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thicken, stir it well, but do not let it | neither rhubarb, currants, nor gooseboil ; pass it through a sieve, add one berries will produce a wine with the quart of cream, and then freeze it.

true champagne flavor; it is to be obNote.--Fresh fruits or jam, or the essence or ex.

tained only from the fruit of the grape, tracts of those fruits, may be used to tlavor ice ripe or unripe, its leaves, tops, and cream, but when fresh fruits are used it should tendrils. The recipe here given will always be well mixed with the sugar or syrup be. fore adding the cream, and should be almost cold

do for rhubarb, or any of the abovebefore mixing, or it is liable to curule. In all mentioned fruits. cases where fine sugar is mentioned, finely pow. TO MAKE TEN GALLONS OF ENGdered loaf sugar of the best quality is intended, and where syrup is mentioned, plain syrup is in

LISH CHAMPAGNE, IMPERIAL MEAStended, and is made as follows :- PLAIN SYRUP.- URE. – Take fifty pounds of rhubarb Take two and a half pounds of best loaf sugar, and a pint of water; dissolve the sugar in the water by

and thirty-seven pounds of fine moist heat, remove any scum that may arise, and strain sugar. Provide a tub that will hold while hot.

from fifteen to twenty gallons, taking Strawberry - Water Ice. — One care that it has a hole for a tap near large pottle of scarlet strawberries, the the bottom. In this tub bruise the juice of a lemon, a pound of sugar, rhubarb; when done, add four gallons or one pint of strong syrup, half a pint of water; let thre whole be well stirred of water. Mix, - first rubbing the together; cover the tub with a cloth fruit through a sieve,-and freeze. or blanket, and let the materials stand

Raspberry-Water Ice, and Cur. for twenty-four hours; then draw off rant-Water Ice, are made in the same the liquor through the tap; add one or manner as given above for Strawberry two more gallons of water to the pulp, Ice.

let it be well stirred, and then allowed Lemon-Water Ice. — Lemon juice to remain an hour or two to settle, and water, each half a pint; strong then draw off; mix the two liquors tosyrup, one pint; the rind of the lemons gether, and in it dissolve the sugar. should be rasped off, before squeezing, Let the tub be made clean, and return with lump sugar, which is to be added the liquor to it, cover it with a blanket, to the juice; mix the whole; strain and place it in a room the temperature after standing an hour, and freeze. of which is not below 60° Fahr.; here Beat up with a little sugar the whites it is to remain for twenty-four, fortyof two or three eggs, and as the ice is eight, or more hours, until there is an beginning to set, work this in with the appearance of fermentation having bespatula, which will much improve the gun, when it should be drawn off into consistency and taste.

a ten-gallon cask, as fine as possible, Orange-Water Ice in the same which cask must be filled up to the way.

bung-hole with water, if there is not Any kind of water ices may be made liquor enough ; let it lean to one side a of the juice of the fruit (such as cur- little, that it may discharge itself; if rants, raspberry, strawberry, plum, there is any liquor left in the tab not damson, gooseberry, etc.,) mixed raw quite fine, pass it through flannel, and with fine sugar.

fill up with that instead of water. As Wine-Making. – The whole art of the fermentation proceeds and the wine-making consists in the proper liquor diminishes, it must be filled up management of the fermenting process; daily, to encourage the fermentation, the same quantity of fruit, whether it for ten or twelve days; it then becomes be rhubarb, currants, gooseberries, more moderate, when the bung should grapes (unripe), leaves, tops and ten- be put in, and a gimlet hole made at drils, water, and sugar, will produce the side of it, fitted with a spile; this two different kinds of wine, by varying spile should be taken out every two or the process of fermentation only — three days, according to the state of that is, a dry wine like sherry, or a the fermentation, for eight or ten days, brisk beverage like champagne; but to allow some of the carbonic acid gas

