MALT WINE.

1824. INGREDIENTS.-5 gallons of water, 28 lbs. of sugar, 6 quarts of sweet-wort, 6 quarts of tun, 3 lbs. of raisins, lb. of candy, 1 pint of brandy.

Mode.-Boil the sugar and water together for 10 minutes; skim it well, and put the liquor into a convenient-sized pan or tub. Allow it to cool; then mix it with the sweet-wort and tun. Let it stand for 3 days, then put it into a barrel; here it will work or ferment for another three days or more; then bung up the cask, and keep it undisturbed for 2 or 3 months. After this, add the raisins (whole), the candy, and brandy, and, in 6 months' time, bottle the wine off. Those who do not brew, may procure the sweet-wort and tun from any brewer. Sweet-wort is the liquor that leaves the mash of malt before it is boiled with the hops; tun is the new beer after the whole of the brewing operation has been completed.

Time.-To be boiled 10 minutes; to stand 3 days after mixing; to ferment 3 days; to remain in the cask 2 months before the raisins are added; bottle 6 months after.

Seasonable.-Make this in March or October.

HOME-MADE NOYEAU.

1825. INGREDIENTS.-2 oz. of bitter almonds, 1 oz. of sweet ditto, 1 lb. of loaf sugar, the rinds of 3 lemons, 1 quart of Irish whiskey or gin, 1 tablespoonful of clarified honey, pint of new milk.

Mode.-Blanch and pound the almonds, and mix with them the sugar, which should also be pounded. Boil the milk; let it stand till quite cold; then mix all the ingredients together, and let them remain for 10 days, shaking them every day. Filter the mixture through blotting-paper, bottle off for use in small bottles, and seal the corks down. This will be found useful for flavouring many sweet dishes. Average cost, 28. 9d.

Sufficient to make about 2 pints of Noyeau.
Seasonable.-May be made at any time.

ORANGE BRANDY.

(Excellent.)

1826. INGREDIENTS.-To every gallon of brandy allow pint of Seville orange-juice, 1 lb. of loaf sugar.

Mode.-To bring out the full flavour of the orange-peel, rub a few lumps of the sugar on 2 or 3 unpared oranges, and put these lumps to

the rest. Mix the brandy with the orange-juice, strained, the rinds of 6 of the oranges pared very thin, and the sugar. Let all stand in a closely-covered jar for about 3 days, stirring it 3 or 4 times a day. When clear, it should be bottled and closely corked for a year; it will then be ready for use, but will keep any length of time. This is a most excellent stomachic when taken pure in small quantities; or, as the strength of the brandy is very little deteriorated by the other ingredients, it may be diluted with water.

Time.—To be stirred every day for 3 days.

Average cost, 78.

Sufficient to make 2 quarts. Seasonable.-Make this in March.

A VERY SIMPLE AND EASY METHOD OF MAKING A VERY SUPERIOR ORANGE WINE.

1827. INGREDIENTS.-90 Seville oranges, 32 lbs. of lump sugar, water.

Mode.-Break up the sugar into small pieces, and put it into a dry, sweet 9-gallon cask, placed in a cellar or other storehouse, where it is intended to be kept. Have ready close to the cask two large pans or wooden keelers, into one of which put the peel of the oranges pared quite thin, and into the other the pulp after the juice has been squeezed from it. Strain the juice through a piece of double muslin, and put it into the cask with the sugar. Then pour about 14 gallon of cold spring water on both the peels and pulp; let it stand for 24 hours, and then strain it into the cask; add more water to the peels and pulp when this is done, and repeat the same process every day for a week: it should take about a week to fill up the cask. Be careful to apportion the quantity as nearly as possible to the seven days, and to stir the contents of the cask each day. On the third day after the cask is full, that is, the tenth day after the commencement of making, the cask may be securely bunged down. This is a very simple and easy method, and the wine made according to it will be pronounced to be most excellent. There is no troublesome boiling, and all fermentation takes place in the cask. When the above directions are attended to, the wine cannot fail to be good. It should be bottled in 8 or 9 months, and will be fit for use in a twelvemonth after the time of making. Ginger wine may be made in precisely the same manner, only, with the 9-gallon cask for ginger wine, 2 lbs. of the best whole ginger, bruised, must be put with the sugar. It will be found convenient to tie the ginger loosely in a muslin bag. Time.-Altogether, 10 days to make it.

Average cost, 2s. 6d. per gallon. Sufficient for 9 gallons.

Seasonable. Make this in March, and bottle it the following January.

RASPBERRY VINEGAR.

1828. INGREDIENTS.—To every 3 pints of the best vinegar allow 4 pints of freshly-gathered raspberries; to each pint of liquor allow 1 lb. of pounded loaf sugar, 1 wineglassful of brandy.

Mode.-Let the raspberries be freshly gathered; pick them from the stalks, and put 13 pint of them into a stone jar; pour 3 pints of the best vinegar over them, and let them remain for 24 hours; then strain the liquor over another 1 pint of fresh raspberries. Let them remain another 24 hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jelly-bag (previously wetted with plain vinegar), into a stone jar. Add to every pint of the liquor 1 lb. of pounded loaf sugar; stir them together, and, when the sugar is dissolved, cover the jar; set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in cases of fevers and colds: it should be diluted with cold water, according to the taste or requirement of the patient. Time.-To be boiled 1 hour. Average cost, 1s. per pint. Sufficient to make 2 quarts.

Seasonable.-Make this in July or August, when raspberries are most plentiful.

RHUBARB WINE.

1829. INGREDIENTS.-To every 5 lbs. of rhubarb pulp allow 1 gallon of cold spring water; to every gallon of liquor allow 3 lbs. of loaf sugar, oz. of isinglass, the rind of 1 lemon.

