Cleanse from the stalks, sixty pounds of Morella cherries, and bruise them so that the stones shall be broken. Now press out the juice and mix it with 6 gallons of sherry wine, and four gallons of warm water. Having grossly powdered separate ounces of nutmeg, cinnamon, and mace, hang them separately, in small bags, in the cask containing the mixture. Bung it down, and in a few weeks it will become a deliciously flavoured wine.

Take of cold soft water, 18 gallons,
refined sugar, 25 lbs.
honey, 6 lbs.
white tartar, in fine powder, 2 ounces,
Peaches, sixty or eighty in number.

Ferment.

Then add 2 gallons of brandy.

This will make 18 gallons.

The first division is to be put into the vat, and the day after, before the peaches are put in take the stones from them, break them and the kernels, then put them and the pulp into the vat, and proceed with the general process.

Take peaches, nectarines, &c. pare them, and take the stones out; then slice them thin, and pour over them from a gallon to two gallons of water, and a quart of white wine. Place the whole on a fire to simmer gently for a considerable time, till the sliced fruit becomes soft; pour off the liquid part into another vessel containing more peaches that have been sliced but not heated; let them stand for twelve hours, then pour out the liquid part, and press what remains through a fine hair bag. Let the whole be now put into a cask to ferment; add of loaf-sugar, a pound and a half to each gallon. Boil well, an ounce of beaten cloves in a quart of white wine, and add to it the above.

Apricot wine may be made by only bruising the fruit and pouring the hot liquor over it. This wine does not require so much sweetening. To give it a curious flavour, boil an ounce of mace, and half an ounce of nutmegs, in a quart of white wine; and when the wine is fermenting, pour the liquid in hot. In about twenty days, or a month, these wines will be fit for bottling.

Boil together three pounds of sugar, and three quarts of water; and skim it well. Put in six pounds of apricots pared and stoned, and let them boil till they become tender. Then take them up, and when the liquor is cold, bottle it. After taking out the apricots, let the liquor be boiled with a sprig of flowered clary. The apricots will make marmalade, and be very good for present use.

Pare off the rinds of six large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it a quart of brandy. Let it stand three days in an earthen pot close stopped; then squeeze six more, and mix with it two quarts of spring water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, and let it stand till it be cool. Then add a quart of white wine, and the other lemons and brandy: mix them together, and run it through a flannel bag into some vessel. Let it stand three months and then bottle it off.

Cork the bottle well; keep it cool, and it will be fit to drink in a month or six weeks.

Pare five dozen of lemons very thin, put the peels into five quarts of French brandy, and let them stand fourteen days. Then make the juice into a syrup with 3 lbs. of single refined sugar, and when the peels are ready, boil 51 gallons of water, with 40 lbs. of single refined sugar for half an hour. Then put it into a tub, and when cool, add to it one spoonful of yeast, and let it work two days. Then tun it, and put in the brandy, peels, and syrup. Stir them altogether, and close up the cask. Let it stand three months, then bottle it, and it will be as pale and as fine as any citron water.

Take of cold soft water, 2 gallons,
apples, well bruised, 3 bushels,
honey, 10 lbs.
white tartar, 2 ounces,
1 nutmeg, in powder,
rum, 2 quarts.

This will make 18 gallons.

To every gallon of apple juice, immediately it comes from the press, add 2 lbs. of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool; add some good yeast, and stir it well; let it work in the tub for two or three weeks, or till the head begins to flatten, then skim off the head, draw it clear off, and tun it. When made a year, rack it off, and fine it with isinglass; then add ½ a pint of the best rectified spirit of wine, or a pint of French brandy, to every 8 gallons.

Take of cold, soft water, 2 gallons,
apples, well bruised, 3 bushels.

Ferment.

Mix, raw sugar, 15 lbs.
beet-root sliced, 4 lbs.
red tartar, in fine powder, 3 oz.
then add ginger, in powder, 3 oz.
rosemary and lavender leaves, of each 2 handsful,
British spirits, 2 quarts.

This will make 18 gallons.

