Sunday, June 30, 2019
Charles de Mills Rose (Rosa gallica cv.)
‘Charles de Mills’, also called ‘Bizarre Triomphant,’ is an old Gallica variety that originated in Europe, likely before 1786. It is considered one of the best, especially when grown in rich soil. The Gallicas are an important group of roses that, although not repeat blooming, had considerable influence on the evolution of modern roses.
Saturday, June 29, 2019
Virginia Gazette Williamsburg, September 26, 1755 To be SOLD, by William Smith, at his Nursery, in Surry County, the following Fruit Trees, viz.
Southern Garden History Plant Lists
Hughs’s Crab [Malus pumila, ‘Hewes’ Crab or Hewes’ Virginia Crab]
Bray’s White Apple
Ruffin’s large Cheese Apple
Gillefe’s Cyder Apple
Green Gage Plumb [Prunus domestica ‘Green Gage’]
Bonum Magnum Plumb [Magnum Bonum]
Damascene Plumb [P. damascena]
May Pear [Pyrus communis ‘May’]
Holt’s Sugar Pear
Autumn Bergamot Pear
Mount Sir John
Burr de Roy [Beurre’ de Roi]
Black Heart Cherry [Prunus avium]
May Duke Cherry [P. avium x cerasus]
John Edmond’s Nonsuch Cherry
White Heart Cherry [P. avium]
Carnation Cherry [P. cerasus]
Kentish Cherry [P. cerasus]
Marrello, Cherry [English Morello, P. cerasus var. austera]
Double Blossom Cherry [Prunus cv.]
Double Blossom Peaches [Prunus persica rosea plena]
Filberts Red and White [Corylus avellana]
The Subscriber lives very near to Col. Ruffin’s in Surry County; Letters directed to me, and forwarded to Col. Ruffin’s or to Mr. Robert Lyon’s in Williamsburg, will speedily come to my hands. Gentlemen who are pleased to favor me with their Orders may depend on having them punctually observed, by Their humble Servant, William Smith
Friday, June 28, 2019
This rose hybrid, introduced by the French breeder Louis Noisette in 1817, grew in the gardens of Empress Josephine and was painted by Pierre-Joseph Redouté. This rose was a superior selection of ‘Champneys Pink Cluster’, America’s first rose hybrid, which originated in Charleston, South Carolina c. 1802-1811. John Champneys, an early 19th-century rice grower, selected this fragrant, abundantly-flowering rose by crossing the ever-blooming ‘Old Blush’ China and the ‘Musk Rose’ (Rosa moschata plena). He then shared seedlings with his neighbor Philippe Noisette, a French immigrant, who sent them on to his brother Louis in Paris. This class of roses became known as the Noisettes, thanks to Louis’ success in introducing many new forms.
For more information & the possible availability for purchase Contact The Tho Jefferson Center for Historic Plants or The Shop at Monticello
Thursday, June 27, 2019
List compiled by Peter Hatch.
Rosa X alba "white Damask," "White Rose" 1791
Rosa centifolia 'Major' "Large Provence" 1791
Rosa centifolia var. muscosa 'Communis' "Moss Provence" 1791
Rosa cinnamomea Cinnamon Rose 1791
Rosa damascene 'Bifera' ("montly") Autumn Damask 1791
Rosa eglanteria Sweetbriar 1771
Rosa foetida 'Lutea' ("Yellow Rose") Austrian Yellow 1791
Rosa gallica 'Versicolor' "rosa mundi" 1791
Rosa laevigata Cherokee 1804
Rosa moschata Musk 1791
Rosa officinalis "Crimson dwarf rose" 1792
Rosa pendulina "Thornless rose" 1791
Rosa spinosissima ("Primrose") Scotch hedge Rose 1791
?Rosa sp. "black rose" 1808
?Rosa sp. "multiflora" 1819
Wednesday, June 26, 2019
This Musk-Noisette hybrid was bred in France before 1829 by Jean Laffay (1795-1878), recognized as the creator of the Hybrid Perpetual rose. During the height of his career Laffay raised hundreds of thousands of seedlings each year in an effort to obtain hardy, repeat-blooming roses. Also known as ‘Princesse de Nassau’ and ‘Autumnalis’, this early hybrid variety possesses the desirable qualities of its parents: clusters of sweetly fragrant flowers that bloom in flushes throughout the season.
For more information or availability Contact The Tho Jefferson Center for Historic Plants or The Shop at Monticello
Tuesday, June 25, 2019
A Treatise on Gardening Written by a native of this State (Virginia)
Author was John Randolph (1727-1784)
Written in Williamsburg, Virginia about 1765
Published by T. Nicolson, Richmond, Virginia. 1793
The only known copy of this booklet is found in the Special Collections of the Wyndham Robertson Library at Hollins University in Roanoke, Virginia.
Fennel, Faeniculum. This may be propagated from seed or the plants, as Featherfew, and nothing more is necessary than to keep it from seedling, because it will overrun the garden; the roots being very strong, continue a long while in the ground.
A little more about fennel that was not in Randolph's short description.
Fennel was well known to the Ancients and was cultivated by the ancient Romans for its aromatic fruits and succulent, edible shoots. Pliny had much faith in its medicinal properties, according no less than 22 remedies to it, observing also that serpents eat it 'when they cast their old skins, and they sharpen their sight with the juice by rubbing against the plant.'
A very old English rhyming Herbal, preserved at Stockholm, gives the following description of the virtue of the plant:
'Whaune the heddere (adder) is hurt in eye
Ye red fenel is hys prey,
And yif he mowe it fynde
Wonderly he doth hys kynde.
He schall it chow wonderly,
And leyn it to hys eye kindlely,
Ye jows shall sang and hely ye eye
Yat beforn was sicke et feye.'
Many of the older herbalists uphold this theory of the peculiarly strengthening effect of this herb on the sight.
Longfellow alludes to this virtue in the plant:
'Above the lower plants it towers,
The Fennel with its yellow flowers;
And in an earlier age than ours
Was gifted with the wondrous powers
Lost vision to restore.'
In mediaeval times, Fennel was employed, together with St. John's Wort and other herbs, as a preventative of witchcraft and other evil influences, being hung over doors on Midsummer's Eve to warn off evil spirits. It was likewise eaten as a condiment to the salt fish so much consumed by our forefathers during Lent.
Though the Romans valued the young shoots as a vegetable, it is not certain whether it was cultivated in northern Europe at that time, but it is frequently mentioned in Anglo-Saxon cookery and medical recipes prior to the Norman Conquest.
Fennel shoots, Fennel water and Fennel seed are all mentioned in an ancient record of Spanish agriculture dating A.D. 961.
The diffusion of the plant in Central Europe was stimulated by Charlemagne, who enjoined its cultivation on the imperial farms.
It is mentioned in Gerard (1597), and Parkinson (Theatricum Botanicum, 1640) tells us that its culinary use was derived from Italy, for he says: 'The leaves, seede and rootes are both for meate and medicine; the Italians especially doe much delight in the use thereof, and therefore transplant and whiten it, to make it more tender to please the taste, which being sweete and somewhat hot helpeth to digest the crude qualitie of fish and other viscous meats. We use it to lay upon fish or to boyle it therewith and with divers other things, as also the seeds in bread and other things.'
William Coles, in Nature's Paradise (1650) affirms that 'both the seeds, leaves and root of ourGarden Fennel are much used in drinks and broths for those that are grown fat, to abate their unwieldiness and cause them to grow more gaunt and lank.'
The ancient Greek name of the herb, Marathron, from maraino, to grow thin, probably refers to this property. It was said to convey longevity, and to give strength and courage.
Milton, in Paradise Lost alludes to the aroma of the plant:
'A savoury odour blown,
Grateful to appetite, more pleased my sense
Than smell of sweetest Fennel.'
The odor of Fennel seed is fragrant, its taste, warm, sweet and agreeably aromatic. It yields its virtues to hot water, but more freely to alcohol. The essential oil may be separated by distillation with water.
It was formerly the practice to boil Fennel with all fish, and it was mainly cultivated in kitchen gardens for this purpose.
It is one of the plants which is said to be disliked by fleas, and powdered Fennel has the effect of driving away fleas from kennels and stables.
Culpepper says: 'One good old custom is not yet left off, viz., to boil fennel with fish, for it consumes the phlegmatic humour which fish most plentifully afford and annoy the body with, though few that use it know wherefore they do it. It benefits this way, because it is a herb of Mercury, and under Virgo, and therefore bears antipathy to Pisces. Fennel expels wind, provokes urine, and eases the pains of the stone, and helps to break it. The leaves or seed boiled in barley water and drunk, are good for nurses, to increase their milk and make it more wholesome for the child. The leaves, or rather the seeds, boiled in water, stayeth the hiccup and taketh away nausea or inclination to sickness. The seed and the roots much more help to open obstructions of the liver, spleen, and gall, and thereby relieve the painful and windy swellings of the spleen, and the yellow jaundice, as also the gout and cramp. The seed is of good use in medicines for shortness of breath and wheezing, by stoppings of the lungs. The roots are of most use in physic, drinks and broths, that are taken to cleanse the blood, to open obstructions of the liver, to provoke urine, and amend the ill colour of the face after sickness, and to cause a good habit through the body; both leaves, seeds, and roots thereof, are much used in drink, or broth, to make people more lean that are too fat. A decoction of the leaves and root is good for serpent bites, and to neutralize vegetable poison, as mushrooms, etc.'
