Housekeepers' and Mothers' Manual
Description:... This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 edition. Excerpt: ... wines, cordials, punches, shrubs, &c. Blackberry Wine.--Measure the berries and bruise them. To every gallon of berries add one quart of boiling water; let it stand twenty-four hours, stirring occasionally, then strain the juice into a cask; to every gallon of juice add three pounds of brown sugar; cork tightly and let it stand until the following October, when it may be drawn off and bottled. Currant Wine, No. 1.--To each gallon of currants put one-half gallon of water; mash the currants well and strain the juice through a flannel bag; to each gallon of the juice put three pounds of best brown sugar; put the juice in a clean, well aired cask and do not cork tight for fourteen days. It will be ready for use the following winter. Currant Wine, No. 2.--Stem, mash and strain the currants, adding one-half pint of water and three-fourths of a pound of sugar to each quart of the juice; stir well together and pour into a clean cask, covering the bung-hole with a piece of mosquito-net. Let it stand for a month to ferment, then draw off carefully and bottle. Currant Wine, No. 3.--Put currants in a large, clean tub with water sufficient to just cover them and let them stand over night, then mash them well and strain, pressing all the juice from them; to every gallon of the juice add three and one-half pounds of brown sugar; stir well together and strain again; put into a cask, filling it within four or five inches of the top; seal it tightly to prevent the air geting in; leave it until the following spring. Grape Wine, No. 1.--Fill a cask with grapes which are picked from the stems and cover with water. Crush the grapes and let them stand one week without stirring, then draw off the juice, and to every gallon of juice add three and one-half pounds...
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