Gather the quinces when pretty ripe, in a dry day, rub off the down with a linen cloth, then lay them in hay or straw for ten days, to perspire. Now cut them in quarters, take out the cores, and bruise them well in a mashing tub with a wooden pestle. Squeeze out the liquid part, by pressing them in a hair bag, by degrees, in a cider press; strain this liquor through a fine sieve, then warm it gently over a fire, and skim it, but do not suffer it to boil. Now sprinkle into it some loaf-sugar reduced to powder; then, in a gallon of water and a quart of white wine, boil 12 or 14 large quinces thinly sliced: add 2 lbs. of fine sugar, and then strain off the liquid part, and mingle it with the natural juice of the quinces; put this into a cask (not to fill it) and mix them well together; then let it stand to settle; put in two or three whites of eggs, then draw it off. If it be not sweet enough, add more sugar, and a quart of the best Malmsey. To make it still better, boil a ¼ lb. of stoned raisins and ½ an oz. of cinnamon bark in a quart of the liquor, to the consumption of a third part, and straining it, put it into the cask when the wine is fermenting.

Take 20 large quinces, gathered when they are dry and full ripe, wipe them clean with a coarse cloth, and grate them with a large grater or rasp as near the cores as possible; but do not touch the cores. Boil a gallon of spring water, throw in the quinces, and let them boil softly about a quarter of an hour. Then strain them well into an earthen pan, on 2 lbs. of double refined sugar. Pare the peel off two large lemons, throw them in, and squeeze the juice through a sieve. Stir it about till it be very cool, and then toast a thin bit of bread very brown, rub a little yeast on it, and let the whole stand close covered twenty-four hours. Then take out the toast and lemon, put the wine in a cask, keep it three months, and then bottle it. If a twenty gallon cask is wanted, let it stand six months, before bottling it; and remember, when straining the quinces, to wring them hard in a coarse cloth.

Put 12 lbs. of powdered sugar, with the whites of 8 or 10 eggs well beaten into 6 gallons of spring water; boil them ¾ of an hour; when cold, put into it two spoonsful of yeast and the juice of 12 lemons, which being pared must stand with 2 lbs. of white sugar in a tankard, and in the morning skim off the top, and then put it into the water; add the juice and rinds of fifty oranges, but not the white or pithy part of the rinds; let it work all together two days and two nights; then add two quarts of Rhenish or white wine, and put it into the vessel.

To 6 gallons of water put 15 lbs. of soft sugar; before it boils, add the whites of six eggs well beaten, and take off the scum as it rises; boil it ½ an hour: when cool, add the juice of fifty oranges, and two-thirds of the peels cut very thin; and immerse a toast covered with yeast. In a month after it has been in the cask, add a pint of brandy and 2 quarts of Rhenish wine: it will be fit to bottle in three or four months, but it should remain in bottle for twelve months before it is drank.

Orange wine of a superior quality may be made with 2 lbs. of clayed sugar, and 1 lb. of Malaga raisins to each gallon of water, to which add the juice and peel of an orange, and to every 100 gallons of fluid, 4 lbs. of Rhenish tartar.

Two lbs. of honey, and 1 lb. of Malaga raisins, with the juice and peel of a large orange, to every gallon of water, and 4 lbs. of Rhenish tartar to every 100 gallons of fluid, will make an orange wine still superior to the former. Steep and press the fruit, and expend the tartar in setting, raising, and cutting the backs: the orange peel and juice are not to be added until the last stage of fermentation, that is on cutting: they will possess infinitely more vinosity than the ordinary orange wines, indeed, nearly as much as the juice of the vine.

Lemon wine, equally delicious, may be made in a similar manner: both these wines, as they advance in age, lose much of the grosser part of the orange and lemon flavour; one approaches the bergamot, and the other a fine citron, and become fragrant as they advance in years: they will be more improved if treacle be used, divested of its colour and burnt flavour.

To 12 lbs. of parsnips, cut in slices, add 4 gallons of water; boil them till they become quite soft. Squeeze the liquor well out of them, run it through a sieve, and add to every gallon 3 pounds of loaf sugar. Boil the whole three quarters of an hour, and when it is nearly cold, add a little yeast. Let it stand for ten days in a tub, stirring it every day from the bottom, then put it into a cask for twelve months: as it works over, fill it up every day.

Take of cold soft water, 17 gallons,
white currants, 6 quarts.

Ferment.