In Italy and France, the tender leaves are often used for garnishes and to add flavour to salads, and are also added, finely chopped, to sauces served with puddings.
Roman bakers are said to put the herb under their loaves in the oven to make the bread taste agreeably.
John Evelyn, in his Acetaria (1680), held that the peeled stalks, soft and white, of the cultivated garden Fennel, when dressed like celery exercised a pleasant action conducive to sleep.
Formerly poor people used to eat Fennel to satisfy the cravings of hunger on fast days and make unsavoury food palatable; it was also used in large quantities in the households of the rich, as may be seen by the record in the accounts of Edward I.'s household, 8 1/2 lb. of Fennel were bought for one month's supply.
Monday, June 24, 2019
Native to mountainous regions of central and southern Europe and southwest Asia, Wall Germander is typically grown in rock gardens, herb gardens, and knot gardens. In The English Flower Garden (1883), William Robinson noted its use as an edging plant. Also cultivated for a wide range of medicinal uses, Wall Germander reputedly cures gout, eases headaches and fevers, and is used as a tonic and stimulant. The oak-shaped leaves and low growth habit inspired this Teucrium’s Latin name: chamaedrys means “ground oak.” Drought and deer tolerant.
For more information & the possible availability for purchase
Sunday, June 23, 2019
A Treatise on Gardening Written by a native of this State (Virginia)
Author was John Randolph (1727-1784)
Written in Williamsburg, Virginia about 1765
Published by T. Nicolson, Richmond, Virginia. 1793
The only known copy of this booklet is found in the Special Collections of the Wyndham Robertson Library at Hollins University in Roanoke, Virginia.
Carrots, Daucus...are of two sorts, the orange and white, the former being generally used, though the latter is much the sweetest kind. To have them fine in the spring, sow them in drills about two feet distance, for the convenience of weeding them, about the latter end of August, and when they appear, draw them so as to keep them about four inches asunder, and in February sow again for the summer, and in April for the fall. They choose alight warm soil, and should neverbe dunged with long dung; nay, it is thought best to dung the ground the year before; for when they touch dung or meet with obstruction, they fork immediately. The seed should be rubbed before sown, to get rid of the husk to which they adhere. It should be sown in a calm day, as the seed is very light and easily blown away. They should be trodden down when sown, and raked smoothly over. When your carrots appear heady above ground, they should be trodden, that they may grow more below than above. In November take up your roots and put them in dry sand, and you may use them as occasion requires. About the middle of February, plant out one of the most flourishing for seed, which, when ripe, dry in the sun and rub out.
Saturday, June 22, 2019
This distinctive rose was discovered by Charles Walker growing on a roadside in Georgia in 1984, and he gave it the study name “Thomaston Road Dwarf China.” In 1998, Doug Seidel, after seeing it in Marie Butler’s Virginia garden, believed it had the characteristics of a deep pink Noisette rose (Rosa noisettiana purpurea) illustrated in Les Roses (1817-1824), by Pierre-Joseph Redouté, the French artist who painted all the roses of the Empress Josephine’s garden. This mystery rose is now being grown and observed by heirloom rose experts, including Ruth Knopf in Charleston, South Carolina, and the “Léonie Bell Rose Garden” at the Center for Historic Plants. Charleston is the home of the Noisettes and there has been a great deal of interest in identifying and preserving these old garden forms in recent years.
For more information & the possible availability for purchase
Friday, June 21, 2019
South Carolina artist Charles Fraser (1782-1860) painted some watercolors of the landscapes he saw around him in the late 18th and early 19th centuries. These are from the Carolina Art Association Gibbes Museum of Art, Charleston, South Carolina.
Thursday, June 20, 2019
Native to the southeastern United States, Yucca filamentosa was introduced to gardens by 1675, and was then known as Silk Grass or Bear Grass. Thomas Jefferson included “Beargrass” in a list of ‘Objects for the Garden’ at Monticello in 1794. Fiber obtained from the leaves is one of the strongest native to the U.S., and was used in basket weaving, binding, for fishing nets, clothing, and more. At Monticello, rope made from this species was used in the vineyards for staking and tying up grapevines. The ornamental qualities and exotic appearance of this striking native plant were much admired by the late 19th and early 20th centuries.
For more information & the possible availability for purchase
Wednesday, June 19, 2019
Earlier in the 18C, James Gordon of Lancaster County, Virginia, reported in 1759, "The Ministerial Play was read in the ordinary by Mr Parker, who received it from Mr Pinckard, who said he found it in the Courtyard."
Englishman Thomas Twining visited Baltimore, Maryland, in 1787. "We drove in good style into the court-yard of the 'Indian Queen,' a large inn of very respectable appearance...and was shown into the largest room I had ever seen in any hotel even in England. It extended the whole depth of the house, from Queen Street to the great court-yard...At four o'clock we drove into the great yard of the Indian Queen."
The Indian Queen is connected with the story of Francis Scott Key who was trapped in the Baltimore Harbor during the War of 1812 British attack on Fort McHenry. He and John Skinner had just secured the release of American Dr. William Beanes, who had been arrested by the British after the burning of Washington. Recognizing the group knew too much of the British plan of attack, they weren't allowed to head to shore until after the Baltimore bombardment was complete. For the next 24 hours, Key and his party watched and waited through smoke, rain, and fear. As the smoke cleared and the shelling ended on the morning of September 14th, Key saw the American flag still waving and was moved by the scene. He quickly jotted down his thoughts "in the fervor of the moment," as he told his brother-in-law, Roger Brooke Taney. He and his party were released on September 16th, and Key made his way to The Indian Queen Hotel in Baltimore. John Gadsby arrived in Baltimore in the fall of 1808, when he took over management of the Indian Queen Hotel, located at the corner of Hanover and Baltimore Streets.
It at this hotel, that Francis Scott Key found a bed for the night after arriving on land on September 16th. In his room, he compiled all of his notes and finished writing out his 4 verses. The lyrics were published the next day with no title, but it was soon given one by a friend: Defence of Fort McHenry. It was noted that the lyrics could be sung to the music of a well-known British club song called "Anacreon in Heaven."
On September 29, 1809, traveler Samuel Breck stopped in Baltimore and stayed at the Indian Queen, observing: “We alighted at the Indian Queen in Market street, kept by John Gadsby in a style exceeding anything that I recollect to have seen in Europe or America. This inn is so capacious that it accommodates two hundred lodgers, and has two splendid billiard-rooms, large stables and many other appendages. The numerous bed-chambers have all bells, and the servants are more attentive than in any public or private house I ever knew.”
Tuesday, June 18, 2019
Native from New Hampshire to Florida and west to Texas, this showy, fragrant-leaved perennial goldenrod is well-behaved and does not spread aggressively like others of its genus. It was included as Solidago anisatum in a list of plants “sent to Europe for Mr. Pierepont by John and Wm. Bartram, Philadelphia, October 1784.” A tea can be made from its anise-scented leaves, and it has been used as a stimulant and diaphoretic according to US Pharmacopoeia (1820-82). A deer-resistant plant, the flowers attract butterflies, bees, and a number of other beneficial insects.
For more information & the possible availability for purchase
Monday, June 17, 2019
1712 Justus Englehardt Kuhn (fl in Maryland 1708-1717). Charles Carroll of Annapolis (1702 - 1782).
In colonial British America, the sons of gentry were painted with deer pets, while their elders often built reserves to protect & nurture deer. A deer park was a large enclosed natural area of wood & field on the pleasure grounds near a dwelling. It served as a refuge in which to keep & preserve natural & imported deer. A park is nature bounded, preserved, and protected for a wide range of uses & values.
Initially, deer were kept to be eaten. As economic stability increased & the industrial revolution began making inroads on rural life, the focus of the deer park changed from keeping deer for food and the pleasure of the hunt to keeping deer nearby in a natural setting to inspire & renew the owner's family & guests' social & psychological well-being.
Venison & buckskin became staples of the British American colonial economy with the first landings at Jamestown, & Plymouth. Deer were hunted by both the settlers & the native Americans. Once the natives learned that a venison haunch was worth a yard of fabric or a trade axe; they trapped, snared, & killed deer with impunity. By 1630, many coastal tribes had access to European firearms; and one Indian hunter with a gun could kill 5 or 6 deer in a day.
Deer declined rapidly along the Atlantic seaboard throughout the 17C. As early as 1639, authorities in Newport, Rhode Island recognized the danger of deer depletion and established the first closed season on deer hunting in the colonies. In 1646, the town of Portsmouth, Rhode Island, followed suit ordering a closed season on deer hunting “from the first of May till the first of November; and if any shall shoot a deere within that time he shall forfeit five pounds …” The ordinance set a pattern for laws adopted by most of the colonies by 1720.
The preamble of the Connecticut law reflected concern over the future of native deer, "The killing of deer at unseasonable times of the year hath been found very much to the prediudice of the Colonie, great numbers of them having been hunted and destroyed in deep snowes when they are very poor and big with young, the flesh and skins of very little value, and the increase greatly hindered."
In 1705, the General Assembly at Newport, Rhode Island, noted that it, "hath been informed that great quantities of deer hath been destroyed in this Collony out of season … and may prove much to the damage of this Collony for the future, and … to the whole country, if not prevented." And in 1705, New York passed a law to protect deer.
