filter, and keep it for two or three years.

TO MAKE RATAFIA DE CAFÉ

Take one-half pound of roasted coffee, ground, two quarts proof spirit, ten ounces sugar. Digest for a week.

RATAFIA DE CASSIS

Take three pounds of ripe black currants, one-quarter dram cloves, one-quarter dram cinnamon, nine pints proof spirit, one and three-quarters pounds sugar. Digest for a fortnight.

RATAFIA DES CERISES

Take four pounds morello cherries, with their kernels bruised, four pints proof spirit. Digest for a month, strain with expression, and then add three-quarters pound of sugar.

RATAFIA DE CHOCOLAT

Take one pound Curacoa cocoanuts roasted, one-half pound West India cocoanuts, roasted, one gallon proof spirit. Digest for a fortnight, strain, and then add one and one-half pounds sugar, thirty drops tincture of vanilla.

DRY OR SHARP RATAFIA

Take fifteen pounds of cherries, fifteen pounds of gooseberries, three and one-half pounds mulberries, five pounds raspberries. Pick all these fruits clean from their stalks, etc., bruise them, and let them stand twelve hours, but do not suffer them to ferment. Press out the juice, and to every pint add three ounces of sugar. When the sugar is dissolved, run it through the filtering bag, and to every five pints of liquor add four pints of proof spirit, together with the same proportion of spirit drawn from spices.

RATAFIA DE GRENOBER

Take two pounds of small wild black cherries, with their kernels bruised, one gallon proof spirit. Digest for a month, strain, and add two pounds of sugar. A little citron peel may also be added at pleasure.

RATAFIA DE NOYAU

Take of peach or apricot kernels, with their shells bruised, in number one hundred and twenty, four pints proof spirit, ten ounces sugar. Some reduce the spirit of wine to proof with the juice of apricots or peaches, to make this liquor.

RATAFIA D’ECORCES D’ORANGES

Take two ounces of fresh peel of Seville oranges, one-half gallon proof spirit, one-half pound sugar. Digest for six hours.

RATAFIA DE THURO D’ORANGES

Take two pounds of fresh flowers of orange-tree, one gallon proof spirit, one and one-half pounds of sugar. Digest for six hours.

RATAFIA A LA VIOLETTE

Take two drams Florentine orris root, one ounce archel, four pints spirit of wine. Digest, strain, and add four pounds sugar.

USQUEBAUGH, NO. 1

Usquebaugh is a strong compound liquor, chiefly taken by the dram. It is made in the highest perfection at Drogheda, in Ireland. The following are the ingredients: Take two quarts of best brandy, one-half pound raisins, stoned, one-half ounce nutmegs, one-half ounce cardamoms, one-quarter ounce saffron, rind of one-half Seville orange, one-half pound brown sugar candy. Shake these well every day for at least fourteen days, and it will at the expiration of that time be ready to be fined for use.

USQUEBAUGH, NO. 2

Take one ounce of nutmegs, one ounce of cloves, one ounce of cinnamon, two ounces of the seed of anise, two ounces of the seed of caraway, two ounces of the seed of coriander, one-quarter pound of licorice root sliced. Bruise the seeds and spices, and put them together with the licorice, into the still with five and one-half gallons of proof spirit, and one gallon of water. Distill with a pretty brisk fire. As soon as the still begins to work to the nozzle of the worm, take one-quarter ounce of English saffron, tied up in a cloth that the liquor may run through it, and extract all its tincture. When the operation is finished, sweeten with fine sugar. This liquor may be much improved by the following additions: Digest two pounds of stoned raisins, one and one-half pounds of dates, one pound of sliced licorice root, in one gallon of water, for twelve hours. When the liquor is strained off, and has deposited all sediment, decant it gently into a vessel containing the usquebaugh.

THE END.

