PART VIII. CORDIALS, AND MADE WINES.

 To make Raisin¹ Alder² Wine.

 

Take four gallons of boiling water: to every gallon, add five pounds of Malaga raisins³ cut small; pour the water boiling hot upon them, and let it stand nine days, stirring it twice a day: boil your alder-berries, as you do currants for jelly, and strain it; then add to every gallon of liquor, one pint⁴ of alderberry juice, and stir it all together with half a pint of yeast⁵; let it work well, and remain in the cask for two or three months; then bottle it off.

 

91

Orange Wine.

 

Take six gallons of water, and twelve pounds of Lisbon sugar, the whites of six eggs well beaten; let all boil together, then put it into a large preserving pan, with the juice of half a hundred of oranges, twelve lemons, and the rinds of twelve oranges: give all a boil together, then put it into a barrel with ten quarts of Rhenish wine, and a pint and a half of good yeast; let it work well for a week, then stop it up for a month, and bottle it up.

 

Damascene Wine.

 

To every gallon of water; put two pounds and a half of sugar, which you must boil and skim well: to every gallon of this, put five pints⁶ of damascenes stoned; let it boil, then put it into a cask: work it three or four days, then stop it up for use.

 

92

Gooseberry Wine.

 

To every three pounds of ripe gooseberries, put a pint of spring water, bruise⁷ your fruit; put it into a tub, and pour the water on them; let them stand a whole day, then to every three pounds of fruit, put a pound of moist sugar: stir it till the sugar is dissolved, and let it stand twenty-four hours more; then skim the head clear off, and put the liquor into a cask; let it work three or four days before you stop it up: let it remain four months before you bottle it, and if it is not fine, let it stand in bottles till it is, and then rack it off into other bottles.

 

Cowslip Wine.

 

To six gallons of water, allow thirty pounds of Malaga raisins; boil the water, and measure it out of your copper⁸ on your raisins: cut small and put into a tub; let them work together twelve 93hours, at the end of that time strain off, and press the raisins hard, to extract the essence; then take a little good yeast, and mix it with some lemon syrup⁹, put in two pecks of cowslips, and let your ingredients work together for three days, stirring them twice a day; then stop it up, and bottle off in three months.

 

Birch Wine.

 

Allow to every gallon of birch water, two pounds of sugar; boil it half an hour, skim it well, let it stand a little; then pour it off the grounds, work it well with yeast, before you put it into your cask, and smoke the cask with brimstone.

 

I would recommend a small bag of slit¹⁰ raisins, to be put in the cask, and let it stand three or four months before you bottle it off.

 

94

Rasberry Wine.

 

Put three pounds of raisins of the sun stoned, into two gallons of hot water, add to these, six quarts of rasberries, and two pounds of loaf sugar: let all stand three days, then strain, put in a pound more sugar; mix in a little yeast, let it work well, then bottle it off with a lump of sugar in each bottle.

 

Blackberry Wine.

 

Put five gallons of boiling water, to half a bushel of blackberries; let them stand forty-eight hours, then add half a peck of sloes, and ten pounds of sugar; boil all the ingredients together for an hour, work it with yeast, and let it stand three months in the cask before you bottle it.

 

Cherry Wine.

 

Take fifty pounds of black cherries, picked from the stalks, bruise them well, 95then take half a bushel of currants, and four quarts of rasberries, and squeeze them; to this quantity of juice, allow forty pounds of sugar: dissolve it in water, and put all together into a cask with eight gallons of water, and a quart of good yeast, let it work well; you may bottle it at three months end.

 

Currant Wine.

 

To three pounds of currants picked from the stalks, allow a pound of sugar, and a quart of water: boil, and put them into a cask with a good allowance of British spirits; let it work for two weeks before you stop it up, then let it remain three months before you bottle it off.

 

To make Raisin Wine.

 

To every gallon of water, put five pounds of Malaga, or Belvidere slit raisins; let them soak in the water for a fortnight, stirring them every day, then strain it through a sieve¹¹, and put it into 96a cask: to every gallon of liquor, allow a pint of French brandy; work it well, and let it remain stopped up close for four months, before you bottle it.

 

To make Sage¹² Wine.

 

Boil twenty-six quarts of water, with twenty-five pounds of Malaga raisins cut small; then put it into a tub with two pecks of red sage, and half a pint of yeast; let all work well, then put it into a cask, let it remain a week before you stop it up, and two months before you bottle it up.

 

To make Clear Wine.

 

Take half a pound of hartshorn, and dissolve it in cyder; and if it be for cyder, Rhenish wine, or any other liquor, this quantity is enough for a hogshead.

 

To make Mead¹³.