In 1727, Virginia's Governor William Gooch decided that he could turn the large deer park at the Governor's Palace in Williamsburg "to better use I think than Deer."
Deer laws varied from colony to colony, calling for closed seasons, sometimes terms of years, to the prohibition of using hounds; killing does; export & sale of deer skins; hunting with fire at night; & hunting on Sundays. The goal of these laws was to protect the food resource represented by deer.
Laws protecting deer were loosely enforced. There were only scattered convictions; and by 1750, there were relatively few deer left to protect near towns & larger rural communities. Frontier settlers still lived off the land and killed for venison & hides, when they needed them. Along the edges of the retreating American wilderness, natives & European market hunters still combed the thickets for game in all seasons, far from the reach of any local “deer reeve” or "deer warden." (In New England, these were the mid 18th-century government officers appointed to track down poachers.)
Poachers were dealt with much less seriously in the British American colonies than they were in mother England. In fact, Pennsylvania & Vermont allowed fishing & hunting on all open lands in their colonies. The 1696 Frame of Government of Pennsylvania stated, "That the inhabitants of this province and territories thereof, shall have liberty to fish and hunt, upon the lands they hold, or all other lands therein, not inclosed, and to fish in all waters in the said lands."
Peter Kalm, the Swedish-Finnish explorer and naturalist who traveled through North America from 1748 - 1751, published an account of his travels in a journal entitled En Resa til Norra America, which was translated into German, Dutch, French, and English. Kalm noted that “The American deer can likewise be tamed. A farmer in New Jersey had one in his possession, which he caught when it was very young; at present, it is so tame that in the daytime it runs into the woods for its food, and towards night returns home, frequently bringing a wild deer out of the woods, giving its master an opportunity to hunt at his very door.”
Deer parks certainly existed in the New York area during this period. Rev Andrew Burnaby described a deer park in New Jersey in 1760, "I went down two miles further to the park and gardens of...Peter Schuyler...in the park I saw several American and English deer, and three or four elks or moose-deer."
In 1764, the commandant at Fort Pitt near Pittsburg, Capt. Simeon Ecuyer, was in the midst of fencing the fort's gardens, when he commented on the fort's, "deer park, the little garden and the bowling green, I am just now making into one garding, it will be extremely pretty and very useful to this garrison, the King's Garden will be put in proper order in due time we want seeds very much and we have no potatoes at all."
About 17 miles from Annapolis, Bel-Air, the estate of Marylander Benjamin Tasker, was advertised for sale in the 1761 Pennsylvania Gazette. The 2,200 acres contained a 100 acre deer park "well inclosed and stocked with English Deer."
In 1774, at the late John Smith estate in New Jersey, 5 miles from Burlington on the Anococus River, there was a deer park containg 375 acres in which there were 30-40 deer. The area was surrounded by 20,000 cedar rails in different fences according to the Pennsylvania Gazette.
Many gentry families did not worry about hunting meat for their tables. They simply raised their own supply. Edward Lloyd IV (1744–1796) was a planter from Talbot County, Maryland. He rebuilt the family home called Wye House in the 1780s. The house was then surrounded by 12,000 acres & tended by over 300 slaves.
English agricultural writer Richard Parkinson visited Wye House and wrote, "I then was introduced to Ed. Lloyd, Esq. at Why-House, a man of very extensive possessions...His house and gardens are what may be termed elegant: and the land appeared the best I ever saw in any one spot in America. He had a deer-park, which is a very rare thing there: I saw but two in the country; this, and another belonging to Colonel Mercer. These parks are but small—not above fifty acres each. I could scarcely tell what the deer lived on. There were only some of those small rushes growing in this park which bear the name of grass, and leaves of trees." When Lloyd died in 1796, his deer park contained 61 deer.
Parkinson was probably referring to Virginia-born John Francis Mercer (1759-1821) as the other gentleman who had a deer park. In 1785, he married Sophia Sprigg, the daughter of Richard & Margaret Sprigg of Maryland, following which he took up residence at "Cedar Park" on West River not far from Annapolis, the estate inherited by his wife from her father. He was elected Governor of Maryland in 1801, and was buried in the graveyard at the foot of the garden on his grounds. He left an estate valued at $16,978.75, including 73 slaves. Reportedly the English-style deer park was in a virgin stand of trees, including cedars, from which the estate took its name.
George Washington wrote in 1792, "I have about a dozen deer (some of which are the common sort) which are no longer confined in the Paddock which was made for them but range in all my woods and often pass my exterior fence" Washington received gifts of deer from friends & well wishers, as he did rare plants.
Early deer parks included those at the Waltham, Massachusettes estate of Theodore Lyman and at the Robinson Estate, built in 1750, opposite the present West Point Academy on the Hudson River. Deer in the landscape made the pleasure grounds surrounding these seats seem more "natural."
Historian Gary S Dunbar surveyed South Carolina records for mentions of tame deer. Here are a few of his findings from newspaper advertisements from Charleston,
(1732) “Stray’d out of Mr. Saxby’s Pasture up the Path, two tame Deer about a Year old."
(1751) “Wanted, some Doe Fawns, or young Does, for breeders.”
(1760) “Jumped over from on board the Samuel & Robert, a young deer, with a piece of red cloth round his neck…three pounds reward.”
(1761) “The Owner of a strayed Deer may hear where there is one, applying to the Printer hereof, and paying for this Advertisement.”
(1767) “Two tame Deer, a Buck and a Doe, to be sold by Francis Nicholson, in King-street.”
(1768) “Josiah Smith, junior…is in immediate want of …a couple of Tame Deer.”
(1770) “Stolen or Strayed out of my Yard this Morning, a Young Deer, his Horns just coming out, and is stiff in his hind legs, by being crampt in the Waggen which brought him to Town…Charles Crouch.”
(1772) “Wanted to Purchase. Four Deer, each about Three Years old.”
(1772) “Wanted immediately…Two Tame Deer.”
(1781) “A Tame Deer, Came to my garden about twelve days ago. The owner, on proving his property, and paying charges, shall have it again, by applying to Elizabeth Lamb, Near the Saluting Battery.”
By the late 18C, it seems that deer-keeping was in decline in Charleston. A visitor remarked in 1782, that “the deer formerly ran about the streets, with collars round their necks, like dogs, but at this latter visit, I do not remember to have seen one.”
Jedidiah Morse wrote in his 1789 Geography of the deer at Mount Vernon, Virginia, "A small park on the margin of the river, where the English fallow-deer, and American wild-deer are seen through the thickets."
Isaac Weld also commented in 1794, of the deer park at Mount Vernon, "The ground in the rear of the house is also laid out in a lawn, and the declivity of the Mount, towards the water, in a deer park."
George Mason's (1725-1792) son General John Mason (1766-1849) described the deer park at 18C Gunston Hall, Virginia, which sat on the Potomac River near Mount Vernon. "On this plain adjoining the margin of the hill, opposite to and in full view from the garden, was a deer park, studded with trees, kept well fenced and stocked with native deer domesticated."
In a description borrowing from Morse's 1789 depiction of George Washington's Mount Vernon in the Pennsylvania Gazette shortly after his death, his deer park was described. "A small park on the margin of the river, where the English fallow deer and the American wild deer are seen through the thickets alternately, with the vessels as they are sailing along, add a romantic and picturesque appearance to the whole scenery."
One noted deer owner of the period was Revolutionary War veteran Dr. Benjamin Jones. Born in Virginia in 1752, Jones eventually purchased a large tract of land in Henry County, where he built a park and “kept over a hundred deer to amuse his children and grandchildren. A little bell he used on a pet deer is owned by one of his descendants.”
The number of deer parks dwindled in the Early Republic. Many pleasure gardeners were not convinced of the romantic & picturesque aesthetic potential of deer in the new republic and became exasperated with the local destructive deer population.
Rosalie Steir Calvert (1778–1821) wrote from her home Riversdale just outside of Washington DC in Prince George's County, Maryland, "I haven’t been able to enjoy the tulips because the deer come and eat them every night. We have eleven of these beautiful animals, so tame that they come all around the house...However, they do a lot of damage to the young fruit trees, and I am afraid we shall have to kill all of them this fall."
I could find no portraits of people attending deer, until I saw this wonderful image.
It has been nearly impossible to find American paintings of deer with women. I do have one mid-18C needlework depicting a women & 3 deer.
Dunbar, Gary S.. “Deer-Keeping in Early South Carolina,” Agricultural History, Vol. 36, No. 2 (Apr., 1962)
Sunday, June 16, 2019
The “chokes” are forming in the vegetable garden. Globe Artichoke was included on one of Jefferson's first lists of vegetables grown at Monticello in 1770. His Garden Book sporadically charted the first to "come to table" and the "last dish of artichokes" from 1794 and 1825. Monticello gardeners often leave the edible “chokes” to develop into purple, thistle-like flowers, which can be dried for arrangements.
Here's what George, by then president at the Constitutional Convention, & 54 of his closest friends consumed that night:
54 bottles of Madeira wine
60 bottles of claret Bordeaux
22 bottles of porter ale
12 jugs of beer
8 bottles of hard cider
8 bottles of Old Stock (colonial whiskey)
7 large bowls of spiked punch
The staff & musicians also drank 16 bottles of Bordeaux wine, 5 bottles of Madeira wine, & seven bowls of punch. The bill also includes charges for food & many broken glasses. The final tab, came out to £89 & 4 schillings — perhaps roughly $16,000 in today's dollars.