Mix honey, 30 pounds,
white tartar, in fine powder, 3 oz.

Add balm and sweetbriar, each 2 handsful,
white brandy, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 17 gallons,
red currants, 6 quarts,
black currants, 2 quarts.

Ferment.

Mix honey, 25 pounds,
beet-root, sliced, 1 pound,
red tartar, in fine powder, 4 oz.

Add cinnamon in powder, 2 oz.
brandy, 1 gallon.

This will make 18 gallons.

Fermented mead is made in the proportion of 1 pound of honey to 3 pints of water; or by boiling over a moderate fire, to two-thirds of the quantity, three parts water and one part honey. The liquor is then skimmed and casked, care being taken to keep the cask full while fermenting. During the fermenting process, the cask is left unstopped and exposed to the sun, or in a warm room, until the working cease. The cask is then bunged, and a few months in the cellar renders it fit for use. Mead is rendered more vinous and pleasant by the addition of cut raisins, or other fruits, boiled after the rate of half a pound of raisins to six pounds of honey, with a toasted crust of bread, an ounce of salt of tartar in a glass of brandy, being added to the liquor when casked; to which some add five or six drops of the essence of cinnamon; others, pieces of lemon peel with various syrups.

To every gallon of water, put three pounds and a half of honey, and boil them together three quarters of an hour. Then to every gallon of liquor put about two dozen of walnut leaves, pour the boiling liquor upon them, and let them stand all night. Then take out the leaves, put in a spoonful of yeast, and let it work for two or three days.

Then make it up, and after it has stood for three months, bottle it.

Put a quantity of the comb, from which honey has been drained in a tub, and add a barrel of cider, immediately from the press; this mixture stir, and leave for one night. It is then strained before fermentation; and honey added, until the specific gravity of the liquor is sufficient to bear an egg. It is then put into a barrel; and after the fermentation is commenced, the cask is filled every day, for three or four days, that the froth may work out of the bung-hole. When the fermentation moderates, put the bung in loosely, lest stopping it tight might cause the cask to burst. At the end of five or six weeks, the liquor is to be drawn off into a tub, and the whites of eight eggs, well beaten up, with a pint of clean sand, is to be put into it: then add a gallon of cider spirit; and after mixing the whole together, return it into the cask, which is to be well cleaned, bunged tight, and placed in a proper situation for racking off, when fine. In the month of April following, draw it off into kegs, for use; and it will be equal to almost any foreign wine.

Take of cold soft water, 18 gallons,
Smyrna raisins, 40 lbs.

Ferment.

Mix beet-root, sliced, 3 lbs.
red tartar, in fine powder, 2 oz.

Add cowslip-flowers, 14 lbs.
cloves and mace, in powder, 1 oz.
brandy, one gallon.

This will make 18 gallons.

Take of cold soft water, 18 gallons,
Malaga raisins, 35 lbs.
white tartar, in fine powder, 2 oz.

Ferment.

Mix cowslip-flowers, 16 lbs.

Add white brandy, 1 gallon.

This will make 18 gallons.

Is made in this manner: to 15 gallons of water put 30 pounds of honey, and boil it till one gallon be wasted. Skim it, take it off the fire, and have ready 16 lemons cut in halves. Take a gallon of the liquor, and put it to the lemons. Put the rest of the liquor into a tub with seven pecks of cowslips, and let them stand all night. Then put in the liquor with the lemons, 8 spoonsful of new yeast, and a handful of sweetbriar. Stir them all well together, and let it work three or four days; then strain it, put it into the cask, and after it has stood six months, bottle it off.

Take of cold soft water, 2 quarts,
cider, 9 gallons,
honey, 8 pounds,
white tartar, in fine powder, 2 oz.

Ferment.

Mix cinnamon, cloves, and mace, 2 oz.

Add rum, half a gallon.

This will make 9 gallons.

Take of cold soft water, 3 gallons,
cider, 16 gallons,
honey, 10 pounds.

Ferment.

Add raw sugar, 4 pounds,
beet-root, sliced, 4 pounds,
red tartar, in fine powder, 6 oz.

Mix sweet marjorum and sweetbriar, 3 handsful,
rum, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 4 gallons,
cider, 15 gallons,
honey, 12 pounds,
tartar, in fine powder, 2 oz.

