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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 10

Currant Wine by Mrs Gillespie Sam
Bruise the Currants and squeeze them thro a Cloth, to every pint of Juice put 2 pints of Water - to each pint of this Liquor put one pound and a half of Sugar, stir it frequently till the Sugar is Dissolved - keep a pint of Liquor for filling up the Cask when it works over -- when done working put in a pint of Brandy to 40 pints of wine - Bung it close and Bottle it in April or May next N.B. it is said to be much improved by letting it remain 2 years or longer in the Cask it may be racked off the first year and put into a clean Cask --
To a 40 pint cask 12 pints of Juice 24 pints of water 54 pounds of Sugar
Ginger Beer without Lemons by Mrs Lindsay Balearras
To 10 English Gallons of Water 12 pounds of White Sugar half a pound of White Ginger Boil the Ginger when bruised in the water and pour it boiling on the Sugar when it is cold add a tea cup full of yeast put it in a cask and let it work for 6 days Then bung it up let it stand 2 or 3 days then bottle it  it should not be drunk for 4 days after Bottling add a little Isinglass if not clear

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Currant Wine by Mrs Gillespie Sam Bruise the Currants and squeeze them thro a Cloth, to every pint of Juice put 2 pints of Water - to each pint of this Liquor put one pound and a half of Sugar, stir it frequently till the Sugar is Dissolved - keep a pint of Liquor for filling up the Cask when it works over -- when done working put in a pint of Brandy to 40 pints of wine - Bung it close and Bottle it in April or May next N.B. it is said to be much improved by letting it remain 2 years or longer in the Cask it may be racked off the first year and put into a clean Cask -- To a 40 pint cask 12 pints of Juice 24 pints of water 54 pounds of Sugar Ginger Beer without Lemons by Mrs Lindsay Balearras To 10 English Gallons of Water 12 pounds of White Sugar half a pound of White Ginger Boil the Ginger when bruised in the water and pour it boiling on the Sugar when it is cold add a tea cup full of yeast put it in a cask and let it work for 6 days Then bung it up let it stand 2 or 3 days then bottle it it should not be drunk for 4 days after Bottling add a little Isinglass if not clear