The new receipt book, containing a large collection of highly estimated receipts, in a variety of branches, viz., brewing, making and preserving British wines, dying, rural and domestic economy, &c. &c., carefully selected from experienced and approved receipts, for the use of housekeepers in general ... / by G. Millswood.

  • Millswood, G.
Date:
[1830?]
Catalogue details

Licence: Public Domain Mark

Credit: The new receipt book, containing a large collection of highly estimated receipts, in a variety of branches, viz., brewing, making and preserving British wines, dying, rural and domestic economy, &c. &c., carefully selected from experienced and approved receipts, for the use of housekeepers in general ... / by G. Millswood. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    raer them over a fire half an hour, to dissolve the sugar, and when it is taken off, and cool, put in half a peck of cowslip flowers, clean picked and gently bruised; then put two spoons- ful of new ale-yeast, and a pound of sirup of lemons beaten with it, with a lemon peel or two. Pour the whole into a well seasoned cask or vessel, let them stand close stopped for tliree days, that they may ferment well. When it has stood a month, draw it off into bottles, putting a little lump of loaf sugar into each, by which means you may keep it well for a year. In like manner, you may make wine of such other flowers as are of a pleasant taste and scent, as oxlips, jessa- mine, peach blooms, comfry, scabeous, featherfew, fumitory, and many more, as your fancy and taste may lead you. To Make Mead. To thirteen gallons of water, put thirty pounds of honey, boil and skim it well; then take rosemary, thyme, bay leaves, and sweet briar ; one handful altogether; boil it an hour ; then put it into a tub, with two or three handfuls of malt; stir it till it is blood warm ; then strain it through a cloth, and put it into a tub again ; cut a toast round a quartern loaf, and spread it over with good ale yeast, and put it into a tub; and when the liquor is covered with the yeast, put it up in the vessel; then take of cloves, mace, and nutmegs, an ounce and a half; of ginger, sliced, an ounce ; bruise the spice, and tie it up in a rag, and hang it in the vessel: stop it up close for use. CORDIALS. To make Twenty Gallons of Peppermint. Put fifteen penny-weights of oil of peppermint, ana a quarter of a pound of lump sugar into a mortar : rub the same well, but so as not to be pasty ; then add a little spirits of wine, by degrees, until you put to the same about one pint, bo as the sugar, wine, and oil, are so well mixed, that there is no appearance of oil left. Take twelve pounds and a half of lump sugar, dissolved in about two gallons of pure rain or soft water, or water that has boiled.
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