Sage Wine, Green.— Take nine poimds
of good honey, and boil them with ten gallons
of river or rain-water and the -whites of ten
eggs well beaten. Boil for one hour, skimming
till the liquid is clear ; while hot, pour it upon
forty pounds of good ]\Ialaga raisins picked from
the stalks and stoned and cut small, and three
pecks of green sage-leaves freshly gathered and
shred roughly. Cover the preparation closely,
and stir now and again for forty-eight hours.
At the end of that time press the fruit in a hair
bag, strain the liquid into a clean vessel, and on
the following day draw off what is clear into a
eask. Filter the lees, and add them -with the
rinds of si.N: lemons and four Seville oranges
pared thin, and the juice of both strained.
SAG-
SAG
Keep tho cask open for four or five days and well
filled up; when the liquor has done hissing,
wait a day, then add thi-ee half-pints of brandy
and an ounce and a half of best isinglass dis-
solved in two quarts of the wine. Secure the
bung carefully, and store in a cool dry cellar
for twelve months ; then, if fine, bottle the
■wine; if not, rack it off into a clean vessel,
filter the dregs two or three times through a
flannel bag, and fill the cask again. Add a pint
more brandy and four ounces of sugar-candy✪ Sage Wine, Green ;
then stop the cask up again, and bottle the wine
in three months. If kept for haK a year this
wine wiU be excellent and highly flavoured.
Sage Wine, Red. — Take three pecks of
red sage-leaves, pick them from the stalks, shred
them roughly, and pour over them four gallons
of boiling soft water. Cover the vessel closely,
and let it stand for one day. Take forty-five
pounds of good Malaga raisins, pick them, cut
them in halves, take out the stones, and pour
over them six gallons of water that has been
well boiled and grown lukewarm. Stir well,
and cover them up. Then mix the contents of
the two vessels, add the rinds of ten lemons,
pared verj' thin, and their juice. Let all infuse
for five days, stirring twice daily. Place in a
clean ten-gallon cask six ounces of sugar-candy
and an ounce of bitter almonds, blanched and
beaten to a paste together with a spoonful of
brandy. Strain the liquor upon them, filling to
the bunghole of the cask, whicli must be tightly
covered. Let the liquor work out, keeping the
cask fuU, and on the fermentation ceasing, put
in aquart of brandy, and stop up the bunghole
for two months. Then rack the liquor into a
clean vessel, filter the lees, and return all that
is clear into the cask again with six ounces
more of sugar-candy, a pint of brandy, and an
ounce and a half of isinglass✪ Sage Wine, Red dissolved in two
quarts of the wi^ie. Stop the cask effectually,
and store for twelve months. At the end
of the year bottle the wine, and when it is
eighteen months old it will be fit for use. This
is an excellent stomachic wine.
SAGO.
Showing Palm, Fioifcr, and Ripe Fruit.
_ Sago. — The farinaceous food of this name is
light, wholesome, and nutritious, and especially
Page 1634 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sage Wine, Green.— Take nine pounds of good honey, and boil them with ten gallons of river or rain-water and the -whites of ten eggs well beaten. Boil for one hour, skimming till the liquid is clear ; while hot, pour it upon forty pounds of good ]\Ialaga raisins picked from the stalks and stoned and cut small, and three pecks of green sage-leaves freshly gathered and shred roughly. Cover the preparation closely, and stir now and again for forty-eight hours. At the end of that time press the fruit in a hair bag, strain the liquid into a clean vessel, and on the following day draw off what is clear into a eask. Filter the lees, and add them -with the rinds of six lemons and four Seville oranges pared thin, and the juice of both strained.
SAG-
SAG
Keep tho cask open for four or five days and well filled up; when the liquor has done hissing, wait a day, then add thi-ee half-pints of brandy and an ounce and a half of best isinglass dissolved in two quarts of the wine. Secure the bung carefully, and store in a cool dry cellar for twelve months ; then, if fine, bottle the ■wine; if not, rack it off into a clean vessel, filter the dregs two or three times through a flannel bag, and fill the cask again. Add a pint more brandy and four ounces of sugar-candy ; then stop the cask up again, and bottle the wine in three months. If kept for haK a year this wine will be excellent and highly flavoured.
Sage Wine, Red. — Take three pecks of red sage-leaves, pick them from the stalks, shred them roughly, and pour over them four gallons of boiling soft water. Cover the vessel closely, and let it stand for one day. Take forty-five pounds of good Malaga raisins, pick them, cut them in halves, take out the stones, and pour over them six gallons of water that has been well boiled and grown lukewarm. Stir well, and cover them up. Then mix the contents of the two vessels, add the rinds of ten lemons, pared verj' thin, and their juice. Let all infuse for five days, stirring twice daily. Place in a clean ten-gallon cask six ounces of sugar-candy and an ounce of bitter almonds, blanched and beaten to a paste together with a spoonful of brandy. Strain the liquor upon them, filling to the bunghole of the cask, whicli must be tightly covered. Let the liquor work out, keeping the cask fuU, and on the fermentation ceasing, put in aquart of brandy, and stop up the bunghole for two months. Then rack the liquor into a clean vessel, filter the lees, and return all that is clear into the cask again with six ounces more of sugar-candy, a pint of brandy, and an ounce and a half of isinglass dissolved in two quarts of the wi^ie. Stop the cask effectually, and store for twelve months. At the end of the year bottle the wine, and when it is eighteen months old it will be fit for use. This is an excellent stomachic wine.
SAGO.
Showing Palm, Fioifcr, and Ripe Fruit.
_ Sago. — The farinaceous food of this name is light, wholesome, and nutritious, and especially
Records on this page
Sage Wine, GreenSage Wine, Red