 

To five quarts of honey, allow forty quarts of water, eighteen races of ginger¹⁴, and one handful of rosemary; boil them 97together for three hours, and skim it perpetually: when it is cold, put your yeast to it, and it will be fit to bottle in eight or ten days.

 

To make White Mead.

 

Take three gallons of water, and one quart of honey, and if it be not strong enough, add more honey; boil it for an hour, then put it into a tub with ginger, and spice, the whites of eight eggs to it, work it well with yeast, and when you perceive it is done working, bottle it off for use.

 

To make Milk Punch.

 

Take two quarts of milk, a quart of good brandy, the juice of six lemons, and half a pound of sugar; mix them well, and strain it through a jelly bag, take a little lemon peel, and put into your bag; when it is strained bottle it up, and it will keep a considerable time.

 

To make Citron Water.

 

Take a pound and a half of the best citron bruised¹⁵, nine ounces of lemon 98peel, the same quantity of orange peel; nutmegs bruised, a quarter of a pound; strong proof spirits, three gallons; water two gallons; macerate¹⁶, distil¹⁸ and dulcify with double refined sugar, two pounds.

 

Ratafia Cordial.

 

Take three gallons of Molasses brandy, nutmegs three ounces and a half; bruise them, and infuse them in the brandy; adding ambergrease, three grains; bitter almonds, one pound and a half: mix the ambergrease with three pounds of fine Lisbon sugar, then infuse all for seven or eight days, and strain it off for use.

 

Orange Flower Brandy.

 

Take a gallon of French brandy, two pounds of sugar, two quarts of water, and half a pound of orange flowers; make a syrup of your sugar and water, put in your orange flowers, and give all a gentle boil; then mix in the brandy, 99and put all into a stone bottle close corked²⁰ up for use.

 

Surfeit²¹ Water.

 

Take a peck of red corn poppies, put them in a large bottle, and put to it a quart of aqua vit?, a nutmeg, and a race of ginger, sliced, a small stick of cinnamon, a blade of mace¹⁷, three or four figs²², four ounces of raisins of the sun, four ounces of anniseeds, caraways and cardemum, mixed with two ounces of Spanish liquorish; put all these ingredients into the bottle; then add two quarts of white brandy, and cork¹⁹ it up; shake it every day for a week; then let it stand for two months, by which time it will be fit to drink.

 

Cinnamon Water.

 

Take cinnamon bruised, twelve ounces; proof spirits rectified²³ three gallons; water one gallon and a half; macerate them twenty-four hours, then distil and draw off your spirits, and dulcify 100it with loaf sugar, two pounds and a half, and make it full proof.

 

Nutmeg Water.

 

Take nutmegs bruised, twelve ounces; proof spirits three gallons, water one gallon and a half; infuse, distil, and dulcify with two pounds of sugar for use.

 

Mint Water.

 

Take mint two handfuls, proof spirits two gallons and a half; distil and dulcify with sugar, one pound and a half for use.

 

Lemon Water.

 

Take twelve large lemons, sliced thin, and put them into two pints of white wine, with a little cinnamon, and a handful of rose-leaves; the same quantity of burrage, and a drachm of yellow sanders: steep all this together twelve hours; mix in a pint and a half of water, two pounds of sugar, and two pints more wine, then distil it for use.

 

FINIS.

1 raisin   

n.葡萄干

参考例句：

• They baked us raisin bread.他们给我们烤葡萄干面包。
• You can also make raisin scones.你也可以做葡萄干烤饼。

2 alder   

n.赤杨树

参考例句：

• He gave john some alder bark.他给了约翰一些桤木树皮。
• Several coppice plantations have been seeded with poplar,willow,and alder.好几个灌木林场都种上了白杨、柳树和赤杨。

3 raisins   

n.葡萄干( raisin的名词复数 )

参考例句：

• These raisins come from Xinjiang,they taste delicious. 这些葡萄干产自新疆，味道很甜。 来自《简明英汉词典》
• Mother put some raisins in the cake. 母亲在糕饼中放了一些葡萄干。 来自辞典例句

4 pint   

n.品脱

参考例句：

• I'll have a pint of beer and a packet of crisps, please.我要一品脱啤酒和一袋炸马铃薯片。
• In the old days you could get a pint of beer for a shilling.从前，花一先令就可以买到一品脱啤酒。

5 yeast   

n.酵母；酵母片；泡沫；v.发酵；起泡沫

参考例句：

• Yeast can be used in making beer and bread.酵母可用于酿啤酒和发面包。
• The yeast began to work.酵母开始发酵。

