Wine, Spiced, or Bishop. — Make
several incisions in the rind of a lemon, stick
cloves in the incisions, and roast the lemon by
a slow fire. Put small but equal quantities of
cinnamon, cloves, mace, and allspice into a
saucepan with half a pint of water. Let it
boil till it is reduced one-half. Boil a bottle of
port wine✪ Wine, Spiced, or Bishop ; bum a portion of the spirit out of
it by applying a lighted paper to the saucepan.
Put the roasted lemon and spice into the wine,
stir it up well, and let it stand near the fire for
tep minutes. Sub a few knobs of sugar on the
rind of a lemon, put the sugar into a bowl or
jug with the juice of half a lemon (not roasted),
pour the wine into it, grate some nutmeg into
it, sweeten to taste, and serve with the lemon
and spice floating in it. Oranges are sometimes,
used instead of lemons.
WIN
( 1137 )
WIN
Wine, Strawberry.— Bruise and press
out the juice. Pour on the marc seven gallons
of water; infuse for twelve hours, and press
out the liquor ; add this liquor to the juice, and
mix them with six gallons of cider. Dissolve
in the mixture sixteen poimds of raw sugar
and three ounces of powdered red tartar, and
then set it to ferment in the usual manner.
Pare the rinds of two lemons and two oranges,
and, together with the juice, throw them into
the fermenting-tub, and take out the rinds when
the fermentation is over. Three gallons of
brandy✪ Strawberry Wine may be added.
Wine Test, Dr. Paris's. — " Expose
equal parts of sulphur and powdered oyster-
shells to a white heat for fifteen minutes, and
when cold add an equal quantity of cream of
tartar. These are to be put into a strong
bottle with common water to boil for an hour,
and the solution is afterwards to be decanted
into ounce phials, adding twenty drojjs of
muriatic acid to eacli. This liquid will precipi-
tate the least quantity of lead from wines in a
very sensible black precipitate. As iron might
be accidentally contained in the wine, the
mm-iatic acid is added to prevent its precipita-
tion."
Wine Vinegar. — Wine vinegar is pro-
perly the vinegar of genuine foreign wines,
methodically prepared as in Germany, France,
and Italy, and does not include those made
from cider, malt-wines, or made wines of any
description whatever. All wines, especially
those of a weak kind, either spontaneously, or
by repeated fermentations, may be converted
into a kind of vinegar.
Wine Whey, White.— Take half a pint
of new milk and dilute it with an equal quan-
tity of hot water ; boil both together, and
while boiling pour in at the moment two wine-
glassfuls of white wine. A curd wiU form,
which, after the mixture is boiled for two or
three minutes, will settle at the bottom of the
saucepan. Strain the whey carefully from the
curd ; it should be perfectly clear. Sugar may
be added to please the taste. "Warm white-
wine whe✪ White Wine Wheyy promotes perspiration, and hence it
is useful in the commencement of some com-
plaints ; but taken cold it has a different effect,
and often in cases of low fever it is an excellent
beverage; also in the early stages of con-
valescence it is as safe and sufficient a stimulant
as can be given."
Page 2308 · 4 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
Wine, Spiced, or Bishop. — Make several incisions in the rind of a lemon, stick cloves in the incisions, and roast the lemon by a slow fire. Put small but equal quantities of cinnamon, cloves, mace, and allspice into a saucepan with half a pint of water. Let it boil till it is reduced one-half. Boil a bottle of port wine ; bum a portion of the spirit out of it by applying a lighted paper to the saucepan. Put the roasted lemon and spice into the wine, stir it up well, and let it stand near the fire for ten minutes. Sub a few knobs of sugar on the rind of a lemon, put the sugar into a bowl or jug with the juice of half a lemon (not roasted), pour the wine into it, grate some nutmeg into it, sweeten to taste, and serve with the lemon and spice floating in it. Oranges are sometimes, used instead of lemons.
WIN
( 1137 )
WIN
Wine, Strawberry.— Bruise and press out the juice. Pour on the marc seven gallons of water; infuse for twelve hours, and press out the liquor ; add this liquor to the juice, and mix them with six gallons of cider. Dissolve in the mixture sixteen pounds of raw sugar and three ounces of powdered red tartar, and then set it to ferment in the usual manner. Pare the rinds of two lemons and two oranges, and, together with the juice, throw them into the fermenting-tub, and take out the rinds when the fermentation is over. Three gallons of brandy may be added.
Wine Test, Dr. Paris's. — " Expose equal parts of sulphur and powdered oystershells to a white heat for fifteen minutes, and when cold add an equal quantity of cream of tartar. These are to be put into a strong bottle with common water to boil for an hour, and the solution is afterwards to be decanted into ounce phials, adding twenty drops of muriatic acid to each. This liquid will precipitate the least quantity of lead from wines in a very sensible black precipitate. As iron might be accidentally contained in the wine, the muriatic acid is added to prevent its precipitation."
Wine Vinegar. — Wine vinegar is properly the vinegar of genuine foreign wines, methodically prepared as in Germany, France, and Italy, and does not include those made from cider, malt-wines, or made wines of any description whatever. All wines, especially those of a weak kind, either spontaneously, or by repeated fermentations, may be converted into a kind of vinegar.
Wine Whey, White.— Take half a pint of new milk and dilute it with an equal quantity of hot water ; boil both together, and while boiling pour in at the moment two wineglassfuls of white wine. A curd wiU form, which, after the mixture is boiled for two or three minutes, will settle at the bottom of the saucepan. Strain the whey carefully from the curd ; it should be perfectly clear. Sugar may be added to please the taste. "Warm whitewine whey promotes perspiration, and hence it is useful in the commencement of some complaints ; but taken cold it has a different effect, and often in cases of low fever it is an excellent beverage; also in the early stages of convalescence it is as safe and sufficient a stimulant as can be given."
Records on this page
Wine, Spiced, or BishopSpiced WineStrawberry WineWhite Wine Whey