Boil 18 lbs. lump sugar in 6 gallons of water, with the juice of 8 lemons, 6 Seville oranges, and the whites of 8 eggs; boil half an hour, taking off the scum as it rises; when cool put in a crust of toasted bread, soaked in yeast, let it ferment thirty-six hours: put into the cask the peel of 12 lemons, and of 10 Seville oranges, with 6 gallons of primrose pips, then pour in the liquor. Stir every day for a week, add 3 pints of brandy; stop the cask close, and in six weeks bottle the wine.
Cowslip Wine.
Boil 3½ lbs. lump sugar in 4 quarts of water an hour, skim and let it stand until lukewarm, pour it into a pan, upon 4 quarts of cowslip flowers; add a piece of toasted bread spread with yeast, and let it stand four days: put in as many lemons, sliced, as you have gallons of wine, mix and put it into a cask, and stop close.
Grape Wine.
To 1 gallon of bruised grapes (not over ripe), put 1 gallon of water. Let it stand six days, without stirring, strain it off fine, and to each gallon put 3 lbs. moist sugar; barrel, but do not stop it, till it has done hissing.—Or: the fruit barely half ripe, pick from the stalks, and bruise it, then put it in hair cloths, add an equal weight of water, and let it stand eighteen hours, stirring occasionally: dissolve in it from 3 lbs. to 3½ lbs. lump sugar, to each gallon, as you wish the wine to be more or less strong. Put it in a cask, fill it to the brim, and have 2 or 3 quarts in reserve to fill up with, as it diminishes by fermenting. Let it ferment ten days, when that is over, and there is no danger of the cask bursting, fasten it tight, leaving a small vent to open once a week, for a month. Fine and rack the wine in March, and bottle it in October; for a brisk wine, it must ferment eight days longer, and be bottled the following March, in cold weather.
Parsnip Wine.
Boil 1 bushel of sliced parsnips in 60 quarts of water, one hour, then strain it, add 45 lbs. lump sugar, boil one hour more, and when cold ferment with yeast; add a quart of brandy, then bottle it.—Or: to each gallon of water add 4 lbs. of parsnips, washed and peeled, which boil till tender; drain, but do not bruise them, for no remedy will make the wine clear: to each gallon of the liquor add 3 lbs. loaf sugar, and ½ oz. crude tartar, and when cooled to the temperature of 75, put in a little new yeast; let it stand four days, in a tub, in a warm room; tun it, and bung up when the fermentation has ceased. March and October are the best seasons. It should remain twelve months in cask before it is bottled.
Almond Wine.
Warm a gallon of water, add 3 lbs. loaf sugar, stir well from the bottom, and put in the white of an egg well beaten. When the water boils, stir, skim, and boil it an hour, put it in a pan to cool, and add ½ pint of yeast. Tun it next day, work it ten days, stirring once a day, then add to every gallon 1 lb. of sun raisins chopped, and rather less than ¼ lb. of almonds (pounded), more of bitter than sweet, and a little isinglass. Stop the cask close, for twelve months.
Cherry Bounce.