Then stop
it close. For variety, you may put some clear juyce of Cherries alone (but
drawn from a larger proportion of Cherries) into another parcel of Wine. To
either of them, if you will Aromatise the drink, take to this quantity two
Ounces of Cinnamon grosly broken and bruised, and put it in a little bag at
the spiggot, that all the wine you draw may run through the Cinnamon.
You must be careful in bruising the Cherries, and breaking the stones. For
if you do all at once, the Liquor will sparkle about. But you must first
bruise the Cherries gently in a mortar, and rub through a sieve all that
will pass, and strain the Residue hard through your hands. Then beat the
remaining hard so strongly, as may break all the stones. Then put all
together, and strain the clean through a subtil strainer, and put the
solider substance into the bag to hang in the Wine.
CURRANTS-WINE
Take a pound of the best Currants clean picked, and pour upon them in a
deep straight mouthed earthen vessel six pounds or pints of hot water, in
which you have dissolved three spoonfuls of the purest and newest Ale-yest.
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