Ferment.

Mix ginger, in powder, 6 oz.
sage and mint, 2 handsful.

Add British spirits, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 5 gallons,
black, or red grapes, 40 pounds.

Ferment.

Mix cider, 9 gallons,
raw sugar, 20 pounds,
barberry leaves, 3 handsful,
beet-root, sliced, 2 pounds,
red tartar, in powder, 4 ounces.

Add white elder-flowers, 6 handsful, or sassafras chips, 4 pounds.
Brandy, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 6 gallons,
grapes, of any colour, 30 pounds.

Ferment.

Mix treacle, 10 pounds,
beet-root, sliced, 1½ pounds,
red tartar, in powder, 2 ounces.
Add rosemary leaves, 2 handsful,
brandy, ½ a gallon.

This will make 9 gallons.

Take of cold soft water, 8 gallons,
grapes, of any sort, 100 pounds.

Ferment.

Mix raw sugar, 20 pounds,
beet-root, sliced, 4 pounds,
barberry-leaves, 4 handsful,
red tartar, in powder, 6 ounces.

Add coriander seed, bruised, 2 ounces,
brandy, 6 quarts.

This will make 18 gallons.

Take of cold soft water, 13 gallons,
white grapes, 50 pounds.

Ferment.

Mix refined sugar, 25 pounds,
white tartar, in powder, 3 ounces.

Add clary seed, bruised, 3 ounces, or
clary flowers, 6 handsful,
Rum, 1 gallon.

This will make 18 gallons.

To every gallon of ripe grapes put a gallon of soft water, bruise the grapes, let them stand a week without stirring, and draw the liquor off fine; to every gallon of wine put three pounds of lump sugar; put the whole into a vessel, but do not stop it till it has done hissing, then stop it close, and in six months it will be fit for bottling.

A better wine, though smaller in quantity, will be made by leaving out the water, and diminishing the quantity of sugar. Water is necessary, only where the juice is so scanty, or so thick, as in cowslip, balm, or black currant wine, that it could not be used without it.

Let the raisins be well washed and picked from the stalks; to every pound thus prepared and chopped, add one quart of water, which has been boiled and has stood till it is cold. Let the whole stand in the vessel for a month, being frequently stirred. Now let the raisins be taken from the cask and let the liquor be closely stopped in the vessel.

In the course of a month let it be racked into another vessel, leaving all the sediment behind, which must be repeated till it becomes fine, when add to every ten gallons, six pounds of fine sugar, and one dozen of Seville oranges, the rinds being pared very thin, and infused in two quarts of brandy, which should be added to the liquor at its last racking. Let the whole stand three months in the cask, when it will be fit for bottling; it should remain in the bottle for a twelvemonth.

To give it the flavour of Madeira, when it is in the cask, put in a couple of green citrons, and let them remain till the wine is bottled.

Put two hundred weight of raisins, with the stalks, into a hogshead, and fill it almost with spring water; let them steep for about twelve days, frequently stirring, and after pouring off the juice, dress the raisins and mash them. The whole should then be put together into a very clean vessel that will exactly contain it. It will hiss for some time, during which it should not be stirred; but when the noise ceases, it must be stopped close, and stand for about six or seven months: and then, if it proves fine and clear, rack it off into another vessel of the same size. Stop it up, and let it remain for twelve or fourteen weeks longer, then bottle it off. If it should not prove clear, fine it down with three ounces of isinglass, and a quarter of a pound of sugar-candy, dissolved in some of the wine.

Take of cold soft water, 19 gallons,
Malaga raisins, 50 lbs.
white tartar, in powder, 4 oz.

Ferment.

Mix ginger, in powder, or bruised, 20 oz.
18 lemons, peel and juice.

Add brandy, 2 quarts, or more.

This will make 18 gallons.

Take 20 quarts of water,
5 lbs. of sugar,
3 oz. of white ginger,
1 oz. of stick liquorice.

Boil them well together; when it is cold put a little new yeast upon it, but not too much; then put it into the barrel for ten days, and after that bottle it, putting a lump of white sugar into every bottle.

