The art of making wines from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues ... / Revised, corrected, and greatly enlarged, by W. Graham.

  • Graham, William, of Ware
Date:
[1760?]
Catalogue details

Licence: Public Domain Mark

Credit: The art of making wines from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues ... / Revised, corrected, and greatly enlarged, by W. Graham. Source: Wellcome Collection.

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    re] duce a curious fweet wine, little differing from Ca«*' nary, and altogether as wholefome and pleafant. If the wine require racking, the beft time to do it is when the wind is in the North, and the weather temperate and clear; in the increafe of the moon, and when fhe is underneath the earth, and not in her full height. If the wine rope, to alter it take a coarfe linen cloth, and when you have fet the cafk a-broach, fet it before the bore, then put in the linen, and rack it in a dry cafk ; put in five or fix ounces of allurn in powder, and jurnble them fo that they may mix well. On fettling, it will be fined down, and be¬ come very clear and pleafant wine : but of fining and ordering wine and other liquors, I (hail take ©ccafion to treat more at large hereafter. To make Wine of Goofberries. OF goofberries may be made a curious cooling wine, after the following directions. Take goofberries juft beginning to turn ripe, not thofe that are quite ripe *, bruife them as well as you did the grapes, but not fo as to break their ifones, then pour to every eight pound of pulp a gallon of clear fpring* water, or rather their own dif- tilled water, made in a cold ftill, and let them ftand in the veffei covered, in a cool place, twenty-four hours; then put them into a ftrong canvafs or hair bag, and prefs out all the juice that will run from them, and to every quart of it put twelve ounces of loaf, or other fine fugar, ftirring it till it be thoroughly melted; then put it up into a well fea- foned cafk, and fet.it in a cool place ; when it has purged and fettled about twenty or thirty days, fill the veffei full, and bung it down clofe, that as lit¬ tle air as poffihle may come at it. When it is well wrought and fettled, then is your time to draw it off into fmaller calks or bot¬ tles.
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