Israel Acrelius (1714-1800) was a Swedish Lutheran missionary who wrote a book of the time he spent in the British American colonies between 1749-1756. In this book, the pastor left a fairly comprehensive list of drinks popular during his years on this side of the Atlantic.
He was born in Österåker, Stockholm County, Sweden, in 1714 to Johan and Sara Acrelius. He attended Uppsala University and was ordained as a priest of the Church of Sweden in 1743, serving as the pastor of churches in Riala, Sweden starting in 1745.
Beginning in 1749, Acrelius took a post in Wilmington, Delaware, site of a Swedish Lutheran congregation which dated to the time of the New Sweden colony. At that time, Holy Trinity remained a Swedish Lutheran parish. The church was placed under the jurisdiction of the Protestant Episcopal Church in 1791. Later, he was a minister at St. Paul's Church in Chester, Pennsylvania in 1756. While assigned to churches in the British Americn colonies, he learned English and provided aid to German Lutherans in Pennsylvania. He also made notable zoological, botanical, and geological collections.
Because of health concerns, Acrelius returned to Sweden in 1756. In 1759, he published his History of New Sweden, which dealt with the religious and secular history. This book was translated into English by William Morton Reynolds, who learnt Swedish for the purpose, and published in 1874 in Philadelphia in Volume 11 of the Memoiors of the Historical Society of Pennsylvania.
Acrelius’s List of Drinks in the North American colonies.
1. French wine.
4. Port a Port.
5. Lisbon wine.
6. Phial wine.
8. Madeira wine, which is altogether the most used.
9. Sangaree is made of wine, water, sugar, a dash of nutmeg, with some leaves of balm put in.
10. Hot wine, warmed wine, is drunk warm, with sugar, cardamoms, and cinnamon in it. Sometimes, also, it has in it the yolks of eggs beaten up together, and grains of allspice, and then it is called mulled wine.
11. Cherry wine. The berries are pressed, the juice strained from them, Muscovado or raw sugar is put in; then it ferments, and, after some months, becomes clear.
12, 13. Currant wine, or black raspberry wine, is made in the same manner.
14. Apple-wine (cider). Apples are ground up in a wooden mill, which is worked by a horse. Then they are placed under a press until the juice is run off, which is then put in a barrel, where it ferments, and after some time becomes clear. When the apples are not of a good sort, decayed or fallen off too soon, the cider is boiled, and a few pounds of ground ginger is put into it, and it becomes more wholesome and better for cooking; it keeps longer and does not ferment so soon, but its taste is not so fresh as when it is unboiled. The fault with cider in that country is that, for the most part, the good and the bad are mixed together. The cider is drunk too fresh and too soon: thus it has come into great disesteem, so that many persons refuse to taste it. The strong acid (vinegar?) which it contains produces rust and verdigris, and frightens some from its use, by the fear that it may have the same effect in the body. This liquor is usually unwholesome, causes ague when it is fresh, and colic when it is too old. The common people damask the drink, mix ground ginger with it, or heat it with a red-hot iron.
15. Cider Royal is so called when some quarts of brandy are thrown into a barrel of cider along with several pounds of Muscovado sugar, whereby it becomes stronger and tastes better. If it is then left alone for a year or so, or taken over the sea, then drawn off into bottles, with some raisins put in, it may deserve the name of apple-wine.
16. Cider Royal of another kind, in which one-half is cider and the other mead, both freshly fermented together.
17. Mulled cider is warmed, with sugar in it, with yolks of eggs and grains of allspice. Sometimes, also, some rum is put in to give it greater strength.
18. Rum, or sugar-brandy. This is made at the sugar plantations in the West India Islands. It is in quality like French brandy, but has no unpleasant odor. It makes up a large part of the English and French commerce with the West India Islands. The strongest comes from Jamaica, is called Jamaica spirits, and is the favorite article for punch. Next in quality to this is the rum from Barbadoes, then that from Antiguas, Montserrat, Nevis, St. Christopher’s, etc. The heaviest consumption is in harvest-time, when the laborers most frequently take a sup, and then immediately a drink of water, from which the body performs its work more easily and perspires better than when rye whiskey or malt liquors are used.
19. Raw dram, raw rum, is a drink of rum unmixed with anything.
20. Egg dram, eggnog. The yolk of an egg is beaten up, and during the beating rum and sugar poured in.
21. Cherry bounce is a drink made of the cherry juice with a quantity of rum in it.
22. Bilberry dram is made in the same way.
23. Punch is made of fresh spring-water, sugar, lemon-juice, and Jamaica spirits. Instead of lemons, a West India fruit called limes, or its juice, which is imported in flasks, is used. Punch is always drunk cold; but sometimes a slice of bread is toasted and placed in it warm to moderate the cold in winter-time, or it is heated with a red-hot iron. Punch is mostly used just before dinner, and is called “a meridian.”
24. Mämm, made of water, sugar, and rum, is the most common drink in the interior of the country, and has set up many a tavern-keeper.
25. Manatham is made of small beer with rum and sugar.
26. Tiff, or flipp, is made of small beer, rum, and sugar, with a slice of bread toasted and buttered.
27. Hot rum, warmed with sugar and grains of allspice; customary at funerals.
28. Mulled rum, warmed with egg-yolks and allspice.
29. Hotch pot, warmed beer with rum in it.
30. Sampson is warmed cider with rum in it.
31. Grog is water and rum.
32. Sling, or long sup, half water and half rum, with sugar in it.
33. Mintwater, distilled from mint, mixed in the rum, to make a drink for strengthening the stomach.
34. Egg punch, of yolks of eggs, rum, sugar, and warm water.
35. Milk punch, of milk, rum, sugar, and grated nutmeg over it; is much used in the summer-time, and is considered good for dysentery and loose bowels.
36. Sillibub is made of milkwarm milk, wine, and sugar, not unlike our Oelost [mixture of warm milk and beer]. It is used in summer-time as a cooling beverage.
37. Milk and water is the common drink of the people.
38. Still liquor, brandy made of peaches or apples, without the addition of any grain, is not regarded as good as rum.
39. Whisky is brandy made of grain. It is used far up in the interior of the country, where rum is very dear on account of the transportation.
40. Beer is brewed in the towns, is brown, thick, and unpalatable. Is drunk by the common people.
41. Small beer from molasses. When the water is warmed, the molasses is poured in with a little malt or wheat-bran, and is well shaken together. Afterwards a lay of hops and yeast is added, and then it is put in a keg, where it ferments, and the next day is clear and ready for use. It is more wholesome, pleasanter to the taste, and milder to the stomach than any small beer of malt.
42. Spruce beer is a kind of small beer, which is called in Swedish “lärda tidningarne” (learned newspapers). The twigs of spruce-pine are boiled in the malt so as to give it a pleasant taste, and then molasses is used as in the preceding. The Swedish pine is thought to be serviceable in the same way.
43. Table beer made of persimmons. The persimmon is a fruit like our egg-plum. When these have been well frosted, they are pounded along with their seeds, mixed up with wheat-bran, made into large loaves, and baked in the oven. Then, whenever desired, pieces of this are taken and moistened, and with these the drink is brewed.
44. Mead is made of honey and water boiled together, which ferments of itself in the cask. The stronger it is of honey, the longer it takes to ferment. Drunk in this country too soon, it causes sickness of the stomach and headache.
45. Besides these they also use the liqueurs called cordials, such as anise-water, cinnamon-water, appelcin-water, and others scarcely to be enumerated, as also drops to pour into wine and brandy almost without end.
46. Tea is a drink very generally used. No one is so high as to despise it, nor any one so low as not to think himself worthy of it. It is not drunk oftener than twice a day. It is always drunk by the common people with raw sugar in it. Brandy in tea is called Iese.
47. Coffee comes from Martinica, St. Domingo, and Surinam; is sold in large quantities, and used for breakfast.
48. Chocolate is in general use for breakfast and supper. It is drunk with a spoon. Sometimes prepared with a little milk, but mostly only with water.
This charming American wildflower grows along the northern slopes and river bottoms of Monticello mountain and Jefferson observed it blooming at Shadwell on April 6, 1766. He called it “Puckoon” (its Native American name) and watched its spring progression along with the narcissus, Virginia bluebells, and purple flag. By April 13, Jefferson’s birthday, the Puckoon flowers had fallen. The early American botanist John Bartram collected specimens and sent them to his European patrons. Although the roots are poisonous, they were prescribed as a headache remedy and as a stimulant in small doses.
For more information & the possible availability for purchase
Old-Time Recipes for Home Made Wines Cordials and Liqueurs (1922) by Helen S. Wright
(Note: Wines using cider & elderberries are included in separate posts.)
To every gallon of apple juice, immediately as it comes from the press, add two pounds of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool. Add some good yeast, and stir it well. Let it work in the tub for two or three weeks, or till the head begins to flatten; then skim off the head, drain it clear off and tun it. When made a year, rack it off and fine it with isinglass; then add one-half pint of the best rectified spirit of wine or a pint of French brandy to every eight gallons.
Take three pounds of sugar, and three quarts of water; let them boil together and skim it well. Then put in six pounds of apricocks, pared and stoned, and let them boil until they are tender; then take them up and when the liquor is cold bottle it up. You may if you please, after you have taken out the apricocks, let the liquor have one boil with a sprig of flowered clary in it; the apricocks make marmalade, and are very good for preserves.