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to escape. When this state is passed, day; then put it into a cask for 2 the cask may be kept full by pouring a year. As it works over, hill it up every little liquor in at the vent-hole once a day, week or ten days, for three or four Turnip Wine. - Take a large num. weeks. This operation is performed at ber of turnips, pare and slice them; long intervals, of a month or more, till then place in a cider-press, and obtain the end of December, when on a fine all the juice you can. To every gal. frosty day it should be drawn off from Lon of juice add three pounds of lump the lees as fine as possible; the turbid sugar and half a pint of brandy. Pour part passed through flannel, Make the into a cask, but do not bung until it cask clean, return the liquor to it, with has done working; then bung it close one dram of ísinglass (pure) dissolved for three months, and draw off into in a little water; stir the whole to another cask; when it is fine, bottle, gether, and put the bung in firmly and cork well. Choose a clear dry day in March for Blackberry Wine. -Gather the bottling. They should be champagne fruit when ripe, on a dry day, Put bottles --- common wine bottles are not into a vessel, with the head out, and a strong enough ; secure the corks in a tap fitted near the bottom; pour on proper manner with wire, etc. The boiling water to cover it. Mash the liquor is generally made up to two or berries with your hands, and let them three pints over the ten gallons, which stand covered till the pulp rises to the is bottled for the purpose of filling the top and forms a crust, in three or four cask as it is wanted. For several days. Then draw off the fluid into years past wine has been made with another vennel, and to every gallon add ripe and unripe grapes, according to one pound of sugar; mix well, and the season, equally as good as any put it into a cask, to work for a week foreign produce. It has always spirit or ten days, and throw off any remainenough without the addition of brandy, ing lees, keeping the cask well killed, which Dr. Maculloch says, in his particularly at the commencement treatise on wines, spoils all wines; a When the working has ceased, bung it proper fermentation produces spirit down; after six to twelve months it enough. The way to obtain a dry may be bottled. wine from these materials is to keep Another very excellent method, and the cask constantly filled up to the which will produce a wine equal in bung-hole, daily or every other day, value to Port: Take ripe blackberries as long as any fermentation is percep or dewberries, press the juice from tible by applying the ear near to the them; let it stand thirty-six hours to hole; the bung may then be put in ferment, lightly covered; skim off lightly for a tiine, before finally bixing whatever rises to the top; then to it, it may be racked off on a tine day every gallon of the juice add one quart in December, and fined with isinglass of water and three pounds of sugar As above directed, and bottled in (brown will do), let it stand in an open Mareh,

vennel for twenty-four hours; ukim Parsnip Wine. Take fifteen and strain it, then barrel it let it pounds of sliced parenips, and boil stand eight or nine months, when it until quite soft in five gallons of should be racked off and bottled and water ; squeeze the liquor well out of corked close --- age improves it. them, run it through a sieve, and add Blackberry Cordial. - To three three pounds of coarse lump sugar to pounds of ripe blackberries add one every gallon of liquor. Boil the whole pound of white sugar; let them stand for three-quarters of an hour, When twelve hours, then press out the juice it is nearly cold, add a little yeast on and strain it; add one-third of good toast. Let it remain in a tub for ten spirits ; to every quart add one tea*198, stirring it from the bottom every 1 spoonful of finely-powdered allspice. It is at once fit for use. Our native jolins. Do not boil it at all. It can be grapes produce the best of wine, which used in a month. Wine made from is easily made.

this recipe took the premium at Common Grape Wine. - Take any Lynchburg Fair. quantity of sound, ripe grapes ; with a Currant Wine. – Dissolve eight common cider-press press out the juice, pounds of honey in fifteen gallons of put it into barrels, cover the bung boiling water, to which, when clarified, lightly; after fermentation has ceased add the juice of eight pounds of red cork it; place it in a cellar or house. or white currants ; then ferınent for In twelve months you will have good twenty-four hours; to every two galwine, which improves by age; let it lons add two pounds of sugar, and stand on its lees.

clarify with whites of

eggs. Elderberry Wine. - Gather the Ginger Wine. - Put three pounds berries ripe and dry, pick them, bruise of sugar and the shell and white of them with your hands, and strain one egg into one gallon of spring them. Set the liquor by in glazed water, boil it one hour, removing the earthen vessels for twelve hours, to scum that rises; when the liquor is settle; put to every pint of juice a cold, squeeze in the juice of one lemon pint and a half of water, and to every and one orange, then boil the peels of gallon of this liquor three pounds of one lemon and one orange, with two good moist sugar; set in a kettle over ounces of ginger, in two pints of water, the fire, and when it is ready to boil, for an hour; when cold, put it alclarify it with the whites of four or five together in a barrel, leaving the bung eggs; let it boil one hour, and when out, with a teaspoonful of yeast, a quarit is almost cold, work it with strong ter of an ounce of isinglass, and half ale yeast, and tun it, filling up the pound of raisins, (if required to fill vessel from time to time with the same an eight-gallon barrel, use eight times liquor, saved on purpose, as it sinks the amount of each ingredient,) stir it by working. In a month's time, if well once a day, at the same time fill the vessel holds about eight gallons, it up the barrel with some of the surplus; . will be fine and fit to bottle, and after after nine days put the bung in the bottling, will be fit to drink in twelve barrel ; in two months it will be ready inonths

