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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 6
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Wines To Make Birch Wine Pierce your trees in the Middle or end of March as the Season is early or not - collect the juice as quick as possible, otherwise it will spoil before you have your quantity (it should be collected in one day) To every 2 pints of Birch juice (Scotch) take 1 pound of Lump Sugar - mix the Sugar with the Birch water in a Boiler by dgrees after it is upon the fire - Let it boil gently for half an hour then take it out of the Boiler - add to every 20 pints the juice of 6 Lemons and part of the peel - when it is milk warm put a little yest to it which must not be bitter - Let it ferment gently for some days, then put it in a Barrel and leave it open - it will work over a good deal and you must reserve some Bottles for filling it up. When it has done fermenting add to every 20 pints one of the best Brandy and this you must do by taking out a pint of the water to make room for it - then close up the Barrel and in three weeks more it will be fit for Bottling - there may be a bag hung within the barrel containing a quarter of an ounce of Cinnamon a Nutmeg and a little Ginger. the Lemon peel to be taken out before you shut up the Barrel but the
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Wines To Make Birch Wine Pierce your trees in the Middle or end of March as the Season is early or not - collect the juice as quick as possible, otherwise it will spoil before you have your quantity (it should be collected in one day) To every 2 pints of Birch juice (Scotch) take 1 pound of Lump Sugar - mix the Sugar with the Birch water in a Boiler by dgrees after it is upon the fire - Let it boil gently for half an hour then take it out of the Boiler - add to every 20 pints the juice of 6 Lemons and part of the peel - when it is milk warm put a little yest to it which must not be bitter - Let it ferment gently for some days, then put it in a Barrel and leave it open - it will work over a good deal and you must reserve some Bottles for filling it up. When it has done fermenting add to every 20 pints one of the best Brandy and this you must do by taking out a pint of the water to make room for it - then close up the Barrel and in three weeks more it will be fit for Bottling - there may be a bag hung within the barrel containing a quarter of an ounce of Cinnamon a Nutmeg and a little Ginger. the Lemon peel to be taken out before you shut up the Barrel but the
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