Take one-half pound of barley and boil it in three waters, and save three pints of the last water, and mix it with one quart of white wine, one-half pint of borage water, as much clary water, a little red rose-water, the juice of five or six lemons, three-quarters pound of fine sugar, the thin yellow rind of a lemon. Brew all these quick together, run it through a strainer, and bottle it up. It is pleasant in hot weather, and very good in fevers.
BEER & ALE FROM PEA-SHELLS
Fill a boiler with green shells of peas, pour on water till it rises half an inch above the shells, and simmer for three hours. Strain off the liquor, and add a strong decoction of wood-sage, or hops, so as to render it pleasantly bitter; ferment with yeast, and bottle.
BIRCH TREE WINE
The liquor of the birch-tree is to be obtained in the month of March, when the sap begins to ascend. One foot from the ground bore a hole in each tree, large enough to admit a faucet, and set a vessel under; the liquor will run for two or three days without hurting the tree. Having obtained a sufficient quantity, stop the holes with pegs. To each gallon of the liquor add one quart of honey, or two and one-half pounds of sugar. Boil together one hour, stirring it well. A few cloves may be added for flavor, or the rind of a lemon or two; and by all means one ounce of hops to four and one-half gallons of wine. Work it with yeast, tun, and refine with isinglass. Two months after making, it may be drawn off and bottled, and in two months more will be fit for use, but will improve by keeping.
Bruise the berries well with the hands. To one gallon of fruit, add one-half gallon of water, and let stand overnight. Strain and measure, and to each gallon of juice add two and one-half pounds of sugar. Put in cask and let ferment. Tack thin muslin over top, and when fermentation stops, pour into jugs or kegs. Wine keeps best in kegs.
BLACKBERRY WINE (other methods of making)
1. Having procured berries that are fully ripe, put them into a tub or pan with a tap to it, and pour upon them as much boiling water as will just cover them. As soon as the heat will permit the hand to be put into the vessel, bruise them well till all the berries are broken. Then let them stand covered till the berries begin to rise toward the top, which they usually do in three or four days. Then draw off the clear liquor into another vessel, and add to every ten quarts of this liquor four pounds of sugar. Stir it well, and let it stand to work a week or ten days; then filter it through a flannel jelly-bag into a cask. Take now four ounces of isinglass and lay it to steep for twelve hours in one pint of blackberry juice. The next morning boil it over a slow fire for one-half hour with one quart or three pints more juice, and pour it into the cask. When cool, rouse it well, and leave it to settle for a few days, then rack it off into a clean cask, and bung it down.
The following is said to be an excellent recipe for the manufacture of a superior wine from blackberries: Measure your berries, and bruise them; to every gallon, add one quart of boiling water. Let the mixture stand twenty-four hours, stirring occasionally; then strain off the liquor into a cask, to every gallon adding two pounds of sugar. Cork tight and let stand till the following October, and you will have wine ready for use, without any further straining or boiling, that will make lips smack, as they never smacked under similar influence before. Gather when ripe, on a dry day. Put into a vessel, with the head out, and a tap fitted near the bottom; pour on them boiling water to cover them. Mash the berries with your hands, and let them stand covered till the pulp rises to the top and forms a crust, in three or four days. Then draw off the fluid into another vessel, and to every gallon add one pound of sugar. Mix well, and put into a cask, to work for a week or ten days, and throw off any remaining lees, keeping the cask well filled, particularly at the commencement. When the working has ceased, bung it down; after six to twelve months, it may be bottled.
FINE BRANDY SHRUB with RAISINS
Take one ounce of citric acid, one pint of porter, one and one-half pints of raisin wine, one gill of orange-flower water, one gallon of good brandy, two and one-quarter quarts of water. First, dissolve the citric acid in the water, then add to it the brandy; next, mix the raisin wine, porter, and orange-flower water together; and lastly, mix the whole, and in a week or ten days it will be ready for drinking and of a very mellow flavor.
CHAMPAGNE CUP with CUCUMBER RIND
To two ounces of powdered loaf sugar, put the juice and rind of one lemon pared thin; pour over these a large glass of dry sherry, and let it stand for an hour; then add one bottle of sparkling champagne and one bottle of soda water, a thin slice of fresh cucumber with the rind on, a sprig of borage or balm, and pour on blocks of clear ice.
To every five pounds of rhubarb, when sliced and bruised, put one gallon of cold spring water. Let it stand three days, stirring two or three times every day; then press and strain it through a sieve, and to every gallon of liquor, put three and one-half pounds of loaf sugar. Stir it well, and when melted, barrel it. When it has done working, bung it up close, first suspending a muslin bag with isinglass from the bung into the barrel. To eight gallons of liquor, put two ounces of isinglass. In six months bottle it and wire the bottles; let them stand up for the first month, then lay four or five down lengthways for a week, and if none burst, all may be laid down. Should a large quantity be made, it must remain longer in cask. It may be colored pink by putting in a quart of raspberry juice. It will keep for many years.
ENGLISH CHAMPAGNE OR A FINE CURRANT WINE
Take to three gallons of water nine pounds of Lisbon sugar; boil the water and sugar one-half hour, skim it clean. Then have one gallon of currants picked, but not bruised. Pour the liquor boiling hot over them, and when cold, work it with one-half pint of balm two days; then pour it through a flannel or sieve; then put it into a barrel fit for it, with one-half ounce of isinglass well bruised. When it has done working, stop it close for a month. Then bottle it, and in every bottle put a very small lump of double refined sugar. This is excellent wine, and has a beautiful color.
Four quarts of wild cherries stemmed and well washed, four quarts of water. (I put mine in a big yellow bowl, and cover with double cheese-cloth, and set behind the kitchen stove for two weeks.) Skim every few days. Then strain, add three-quarters pound sugar to each quart of liquid, and let ferment again. This takes about two weeks. When it stops working, add rum,—about two bottles full for this quantity. (It is good without any rum.)
CHERRY BOUNCE, NO. 2
One quart of rum to one quart of wild cherries, and three-quarters pound of sugar. Put into a jug, and at first give it a frequent shake. Let it stand for several months before you pour off and bottle. A little water put on to the cherries left in the jug will make a pleasant and less ardent drink.
CHERRY BOUNCE, NO. 3
One gallon of good whiskey, one and one-half pints of wild black cherries bruised so as to break the stones, two ounces of common almonds shelled, two ounces of white sugar, one-half teaspoonful cinnamon, one-quarter teaspoonful cloves, one-quarter teaspoonful nutmeg, all bruised. Let stand twelve to thirteen days, and draw off. This, with the addition of one-half gallon of brandy, makes very nice cherry bounce.
Pull off the stalks of the cherries, and mash them without breaking the stones; then press them hard through a hair bag, and to every gallon of liquor, put two pounds of sugar. The vessel must be full, and let it work as long as it makes a noise in the vessel; then stop it up close for a month or more, and when it is fine, draw it into dry bottles, and put a lump of sugar into every bottle. If it makes them fly, open them all for a moment, and then stop them up again. It will be fit to drink in a quarter of a year.
CHERRY WINE, NO. 2
Fifteen pounds of cherries, two pounds of currants. Bruise them together. Mix with them two-thirds of the kernels, and put the whole of the cherries, currants, and kernels into a barrel, with one-quarter pound of sugar to every pint of juice. The barrel must be quite full. Cover the barrel with vine leaves, and sand above them, and let it stand until it has done working, which will be in about three weeks; then stop it with a bung, and in two months' time it may be bottled. Gather the cherries when quite ripe. Pull them from their stalks, and press them through a hair sieve. To every gallon of the liquor add two pounds of lump sugar finely beaten; stir all together, and put it into a vessel that will just hold it. When it has done fermenting, stop it very close for three months, and then bottle it off for use.
CLARY - RAISIN WINE
Take twelve pounds of Malaga raisins, pick them and chop them very small, put them in a tub, and to each pound one-half pint of water. Let them steep ten or eleven days, stirring it twice every day; you must keep it covered close all the while. Then strain it off, and put it into a vessel, and about one-quarter peck of the tops of clary, when it is in blossom; stop it close for six weeks, and then bottle it off. In two or three months it is fit to drink. It is apt to have a great sediment at bottom; therefore it is best to draw it off by plugs, or tap it pretty high.
Three quarts blossoms, four quarts boiling water; let stand three days. Drain, and to the flower heads add three more quarts of water and the peel of one lemon. Boil fifteen minutes, drain, and add to other juice. To every quart, add one pound of sugar; ferment with one cup of yeast. Keep in warm room three weeks, then bottle.
To three gallons of water put seven pounds of sugar; stir it well together, and beat the whites of ten eggs very well, and mix with the liquor, and make it boil as fast as possible. Skim it well, and let it continue boiling two hours; then strain it through a hair sieve, and set it a cooling, and when it is cold as wort should be, put a small quantity of yeast to it on a toast, or in a dish. Let it stand all night working; then bruise one-half peck of cowslips, put them into your vessel, and your liquor upon them, adding three ounces of syrup of lemons. Cut a turf of grass and lay on the bung; let it stand a fortnight, and then bottle it. Put your tap into your vessel before you put your wine in, that you may not shake it.
