Ginger Wine

Take fourteen gallons of water, six pounds of sugar, four ounces of bruised ginger, and the whites of two eggs, well beaten; mix them, set on a fire, boil it fifteen minutes, skim it well and when cold, pour it into an earthen vessel, squeeze in the juice of four lemons, and the rinds pared exceedingly thin, put to it a teacupful of ale-yeast, let it work for a day and a night, then turn it into a cask, bung it up, and in a fortnight you may bottle it off.

Blackberry Wine

Put some ripe blackberries into a large vessel with a cock in it; pour on as much boiling water as will cover them, and as soon as the heat will permit, bruise them well with the hand till all the berries are broken, cover them, and in about three or four days, when the berries rise to the top, draw off the clear part into another vessel; add to every ten quarts of the liquor one pound of sugar, stir it well in, and let it stand a week or ten days to work. Draw it off through a jelly bag. Steep four ounces of isinglass in a pint of sweet wine for twelve hours, then boil it slowly till dissolved, put it in a gallon of the juice; boil them together, then put all together, let it stand a few days, and bottle.

Water Cooler. To preserve Ice twelve hours.

Cherry Wine

For every five pints of this wine, take fifteen pounds of cherries, and two of currants; bruise them together, mix with them two-thirds of the kernels, and put the whole of the cherries, currants, and kernels into a barrel with a quarter of a pound of sugar to every pint of juice. The barrel must be quite full; cover the barrel with vine leaves and sand above them, and let it stand until it has done working, which will be in about three weeks; then stop it with a bung, and in two months' time it may be bottled.

Rhubarb Wine

The leaf stalks of rhubarb cut in pieces as for tarts, and bruised with a wooden mallet to express the juice, will make a wine equal to green gooseberry, and resembling champagne.

Wine Made From Mixed Fruits

Take cherries, raspberries, and black and white currants - of each an equal quantity. To four pounds well bruised put one gallon of water. Steep the mass three days and nights, frequently stirring it in an open vessel, then run it through a hair sieve, and to each gallon of liquor put three pounds sugar. Let it stand again three days and nights, stirred often and skimming the top; then turn it into a cask, and let it ferment at the bunghole two weeks. To every nine gallons put one quart best brandy, and fasten down the bung. If not soon clear stir in a solution of isinglass.

Black Currant Wine (Very Fine)

To every three quarts of juice put the same of water unboiled, and to every three quarts of the liquor add three pounds of very pure moist sugar; put it into a cask, reserving for a little filling up; put the cask in a warm dry room, and the liquor will ferment of itself; skim off the refuse when the fermentation shall be over, and fill up with the reserved liquor; when it has ceased working pour three quarts of brandy to forty quarts of wine; bung it close for nine months, then bottle it, and drain the thick part through a jelly-bag until it be clear, and bottle that; keep it ten or twelve months. This recipe is most excellent. The wine will keep for six years.

Gooseberry Wine

To every three pounds of gooseberries put a pint of spring water unboiled, having first bruised the fruit with the hands in a tub; stir them very well; let them stand a whole day, then strain them off, and to every three pounds of gooseberries add a pint of water, and one pound of sugar dissolved; let it stand twenty-four hours longer, then skim the head clean off, and put the liquor into a vessel, and the scum into a flannel bag, adding the liquor that drains from it to that in the vessel; let it work two or three days before stopping it up close, and allow it to stand four months before it is bottled. When it is drawn out of the cask it should not be tapped too low.

Green Gooseberry Wine

Take thirty-two quarts of unripe gooseberries of the green kind, bruise them well, add thirty-two quarts of cold water; let them stand for twenty-four hours; drain the gooseberries well from the liquor through a sieve; put three pounds and a half of lump-sugar to every gallon of liquor; put it into a cask with a bottle of the best gin; let it stand six months, and then bottle it.

