185. DAMSON WINE.
Take of cold soft water, 11 gallons,
damsons, 8 gallons;
Ferment.
Mix raw sugar, 30 lbs.
red tartar, in fine powder, 6 oz.
Add brandy, 1 gallon.
This will make 18 gallons.
“When the must,” says Mr. Carnell, “has fermented 2 days, (during which time it should be stirred up two or three times,) take out of the vat about two or three quarts of the stones, and break them and the kernels, and then return them into the vat again.”
186. Another Method.
Take a considerable quantity of damsons and common plums inclining to ripeness: slit them in halves, so that the stones may be taken out, then mash them gently, and add a little water and honey. Add to every gallon of the pulp a gallon of spring water, with a few bay-leaves and cloves; boil the mixture, and add as much sugar as will well sweeten it; skim off the froth and let it cool. Now press the fruit, squeezing out the liquid part; strain all through a fine strainer, and put the water and juice together in a cask. Having allowed the whole to stand and ferment for three or four days, fine it with white sugar, flour, and whites of eggs; draw it off into bottles, then cork it well. In twelve days it will be ripe, and will taste like weak Port, having the flavour of Canary.
187. Another.