COWSLIP OR CLARY WINE, NO. 2
The best method of making these wines is to put in the pips dry, when the fermentation of the wine has subsided. This method is preferred for two reasons: first, it may be performed at any time of the year when lemons are cheapest, and when other wine is making; second, all waste of the pips is avoided. Being light, they are sure to work over if put in the cask while the wine is in a state of fermentation. Boil fourteen pounds of good moist sugar with five gallons of water, and one ounce of hops. Shave thin the rinds of eight lemons or Seville oranges, or part of each; they must be put in the boil the last quarter of an hour, or the boiling liquor poured over them. Squeeze the juice to be added when cool, and rinse the pulp in the hot liquor, and keep it filled up, either with wine or new beer, as long as it works over; then paste brown paper, and leave it for four, six, or eight months. The quantity of flowers is one quart of flowers to each gallon of wine. Let them be gathered on a fine, dry day, and carefully picked from every bit of stalk and green. Spread them thinly on trays, sheets, or papers, and turn them often. When thoroughly dry put them in paper bags, until the wine is ready to receive them. Put them in at the bung-hole; stir them down two or three times a day, till all the cowslips have sunk; at the same time add isinglass. Then paste over again with paper. In six months the wine will be fit to bottle, but will be improved by keeping longer in the cask. The pips shrink into a very small compass in drying; the quantity allowed is of fresh-gathered flowers. Observe, also, that wine well boiled, and refined with hops and isinglass, is just as good used from the cask as if bottled, which is a great saving of time and hazard. Wine made on the above principles has been often praised by connoisseurs, and supposed to have been bottled half a day.
Take white currants when quite ripe, pick them off the stalks, and bruise them. Strain out the juice through a cloth, and to two quarts of the juice put two pounds of loaf sugar; when it is dissolved, add one gallon of rum, then strain through a flannel bag that will keep in the jelly, and it will run off clear. Then bottle for use.
Take four gallons of currants, not too ripe, and strip them into an earthen stein that has a cover to it. Then take two and one-half gallons of water and five and one-half pounds of double refined sugar; boil the sugar and water together, skim it, and pour it boiling hot on the currants, letting it stand forty-eight hours; then strain it through a flannel bag into the stein again, let it stand a fortnight to settle, and bottle it out.
CURRANT WINE, NO. 2
The currants should be fully ripe when picked. Put them into a large tub, in which they should remain a day or two, then crush with the hands, unless you have a small patent wine-press, in which they should not be pressed too much, or the stems will be bruised, and impart a disagreeable taste to the juice. If the hands are used, put the crushed fruit, after the juice has been poured off, in a cloth or sack and press out the remaining juice. Put the juice back into the tub after cleansing it, where it should remain about three days, until the first stages of fermentation are over, and remove once or twice a day the scum copiously arising to the top. Then put the juice in a vessel,—a demijohn, keg, or barrel,—of a size to suit the quantity made, and to each quart of juice add three pounds of the best yellow sugar, and soft water sufficient to make a gallon. Thus, ten quarts of juice and thirty pounds of sugar will give you ten gallons of wine, and so on in proportion. Those who do not like sweet wine can reduce the quantity of sugar to two and one-half, or who wish it very sweet, raise to three and one-half pounds per gallon. The vessel must be full, and the bung or stopper left off until fermentation ceases, which will be in twelve or fifteen days. Meanwhile, the cask must be filled up daily with currant juice left over, as fermentation throws out the impure matter. When fermentation ceases, rack the wine off carefully, either from the spigot or by a siphon, and keep running all the time. Cleanse the cask thoroughly with boiling water, then return the wine, bung up tightly, and let it stand four or five months, when it will be fit to drip, and can be bottled if desired. All the vessels, casks, etc., should be perfectly sweet, and the whole operation should be done with an eye to cleanliness. In such event, every drop of brandy or other spirituous liquors added will detract from the flavor of the wine, and will not in the least degree increase its keeping qualities. Currant wine made in this way will keep for an age.
CURRANT WINE, NO. 3
To every pailful of currants, on the stem, put one pailful of water; mash and strain. To each gallon of the mixture of juice and water add three and one-quarter pounds of sugar. Mix well and put into your cask, which should be placed in the cellar, on the tilt, that it may be racked off in October, without stirring up the sediment. Two bushels of currants will make one barrel of wine. Four gallons of the mixture of juice and water will, after thirteen pounds of sugar are added, make five gallons of wine. The barrel should be filled within three inches of the bung, which must be made air tight by placing wet clay over it after it is driven in. Pick your currants when ripe on a fair day, crush them well, and to every gallon of juice add two gallons of water and three pounds of sugar; if you wish it sweeter, add another one-half pound of sugar. Mix all together in some large vessel, then dip out into earthen jars. Let it stand to ferment in some cool place, skimming it every other morning. In about ten days it will be ready to strain off; bottle and seal, or put in a cask and cork tight. The longer you keep it the better it will be.
CURRANT WINE, NO. 4
Into a five gallon keg put five quarts of currant juice, fifteen pounds of sugar, and fill up with water. Let it stand in a cool place until sufficiently worked, and then bung up tight. You can let it remain in the cask, and draw out as you want to use it.
CURRANT OR GOOSEBERRY WINE, WITHOUT BOILING
Take ten quarts of fruit, bruise it, and add to it five quarts of water. Stir it well together, and let it stand twelve hours; then strain it through a coarse canvas bag or hair sieve, add eleven pounds of good Lisbon sugar, and stir it well. Put the pulp of the fruit into a gallon more water; stir it about and let it stand twelve hours. Then strain to the above, again stirring it; cover the tub with a sack. In a day or two the wine will begin to ferment. When the whole surface is covered with a thick, yeasty froth, begin to skim it on to a sieve. What runs through may be returned to the wine. Do this from time to time for several days, till no more yeast forms. Then put it into the cask.
One quart of daisy heads, one quart of cold water. Let stand forty-eight hours. Strain and add three-quarters pound of sugar to each quart of liquid. Let stand about two weeks, or till it stops fermenting. Strain again and bottle. It improves with keeping.
Four quarts of dandelions. Cover with four quarts of boiling water; let stand three days. Add peel of three oranges and one lemon. Boil fifteen minutes; drain and add juice of oranges and lemon to four pounds of sugar and one cup of yeast. Keep in warm room and strain again; let stand for three weeks. It is then ready to bottle and serve.
Gather the fruit dry, weigh, and bruise it, and to every eight pounds of fruit add one gallon of water; boil the water, pour it on the fruit scalding hot. Let it stand for two days; then draw it off, put it into a clean cask, and to every gallon of liquor add two and one-half pounds of good sugar. Fill the cask. It may be bottled off after standing in the cask a year. On bottling the wine, put a small lump of loaf sugar into every bottle.
DAMSON, OR BLACK CHERRY WINE
Damson, or Black Cherry Wine may be made in the same manner, excepting the addition of spice, and that the sugar should be finer. If kept in an open vessel four days, these wines will ferment of themselves; but it is better to forward the process by the use of a little yeast, as in former recipes. They will be fit for use in about eight months. As there is a flatness belonging to both these wines if bottled, a teaspoonful of rice, a lump or two of sugar, or four or five raisins will tend to enliven it.
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 to a kind of pulp. Then strain out the water, pressing the pulp hard and pour it as hot as possible on the figs that are imbrued in the wine. Let the quantities be nearly equal, but the water somewhat more than the wine and figs. Let them stand twenty-four hours, mash them well together, and draw off what will run without squeezing. Then press the rest, and if not sweet enough add a sufficient quantity of sugar to make it so. Let it ferment, and add to it a little honey and sugar candy, then fine it with white of eggs, and a little isinglass, and draw it off for use.
The proportions of this may vary. Loaf sugar is preferable to moist; some say a pound to a gallon, others a pound and a half. Some allow but half an ounce of ginger (sliced or bruised) to a gallon, others an ounce. A lemon to a gallon is the usual proportion, to which some add a quarter of an ounce or half an ounce of cream of tartar. The white of an egg to each gallon is useful for clarifying, but not absolutely necessary. Some people put a quarter of a pint of brandy to four gallons of beer by way of keeping it; half an ounce of hops boiled in it would answer the same purpose. Boil the sugar, and shaved rind of lemons; let it boil half an hour. Clear the lemons of the white pith and put them in the wine. When cool, stir in the yeast (two tablespoonfuls to a gallon), put it in the barrel without straining, and bung close. In a fortnight draw off and bottle. It will be ready for use in another fortnight, and will keep longer than ginger pop. If cream of tartar is used, pour the boiling liquor over it, but do not boil it.
GINGER BEER, NO. 2
Seven pounds crushed white sugar, eight gallons water, one-half cup of yeast, four ounces best powdered ginger, a few drops of essence of lemon, one-half teaspoonful essence of cloves. To the ginger pour one pint of boiling water and let it stand fifteen or twenty minutes. Dissolve the sugar in two quarts of warm water, pour both into a barrel half-filled with cold water, then add the essence and the yeast; let it stand one-half hour, then fill up with cold water. Let it ferment six to twelve hours and bottle.