Index

PAGE

Introduction, 11

General Directions for Making Wines, 15

Coloring for Wines, 17

Fining or Clearing Wine, 17

To Flavor Wine, 17

To Mellow Wine, 18

To Remove the Taste of the Cask from Wine, 18

To Remove Ropiness from Wine, 18

To Restore Wine, When Sour or Sharp, 18

To Make Apple Wine, 19

Apricock Wine, 19

Balm Wine, 20

Barley Wine, 20

To Make Beer and Ale from Pea-shells, 21

Birch Wine, 21

Blackberry Wine, 22

Blackberry Wine (Other Methods of Making), 22

Fine Brandy Shrub, 24

American Champagne, 24

Champagne Cup, 25

British Champagne, 25

Burgundy Champagne, 26

Champagne Cider, 26

Champagne Cider, No. 2, 27

English Champagne, or the fine Currant Wine, To Make, 27

Sham Champagne, 28

Cheap and Agreeable Table Beer, 28

Cherry Bounce, 28

Cherry Bounce, No. 2, 29

Cherry Bounce, No. 3, 29

Cherry Wine. 30

Cherry Wine, No. 2, 30

General Rules for Making Cider, 31

To Can Cider, 34

Boiling Cider, 35

To Clear Cider, 36

Cider, to Preserve and Keep Sweet, 36

Cider Champagne, 37

Cherry Cider, 37

Devonshire Cider, 38

French Cider, 39

Western Cider, 39

Cider without Apples, 40

Cider Wine, 41

Clary Wine, 41

Fine Clary Wine, 42

Clover Wine, 42

Cock Ale, 43

Cowslip Wine, 43

Cowslip or Clary Wine, No. 2, 44

Currant Shrub, 46

Currant Wine, 46

Currant Wine, No. 2, 46

Currant Wine, No. 3, 48

Currant Wine, No. 4, 49

Currant or Gooseberry Wine, without Boiling, 49

Cypress Wine, Imitation of, 50

Daisy Wine, 51

Dandelion Wine, 51

Damson Wine, 51

Damson, or Black Cherry Wine, 52

Ebulum, 52

Elder-Flower Wine, 53

Elder Wine, 53

Elderberry Wine, 54

Elder Wine, No. 2, 54

Elder Wine, No. 3, 55

Elder Wine (Flavored with Hops), 56

Elder Wine, to make at Christmas, 57

Elder-Flower Water, 58

English Fig Wine, 59

Frontignac Wine, 59

Ginger Beer, 60

Ginger Beer, No. 2, 61

Ginger Wine, 61

Gooseberry Wine, To Make, 62

Gooseberry Wine, 62

Gooseberry Wine, No. 2, 63

Gooseberry and Currant Wine, 64

Pearl Gooseberry Wine, 65

Red Gooseberry Wine, 65

Red and White Gooseberry Wine, 66

White Gooseberry or Champagne Wine, 66

Unfermented Grape Juice, 66

Grape Wine, 67

Grape Wine, No. 2, 68

Grape Wine, No. 3, 69

Hop Beer, 69

Juniper-Berry Wine, 70

Koumiss, a Tartar Wine, 70

Koumiss, 71

Lemon Wine, To Make, 71

Lemon Wine, No. 2, 72

Madeira Wine, 72

Malt Wine, or English Sherry, 72

Mead, 73

Small White Mead, 74

Strong Mead, To Make, 74

Mead, Metheglin, or Honey Wine, 75

Metheglin, 76

Molasses Beer, 76

Morello Wine, 76

Morello Cherry Wine, 77

Mountain Wine, 77

Mulberry Wine, 77

Noyau, 78

Orange Wine, To Make, 79

Orange or Lemon Wine, Boiled, 79

Orange or Lemon Wine without Boiling, 80

Orange Wine with Raisins, To Make, 81

Orgeat, 82

Palermo Wine, To Make, 82

Parsnip Wine, To Make, 83

Parsnip Wine, No. 2, 83

Parsnip Wine, No. 3, 84

Peach Wine, To Make, 84

Perry or Pear Cider, 85

Pineapple Rum, 85

Plum Wine, 85

