To make China Ale.

To six gallons of ale, take a quarter of a pound or more of china-root, thinly sliced, and a quarter of a pound of coriander seeds, bruised; hang these in a tiffany or coarse linen bag, in the vessel, till it has done working; and let it stand fourteen days before it is bottled: though the common sort vended about town is nothing more at best than ten shilling beer, put, up in small bottles, with a little spice, lemon-peel, and sugar.

BRITISH WINES, CORDIALS, &c.

Observations on British Wines, Cordials, &c.

A STRICT and attentive management in the making of these articles is the grand means by which they are to be brought to a proper state of perfection; and without which, labour, expence, and disrepute, will be the final and disagreeable consequences. To prevent the last, and promote the first, let a due observance be paid to the following general rules. Do not let such wines as require to be made with boiling water stand too long after drawn, before you get them cold; and be careful to put in your barm in due time, otherwise it will fret after being put into the cask, and can never be brought to that state of fineness it ought to be. Neither must you let it work too long in the butt, as it will be apt to take off the sweetness and flavour of the fruit or flowers from which it is made. Let your vessels be thoroughly clean and dry, and before you put in the wine, give them a rinse with a little brandy.—When the wine has done fomenting, bung it up close, and after being properly settled, it will draw to your wishes.

WINES.

English Claret.

Take six gallons of water, two gallons of cider, and eight pounds of Malaga raisins bruised; put them all together, and

let them stand close covered in a warm place for a fortnight, stirring it every second day well. Then strain out the liquor into a clean cask, and put to it a quart of barberries, a pint of the juice of raspberries, and a pint of the juice of black cherries. Work it up with a little mustard-seed, and cover the bung with a piece of dough; let it stand at the fire-side for four days; then bung it up, and let it remain a week, and bottle it off. When it becomes fine and ripe, it will be like common claret.

English Frontigniac.

Take six pounds of raisins of the sun; and, cutting them small, pour over them six gallons of water in which twelve pounds of white sugar has been dissolved, and let it boil for an hour before it is suffered to cool. Then, having ready half a peck of elder-flowers, gathered at the time of falling, when they will readily shake off the branches, put them in the liquor as soon as it grows almost cold; and, next day, add six spoonfuls of syrup of lemons, and four of ale yeast. After it has fermented two days, put it into a fit cask; and when it has stood two months, bottle it off. This, when properly made, and of a good age, is a very pleasant and agreeable wine; highly resembling, in flavour, the genuine frontigniac. As a salutary cordial wine, this artificial frontigniac can hardly be doubted; and from the known virtues of elder flowers, it may even surpass its original.

White Currant Wine, called English Champagne.

Among the various ways of imitating Champagne, the Following is much extolled—Boil, in six gallons of water, eighteen pounds of either Lisbon or loaf-sugar, for half an hour, carefully taking off the scum as it rises; and pour it, boiling hot, over two gallons of fine large white currants, picked from the stalks, but not bruised. On the liquor's becoming near the temperature of new milk, ferment it with some good ale yeast ; and, after suffering it to work two days, strain it through a flannel bag into a barrel which it completely fills, with half an ounce of well-bruised isinglass. On its ceasing to ferment, immediately bottle it off; and put in each bottle a lump of double-refined sugar.

English Port.

Take eight gallons of good port wine, and put it into a clean sixty-gallon cask, first fumed with a match: add to it forty gallons of good cider, and then fill the hogshead with French brandy. The juice of elderberries and sloes will give it the proper degree of roughness, and cochineal will communicate to it a fine brilliant colour.

N. B. Instead of cider, use turnip juice or raisin cider; and instead of French brandy, English brandy.

English Mountain.

First pick out the larger stalks of your Malaga raisins, then chop the raisins small, and put five pounds to every gallon of cold spring water.—Let them remain a fortnight or more, then squeeze out the liquor, and put it into a clean cask, having been previously fumigated with a match. Let it remain unstopped till the hissing or fermentation has ceased; then bung up, and when fine, bottle it off.

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English Sack.

To every quart of water put a sprig of rue, and to every gallon a handful of fennel roots; boil these half an hour, then strain it out, and to every gallon of this liquor put three pounds of honey: after which, boil it two hours, skimming it well, and when cold pour, it off, and tun it into a clean cask. Keep it a year in the cask, and then bottle it off.