Take four gallons of water, ten pounds of loaf sugar, one and one-quarter pounds of bruised ginger, one ounce of hops, the shaved rinds of five lemons or Seville oranges. Let these boil together for two hours, carefully skimming. Pour it, without straining, on to two pounds of raisins. When cool, put in the juice of the lemons or oranges; rinse the pulp in a pint or two of the wine, and strain it to the rest. Ferment it with yeast; mix one-half cup of solid yeast with a pint or two of the wine, and with that work the rest. Next day tun it, raisins, hops, ginger, and all together, and fill it up for a fortnight either with wine or with good new beer; then dissolve one ounce of isinglass in a little of the wine, and return it to the rest to fine it. A few days afterward bung it close. This wine will be in full perfection in six months. It may be bottled, but is apt to fly; and if made exactly by the above directions, and drawn from the cask, it will sparkle like champagne.
Boil four gallons of water, and one-half pound of sugar an hour, skim it well, and let it stand till it is cold. Then to every quart of that water, allow one and one-half pounds of gooseberries, first beaten or bruised very well; let it stand twenty-four hours. Then strain it out, and to every gallon of this liquor put three pounds of sugar; let it stand in the vat twelve hours. Then take the thick scum off, and put the clear into a vessel fit for it, and let it stand a month; then draw it off, and rinse the vessel with some of the liquor. Put it in again, and let it stand four months, and bottle it.
Take to every four pounds of gooseberries one and one-quarter pounds of sugar, and one quart of fair water. Bruise the berries, and steep them twenty-four hours in the water, stirring them often; then press the liquor from them, and put your sugar to the liquor. Then put in a vessel fit for it, and when it is done working stop it up, and let it stand a month; then rack it off into another vessel, and let it stand five or six weeks longer. Then bottle it out, putting a small lump of sugar into every bottle; cork your bottles well, and three months' end it will be fit to drink. In the same manner is currant and raspberry wine made; but cherry wine differs, for the cherries are not to be bruised, but stoned, and put the sugar and water together, and give it a boil and a skim, and then put in your fruit, letting it stew with a gentle fire a quarter of an hour, and then let it run through a sieve without pressing, and when it is cold put it in a vessel, and order it as your gooseberry or currant wine. The only cherries for wine are the great bearers, Murray cherries, Morelloes, Black Flanders, or the John Treduskin cherries.
GOOSEBERRY WINE, NO. 2
Pick and bruise the gooseberries, and to every pound of berries put one quart of cold spring water, and let it stand three days, stirring it twice or thrice a day. Add to every gallon of juice three pounds of loaf sugar. Fill the barrel, and when it is done working, add to every ten quarts of liquor one pint of brandy and a little isinglass. The gooseberries must be picked when they are just changing color. The liquor ought to stand in the barrel six months. Taste it occasionally, and bottle when the sweetness has gone off.
GOOSEBERRY & CURRANT WINE
The following method of making superior gooseberry and currant wines is recommended in a French work. For currant wine four pounds of honey, dissolved in seven gallons of boiling water, to which, when clarified, is added the juice of four pounds of red or white currants. It is then fermented for twenty-four hours and one pound of sugar to every one gallon of water is added. The preparation is afterward clarified with whites of eggs and cream of tartar. For gooseberry wine, the fruit is gathered dry when about half-ripe, and then pounded in a mortar. The juice when properly strained is mixed with sugar in the proportion of three pounds to every two gallons of juice. It is then left in a quiet state for fifteen days, at the expiration of which it is carefully poured off and left to ferment for three months, when the quantity is under fifteen gallons, and five months when double that quantity. It is then bottled and soon becomes fit for drinking.
PEARL GOOSEBERRY WINE
Take as many as you please of the best gooseberries, bruise them, and let them stand all night. The next morning press or squeeze them out and let the liquor stand to settle seven or eight hours; then pour off the clear from the settling, and measure it as you put it into your vessel, adding to every three pints of liquor one pound of double refined sugar. Break your sugar into fine lumps, and put it in the vessel with a bit of isinglass, stop it up, and at three months' end bottle it out, putting into every bottle a lump of double refined sugar. This is the fine gooseberry wine.
RED GOOSEBERRY WINE
Take five gallons cold soft water, five and one-half gallons red gooseberries, and ferment. Now mix eight pounds raw sugar, one pound beet root sliced, one-half ounce red tartar in fine powder. Afterward put in one-half pound sassafras chips, one-half gallon brandy or less. This will make nine gallons.
RED & WHITE GOOSEBERRY WINE
Take one and one-half gallons cold soft water, three quarts red gooseberries, two quarts white gooseberries. Ferment. Now mix two and one-half pounds raw sugar, three-quarters pound honey, one-half ounce tartar in fine powder. Afterwards put in one ounce bitter almonds, a small handful sweet briar, two quarts brandy or less.
WHITE GOOSEBERRY OR CHAMPAGNE WINE
Take four and one-half gallons cold soft water and fifteen quarts of white gooseberries. Ferment. Now mix six pounds refined sugar, four pounds honey, one ounce white tartar in fine powder. Put in one ounce dry orange and lemon peel, or two ounces fresh, and add one-half gallon white brandy. This will make nine gallons.
UNFERMENTED GRAPE JUICE
Wash and take from the stems ten pounds ripe Concord grapes. Add two quarts water and bring them to a boil. Use a potato masher. When the seeds separate, strain through double cheese-cloth. Add two pounds of granulated sugar and strain again. Bring again to a boil and bottle directly, boiling hot, cork and seal, or put into patent bottles. Serve with cracked ice in the glass or diluted with about one-third ice water.
Two quarts of grape juice, two quarts of water, four pounds of sugar. Extract the juice of the grape in any simple way; if only a few quarts are desired, we do it with a strainer and a pair of squeezers ; if a large quantity is desired, put the grapes into a cheese-press made particularly clean, putting on sufficient weight to extract the juice of a full hoop of grapes, being careful that none but perfect grapes are used, perfectly ripe and free from blemish. After the first pressing, put a little water with the pulp and press a second time, using the juice of the second pressing with the water to be mixed with the clear grape juice. If only a few quarts are made, place the wine as soon as mixed into bottles, filling them even full, and allow to stand in a warm place until it ferments, which will take about thirty-six hours usually ; then remove all the scum, cool, and put into a dark, cool place. If a few gallons are desired, place in a keg, but the keg must be even full, and after fermentation has taken place and the scum removed, draw off and bottle, and cork tight.
GRAPE WINE, NO. 2
The larger the proportion of juice and the less of water, the nearer it will approach to the strength and richness of foreign wine. There ought not to be less than one-third juice pure. Squeeze the grapes in a hair sieve, bruising them with the hand rather than any heavier press, as it is better not to crush the stones. Soak the pulp in water until a sufficient quantity is obtained to fill up the cask. As loaf sugar is to be used for this wine, and it is not easily dissolved in cold liquid, the best plan is to pour over the sugar, three pounds in every gallon required, as much boiling water as will dissolve it, and stir till it is dissolved. When cold, put it in the cask with the juice, fill up from water in which the pulp has been steeped. To each gallon of wine, put one-half ounce of bitter almonds, not blanched, but cut small. The fermentation will not be very great. When it subsides, proceed with brandy and papering.
GRAPE WINE, NO. 3
Crush the grapes and let them stand one week. Drain off the juice, strain; add one quart of water and three pounds of sugar to each gallon. Put in a barrel or cask with a thin piece of muslin tacked over the bung-hole, and let stand until fermentation stops. Put in a cask and seal securely, and let stand six months. Then bottle and seal and keep in cool place.
Turn five quarts of water on six ounces of hops; boil three hours. Strain off the liquor; turn on four quarts more of water, and twelve spoonfuls of ginger, and boil the hops three hours longer. Strain and mix it with the other liquor, and stir in two quarts of molasses. Brown, very dry, one-half pound of bread, and put in, — rusked bread is best. Pound it fine, and brown it in a pot, like coffee. After cooling to be about luke-warm, add one pint of new yeast that is free from salt. Keep the beer covered, in a temperate situation, till fermentation has ceased, which is known by the settling of the froth; then turn it into a keg or bottles, and keep it in a cool place.
Take four and one-half gallons of cold soft water, seven pounds Malaga or Smyrna raisins, two and one-quarter quarts juniper-berries, one-half ounce red tartar, one-half handful wormwood, one-half handful sweet marjoram, one pint whiskey or more. Ferment for ten or twelve days.
KOUMISS, A TARTAR WINE
Take a quantity of fresh mare's milk, add to it one-sixth part water, pour the mixture into a wooden bowl. Use as a ferment one-eighth part of skimmed milk; but at any future preparation, a small portion of old koumiss will answer better. Cover the vessel with a thick cloth and set in a moderately warm place for twenty-four hours, at the end of which time the milk will have become sour, and a thick substance gathered at the top. Now, with a churn-staff, beat it till the thick substance above mentioned be blended intimately with the adjacent fluid. Leave it to rest twenty-four hours more; after which pour it into a higher and narrower vessel resembling a churn, where the agitation must be repeated as before. In this state it is called koumiss. The taste should be a pleasant mixture of sweet and sour. It should always be well shaken before used.
Take six large lemons, pare off the rind, and squeeze out the juice; steep the rind in the juice, and put to it one quart of brandy. Let it stand in an earthen pot close stopped three days, then squeeze six more, and mix with two quarts of water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, letting it stand till it is cool; then add one quart of white wine, and the other lemon and brandy, and mix them together, and run it through a flannel bag into some vessel. Let it stand three months and bottle it off; cork your bottles very well, and keep it cool. It will be fit to drink in a month or six weeks.
