 | Sarah Harrison - 1760 - 310 páginas
...Water ; put them into a Tub, and let them ftand forty-eight Hours ; then ft rain it through a Linen Bag, and to every Gallon of Liquor put two Pounds and a half of Sugar ; then put it into your Veflel, and let it work of itfelf. When fettled, boil it up, and let it fland till Cbrijimas ; then... | |
 | John Farley - 1787 - 520 páginas
...put it fcalding hot to your fruit. Let it ftand two days, then draw it off, and put it into a veffel, and to every gallon of liquor put two pounds and a half of fine fugar. Fill up the veffel, and flop it clofe, and the longer it ftands the better. You maykeep... | |
 | J A. Stewart - 1814 - 792 páginas
...it scalding hot upon the fruit. When it has stood two days, draw it oft', and put it into a vessel, and to every gallon of liquor put two pounds and a half of fine sugar. Fill up the vessel, stop it close, and the longer it stands the better. It will keep very... | |
 | Susannah Carter - 1822 - 182 páginas
...spending. Sage, Quince, and Lemon Wint. whole days ; then draw it off, and put it into a vessel fit for it, and to every gallon of liquor put two pounds and a half of fine sugar ; let the vessel be full, and stop it close ; the longer it stands the better ; it will... | |
 | William Augustus Henderson - 1828 - 394 páginas
...pour it scalding hot on your fruit. When it has stood two days draw it off, and put it into a vessel, and to every gallon of liquor put two pounds and a half of fine sugar. Fill up the vessel and stop it close, and the longer it stands the better. When you draw... | |
 | Joseph Hartley - 1839 - 246 páginas
...during that time bruise the fruit, or squeeze it with your hands; then draw or pour it off into a cask, and to every gallon of liquor put two pounds and a half of fine sugar, or rather more; put some yeast on a slice of bread, warm, to work it : when done working,... | |
 | John Wesley - 1843 - 274 páginas
...hours to ferment, then run it through a hair sieve : let no hand touch it, but take its time to run, and to every gallon of liquor put two pounds and a half of white sugar: stir it well, put it in your vessel, and to every six gallons put a quart of the best... | |
 | William Augustus Henderson - 1847 - 466 páginas
...pour it scalding hot on your fruit. When it havS stood two days draw it off, and put it into a vessel, and to every gallon of liquor put two pounds and a half of fine sugar. Fill up the vessel and.stop it close, and the longer it stands the better. When you draw... | |
 | 1909 - 160 páginas
...During that time bruise the fruit or squeeze it with your hands. Then draw or pour it off into a cask, and to every gallon of liquor, put two pounds and a half of fine sugar, or rather more ; put some yeast on a slice of bread (warm) to work it. When done working,... | |
 | Eliza Smith - 2006 - 424 páginas
...fruit scalding hot; let it stand two whole days; then draw it off, and put it into a vessel fit for it, and to every gallon of liquor put two pounds and a half of fine sugar; let the vessel be full, and stop it close; the longer it stands the better; it will keep... | |
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Put them into a stein that has a tap in it, and to every eight pounds of fruit put a gallon of water. Boil the water, skim it, and pour it scalding hot on your fruit. 