For currant； cherry； raspberry； elderberry； strawberry； whortleberry； and
wild grape wines； any one can be used alone； or in combination of several
of the different kinds； to make a variety of flavours； or suit persons who
have some and not the other kinds of fruits； to every gallon of expressed
juice； add 2 galls。 of soft water； put in 6 or 8 lbs。 of brown sugar； and
1 1/2 oz。 of cream of tartar； have them dissolved； put 1 quart of brandy
to every 6 galls。 Some prefer it without brandy。 After fermentation； take
4 oz。 isinglass； dissolved in a pint of the wine； put to each barrel； and
it will refine and clear it； then it must be drawn off into clear casks；
or bottled； which is far the best。 Give these wines age and they are most
delicious。
76。 DINNER WINE OR ENGLISH PATENT WINE
From garden rhubarb； which will not lend to intemperance。 An agreeable and
healthy wine is very frequently made from the expressed juice of the
garden rhubarb。 To each gallon of juice add 1 gallon of soft water； in
which 7 lbs。 of brown sugar have been dissolved； fill a keg or barrel with
this proportion； leaving the bung out； and keep it filled with sweetened
water as it works off until clear。 Any other vegetable extract may be
added； if this flavour is not liked。 Then bung down； or bottle； as you
desire。 These stalks will furnish about 3/4 their weight in juice； fine
and settle with isinglass； as in the fruit wines。 This has been patented
in England。
77。 VARIOUS WINES
Take 28 gallons of clarified cider； 1 gallon geed brandy； 1 lb。 crude
tartar； （this is what is deposited by grape wines） 5 gallons of any wine
you wish to represent； 1 pint of sweet milk to settle it； draw off in 24
or 36 hours after thoroughly mixing。
78。 BLACKBERRY AND STRAWBERRY WINES
These are made by taking the above wine when made with port wine； and for
every 10 gallons； form 4 to 6 quarts of the fresh fruit； bruised and
strained； are added； and let it stand till the flavour is extracted； more
or less may be used to suit the tastes of different persons。 In bottling
any of those wines 3 or four broken raisins put into each bottle will add
to their richness and flavour。
79。 FRENCH BRANDY
Take of pure spirit 1 gallon； best French brandy； or any kind you wish to
imitate； even Otard； 1 quart； loaf sugar 2 oz。； sweet spirits of nitre 1/2
oz。； a few drops of tincture of catechu； or oak bark； to roughen the taste
if desired； colour to suit your taste； and bottle。
80。 BRANDY FROM OIL COGNAC
Take of pure spirits 10 gallons； New England rum 2 quarts； or Jamaica rum
1 quart； and oil cognac from 30 to 40 drops； put in half a pint of
alcohol； colour with tincture of kino； or burned sugar； which is generally
preferred。 Mix well and bottle。
81。 PALE BRANDY
This is made as the French brandy； using pale instead of the French； and
using 1 oz。 of tincture of kino for colour； only for 5 gallons。
82 CHERRY BRANDY
To every 10 gallons of brandy add 3 quarts of wild black cherries； stones
and all bruised； and crushed sugar 2 lbs。 Let it stand until the strength
and flavour is obtained； and draw from it as wanted for use。 Never attempt
to use oil of bitter almonds for this purpose； instead of the cherries；
for it is a most deadly poison。
83。 BLACKBERRY BRANDY
Take of brandy 10 gallons； nice rich blackberries mashed from 4 to 6
quarts； according to the degree of flavour you wish。 Mix and add a little
sugar to overcome the acidity of the berries； according to their ripeness
will the amount vary from one to 4 oz。 to each gallon。
84。 STRAWBERRY BRANDY
This is made as the above； using very nice ripe strawberries； and only
about half the quantity of sugar。
Receipts 85； 86 & 87 not printed
88。 HOLLAND GIN
Take of pure spirits 1 gallon； best Holland gin； schnapps； or any kind
desired； 1 quart； oil of juniper 2 scruples； oil of anise 1/4 oz。； mix all
well together。
89。 COLOURING
Take of white sugar 1 lb。； put it into an earthen kettle； moisten a
little； let boil； and burn red； black and thick； remove from the fire and
put in a little hot water to keep it from hardening as it cools。 Use this
to colour any liquors； needing colour； to your taste； or as near the
colour of the liquor you imitate as you can。 Tincture of kino is a good
colour； and is made by dissolving 1 oz。 of kino in a pint of alcohol。 For
a cherry red use tincture of saffron； for light amber to deep brown use
sugar colouring； for brandy colour； sugar； for red use beet root or
saunders； for port wine colour use extract of rhatany。
90 TO KEEP SWEET AND SWEETEN SOUR CIDER
To keep cider sweet take a keg； put several holes in the bottom of it； and
a piece of woollen cloth at the bottom； then fill with pure sand closely
packed； then pass your cider through this； and put up in clean barrels