6 pints   

n.品脱( pint的名词复数 )；一品脱啤酒

参考例句：

• I drew off three pints of beer from the barrel. 我从酒桶里抽出三品脱啤酒。 来自《简明英汉词典》
• Two pints today, please. 今天请来两品脱。 来自《简明英汉词典》

7 bruise   

n.青肿，挫伤；伤痕；vt.打青；挫伤

参考例句：

• The bruise was caused by a kick.这伤痕是脚踢的。
• Jack fell down yesterday and got a big bruise on his face.杰克昨天摔了一跤，脸上摔出老大一块淤斑。

8 copper   

n.铜；铜币；铜器；adj.铜(制)的；(紫)铜色的

参考例句：

• The students are asked to prove the purity of copper.要求学生们检验铜的纯度。
• Copper is a good medium for the conduction of heat and electricity.铜是热和电的良导体。

9 syrup   

n.糖浆，糖水

参考例句：

• I skimmed the foam from the boiling syrup.我撇去了煮沸糖浆上的泡沫。
• Tinned fruit usually has a lot of syrup with it.罐头水果通常都有许多糖浆。

10 slit   

n.狭长的切口；裂缝；vt.切开，撕裂

参考例句：

• The coat has been slit in two places.这件外衣有两处裂开了。
• He began to slit open each envelope.他开始裁开每个信封。

11 sieve   

n.筛，滤器，漏勺

参考例句：

• We often shake flour through a sieve.我们经常用筛子筛面粉。
• Finally,it is like drawing water with a sieve.到头来，竹篮打水一场空。

12 sage   

n.圣人，哲人；adj.贤明的，明智的

参考例句：

• I was grateful for the old man's sage advice.我很感激那位老人贤明的忠告。
• The sage is the instructor of a hundred ages.这位哲人是百代之师。

13 mead   

n.蜂蜜酒

参考例句：

• He gave me a cup of mead.他给我倒了杯蜂蜜酒。
• He drank some mead at supper.晚饭时他喝了一些蜂蜜酒。

14 ginger   

n.姜，精力，淡赤黄色；adj.淡赤黄色的；vt.使活泼，使有生气

参考例句：

• There is no ginger in the young man.这个年轻人没有精神。
• Ginger shall be hot in the mouth.生姜吃到嘴里总是辣的。

15 bruised   

[医]青肿的，瘀紫的

参考例句：

• his bruised and bloodied nose 他沾满血的青肿的鼻子
• She had slipped and badly bruised her face. 她滑了一跤，摔得鼻青脸肿。

16 macerate   

v.浸软，使消瘦

参考例句：

• I like to macerate the food in liqueur for a few minutes before serving.我喜欢先把这种食物在利口酒里浸泡几分钟再端上桌。
• That kind of force would macerate his internal organs.那种力量会浸软他的内脏。

17 mace   

n.狼牙棒，豆蔻干皮

参考例句：

• The sword and mace were favourite weapons for hand-to-hand fighting.剑和狼牙棒是肉搏战的最佳武器。
• She put some mace into the meat.她往肉里加了一些肉豆蔻干皮。

18 distil   

vt.蒸馏；提取…的精华，精选出

参考例句：

• You can distil fresh water from the sea.你可以用蒸馏法从海水中提取淡水。
• The writer managed to distil his ideas into one succinct article.作家努力把他的想法浓缩成一篇简练的文章。

19 cork   

n.软木，软木塞

参考例句：

• We heard the pop of a cork.我们听见瓶塞砰的一声打开。
• Cork is a very buoyant material.软木是极易浮起的材料。

20 corked   

adj.带木塞气味的，塞着瓶塞的v.用瓶塞塞住( cork的过去式 )

参考例句：

• Our army completely surrounded and corked up the enemy stronghold. 我军把敌人的堡垒完全包围并封锁起来。 来自《简明英汉词典》
• He kept his emotions corked up inside him. 他把感情深藏于内心。 来自《简明英汉词典》

21 surfeit   

v.使饮食过度；n.(食物)过量，过度

参考例句：

• The voters are pretty sick of such a surfeit of primary sloganeering.选民们对于初选时没完没了地空喊口号的现象感到发腻了。
• A surfeit of food makes one sick.饮食过量使人生病。

22 figs   

figures 数字，图形，外形

参考例句：

• The effect of ring dyeing is shown in Figs 10 and 11. 环形染色的影响如图10和图11所示。
• The results in Figs. 4 and 5 show the excellent agreement between simulation and experiment. 图4和图5的结果都表明模拟和实验是相当吻合的。

23 rectified   

[医]矫正的，调整的

参考例句：

• I am hopeful this misunderstanding will be rectified very quickly. 我相信这个误会将很快得到纠正。
• That mistake could have been rectified within 28 days. 那个错误原本可以在28天内得以纠正。