To seven gallons of water put nineteen pounds of clayed sugar, and boil it for half an hour, taking off the scum as it rises; then take a small quantity of the liquor, and add to it nine ounces of the best ginger bruised. Now put it all together, and when nearly cold, chop nine pounds of raisins, very small, and put them into a nine gallon cask (beer measure,) with one ounce of isinglass. Slice four lemons into the cask, taking out all the seeds, and pour the liquor over them, with half a pint of fresh yeast. Leave it unstopped for three weeks, and in three months it will be fit for bottling.

There will be one gallon of the sugar and water more than the cask will hold at first: this must be kept to fill up, as the liquor works off, as it is necessary that the cask should be kept full, till it has done working. The raisins should be two-thirds Malaga, and one third Muscadel. Spring and autumn are the best seasons for making this wine.

Take of sliced rhubarb, 2½ oz.
lesser cardamom seeds, bruised and husked, ½ oz.
saffron, 2 drachms,
Spanish white wine, 2 pints,
proof spirit, ½ pint.

Digest for ten days, and strain.

This is a warm, cordial, laxative medicine. If is used chiefly in weakness of the stomach and bowels, and some kind of loosenesses, for evacuating the offending matter, and strengthening the tone of the viscera. It may be given in doses of from half a spoonful to three or four spoonsful or more, according to the circumstances of the disorder, and the strength of the patient.

Boil twenty-six quarts of spring water a quarter of an hour, and when it is blood warm, put twenty-five pounds of Malaga raisins, picked, rubbed, and shred, into it, with almost half a bushel of red sage shred, and a porringer of ale yeast, stir it all well together, and let it stand in a tub, covered warm, six or seven days, stirring it once a day: then strain it off, and put it in a runlet. Let it work three or four days, and then stop it up; when it has stood six or seven days, put in a quart or two of Malaga sack; and when it is fine, bottle it.

To three gallons of water put six pounds of the best powder sugar, boil the sugar and water together for the space of half an hour, keep skimming it 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 weeks; then bottle it.

Pare and slice a number of turnips, put them into a cider press, and press out all the juice. To every gallon of the juice, add three pounds of lump sugar; have a vessel ready large enough to hold the juice, and put half a pint of brandy to every gallon. Pour in the juice and lay something over the bung for a week, to see if it works; if it does, do not bung it down till it has done working; then stop it close for three months, and draw it off into another vessel, when it is fine bottle it off.

This is an excellent wine for gouty habits, and is much recommended in such cases in lieu of any other wine.

Take a well-glazed earthen vessel, and put into it three gallons of rose-water drawn with a cold still. Put into that a sufficient quantity of rose leaves, cover it close, and set it for an hour in a kettle or copper of hot water, to take out the whole strength and tincture of the roses; and when it is cold, press the rose leaves hard into the liquor, and steep fresh ones in it, repeating it till the liquor has got the full strength of the roses. To every gallon of liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put it into a cask, or other convenient vessel, to ferment, and put into it a piece of bread toasted hard, and covered with yeast. Let it stand about thirty days, when it will be ripe, and have a fine flavour, having the whole strength and scent of the roses in it; and it may be greatly improved by adding to it wine and spices. By this method of infusion, wine of carnations, clove, gilliflowers, violets, primroses, or any other flower having a curious scent, may be made.

Boil half a pound of fresh barley in three waters, and save three pints of the last water. Mix it with a quart of white wine, half a pint of borage water, as much of clary water, a little red rose-water, the juice of five or six lemons, three quarters of a pound of fine sugar, and the thin yellow rind of a lemon. Mix all these well together, run it through a strainer, and bottle it. It is pleasant in hot weather, and very good in fevers.

Take the large blue figs, when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine. Then slice some other figs, and let them simmer over a fire in water until they are reduced to a kind of pulp. Then strain out the water, pressing the pulp hard, and pour it as hot as possible on the figs that are imbrewed in the wine. Let the quantities be nearly equal, but the water somewhat more than the wine and figs. Let them stand twenty-four hours, mash them well together, and draw off what will run without squeezing. Then press the rest, and if not sweet enough, add a sufficient quantity of sugar, to make it so. Let it ferment, and add to it a little honey and sugar-candy; then fine it with whites of eggs, and a little isinglass, and draw it off for use.

