The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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ounces of race ginger washed in 4 waters; boil all well for one hour, strain it through a sieve into a cask with 3 lemons cut up and 2 gills of beer yeast; shake it well and cover the cask lightly ; let it stand to ferment until clear enough to bottle- It will be fit to drink in 10 days after it is bottled,
Basil Wine (used to give a turtle taste to soups and gravies.) —Steep 4 or 5 ounces of the green leaves of basil in 1 pint of sherry or cape, or raisin wine, strain and bottle closely.
Note—Wine of celery leaves, celery, leeks, sage, shalots and other green or dried herbs may be made in the same way.
Cayenne Wine.—Steep 1 ounce of cayenne or capsicum or red pepper in 1 pint of grape wine for 2 weeks; strain and bottle closely.
Note—In nearly the same way curry powder, spice and other similar wines for flavoring may be made for kitchen use, as black pepper and horseradish.
Apple Wine.—Take fresh cider from the press, and to each gal­lon add 2 lbs. of brown sugar; after dissolving the sugar, strain it and put it in a new cask (one that held brandy or whisky should not be used); tack a piece of muslin or perforated tin over the bung and let it stand for 1 week; after this put in the cork tightly and let it remain 2 weeks longer; then fasten it tightly to exclude the air; leave 1-8 of the cask not filled. In 2 or 3 months it is fit for use; then draw off, bottle and seal. It is equal to Catawba wine.— Rev. D. P.Young.
Cider Wine.—Allow to each gallon of fresh cider just from the mill 2 lbs. of brown sugar, stir until the sugar is thoroughly dissolved, then strain the mixture into a clean cask, but not full; let it remain unstopped for 48 hours, then put in the bung lightly until it ceases to effervesce, when bung up tightly. In a year the wine will be good. It will need no straining, for the longer it stands upon its lees the better it will be.
Mulberry Wine.—Take and bruise in a tub, nearly ripe mulber­ries, and to every quart of the bruised berries, put a quart of water. Let the mixture stand 24 hours, strain it through a coarse hair seive, having added to every gallon of the diluted juice 3 or 4 lbs. of sugar. Suffer it to ferment, and when purified, bottle closely. Mulberries are sub-acid in their nature and are esteemed for their highly arom­atic flavor. The Romans preferred it to every other fruit. In 1518 it was introduced into England, and is known in the United States as the English Mulberry, but the black and red mulberry are indig­enous to this country.