Mode.-Gather the rhubarb about the middle of May; wipe it with a wet cloth, and, with a mallet, bruise it in a large wooden tub or other convenient means. When reduced to a pulp, weigh it, and to every 5 lbs. add 1 gallon of cold spring water; let these remain for 3 days, stirring 3 or 4 times a day; and, on the fourth day, press the pulp through a hair sieve; put the liquor into a tub, and to every gallon put 3 lbs. of loaf sugar; stir in the sugar until it is quite dissolved, and add the lemon-rind; let the liquor remain, and, in 4, 5, or 6 days, the fermentation will begin to subside, and a crust or head will be formed, which should be skimmed off, or the liquor drawn from it, when the crust begins to crack or separate. Put the wine into a cask, and if, after that, it ferments, rack it off into

another cask, and in a fortnight stop it down. If the wine should have lost any of its original sweetness, add a little more loaf sugar, taking care that the cask is full. Bottle it off in February or March, and in the summer it should be fit to drink. It will improve greatly by keeping; and, should a very brilliant colour be desired, add a little currant-juice.

Seasonable.-Make this about the middle of May.

WELSH NECTAR.

1830. INGREDIENTS.-1 lb. of raisins, 3 lemons, 2 lbs. of loaf sugar, gallons of boiling water.

Mode.-Cut the peel of the lemons very thin, pour upon it the boiling water, and, when cool, add the strained juice of the lemons, the sugar, and the raisins, stoned and chopped very fine. Let it stand 4 or 5 days, stirring it every day; then strain it through a jelly-bag, and bottle it for present use.

Time.-4 or 5 days. Average cost, 18. 9d.

Sufficient to make 2 gallons.

CLARET-CUP.

1831. INGREDIENTS.-1 bottle of claret, 1 bottle of soda-water, about lb. of pounded ice, 4 tablespoonfuls of powdered sugar,

CLARET-CUP.

teaspoonful of grated nutmeg, 1 liqueur-glass of Maraschino, a sprig of green borage. Mode.-Put all the ingredients into a silver cup, regulating the proportion of ice by the state of the weather: if very warm, a larger quantity would be necessary. Hand the cup round with a clean napkin passed through one of the handles, that the edge of the cup may be wiped after each guest

has partaken of the contents thereof.

Seasonable in summer.

CLARETS. All those wines called in England clarets are the produce of the country round Bordeaux, or the Bordelais; but it is remarkable that there is no pure wine in France known by the name of claret, which is a corruption of clairet, a term that is applied there to any red or rose-coloured wine. Round Bordeaux are produced a number of wines of the first quality, which pass under the name simply of vins de Bordeaux, or have the designation of the particular district where they are made; as Lafitte, Latour, &c. The clarets brought to the English market are frequently prepared for it by the wine-growers by mixing together several Bordeaux wines, or by adding to them a portion of some other wines; but in France the pure wines are carefully preserved distinct. The genuine wines of Bordeaux are of great variety, that part being one of the most distinguished in France; and the principal vineyards are those of Medoc, Palus, Graves, and Blanche, the product of each having characters considerably different.

CHAMPAGNE-CUP.

1832. INGREDIENTS.-1 quart bottle of champagne, 2 bottles of sodawater, 1 liqueur-glass of brandy or Curaçoa, 2 tablespoonfuls of powdered sugar, 1 lb. of pounded ice, a sprig of green borage.

Mode.-Put all the ingredients into a silver cup; stir them together, and serve the same as claret-cup No. 1831. Should the above proportion of sugar not be found sufficient to suit some tastes, increase the quantity. When borage is not easily obtainable, substitute for it a few slices of cucumber-rind.

Seasonable.-Suitable for pic-nics, balls, weddings, and other festive

occasions.

CHAMPAGNE. This, the most celebrated of French wines, is the produce chiefly of the province of that name, and is generally understood in England to be a brisk, effervescing, or sparkling white wine, of a very fine flavour; but this is only one of the varieties of this class. There is both red and white champagne, and each of these may be either still or brisk. There are the sparkling wines (mousseux), and the still wines (non-mousseux). The brisk are in general the most highly esteemed, or, at least, are the most popular in this country, on account of their delicate flavour and the agreeable pungency which they derive from the carbonic acid they contain, and to which they owe their briskness.

GINGER BEER.

1833. INGREDIENTS.-2 lbs. of loaf sugar, 14 oz. of bruised ginger, 1 oz. of cream of tartar, the rind and juice of 2 lemons, 3 gallons of boiling water, 2 large tablespoonfuls of thick and fresh brewer's yeast. Mode.-Peel the lemons, squeeze the juice, strain it, and put the peel and juice into a large earthen pan, with the bruised ginger, cream of tartar, and loaf sugar. Pour over these ingredients 3 gallons of boiling water; let it stand until just warm, when add the yeast, which should be thick and perfectly fresh. Stir the contents of the pan well, and let them remain near the fire all night, covering the pan over with a cloth. The next day skim off the yeast, and pour the liquor carefully into another vessel, leaving the sediment; then bottle immediately, and tie the corks down, and in 3 days the ginger beer will be fit for use. For some tastes, the above proportion of sugar may be found rather too large, when it may be diminished; but the beer will not keep so long good.

Average cost for this quantity, 2s.; or id. per bottle.

Sufficient to fill 4 dozen ginger-beer bottles.

Seasonable. This should be made during the summer months

LEMONADE.

1834. INGREDIENTS.-The rind of 2 lemons, the juice of 3 large or 4 small ones, lb. of loaf sugar, 1 quart of boiling water.