Frontiniac

Boil eighteen pounds of white sugar in six gallons of water with two whites of eggs well beaten. Skim it, and put in a quarter peck of elder-flowers; do not keep them on the fire; when nearly cold, stir it, and add six spoonfuls of lemon-juice and four or five of yeast; beat the whole well into the liquor. Stir it every day, put six pounds of the best raisins, stoned, into the cask, and tun the wine. Stop it close, and bottle it at the end of six months. This wine requires keeping.

Elder Wine

Pour four quarts of water upon eight quarts of berries, and let it stand a day or two; then boil it for about an hour, strain it, and put three pounds of moist sugar to every gallon of wine; then add one ounce of cloves and cinnamon, with two ounces of ginger; boil it again, and work it with a toast, dipped in yeast.

Elder-Flower Wine

Take twelve pounds of loaf-sugar and six pounds of the best raisins, cut small, and boil them in six gallons of water for one hour. Then take half a peck of elder-flowers, when ready to shake; put them into the liquor, when it is nearly cold, with four table-spoonfuls of fresh yeast, and six of lemon-juice. Let it work two days in the tub, then strain it, put it into the barrel, bung it up closely for two months, and then bottle it.

These are excellent domestic wines, generally taken mulled, with dry toast; and the flavor will be improved if, while warming, a grating of nutmeg be added

Negus

One bottle of wine, half a pound of sugar, and a lemon sliced. Pour three pints of boiling water upon this mixture, and grate nutmeg to the taste.

Such is the common mode of making negus; for making a single tumblerful, however, as many people prefer to do it in their own way, perhaps a better plan is to use only half the quantity of water, poured boiling hot upon the wine already sweetened and flavored with nutmeg; but having in it also a large and very thin cut rind of orange, which gives it a very superior flavor, without any portion of the acid.

The negus may be made of either white or red wine; and, if drunk cold, is called "sangaree."

The following is a French receipt:-One pound of cherries, four pounds of currants, two pounds of black cherries; squeeze all together, then let it stand in a cool cellar for three days; put the juice on the fire in a preserving-pan, and allow it to bubble; add sugar as for raspberry vinegar, and bottle it. This makes a delicious summer beverage.

Noyau

To three quarts of best brandy or spirits put three pounds of white sugar broken small, a quarter of an ounce of cinnamon, the peel of two lemons and juice of one, and eight ounces bitter almonds; mix, and when the sugar is dissolved, pour in a pint of boiling milk. Cover close, stir it every day for three weeks, and filter it through a filtering paper. It may be necessary to add a little more spirits.

Elder Wine - Another Way

To three pounds of elderberries put one pound of damsons, and to a nine-gallon cask put a pint of sloes. Boil two gallons of water with an ounce of hops for an hour and a half; then put in sugar, such as four pounds to five ' quarts of water; keep skimming as it rises, and then set it to cool; boil the fruit for half an hour, strain the juice, and put a quart of it to every gallon of water; then let it work with yeast for three days; put it in the barrel and stop it close. The spice and sugar to be put according to taste. When the wine has stood six weeks put in four pounds of stoned raisins.

Pink Champagne

Boil nine pounds of lump-sugar in three gallons of water for half an hour, skim it well, and pour the liquor boiling hot over a gallon of red and white currants picked, but not bruised. When nearly cold, put in a small teacupful of yeast. Keep it working for two days, then strain it through a horse-hair sieve, put it into a small cask with half an ounce of isinglass. Have rather more liquor than will fill the cask to fill it up as it works over. In about a fortnight bung it up. Let it stand till April; put into each bottle a lump of double-refined sugar. Let the bottles remain one day uncorked. Cork and wire them. They must stand upright in the cellar; when wanted, put a few on their sides for about a week.

Grape Champagne To Equal Foreign

Gather the grapes when they are just turning, or about half ripe. Pound them in a tub, and to every quart of fruit put two quarts of water. Let it stand in a mash-tub for fourteen days, then draw it off, and to every gallon of liquor add three pounds of lump-sugar. When the sugar is dissolved, cask it, and, after it has done working, bung it down. In about six months it will be fit to drink, when it should be bottled, and the corks tied down, or wired if it is to be kept more than a year.