Recipes for the million

WINE (MOUNTAIN). — Remove the stalks from five pounds of Malaga raisins, chop the fruit small, and add a gallon of cold water. Infuse for two weeks, stirring occasionally ; express the juice ; fume a large bottle with brimstone and pour in the liquor. When it has ceased to ferment add half a pint of pale brandy, and cork tightly. WINE (MULLED). — Boil some spice in water until the flavour is extracted sufficient to suit the taste, and to each pint of wine add one large cupful of the spiced water ; sweeten it with sugar, then bring the whole to boiling point and serve with biscuits or strips of crisp dry toast. Any kind of wine may be mulled, but port and claret are usually selected for the purpose. The latter requires a very large proportion of sugar. The spices generally used are cloves, grated nutmeg, and cinnamon or mace. WINE (ORANGE). — To five gallons of water add fourteen pounds of loaf sugar and the whites of three eggs. Boil for a quarter of an hour, removing the scum as it rises. When cold add the juice of five dozen Seville oranges and four or five lemons with two spoonfuls of yeast. Ferment four days, then put it into a cask. It will be ready for bottling in about six weeks. WINE (PALERMO). — Boil a gallon of water, let it stand till cool, then put to it four pounds of chopped Malaga raisins ; let it stand for about ten days, stirring occasionally, then strain the liquor, and add a little yeast. Stop close for three months, add a pint of brandy, and pour into bottles. WINE (PARSNIP). — Boil sixteen pounds of sliced parsnips in five gallons of water until they are quite soft ; squeeze the liquor from them, pass it through a sieve, and to each gallon of the liquor add three pounds of loaf sugar. Boil the whole for three-quarters of an hour ; let it get nearly cold, then add a little yeast on toast. Leave it in a tub for ten days, stirring it well each day ; then put it into a cask, which must be filled up every day as it works over. When fermentation has ceased, put in the bung, and stand it by for a year. WINE (PEACH). — Water, four and a half gallons ; refined sugar, six pounds and a half ; honey, one pound and a half ; finely-powdered white tartar, one ounce. Ferment the above, add half a gallon of brandy, and put it into the vat. On the following day, take about twenty peaches, pound the kernels with the fruit and add the pulp to the other ingredients in the vat. When fermentation wholly ceases, bung up. WINE (QUINCE). — Pare and core the fruit, express the juice, to every gallon of which add two pounds and a half of sugar ; stir till dissolved ; pour it into a cask, leaving the bung out till fermentation ceases, then stop it close ; let it stand for six months, then bottle off. As it ripens in age it improves in its flavour. WINE (RAISIN). — Chop the raisins, and to every pound add a quart of water which has been boiled and cooled. Stir frequently for a month, then take out the fruit and pour the liquor into a cask, stop it closely, and let it remain for four or five weeks ; strain it into another cask, and to every four and a half gallons add three pounds of sugar, and the juice of six Seville oranges ; infuse the rinds of the oranges in a quart of brandy, and add the spirit to the wine. Let the whole remain in the cask for three months, then bottle. It will be in prime condition in twelve months.