Cassell's dictionary of cookery

One advantage results from the use of vine-leaves — the facility with which they are reproduced during the growth of the vine. By this the produce of a small vineyard in leaves alone wiU be abundant, and even that of a single vine suffered to run wild, branches and leaves, will be as great as is required for the use of most families. It must always be remembered that in these cases the price of the sugar is the price of the wine. The expense of utensils and labour is comparatively trifling, and, when the manufacture is upon a small scale, scarcely worthy of regard. " Wine Froth for Dessert.— Take the yolks of twelve eggs and a pint of wine, and place them in a deep saucepan on the fire, adding the grated peel of a lemon and sugar to taste. Beat with a whisk till the mixture of the eggs becomes a thick froth, then stir in the whites, which must be beaten to snow, ^\^lisk the froth until it thickens, then pour it into cups or glasses : if into glasses, the froth should first be allowed to cool a little. Wine, Gilliflower. — To three gallons of water put six pounds of the best powdered white sugar; boil the sugar and water together for half an hour, keep skimming as the scum rises ; let it stand to cool. Beat up three ounces, of syrup of betony with a large spoonful of ale yeast, put it into the liquor, and brew it well together; then, having a peck of gilliflowers cut from the stalks, put them into the Liquor, let them infuse and work together three days covered with a cloth ; strain it, and put it into* a cask, and let it settle for three or four weeks ; then bottle it. Wine, Ginger. — Take eighteen or twenty pounds of sugar, dissolve in nine gallons and a half of boiling water, and add ten or twelve ounces of bruised ginger-root. Boil the mixture for about a quarter of an hour, and when nearly cold, add to it half a pint of yeast, and pour it ^ into a cask to ferment, taking care to fill the cask from time to time with the surplus of the liquor made for that purpose. "When the fermentation ceases, rack off the wine, and bottle it when transparent. Very often the outer rind of a few lemons is boiled together with the ginger intended for the wine, to impart to the wine the flavour of lemon-peel. Wine, Gooseberry. — The following is. Dr. MaccuUoeh's recipe for making gooseberry wine : — " The fruit must be selected before it has shown the least tendency to ripen, but about the time when it has attained its full growth. The particular variety of gooseberryis perhaps indifferent; but it will be advisable to avoid the use of those which in their ripe state have the highest flavour. The Green Bath is perhaps among the best. The smallest should be separated by a sieve properly adapted to this purpose, and any unsound or bruised fruit rejected, while the remains of the blossom and the fruit-stalk should be removed by friction or other means. Forty pounds of such fruit are then to be introduced into a tub properly cleaned and of the capacity of fifteen or twenty gallons, in whicJi it is to be bruised in successive proportions, by a pressure sufficient to burst the berries without breaking the seeds or materially compressing the skins.