Page:Mrs Beeton's Book of Household Management.djvu/1670

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Ingredients.—6 quarts of ripe raspberries, 6 quarts of water, loaf sugar.

Method.—Put the raspberries into an earthenware or wooden vessel, bruise them well with a heavy wooden spoon, and pour over them the cold water. Let them stand until the following day, stirring them frequently, then strain the liquid through a jelly-bag or fine hair sieve, and drain the fruit thoroughly, but avoid squeezing it. Measure the liquid; to each quart add 1 lb. of sugar; stir occasionally until dissolved, then turn the whole into a cask. Bung loosely for several days, until fermentation ceases, then tighten the bung, let it remain thus for 3 months, and bottle for use.

Ingredients.—25 lbs. of rhubarb, 5 gallons of cold water; to each gallon of liquid thus obtained add 3 lbs. of either loaf or good preserving sugar, and the juice and very thinly pared rind of 1 lemon. To the whole add 1 oz. of isinglass.

Method.—Wipe the rhubarb with a damp cloth, and cut it into short lengths, leaving on the peel. Put it into an earthenware or wooden vessel, crush it thoroughly with a wooden mallet or heavy potato masher, and pour over it the water. Let it remain covered for 10 days, stirring it daily; then strain the liquor into another vessel, add the sugar, lemon-juice and rind, and stir occasionally until the sugar is dissolved. Now put it into a cask, and add the isinglass previously dissolved in a little warm water; cover the bung-hole with a folded cloth for 10 days, then bung securely, and allow it to remain undisturbed for 12 months. At the end of this time rack off into bottles, and use.

Ingredients.—20 lbs. of rhubarb, 5 gallons of cold water, 12 lbs. of loaf or good preserving sugar, 1 pint of French brandy, ½ a lb. of barley-sugar, ½ an oz. of isinglass, the rind of 2 oranges, the rind of 2 lemons.

Method.—Wipe the rhubarb with a damp cloth, slice it thinly, put it into a large earthenware or wooden vessel, pour over it the water, and let it stand closely covered for 4 days. Strain the liquid through a jelly-bag or fine sieve, pressing the pulp as dry as possible without allowing any of it to pass through the sieve. Add the sugar, stir occasionally until dissolved, then turn the preparation into a cask, and cover the bung-hole with a folded cloth. As soon as fermentation subsides add the brandy. Bung the cask securely, and allow it to remain undisturbed for 3 months. Rack the wine into a clean, dry cask, add the very finely-pared rind of the oranges and lemons, the barley-sugar finely-powdered, and the isinglass dissolved in a little warm water. Bung the cask securely, store in a cool, dry place for at least 12 months, then bottle, cork securely, store for 6 months longer, when the wine will be ready for use.