The wholesale and retail wine and spirit merchant's companion and complete instructor to the trade, containing several hundred receipts, to which are added an essay on distillation, and tables of the weights of spirits

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Página 123 - Mix •well with brandy colouring, 1 pint, and fine with bullock's blood. 2. Bullys, 8 pounds ; damsons, 40 pounds ; water, 6 gallons. Boil the •water, skim it, and pour it boiling hot on the fruit ; let it stand four or six days at least. 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,...
Página 130 - ... the press, where they were all pressed in a few hours after they were gathered; much would run from them before the press squeezed them, from their own weight one upon another.
Página 129 - Take six gallons of water, twelve pounds of white sugar, and six pounds of raisins of the sun cut small; boil these together an hour; then take of the flowers of elder, when they are falling, and will shake off, the quantity of half a peck; put them in the liquor when it is almost cold; the next day put in six spoonfuls of...
Página 132 - When the fermentation was over, which was easily discovered by the cessation of noise and oozing — but, to be more certain, by pegging the cask — when it would be quite clear, then it was racked off into clean hogsheads and carried to the vaults, before any warmth of weather could raise a second fermentation. In March the hogsheads were examined. If...
Página 131 - ... hogsheads, and closely bunged up. In a few hours, one could hear the fermentation begin ; which would soon burst the casks, if not guarded against by hooping them strongly with iron, and securing them in strong wooden frames, and the heads with wedges. In the height of the fermentation, I have frequently seen the wine oozing through the pores of the staves. " These hogsheads were left, all the depth of winter, in the cool barn, to reap the benefit of the frosts.
Página 158 - English Sack : — To every quart of water, put a sprig of rue, and to every gallon a handful of fennel-roots, boil these half an hour, then strain it out, and to every gallon of this liquor put three pounds of honey ; boil it two hours, and scum it well, and when...
Página 133 - ... and sweetness, and some that I kept sixteen years became so like old hock that it might pass for such to one who was not a perfect connoisseur. The only ;art I ever used to it was putting three pounds of white sugar-candy to some of the hogsheads, when the wine was first tunned from the press, in order to conform to a rage that prevailed to drink none but very sweet champagne. " I am convinced that much good wine might be made in many parts of the south of England.
Página 160 - Ib. of yellow bees'-wax into it, which by heating the spirit over a gentle fire, will melt ; after which dip a piece of cloth into it, and when a little dry, set it on fire with a brimstone match, put it into the bung-hole, and stop it up close.
Página 175 - The liquor, or malt tea, thus extracted, must then be boiled with a few hops in it, and when it becomes cool enough, that is, about blood heat, add a little yeast to ferment it, and the thing is done. This is the whole art and process of brewing, and to brew a...
Página 142 - Take four gallons of water and seven pounds of sugar ; boil them half an hour, skimming it all the time ; when the liquor is cold, squeeze in the juice of two lemons ; then boil the peels, with two ounces of white ginger, in three pints of water, one hour ; when...

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