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Glairy AVine

From 600 ways to get rich when your pockets are empty. Being an immense collection of the most saleable and money making disc (1882).

Source and licence

From 600 ways to get rich when your pockets are empty. Being an immense collection of the most saleable and money making disc (1882), printed page 64, digitised by the Internet Archive: https://archive.org/details/600waystogetrich00youn

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Ingredients

  • ten gallons from four
  • six quarts of the fresh fruit bruised
  • one ounce tincture of kino
  • three quarts of water
  • four pounds of coarse brown sugar
  • five gallons Scotch
  • one quart of alcohol
  • three gallons of good London gin
  • four broken raisins

Method

  1. are made by taking the above wine when made with port wine, and for every ten gallons from four to six quarts of the fresh fruit bruised and strained are added, and let stand four days, till the flavor is extracted.
  2. When bottling, add three or four broken raisins to each bottle.
  3. Balo Bi’andly is made the same as by the above recipe, using pale instead of the French, and using only one ounce tincture of kino for every five gallons.
  4. M!ox*olla “W'iMO.
  5. — To each quart of the expressed juice of the Morelia, or tame cherries, add three quarts of water and four pounds of coarse brown sugar;
  6. let them ferment and skim till worked clear, then draw olf, avoiding the sediment at the bottom.
  7. Bung up or bottle, which is best for all wines, letting the bottles lie always on the side, either for wines or beers.
  8. JLoncioM.
  9. Chopped raisins four hundred pounds ;
  10. soft water, one hundred gallons;
  11. sugar, forty-five pounds;
  12. white tartar, one pound;
  13. cider, sixteen gallons.
  14. Let them stand together in a close vessel one month — stir frequently.
  15. Then add of spirit eight gallons;
  16. wild cherries, bruised, eight pounds.
  17. Let them stand one month longer, and fine with isinglass.
  18. ]Poi*£ 'Wixie.
  19. — Worked cider, forty-two gallons;
  20. good port wine, twelve gallons;
  21. good brandy, three gallons;
  22. pure spirits, six gallons;
  23. mix.
  24. , Elderberries and aloes, and the fruit of the black haw make a fine purple color for v/ines, or use burnt sugar.
  25. • ^cot;<3lx aii<i ^Whiskey.
  26. — To forty gal- lons of pure spirit add five gallons Scotch or Irish whiskey;
  27. creosote, one-quarter ounce, dissolved in one quart of alcohol;
  28. loaf sugar, one pound;
  29. stand ten daj^s.
  30. Note.
  31. — The peculiar flavor of Scotch whiskey may be nicely imitated by adding a few drops of pure creosote dissolved in a bttle acetic acid, to two or three gallons of good London gin;
  32. and the imitation will be still more perfect if the liquor is kept some months before drinking it.