that have had a piece of cotton or linen cloth 2 by 6 inches； dipped in
sulphur； and burned in them； then keep in a cool place and add 1/2 lb。 of
white mustard seed to each barrel。 If cider is souring； about 1 quart of
hickory ashes； （or a little more of other hard wood ashes）； stirred into
each barrel； will sweeten and clarify it； nearly equal to rectifying； but
if it is not rectified it must be racked off to get clear of pomace； for
while this is in it； it will remain sour。 Oil or whiskey barrels are best
to put up cider in； or 1/2 pint of sweet oil； or a gallon of whiskey； or
both may be added to a barrel with decidedly good effects。 Isinglass 4 oz。
to each barrel helps to clarify and settle cider that is not going to be
rectified。
91。 SCHRUB
Take of lemon juice 1 pint； white sugar 2 pints； rum 3 pints； water 4
pints； mix and colour ready for use。
92。 STOUGHTON BITTERS
Take of gentian 4 oz。； orange peel 4 oz。； columbo 4 oz。； chamomile flowers
4 oz。； quassia 4 oz。； burned sugar 1 lb。； whiskey 2 1/2 galls。； water 2
1/2 galls；； mix and let stand one week； then bottle the clear liquor。
93。 TO IMPROVE THE FLAVOUR OF NEW WHISKEY
Take of whiskey 1 gall。； add tea 4 oz。； allspice 4 oz。； caraway seed 4
oz。； cinnamon 2 oz。； shake occasionally for a week and use one pint to a
barrel。 Keep this mixture in a jug。
94。 CHERRY BOUNCE OR BRANDY
Take 10 galls。 of good whiskey； put into it from 4 to 6 quarts of wild
black cherries with the stones broken； common almonds shelled 1 lb。； white
sugar 1 1/2 lb。； cinnamon 1/2 oz。； nutmeg 1/2 oz。； all bruised。 Let stand
12 or 13 days and draw off； this； with the addition of 2 galls。 of brandy；
make very nice cherry brandy。
95 MONONGAHALE
Take of good common whiskey 36 gall。； dried peaches 2 quarts； rye； burned
and ground as coffee； 1 quart； cinnamon； cloves； and allspice； bruised； of
each 1 oz。； loaf sugar 5 lbs。； sweet spirits of nitre 2 oz。； put all these
articles into 4 galls。 of pure spirits； and shake every day for a week；
then draw off through a woollen cloth； and add the whole to the 36 galls。
of whiskey。
96。 RYE WHISKEY
Take of dried peaches 1/2 a peck； put them into a pan in a stove； scorch a
little； not to burn however； then bruise； and place in a woollen （pointed）
bag； and leach good common whiskey over them twice； having the barrel up
so as to hang the bag under the faucet and draw slowly over them； this is
for a barrel。 Add 10 or 12 drops of aqua ammonia to each barrel； after
leaching through the peaches； with age this is nearly； if not quite； equal
to whiskey made from rye。
97。 STOMACH BITTERS
Take of gentian root 6 oz。； orange peel 10 oz。； cinnamon 1 oz。； anise seed
2 0z。； coriander seed 2 oz。； cardamom seed 1/2 oz。； Peruvian bark；
unground； 2 oz。； bruise all the articles and add of gum kino 1 oz。； and
put them into 2 quarts of alcohol； and two quarts of pure spirits or good
whiskey； shake occasionally for 10 or 12 days； and strain or filter
through several thicknesses of woollen。 Half a pint of this may be added
to a gallon of whiskey； more or less； as desired； and you have an article
as good； or better； and more healthy than that for which you will pay
three times as much； or you may use it the same as stoughton； to which it
is preferred。
98。 PEPPERMINT CORDIAL
Take of good whiskey 10 galls。； water 10 galls。； white sugar 10 lbs。； oil
of peppermint 1 oz。； flour 1 oz。； burned sugar 1/2 lb。 to colour； alcohol
1 pint； put the oil of peppermint in the alcohol； then with this work the
flour well； add the burned sugar； work again； and mix all the ingredients
together； let them stand a week and they are ready for use。 If you wish a
different flavour from that of oil of peppermint use any other oil of
which you desire the flavour。
99。 ST。 CROIX RUM
Take of pure spirits 28 galls。； of pure St。 Croix run 3 galls。； sal
ammonia （cut in alcohol） 1 OZ。； sweet spirits of nitre 6 ozs。； mix all
together and let stand for 24 hours； occasionally shaking； and it is ready
for use。
100。 LEMONADE
Take of fresh lemon juice 4 oz。； fresh lemon peel 1/2 oz。； white sugar 4
oz。； boiling water 3 pints； mix all together； let them stand till cool；
and then strain off for use； if you wish you can cool at once with ice。
Where this is used as a cooling drink in fevers a little sweet spirits of
nitre may be added。
101。 A BRILLIANT WHITEWASH
This bears a gloss like ivory； and will not rub off。 Take of clean
unslacked lime 5 or 6 quarts； slack with hot water in a tub； cover to keep
in the steam； when ready； pass it through a fine sieve； and add 1/4 lb。 of
whiting； 1 lb。 of good sugar pulverized； and 3 pints of rice flour； first
made into a thin paste； boil this mixture well； then dissolve 1 lb。 of
clean glue in water； and add it to the mixture； and apply while war