Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/94

 

To each gallon of juice add one gallon of soft water, in which seven pounds of brown sugar have been dissolved. Fill a keg or a barrel with this proportion, leaving the bung out, and keep it filled with sweetened water as it works over until clear; then bung down or bottle as you desire. These stalks will furnish about three-fourths their weight in juice, or from sixteen hundred to two thousand gallons of wine to each acre of well cultivated plants. Fill the barrels and let them stand until spring, and bottle, as any wine will be better in glass or stone.



Cut in bits and crush five pounds of rhubarb; add the thin yellow rind of a lemon, and one gallon of water, and let stand covered two days. Strain off the liquid and add four pounds of sugar. Put this into a small cask with the bung-hole covered with muslin, and let it work two or three days.



Take one and one-half gallons of molasses, add five gallons of water at 60° Fahr. Let this stand two hours; then pour into a barrel and add one-quarter pound powdered Rh