Raspberry Wine. — Bruise the Madeira Wine.-Boil three quarts finest ripe raspberries with the back of water, the rind of one lemon and of a spoon; strain them through a three oranges, and three pounds of flannel bag into a stone jar ; allow one sugar, with the white and shell of one pound of fine powdered loaf-sugar to egg, for one hour; remove the scum one quart of juice; stir these well that rises on top; when cold, add one together, and cover the jar closely; let quart of new ale (from the brewery) it stand three days, stirring the mix- that has not done working, and the ture up every day; then pour off the juices of one lemon and one sweet and clear liquid, and put two quarts of two. Seville oranges, one pound of sherry to each quart of juice, or liquid. raisins cut in half, color with a little Bottle it off, and it will be fit for use burnt sugar. (The above is for one in a fortnight. By adding Cognac gallon of wine ; if eight gallons are rebrandy instead of sherry, the mixture quired, take eight times the quantity will be raspberry brandy,

of each ingredient.) Put it into a Red Currant Wine. — To eight barrel and stir once a day, keeping it quarts of currants put one quart of full at the bung; after nine days, add water, press and strain, and put three a little brandy and a little isinglass, pounds and three-quarters of sugar to put the bung in the barrel, and at the une gallon of juice. Let it set twenty- end of three months bottle it; if kept four hours. Skim and fill the demi- | a year it will be excellent.

for use.

Family Wine: - The following to: done working, jie in the singland, cipe is given vv Dr Ure (110 mean previously dissolved in some of the authority). Tako black, rell, and liquori Mur it once a day for three white currants, ripe cherries (black days, and at the last stirring and the Hearts are the leal), and raspberries, bandy: tu three of four days, bung of earli an equal quantity. Tu fotos, and in six months i prounds of the mixed buit, well should be bottled, and the works tied bruiseil, put one gallon of clear sont dowil, of wirel: water, stop three days and nights, in Rhine Wine:--- Take one gallon of open teasels, frequently stirring it ipi Delaware grapes, rusli them, and all then strain through a liair sieve press the gallon of water. Let it stand the reaiduary pulp to dryness, and add eight days, then draw it off and add ita jllive to the former. tu puch gal three pounds of sugar to badlı gallon lon of the inireil liquora, dissolve three of wine, well stirring it in: Let it pounds of good yellow muscovadlo stand twelve hours, then it may lie sugari let ile solution stand other pub in barrels or bottles: the linger three days and nights, feruently it is kept, the better it is, and son skimming and stirring it up the heamee qual to the importail wine turn it into casks, which should you Clinger Heer for Iinmediate Use main full, and purging at the bung- The following in a very good way to hole alwut two weeks. Lastly, to make it : Take of vinger, brucisat oor every wine gallons put oue quart of sliced, one and a half ounces: Cream goon Cognae brandy (but not the of tartar, one ounce loaf sugat, one Trugged imitations unde with grain pound one lemon sliepu, pilit them not soon become fine, # stepping of ing water upon them. When nearly singlass may be stirred into the cold, put in a little yeast, and stir it liquid, in the proportion of half an for about a minute: Let it stand till ountee to nine gallona: I have found the next day, then strain and bottle it It *addition of one ounce of creain of lar: is fit to drink in three days, but will ar to each gallon of the fermentable not keep good longer than a fortniglit. ligger improves the quality of the The corks should be tied down, and wine, and makes it resenible more the bottles placed upright in a om! hearly the product of the grape plare.

Mook Champagne - T'imp, dinger Beer. White stigar, twenty work, three weeks to stand, six pounds, lemon or lime juice, eightepin .

