British cyprus. From the juice of white elderberries, 1 quart, and Lisbon sugar, 4 lbs., to water, 1 gall.; together with 1⁄2 dr. each of bruised ginger and cloves. When racked, add minced raisins and brandy, of each 2 oz.
British hock, British red hock. From cream of tartar, 11⁄4 oz.; tartaric acid, 1⁄2 oz. (both in extremely fine powder); juices of the purple plum, ripe apples, and red beet, of each (warmed), 5 pints; lemon juice, 1 pint; with white sugar, 21⁄2 lbs. per gall.
British madeira. From very strong pale malt wort, 36 galls., sugar candy, 28 lbs., and cream of tartar, 3 oz.; fermented with yeast, 2 lb., adding, when the fermentation is nearly finished, raisin wine, 21⁄2 galls.; brandy and sherry wine, of each 2 galls.; rum and brandy, of each 3 pints; after 6 or 9 months, fine it down, and in another month bottle it. See British sherry (below).
British malmsey. From sliced or grated parsnips, 4 lbs.; boiling water, 1 gall.; when cold, press out the liquor, and to each gallon add of cream of tartar, 1⁄2 oz., and good Muscovado sugar, 3 lbs.; ferment, rack, and add of
brandy, 3 to 5%. Good Malaga raisins may be substituted for the sugar.
British red moselle. The last, coloured with clarified elderberry juice.
British sparkling moselle. From rich cider apples (carefully peeled and garbled), pressed with 1-4th of their weight of white magnum-bonum plums (previously stoned), and the juice fermented with 21⁄2 lbs. of double-refined sugar per gall., as champagne.
British muscadel. As ‘British sparkling Moselle,’ with some infusion of clary, or of the musk plant, to flavour it.
British port, London p., Southampton p. 1. From red cape, 2 galls.; damson or elder wine, 1 gall.; brandy, 1⁄2 pint; powdered kino, 1⁄2 oz.
2. Strong old cider, 6 galls.; elderberry juice, 4 galls.; sloe juice, 3 galls.; sugar, 28 lbs.; powdered extract of rhatany, 1 lb.; at the time of racking add, brandy, 1⁄2 gall.; good port wine, 2 galls.