Take to every quart of water one pound of Malaga raisins, rub and cut the raisins small, and put them to the water, and let them stand ten days, stirring once or twice a day. You may boil the water an hour before you put it to the raisins, and let it […]
Formerly vinegar was prepared on the farm to a greater extent than now. The introduction of laws for the control of the sale of vinegar, altho intended to help the honest manufacturer, has discouraged the preparation of vinegar for sale in a small way, not because it is difficult to meet the requirements […]
The greatest cause of failure in vinegar making is carelessness on the part of the operator. Intelligent separation should be made of the process into its various steps from the beginning to end.
PRESSING THE JUICE
The apples should be clean and ripe. If not clean, undesirable fermentations […]
Take the large blue figs when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine.
Then slice some other figs and let them simmer over a fire in water until they are reduced […]
5 Per Cent Alcohol 8-24 Grain – Heroin Hydrochloride 120 Minims – Tincture Euphorbia Pilulifera 120 Minims – Syrup Wild Lettuce 40 Minims – Tincture Cocillana 24 Minims – Syrup Squill Compound 8 Gram – Ca(s)ecarin (P, D, & Co.) 8-100 Grain Menthol
Dose – One-half to one fluidrams (2 to […]
The idea of compiling this little volume occurred to me while on a visit to some friends at their summer home in a quaint New England village. The little town had once been a thriving seaport, but now consisted of hardly more than a dozen old-fashioned Colonial houses facing […]
EIGHTEEN GALLONS is here give as a STANDARD for all the following Recipes, it being the most convenient size cask to Families. See A General Process for Making Wine
If, however, only half the quantity of Wine is to be made, it is but to divide the portions of […]
A General Process for Making Wine.
Gathering the Fruit Picking the Fruit Bruising the Fruit Vatting the Fruit Vinous Fermentation Drawing the Must Pressing the Must Casking the Must Spirituous Fermentation Racking the Wine Bottling and Corking the Wine Drinking the Wine
GATHERING THE FRUIT.
It is of considerable consequence […]
2 gallons + 3 quarts boiled water 3 qts. peaches, extremely ripe 3 lemons, cut into sections 2 sm. pkgs. yeast 10 lbs. sugar 4 lbs. dark raisins
Place peaches, lemons and sugar in crock. Dissolve yeast in water (must NOT be to hot). Stir thoroughly. Stir daily for 7 days. Keep […]
Texas Tea Recipe
2 oz Cuervo Gold Tequila Home Top of Pg. Archives […]
If you’re looking for that most refreshing of summertime beverages for sipping out on the back patio or perhaps as a last drink before walking the plank, let me recommend my Blunderbuss Mai Tai. I picked up the basics to this recipe over thirty years ago when holed up in […]
5 gallons of blackberries 5 pound bag of sugar
Fill a pair of empty five gallon buckets half way with hot soapy water and a ¼ cup of vinegar. Wash thoroughly and rinse.
Fill one bucket with two and one half gallons of blackberries and crush with […]
Grapes are the world’s leading fruit crop and the eighth most important food crop in the world, exceeded only by the principal cereals and starchytubers. Though substantial quantities are used for fresh fruit, raisins, juice and preserves, most of the world’s annual production of about 60 million […]
Add 3 quarts clover blossoms* to 4 quarts of boiling water removed from heat at point of boil. Let stand for three days. At the end of the third day, drain the juice into another container leaving the blossoms. Add three quarts of fresh water and the peel of one lemon to the blossoms […]