Illuit) oune honey, one pound, 7h, prery quart of gruppe, 1 query buwiseel ginger, twenty-two outepe

water, eighteen gallong foil the

ginger in three gallons of water for fjginyleg to prery 10 yutione of wine, half an hour, then add the sugar, the od tymore of Orionly to every ti yitjuice, and the honey, with the remain:

der of the water, and train through l'ick the rapies when Mull-grown cloth. When ele, add the white of one and just beginning to change color, Puy, and lief en oude (lui) of me bruise them in a tuli, pour in the sentee of lejuon: Alter stunding four water, and let them alait for three days, bottle. This rields a very supe. days, stirring once paelt day then riur lieverage, and one wiele will keep press the fruit through a clothi, let the tur many months juice stand for three or four hours, dinger Beer Powdere, Dhup porper. pour it carefully fruin any sediment, Unelmate of sunla, thirty graine and add to the sugar. Harrel it, powiterend ginger, five grains den And put the bung slightly in: At the White sugar, one droite du oud of the weeks, or when it ligeud o boall', posebice of pinon, une

cence,

drop. Add the essence to the sugar, obtained at a wholesale druggist's. The then the other ingredients. A quan- sugar must be ground, as, if merely tity should be mixed and dividod, as powdered, the coarser parts remain unrecommended for Seidlitz powders. dissolved. White paper. – Tartaric acid, thirty Soda Water Powders. -- One pound grains. Directions. -Dissolve the con- of carbonate of soda, and thirteen and a tents of the blue paper in water; stir half ounces of tartaric acid, supply the in the contents of the white paper, materials for two hundred and fifty-six and drink during effervescence. Ginger- powders of each sort. Put into blue pabeer powders do not meet with such | pers thirty grains of carbonate of soda, general acceptation as lemon and kali, and into white papers twenty-tivegrains the powdered ginger rendering the of tartaric acid. Directions: -- Dissolve liquid slightly turbid.

the contents of the blue paper in half LEMONADE. – Powdered sugar, a tumbler of water, stir in the other four pounds; citric or tartaric acid, powder, and drink during ettervesone ounce; essence of lemon, two

Soda powders furnish a saline drams. Mix well. Two or three beverage which is very slightly laxateaspoonfuls make a very sweet and tive, and well calculated to allay the agreeable glass of extemporaneous thirst in hot weather, lemonade.

Seidlitz Powders. - Seidlitz powMilk Lemonade. -- Dissolve three-ders are usually put up in two papers. quarters of a pound of loaf sugar in The larger blue paper contains tartarone pint of boiling water, and mix ized soda (also called Rochelle salt) with them one gill of lemon-juice, and two drams, and carbonate of soda two one gill of sherry; then add three gills scruples. In practice it will be found of cold milk. Stir the whole well to more convenient to mix the two mategether, and strain it.

rials in larger quantity by passing Summer Champagne. – To four them twice through a sieve, and then parts of seltzer water add one of Mo- divide the mixture either by weight selle wine (or hock), and put a tea- or measure, than to make each powder spoonful of powdered sugar into a separately. One pound of tartarized wineglassful of this mixture. An soda, and five ounces and a half of ebullition takes place, and you have carbonate of soda, will make sixty a sort of champagne which is more powders. The smaller powder, usuwholesome in hot weather than the ally put up in white paper, consists of genuino wine known by that name. tartaric acid, half a dram. ---- Directions

Lemon and Kali, or Sherbet. - for Use, - Dissolve the contents of Large quantities of this wholesome and blue paper in half a tumbler of cold refreshing preparation are manufac- water, stir in the other powder, and tured and consumed every summer. It drink during effervescence. is sold in bottles, and also as a bever- Wine Whey. - Time, five minutes. age, made by dissolving a large tea- * pint of milk, sugar to taste, 1 wine spoonful in a tumbler two-thirds filled | glass of white wine. with water. Ground white sugar, half Put half a pint of milk over the fire, a pound; tartaric acid, carbonate of sweeten it to taste, and when boiling, soda, of each a quarter of' a pound; throw in a wineglass of sherry. As essence of lemon, forty drops. All the soon as the curd forms, strain the powders should be well dried. Add whey through muslin into a tumbler. the essence to the sugar, then the other Egg Flip. --- 3 eggs, a quarter of a powders; stir all together, and mix by pound of good moist sugar, a pint and passing twice through a hair sieve. a half of beer, Must be kept in tightly-corked bottles, Beat three whole eggs with a quarinto which a damp spoon must not ter of a pound of good moist sugar; be inserted. All the materials may be make a pint and a half of beer very

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