Pop, or Ginger Beer, 86

Porter, 87

Porter, for Bottling, 87

Port Wine, 88

Port Wine (British), 88

Quince Wine, To Make, 89

Quince Wine, No. 2, 90

Raisin Wine, 90

Raisin Wine, No. 2, 91

Raisin Wine, No. 3, 91

Raisin Wine with Sugar, 92

Raisin Wine in Imitation of Frontignac, 92

Raspberry Wine, 93

Raspberry Wine, No. 2, 93

Raspberry Wine, No. 3, 94

Raspberry Wine, No. 4, 94

Raspberry Vinegar, 95

Rhubarb Wine, 96

Rhubarb Wine, No. 2, 96

Root Beer, 96

Rose Wine, 97

Rum Shrub, 98

Sage Wine, To Make, 98

Sage Wine Another Way, 98

Saratoga Wine or English Sack, To Make, 99

Sarsaparilla Mead, 99

Schiedam Schnapps, To Imitate, 100

Scurvy-grass Wine, To Make, 100

Sherbet, 101

Sherry Wine, 102

London Sherry Wine, 102

Shrub, To Make, 102

Spruce Beer, 103

Strawberry Wine, No. 1, 103

Strawberry Wine, No. 2, 103

Royal Strawberry Acid, 104

Sugar Wine, To Make, 104

Tears of the Widow of Malabar, 105

Tomato Wine, 105

Tomato Beer, 106

Turnip Wine, To Make, 106

Walnut Mead Wine, 107

Whortleberry or Bilberry Wine, 107

BRANDIES

Apple Brandy, 111

Old Apple Brandy, 111

Blackberry Brandy, 111

Caraway Brandy, 111

Black Cherry Brandy, 112

Cherry Brandy, No. 1, 112

Cherry Brandy, No. 2, 112

Cherry Brandy, No. 3, 113

Cherry Brandy, No. 4, 114

Cherry Brandy, No. 5, 114

Lemon Brandy, 114

Orange Brandy, 115

Poppy Brandy, 115

Raspberry Brandy, 116

Raspberry Brandy, No. 2, 116

Raspberry Brandy, No. 3, 117

CORDIALS

Anise-seed Cordial, To Make, 121

Blackberry Cordial, 121

Blackberry Cordial, No. 2, 122

Caraway Cordial, 122

Caraway Cordial, No. 2, 122

Cedrat Cordial, 123

Cinnamon Cordial, 123

Strong Cinnamon Cordial, 124

Citron Cordial, 124

Citron Cordial, No. 2, 125

Clove Cordial, 125

Clove Cordial, No. 2, 125

Coriander Cordial, 126

Ginger Cordial, 126

Gold Cordial, 127

Lemon Cordial, No. 1, 127

Lemon Cordial, No. 2, 128

Lime Juice Cordial, 128

Lovage Cordial, 128

Noyau Cordial, 129

Orange Cordial, 129

Peppermint Cordial, No. 1, 130

Peppermint Cordial, No. 2, 130

Quince Cordial, 130

Rose Cordial, 131

Raspberry Cordial, 131

Strawberry or Raspberry Cordial, 132

Whiskey Cordial, 132

LIQUEURS

Anisette de Bourdeaux, 137

Crême des Barbadoes, 137

Crême de Noyau de Martinique, 138

Crême d’Orange of Superior Flavor, 139

Eau de Barbadoes, 139

Eau de Bigarade, 139

Eau Devine, 140

Elephant’s Milk, 140

Huile de Venus, 140

Lignodella, 140

Maraschino, 141

Marasquin de Groseilles, 141

Nectar, 142

Noyau, 142

Ratafia, 142

Ratafia, No. 2, 143

Ratafia, No. 3, 144

Ratafia d’Angelique, 144

Ratafia de Bron de Noix, 144

Ratafia de Café, 145

Ratafia de Cassis, 145

Ratafia des Cerises, 145

Ratafia de Chocolat, 145

Dry or Sharp Ratafia, 145

Ratafia de Grenober, 146

Ratafia de Noyau, 146

Ratafia d’Ecorces d’Oranges, 146

Ratafia de Thuro d’Oranges, 147

Ratafia a la Violette, 147

Usquebaugh, No. 1, 147

Usquebaugh, No. 2, 147