White Alderwine; very much like Frontiniac.
Boil eighteen pounds of white powder sugar, with six gallons of water, and two whites of eggs well beaten; then skim it, and put in a quarter of a peck of alder flowers from the tree that bears white berries; do not keep them on the fire. When near cold, stir it, and put in six spoonfuls of lemonjuice, four or five of yeast, and beat 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 in six months.
When well kept, this wine will pass for Frontiniac.
Clary Wine.
Boil fifteen gallons of water, with forty five pounds of sugar, skim it, when cool put a little to a quarter of a pint of yeast, and so by degrees add a little more. In an hour pour the small quantity to the large, pour the liquor on clary flowers, picked in the dry; the quantity for the above is twelve quarts. Those who gather from their own garden may not have sufficient to put in at once, and may add as they can get them, keeping account of each quart. When it ceases to hiss, and the flowers are all in, stop it up for four months. Rack it off, empty the barrel of the dregs, and adding a gallon of the best brandy, stop it up, and let it stand six or eight weeks then bottle it.
A rich and pleasant Wine.
Take new cyder from the press, mix it with as much honey as will support an egg, boil gently fifteen minutes, but not in an iron, brass, or copper pot. Skim it well; when cool, let it be tunned, but do not quite fill. In March following bottle it, and it will be fit to drink in six weeks; will be less sweet if kept longer in the cask. You will have a rich and strong wine, and it will keep well. This will serve for any culinary purposes which sack, or sweet wine, are directed for.
Duhamel says, honey is a fine ingredient to assist, and render palatable, new crabbed austere cider.
Raisinwine, with Cider.
Put two hundred weight of Malaga raisins into a cask, and pour upon them a hogshead of good sound cider that is not rough. Stir it well two or three days; stop it, and let it stand six months; then rack into a cask that it will fill, and put in a gallon of the best brandy.