The spirit, wine dealer's and publican's director (Google eBook)

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1824
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Page 142 - Gooseberries, especially the largest, richflavoured, may be used in the mixture to great advantage ; but it has been found the best way to prepare them separately, by more powerful bruising, or pounding, so as to form the proper consistence in pulp ; and by putting six quarts of fruit to one gallon of water, pouring on the water at twice ; the smaller quantity at VOL.
Page 141 - To four pounds of the mixed fruit, well bruised, put one wine gallon of clear soft water; steep three days and nights in open vessels, frequently stirring up the mass, then strain through a hair sieve. The remaining pulp press to dryness. Put both liquors together, and to each gallon of the whole put three pounds of good, rich, moist sugar, of a bright yellow appearance.
Page 141 - If it does not soon drop fine, a steeping of isinglass may be introduced, and stirred into the liquid, in the proportion of about half an ounce to nine gallons.
Page 141 - Let the whole stand again three days and nights, frequently stirring up as before, after skimming oil' the top. Then tun it into casks, and let it remain, full and purging at the bung.hole, about two weeks. Lastly, to every nine gallons put one quart of good brandy, and bung down.
Page 28 - ... of juniper berries, two pennyweights of oil of vitriol, two pennyweights of oil of almonds, one pint of elder flower water. Kill the oils with a pint of spirits of wine, and add about eight pounds of loaf sugar, twenty-five gallons of spirits, one in five, which will bear five gallons of water; rouse it well, and in order to fine it, take two ounces of alum, and one of salt of tartar ; boil it till it be quite white, then throw it into your cask, continually stirring it for ten minutes, bung...
Page 81 - To Colour Claret. Take as many as you please of damascenes, or black sloes, and stew them with some dark coloured wine, and as much sugar as will...
Page 81 - ... 73 If a butt of sherry is too high in colour, take a quart of warm sheep or lamb's blood, mix it with the wine, and when thoroughly fine draw it off. when you will find the wine as pale as necessary To colour Claret.
Page 122 - J of an hour, and skim it clean; when nearly cold put it into a vessel that will admit of its being drawn off; set it to work with yeast, and in a few days after...
Page 94 - ... fortune thou'st made, thou shall take by the fist, For a wife, — for she's good and deserving. But mind thee in heart this one maxim, our Jack, As thou'st read thy good fate in a book, Make honour thy guide, or else never come back To father and mother and Suke. So I buss'd Suke and mother, and greatly concern'd, Off I set, with my father's kind blessing, To our cousin the wine-merchant, where I soon learn'd About mixing, and brewing, and pressing : But the sloe-juice, and ratsbane, and all...
Page 116 - ... done hissing, then stop it close, and in six months it will be fit to bottle. A better wine, though smaller in quantity, will be made by leaving out the water, and diminishing the quantity of sugar. Water is only necessary where the juice is so scanty or so thick, as in cowslip, balm, or black currant wine, that it could not be used .without it. Very...

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