Wine, Damson (another way).— Gather
the damsons when dry, stone them, and mash
them with your hand." Put them into a vessel
with a fauset, and to eight pounds of fruit add
one gallon of water. Boil the water, and put
it to the fruit scalding hot. Let it stand about
two days, then draw it .off; and to every gallon
of liquor put three pounds of fine sugar. Let
the barrel be fuU, and stop it close. If it is
a large quantity, let it stand twelve months
before you drink it.
Wine Decanters, Cleaning of.— Use
a little pearlash or soda, and some cinders and
water, liinse the decanters well out with clean
water.
Wine, Elderberry.- The eldcrberrv is
well suited to the production of wine. The
juice contains a considerable quantity of the I
principle necessary for a vigorous fermentation,
and its beautiful colour imparts a rich tint to
the wine made from it. It is, however, deficient
in sweetness, and sugar must be added to it.
The following is an ajij^roved recipe : — Take
one gallon of ripe elderberries and one quart of
damsons or sloes for every two gallons of wine
to be made. Boil the elderberries in about half
the quantity of water till they burst, breaking
them frequently with a stick. Strain the liquor,
and return it to the copper. To produce
eighteen gallons of wine, twenty gallons of
this liquor are required, and for whatever quan-
tity the liquor falls short of this, water must
be added to make it up. Boil this along with
fifty-six pounds of coarse moist sugar✪ Wine, Elderberry for half
an hour, and it is to be fermented in the usual
manner when sufficiently cooled, and then it is
to be tunned or put into the cask. Put now
into a muslin bag a pound and a half of ginger
bruised, a pound of allspice, two ounces of
cinnamon, and foui- or six ounces of hops ;
suspend the bag with the spice in the cask by
a string not long enough to let it touch the
bottom ; let the liquor work in the cask for a
fortnight, and fill up in the usual way. The
wine will be fit to tap in two months, and is
not improved by keeping hke many other wines.
Elderberries alone may be used.
Wine, Elderberry (another way).— Take
ten galluns of elderbeiTies, ten gallons of water,
forty-five pounds of white sugar, eight ounces
of red tartar, and ferment with yeast in the
usual way. When in the cask, ginger root
sliced or allspice, four ounces, bitter almonds,
three ounces, suspended to a bag may be
allowed to infuse in the liquor while it is fer-
menting ; they are then to be removed. Brandy
may be added or not. When the wine is clear,
which will be in about three months, it may be
di'awn off from the lees and bottled. The
spices may be varied according to taste.
Page 2299 · 1 recipe record 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
Wine, Damson (another way). — Gather the damsons when dry, stone them, and mash them with your hand. Put them into a vessel with a fauset, and to eight pounds of fruit add one gallon of water. Boil the water, and put it to the fruit scalding hot. Let it stand about two days, then draw it .off; and to every gallon of liquor put three pounds of fine sugar. Let the barrel be fuU, and stop it close. If it is a large quantity, let it stand twelve months before you drink it.
Wine Decanters, Cleaning of.— Use
a little pearlash or soda, and some cinders and water, liinse the decanters well out with clean water.
Wine, Elderberry. — The elderberry is well suited to the production of wine. The juice contains a considerable quantity of the I
principle necessary for a vigorous fermentation, and its beautiful colour imparts a rich tint to the wine made from it. It is, however, deficient in sweetness, and sugar must be added to it. The following is an approved recipe : — Take one gallon of ripe elderberries and one quart of damsons or sloes for every two gallons of wine to be made. Boil the elderberries in about half the quantity of water till they burst, breaking them frequently with a stick. Strain the liquor, and return it to the copper. To produce eighteen gallons of wine, twenty gallons of this liquor are required, and for whatever quantity the liquor falls short of this, water must be added to make it up. Boil this along with fifty-six pounds of coarse moist sugar for half an hour, and it is to be fermented in the usual manner when sufficiently cooled, and then it is to be tunned or put into the cask. Put now into a muslin bag a pound and a half of ginger bruised, a pound of allspice, two ounces of cinnamon, and foui- or six ounces of hops ; suspend the bag with the spice in the cask by a string not long enough to let it touch the bottom ; let the liquor work in the cask for a fortnight, and fill up in the usual way. The wine will be fit to tap in two months, and is not improved by keeping hke many other wines. Elderberries alone may be used.
Wine, Elderberry (another way). — Take ten gallons of elderberries, ten gallons of water, forty-five pounds of white sugar, eight ounces of red tartar, and ferment with yeast in the usual way. When in the cask, ginger root sliced or allspice, four ounces, bitter almonds, three ounces, suspended to a bag may be allowed to infuse in the liquor while it is fermenting ; they are then to be removed. Brandy may be added or not. When the wine is clear, which will be in about three months, it may be drawn off from the lees and bottled. The spices may be varied according to taste.
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Wine, Elderberry