Boil two gallons of the sap half an hour, and then add to it four pounds of fine powdered sugar. Beat the whites of three eggs to froth, and mix them with the liquor; but take care that it is not too hot, as that will poach the eggs. Skim it well, and boil it half an hour. Then strain it through a hair sieve, and let it stand till next day. Then pour it clean from the sediment, put half a pint of yeast to every twelve gallons, and cover it close up with blankets. Then put it into the barrel, and leave the bung-hole open till it has done working. Then close it up well, and when it has stood two months, bottle it. The fifth part of the sugar must be loaf; and if raisins are liked, they will be a great addition to the wine.

Take forty pounds of sugar and nine gallons of water; boil it gently for two hours, skim it well, and put it into a tub to cool. Take two pounds and a half of the tops of balm, bruise them, and put them into a barrel, with a little new yeast; and when the liquor is cold, pour it on the balm. Stir it well together and let it stand twenty-four hours, stirring it often. Then close it up, and let it stand six weeks. Then rack it off and put a lump of sugar into every bottle. Cork it well, and it will be better the second year than the first.

Scurvy-grass, or spoonwort, is a very sovereign medicinal herb, appropriated chiefly to the health of invalids.

Take the best large scurvy-grass tops and leaves, in May, June, or July, bruise them well in a stone mortar, then put them in a well-glazed earthen vessel, and sprinkle them over with some powder of crystal of tartar, then smear them with virgin honey, and being covered close, let it stand twenty-four hours; then set water over a gentle fire, putting to every gallon three pints of honey, and when the scum rises, take it off, and let it cool; then put the stamped scurvy grass into a barrel, and pour the liquor to it, setting the vessel conveniently end-ways, with a tap at the bottom. When it has been infused twenty-four hours, draw off the liquor, strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again; then put a little new yeast to it, and suffer it to ferment three days, covering the place of the bung or vent with a piece of bread spread over with mustard seed, downward, in a cool place, and let it continue till it is fine and drinks brisk; then draw off the finest part, leaving only the dregs behind: afterwards add more herbs, and ferment it with whites of eggs, flour, and fixed nitre, verjuice, or the juice of green grapes, if they are to be had; to which add six pounds of the syrup of mustard, all mixed and well beaten together, to refine it down, and it will drink brisk, but is not very pleasant; being here inserted among artificial wines rather for the sake of health than for the delightfulness of its taste.

Take a quart of fine draft Devonshire cider, and an equal quantity of good port. Mix them, and shake them. Bottle them, and let them stand for a month. The best judge will not be able to distinguish them from good Bordeaux.

Those who like a dry wine, should put into the vat, at the commencement of the vinous fermentation, an ounce or two of calcined gypsum, in fine powder.

If the season proves bad, so that some fruits are not sufficiently ripe, immediately after the vinous fermentation, and the must of such fruit is put into the cask, it is to be rolled two or three times a day, for a week or two. A spirituous fermentation will soon commence, the bung of the cask must then be taken out, and the hole covered with a bit of light wood or canvas, and as any scum arises, it should be taken away. When the scum disappears, fill up the cask, and bung it up. But a vent-hole must be left open for a week.

Wines will diminish, therefore the cask must be kept filled up with some of the same wine, or some other that is as good or better.

They must at all times be kept in a cool cellar, if not, they will ferment. If wines are kept in a warm cellar, an acetous fermentation will soon commence, and the result consequently will be vinegar. The more a wine frets and ferments, the more it parts with its strength and goodness: when wines are found to work improperly in the cellar, the vent-peg must be taken out for a week or two.

If any wine ferments, after being perfected, draw off a quart and boil it, and pour it hot into the cask, add a pint or a quart of brandy, and bung up a day or two after.

Or, draw off the wine, and fumigate the cask, with one ounce of flour of brimstone, and half an ounce of cinnamon, in powder. Mix the two together, and tie them up in a rag. Turn the bung-hole of the cask downwards, place the rag under the bung-hole, and set fire to it, so that the gas ascends into the cask. As soon as it is burnt out, fill up the cask with wine, and bung it up tight.

Set fire to a pound or more of broken charcoal, put it into the cask and immediately fill up the cask with boiling water. After this, roll the cask once or twice a day for a week; then pour out the charcoal and water, wash out the cask with clean cold water, and expose it to the external air for some days.