Admirable Imitation of the Rich Cyprus Wine.

To four gallons of water put one gallon of the juice of white elder-berries, expressed gently, and passed through a sieve, without bruising the kernels of the berries; then add twenty pounds of loaf-sugar, and three quarters of an ounce of cloves. Let the whole boil together half an hour, taking off the scum as it rises; pour it into a tub or pan to cool, and ferment it with ale yeast on a toast for three days. Afterward, put it into a cask that will just hold the quantity, with a pound of split and stoned raisins of the sun; and, when the fermentation ceases, add five pints of genuine French brandy. It must generally remain in the cask till about the beginning of January,

before it is fine enough to be drawn off, when it will so resemble the rich wine brought from Cyprus, both in flavour and colour, as to deceive even the best judges.

Raisin Wine.

Take the best Malaga raisins, pick off the large stalks, and have your water ready boiled. When cold, measure as many gallons as you design to make, put it into a large tub, that you may have room to stir it. To every gallon of water put six pounds of raisins, and let it stand fourteen days, stirring it twice a day. When you have strained it off, put it into your cask, reserving a sufficient quantity to keep it filled as the liquor works over, which it will often do for two months or more. must not be closed till the hissing or fermentation has ceased.

Currant Wine.

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Take four gallons of currants, not too ripe, and strip them into an earthen steen with a cover to it; then take two gallons and a half of water, and five pounds and a half of sugar; boil the sugar and water together, and skim it well; then pour it boiling on the currants, and let it stand forty-eight hours; afterwards strain it through a flannel bag into the vessel again, and let it stand a fortnight to settle: then bottle it off.

Orange Wine.

Take thirty pounds of new Malaga raisins, pick them clean from the stalks, and chop them small. Provide yourself twenty large Seville oranges, ten of which you must pare as thin as for preserving; then boil about eight gallons of soft water till a third part be consumed, and after letting it cool a little, pour five gallons of it upon your raisins and orange-peel; then stir it well, and cover it up. When cold, let it stand five days, stirring it once or twice a day. Run this liquor through a hair sieve, and with a wooden spoon press the pulp as dry as you can; then put it into a clean cask, adding the rinds of the other ten oranges, pared as thin as the first. The day before you tun it, make a syrup of the juice of the whole twenty oranges with a pound of white sugar. Stir them well together, and close it up let it stand two months to fine, then bottle it off. It will keep three years, and improve in keeping.

Lemon Wine.

Take six large lemons, pare off the rinds, cut them and squeeze out the juice, in which steep the rinds, adding to it a quart of brandy, and letting it stand in an earthen pot close stopped for three days; then squeeze six lemons more, and to the juice put two quarts of spring water, and as much sugar as will sweeten the whole; then boil the water, sugar, and lemons together, and let it stand till cold; to which add a quart of white wine and the first mentioned lemons and brandy: mix them together, and strain the whole through a linen bag into your vessel; then let it stand three months, and bottle it off; taking care to cork and wire your bottles very well. Keep it in a cool place, or in sand. It will be fit to drink in two months time.

Gooseberry Wine.

To every four pounds of gooseberries take a pound and a quarter of sugar, and a quart of spring water; bruise the berries, and let them lie twenty-four hours in the water, stirring them frequently; then press out the liquor, and add your sugar to it; afterwards put it into a clean cask; and when the fermentation has ceased close it up, and let it stand a month; then rack it off into another cask, and let it stand five or six weeks longer. Bottle it off, putting a lump of sugar into every bottle.

Gooseberry wine thus made, and carefully preserved two or three years, becomes little inferior to muscadel, or other sweet and delicate Italian wines.

Cowslip Wine.

Boil twelve pounds of loaf-sugar, with the juice of six Seville oranges, and the whites of three or tour eggs well beaten, in six gallons of water, for half an hour, carefully scumming it all the time. In the mean while, put a peck of the finest and freshest picked cowslip flowers into a tub, with the rinds of two of the oranges, and pouring on them the boiling syrup, stir the whole up, and leave it well covered to infuse. On its getting nearly cool, spread a thin toast of bread all over with good yeast, and put it into the tub, to excite a fermentation. After it has worked two or three days, strain it off; having first