Put a quantity of the comb, from which honey has been drained in a tub, and add a barrel of cider, immediately from the press; this mixture stir, and leave for one night. It is then strained before fermentation; and honey added, until the specific gravity of the liquor is sufficient to bear an egg. It is then put into a barrel; and after the fermentation is commenced, the cask is filled every day, for three or four days, that the froth may work out of the bung-hole. When the fermentation moderates, put the bung in loosely, lest stopping it tight might cause the cask to burst. At the end of five or six weeks, the liquor is to be drawn off into a tub, and the whites of eight eggs, well beaten up, with a pint of clean sand, is to be put into it: then add a gallon of cider spirit; and after mixing the whole together, return it into the cask, which is to be well cleaned, bunged tight, and placed in a proper situation for racking off, when fine. In the month of April following, draw it off into kegs, for use; and it will be equal to almost any foreign wine.
210. COWSLIP RED WINE.
Take of cold soft water, 18 gallons,
Smyrna raisins, 40 lbs.
Ferment.
Mix beet-root, sliced, 3 lbs.
red tartar, in fine powder, 2 oz.
Add cowslip-flowers, 14 lbs.
cloves and mace, in powder, 1 oz.
brandy, one gallon.
This will make 18 gallons.
211. COWSLIP WHITE WINE.
Take of cold soft water, 18 gallons,
Malaga raisins, 35 lbs.
white tartar, in fine powder, 2 oz.
Ferment.