Stop it up securely, and keep it eighteen
months in a cool dry cellar; then bottle the
wine, seal the corks, and in a twelvemonth it
will be fit for use.
Wine, Coltsfoot.— Take ten gallons of
river water, and boil with it twenty-six pounds
of strong moist sugar and the whites of ten
eggs well beaten, three-quarters of an hour,
skimming well all the time. Pour the liquor
boiling hot on three pecks of fresh-gathered
coltsfoot flowers and ten pounds of Malagas
stoned and cut small ; cover the vessel up close,
and let them infuse three days, stirring three
times daily. Then make two gallons of the
liquor scalding hot, stir it well into the rest,
and add six or seven table-spoonfuls of good
yeast ; keep it well mixed and covered up, until
it has worked freely, then strain it into your
cask upon three oimces of the best ginger
bruised and the thin rinds of six Seville oranges,
and let it remain open, covering the bung-hole
with a tile until it has ceased fermenting. Add
three half-pints of Freach brandy and a bottle
of strong madeira wine✪ Coltsfoot Wine, stop it up securely,
and keep it twelve months ; then bottle it,
and driiik in six months more. This is a
valuable wine for its medicinal properties. —
Robinson.
Wine, Cowslip. — Take seven pounds of
moist sugar, two gallons and a half of water,
and two ounces of ho];)s, and boil them together.
Pare the rinds of eight lemons✪ Cowslip Wine or Seville
oranges, or a part of each; pour the boiling-
liquor over them ; when this is cool squeeze
the juice over it, and add this to the liquor.
Ferment the whole with yeast in the usual way,
and put it into the cask. Gather cowslips on a
fine day, carefully picking out all stalks and
leaves. Put into the cask of wine as much of
the flowers as would equal a quart when fresh
gathered for every gallon; stir well till the,
flowers sink. Dissolve three ounces of isin-
glass in a little of the wine, and retui-n it to
the rest to fine ; in a few days bung it up close.
In six months the wine will be fit for bottling,
but it will improve by being kept longer in the
cask. By managing as just described, the wine
will be fined in the cask, and will be as good
from the cask as if bottled, which will be a
great saving of trouble.
Wine, Currant, Red.— Bruise eight
gallons of red cui-rants with one quart of rasp-
berries. Press out the juice, and to the
residuum, after pressure, add eleven gallons of
cold water. Add two pounds of beetroot sliced
as thin as possible to give colour, and let them
infuse, with frequent mixture, for twelve hours ;
then press out the liquor as before, and add it
to the juice. Next dissolve twenty pounds of
raw sugar in the mixed liquor, and three ounces
of red tartar✪ Red Currant Wine in fine powder. In some hours
the fermentation will commence, which is to be
managed as in the case of gooseberry wine.
When the fermentation is completely over, add
one gallon of brandy ; let the wine stand for a
week, then rack off, and let it stand for two
months. It may now be finally racked off,
bunged up in the cask, and set by in a cool
cellar for as many years as may be required to
ameliorate it.
Page 2297 · 3 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
Stop it up securely, and keep it eighteen months in a cool dry cellar; then bottle the wine, seal the corks, and in a twelvemonth it will be fit for use.
Wine, Coltsfoot.— Take ten gallons of river water, and boil with it twenty-six pounds of strong moist sugar and the whites of ten eggs well beaten, three-quarters of an hour, skimming well all the time. Pour the liquor boiling hot on three pecks of fresh-gathered coltsfoot flowers and ten pounds of Malagas stoned and cut small ; cover the vessel up close, and let them infuse three days, stirring three times daily. Then make two gallons of the liquor scalding hot, stir it well into the rest, and add six or seven table-spoonfuls of good yeast ; keep it well mixed and covered up, until it has worked freely, then strain it into your cask upon three ounces of the best ginger bruised and the thin rinds of six Seville oranges, and let it remain open, covering the bung-hole with a tile until it has ceased fermenting. Add three half-pints of French brandy and a bottle
of strong madeira wine, stop it up securely, and keep it twelve months ; then bottle it, and drink in six months more. This is a valuable wine for its medicinal properties. — Robinson.
Wine, Cowslip. — Take seven pounds of moist sugar, two gallons and a half of water, and two ounces of hops, and boil them together. Pare the rinds of eight lemons or Seville oranges, or a part of each; pour the boiling liquor over them ; when this is cool squeeze the juice over it, and add this to the liquor. Ferment the whole with yeast in the usual way, and put it into the cask. Gather cowslips on a fine day, carefully picking out all stalks and leaves. Put into the cask of wine as much of the flowers as would equal a quart when fresh gathered for every gallon; stir well till the, flowers sink. Dissolve three ounces of isinglass in a little of the wine, and return it to the rest to fine ; in a few days bung it up close. In six months the wine will be fit for bottling, but it will improve by being kept longer in the cask. By managing as just described, the wine will be fined in the cask, and will be as good from the cask as if bottled, which will be a great saving of trouble.
Wine, Currant, Red. — Bruise eight
gallons of red currants with one quart of raspberries. Press out the juice, and to the residuum, after pressure, add eleven gallons of cold water. Add two pounds of beetroot sliced as thin as possible to give colour, and let them infuse, with frequent mixture, for twelve hours ; then press out the liquor as before, and add it to the juice. Next dissolve twenty pounds of raw sugar in the mixed liquor, and three ounces of red tartar in fine powder. In some hours the fermentation will commence, which is to be managed as in the case of gooseberry wine. When the fermentation is completely over, add one gallon of brandy ; let the wine stand for a week, then rack off, and let it stand for two months. It may now be finally racked off, bunged up in the cask, and set by in a cool cellar for as many years as may be required to ameliorate it.
Records on this page
Coltsfoot WineCowslip WineRed Currant Wine