Cassell's dictionary of cookery

Wine, Currant, White. — Bruise forty pounds of fruit in a tub holding fifteen or twenty gallons, and add to it four gallons of water. Stir the whole well, and Squeeze till the pulp is thoroughly separated from the skins. Leave these materials at rest for about twelve hours, and then strain them through a canvas bag or fine hair sieve, and pass one gallon of fresh water through the marc. Dissolve twentyfive or thirty pounds of white sugar in the juice thus obtained, and make up the whole quantity by an addition of ten gallons and a half of water. The proportion of sugar here given is for a brisk wine : if a sweet wine is required there must be forty pounds of sugar. White sugar is recommended as much the best ; if moist sugar be used, somewhat more will be necessary. The must being now prepared, the fermentation and subsequent treatment must be exactly the same as for gooseberry wine. If brandy is to be added, it should be added towards the end of the fermentation in the WIN ( 1132 ) WIN cask. For the above quantity some will put in a quart of brandy alone ; others first mix it ■with honey. Whether the wine should be racked oft' from the ley at the end of six months, put into a fresh cask for six months longer before it is bottled, or be suffered to remain the whole time in the lees, must depend upon the state of the wine. The bottling should be carefully attended to. Wine Custard. — Rub off the zest of a lemon on six ounces of sugar; beat eighteen eggs to froth with half a spoonful of Hour — potato flour, if it is at hand — a quart of wine, And a cupful of orange-flower water. Set the mixture on the fire, and keep stirring it till it froths. Pour the custai'd into cups or bowls, and serve with macaroons. Wine Custard Sauce.— Take the yolks of eight eggs, beat them up till thick, mix with them sugar to taste, the juice of two lemons, half a pint of white wine, and a little more than half that quantity of water. Set it on the tire, beat with a whisk till it froths : whenever the sauce boils, take it off. This sauce is to be eaten with puddings and tarts. Wine, Damson. — Boil ten gallons and a half of pure river water with thirty-two pounds of strong moist sugar and the whites of ten eggs well beaten half an hour, skimming it well ; then add thirty-two quarts of rijie prune damsons well jjicked from the stalks and stoned, and boil them half an hour longer, skimming ■and stirring until the liquor is beautifully hright. Strain it off the fruit in a fine hair sieve into your cooler, and when at the proper temperature work it with fresh yeast, spread on a toast, three or four days. Then di-aw it off the sediment, put it into the cask, filter the lees, and fill up, letting it work out at the bung. When it has ceased hissing put to it a quart of French brandy, and stop it up safely, pasting paper over the bung. Let it stand six months, then rack it off, filter the lees through flannel twice folded, and filling the cask again, add an ounce of isinglass dissolved and mixed with two quaits of the wine. Secure the bung well, and let it remain two years ; then draw it off and bottle, sealing the corks. This being a rich wine, requires age, and should not be drunk until it has been bottled two years or more. — Hobinsou.