Poor wines may be improved by being racked off, and returned into the cask again; and then putting into the wine about a pound of jar or box raisins, bruised, and a quart of brandy.

Or, put to the wine two pounds of honey, and a pint or two of brandy. The honey and brandy to be first mixed together.

Or, draw off three or four quarts of such wine, and fill the cask up with strong wine.

Take one ounce of roche-alum, make it into powder; then draw out four gallons of wine, mix the powder with it, and beat it well for half an hour; then fill up the cask, and when fine (which will be in a week’s time or little more) bottle it off. This will make it drink fine and brisk.

Flat wines may be restored by one pound of jar raisins, one pound of honey, and half a pint of spirit of wine, beaten up in a mortar with some of the wine, and then put into the cask.

Put into the cask three or four sticks of charcoal, and bung up the cask tight. In a month after take them out.—Or, cut two ripe medlars, put them in a gauze bag, and suspend them from the bung-hole into the wine, and bung up the cask air-tight. A month after take them out, and bung up the cask again.—Or, mix half a pound of bruised mustard-seed, with a pint or more of brandy, and stir it up in the wine; and two days after bung up the cask.

At the finish of the process, when the brandy or spirit is put to the wine, it is particularly recommended that a quarter of an ounce of crystal camphor, in the lump, be dropped into the bung-hole of each eighteen gallons of wine.

Oil poured upon wine, or any other liquor, will prevent it from growing musty, or becoming corrupt.

Bake a long roller of dough, stuck well with cloves, and hang it in the cask.

Rack it often from the lees; and when very brilliant, bottle it off:—this must be done between vintage time and the month of May.

It has (says Mr. Carnell) been a most absurd practice with many families to use green gooseberries, in order to imitate Champaign wine; but green fruit is by no means fit or proper for the making of any wine. Nor, indeed, is it at all necessary in the making an imitation of Champaign.

Take great care to rack off the wine well, and in March bottle it as quick as possible. The bottles must be very clean and dry, and the corks of the best sort, made of velvet or white cork. In two months after the wine will be in fine condition to drink.

Take 1 ounce of chalk, in powder,
½ an ounce of burnt alum,
the white of an egg, and
one pint of spring water.

Beat the whole up in a mortar, and pour it into the wine; after which, roll the cask ten minutes; and then place it on the stand, leaving the bung out for a few days. As soon as the wine is fine, rack it off.

Or, take 1 oz. of ground rice,
½ oz. of burnt alum, and
½ oz. of bay-salt.

Beat the whole up in a mortar, with a pint or more of the wine, pour it into the cask, and roll it ten minutes. The cask must not be bunged up for a few days. As soon as such wine becomes fine, rack it off.

Or, bring the cask of wine out of the cellar, and place it in a shady situation to receive the circulation of the air; and take out the bung. In three weeks or a month, rack it off into a sweet cask, which fill up, and put into the wine an ounce of cinnamon, in the stick; and bung it up tight.

Tap the cask, and put a piece of coarse cloth upon that end of the cock which goes to the inside of the cask; then rack it into a dry cask to thirty gallons of wine, and put in five ounces of powdered alum. Roll and shake them well together, and it will fine down, and prove a very clear and pleasant wine.

Take 1 oz. of salt,
½ an oz. of calcined gypsum, in powder, and
1 pint of skimmed milk.

Mix those up with a little of the wine, and then pour the mixture into the cask; put in a few lavender leaves, stir the wine with a stick, so as not to disturb the lees, and bung it up.

Mix one ounce of calcined gypsum, in powder, and two pounds of honey, in one quart of brandy; pour the mixture into the wine, and stir it so as not to disturb the lees; fill up the cask, and the following day bung it up:—rack this wine as soon as fine.

Or, mix half an ounce of the salt of tartar, half an ounce of calcined gypsum, in powder, with a pint of the wine; pour it into the cask, and put an ounce of cinnamon in the stick; stir the wine without disturbing the lees, fill up the cask, and the day following bung it up.

Or, boil 3 ounces of rice; when cold put it into a gauze-bag, and immerge it into the wine; put into the wine also a few sticks of cinnamon, and bung up the cask. In about a month after, take the rice out.