MALT WINE, OR ENGLISH SHERRY
Take twelve pounds of good moist sugar, two gallons of water. Boil them together two hours, skimming carefully. When the scum is all removed, and the liquor looks clear, add one-half ounce of hops, which should boil one-quarter hour and twenty minutes. When the liquor is quite cold, add to it five quarts of strong beer in the height of working; cover up and let it work forty-eight hours; then skim and tun. If none remains for filling up, use new beer for that purpose. This method may be adopted with all boiled wines, and will be found to improve their strength and promote their keeping. In a fortnight or three weeks, when the head begins to sink, add two and one-half pounds raisins (free from stalks), one ounce of sugar candy, one ounce of bitter almonds, one-half cup of the best brandy; brown paper, as in former articles. It may be bottled in one year; but if left three years in the wood, and then bottled, it will be found equal in strength and flavor to foreign wine.
MEAD - HOPS
The following is a good recipe for mead: On five pounds of honey pour five quarts of boiling water; boil, and remove the scum as it rises; add one-quarter ounce of the best hops, and boil for ten minutes. Then pour the liquor into a tub to cool; when all but cold add a little yeast spread upon a slice of toasted bread. Let it stand in a warm room. When fermentation is finished, bung it down, leaving a peg-hole which can afterwards be closed, and in less than a year it will be fit to bottle.
SMALL WHITE MEAD
Take three gallons of spring water, make it hot, and dissolve in it three quarts of honey, and one pound of loaf sugar. Let it boil about one-half hour, and skim it as long as any scum rises. Then pour it out into a tub, and squeeze in the juice of four lemons, put in the rinds but of two. Twenty cloves, two races of ginger, one top of sweet briar, and one top of rosemary. Let it stand in a tub till it is but blood-warm; then make a brown toast, and spread it with two or three spoonfuls of ale yeast. Put it into a vessel fit for it, let it stand four or five days, then bottle it out.
Take of spring water what quantity you please, make it more than blood-warm, and dissolve honey in it until it is strong enough to bear an egg, the breadth of a shilling; then boil it gently, near an hour, taking off the scum as it rises. Then put to nine or ten gallons seven or eight large blades of mace, three nutmegs quartered, twenty cloves, three or four sticks of cinnamon, two or three roots of ginger, and one-quarter ounce of Jamaica pepper; put these spices into the kettle to the honey and water, a whole lemon, with a sprig of sweet briar, and a sprig of rosemary. Tie the briar and rosemary together, and when they have boiled a little while, take them out and throw them away; but let your liquor stand on the spice in a clear earthen pot till the next day. Then strain it into a vessel that is fit for it, put the spice in a bag, hang it in the vessel, stop it, and at three months draw it into bottles. Be sure that it is fine when it is bottled. After it is bottled six weeks it is fit to drink.
MEAD, METHEGLIN, OR HONEY WINE
Boil honey in water for an hour; the proportion is from three to four pounds to each gallon. Half an ounce of hops will both refine and preserve it, but is not commonly added. Skim carefully, draining the skimmings through a hair sieve, and return what runs through. When of a proper coolness, stir in yeast; one teacupful of solid yeast will serve for nine gallons. Tun it, and let it work over, filling it up till the fermentation subsides. Paste over brown paper and watch it. Rich mead will keep seven years, and afford a brisk, nourishing, and pleasant drink. Some people like to add the thinly shaved rind of a lemon to each gallon while boiling, and put the fruit, free from pith, into the tub. Others flavor it with spices and sweet herbs, and mix it with new beer or sweet wort; it is then called Welsh Braggart.
METHEGLIN - HONEY
Mix one and one-half barrels of water with as much honey as will cause an egg to rise a little above the water; then boil the mixture to one barrel, skimming off the surface. It will be a fine red or wine color, and clear. Then remove from the fire, and when cold, put it into a barrel, leaving the bung-hole open for several days, until fermentation be over; then stop it close and put into a cold cellar.
One ounce hops, one gallon water. Boil for ten minutes, strain, add one pound molasses, and when lukewarm, add one spoonful yeast. Ferment.
MORELLO CHERRY WINE
Take the juice of Morello or tame cherries, and to each quart of the juice, put three quarts of water, and four pounds of coarse brown sugar. Let them ferment, and skim until worked clear. Then draw off, avoiding the sediment at the bottom. Bung up or bottle, which is best for all wines, letting the bottles lie always on the side, either for wines or beers.
MORELLO CHERRY WINE 2
Let your cherries be very ripe, pick off the stalks, and bruise your fruit without breaking the stones. Put them in an open vessel together; let them stand twenty-four hours, then press them, and to every gallon put two pounds of fine sugar; then put it up in your cask, and when it has done working, stop it close. Let it stand three or four months and bottle it; it will be fit to drink in two months.
MOUNTAIN WINE _ RAISINS
Pick out the big stalks of your Malaga raisins; then chop them very small, five pounds to every gallon of cold spring water. Let them steep a fortnight or more, squeeze out the liquor, and barrel it in a vessel fit for it. First fume the vessel with brimstone; don't stop it up till the hissing is over.
On a dry day gather mulberries, when they are just changing from redness to a shining black; spread them thinly on a fine cloth, or on a floor or table for twenty-four hours, and then press them. Boil a gallon of water with each gallon of juice, putting to every gallon of water one ounce of cinnamon bark and six ounces of sugar candy finely powdered. Skim and strain the water when it is taken off and settled, and put in the mulberry juice. Now add to every gallon of the mixture one pint of white or Rhenish wine. Let the whole stand in a cask to ferment for five or six days. When settled drain it off into bottles and keep cool.
NOYAN - PEACHES & ALMONDS
Take six ounces of peach kernels, and one ounce of bitter almonds. Break them slightly. Put them into a jug with three pints of white French brandy. Let them infuse three weeks, shaking the jug every day. Then drain the liquor from kernels, and strain it through a line bag. Melt three-quarters of a pound of best loaf sugar in one pint of rose-water; mix it with the liquor, and filter it through a sieve, the bottom of which is to be covered on the inside with blotting paper. Let the vessel which is placed underneath to receive the liquor be entirely white, that you may be better enabled to judge of its clearness. If it is not clear the first time, repeat the filtering. Then bottle for use.
Put twelve pounds of fine sugar and the whites of eight eggs well beaten into six gallons of spring water; let it boil an hour, skimming it all the time. Take it off and when it is pretty cool, put in the juice and rind of fifty Seville oranges, and six spoonfuls of good ale yeast, and let it stand two days. Then put it into your vessel, with two quarts of Rhenish wine, and the juice of twelve lemons. You must let the juice of lemons and wine and two pounds of double refined sugar stand close covered ten or twelve hours before you put it in the vessel to your orange wine, and skim off the seeds before you put it in. The lemon peels must be put in with the oranges; half the rinds must be put into the vessel. It must stand ten or twelve days before it is fit to bottle.
ORANGE, OR LEMON WINE, BOTTLED
Take five gallons of water, fourteen pounds of loaf sugar, three eggs, the whites and shells, one ounce of hops. Boil together the sugar, water, and eggs; when it has boiled an hour, and become quite clear, add the hops and the thinly shaved rinds of six or eight of the fruit,— more or less, according as the bitter flavor is desired. Let it boil in all two hours; meanwhile remove all the peel and white pith of the fruit, and squeeze the juice. Pour a gallon or two of the hot liquor on the pulp; stir it well about, and when cool strain to the rest, and add the juice. Some people strain off the hops, rind, and eggs; others prefer their remaining. It is by no means important which mode is adopted. Work it with yeast, as the foregoing article, and refine with isinglass dissolved in a quart of brandy. This wine should be one year in wood and on in bottles, when it will be found excellent.
ORANGE OR LEMON WINE WITHOUT BOILING
Take one-half chest of Seville oranges; they are most juicy in March. Shave the rinds of one or two dozen (more or less, according as the bitter flavor is desired, or otherwise). Pour over this one or two quarts of boiling water; cover up, and let it stand twelve hours; then strain to the rest. Put into the cask fifty-six pounds of good Lisbon sugar. Clear off all the peel and white pith from the oranges, and squeeze through a hair sieve. Put the juice into the cask to the sugar. Wash the sieve and pulp with cold water, and let the pulp soak in the water twenty-four hours. Strain, and add to the last, continually stirring it; add more water to the pulp, let it soak, then strain and add. Continue to do so till the cask is full, often stirring it with a stick until all the sugar is dissolved. Then leave it to ferment. The fermentation will not be nearly so great as that of currant wine, but the hissing noise will be heard for some weeks; when this subsides, add honey and brandy, and paste over the brown paper. This wine should remain in the cask a year before bottling.
ORANGE WINE WITH RAISINS
Take seven and one-half pounds of Malaga raisins, pick them clean, and chop them small. You must have five large Seville oranges; two of them you must pare as thin as for preserving. Boil about two gallons of soft water till a third part be consumed; let it cool a little. Then put five quarts of it hot upon your raisins and orange peel; stir it well together, cover it up, and when it is cold, let it stand five days, stirring it up once or twice a day. Then pass it through a hair sieve, and with a spoon press it as dry as you can, and put it in a runlet fit for it, and put to it the rinds of the other three oranges, cut as thin as the first; then make a syrup of the juice of five oranges with one-quarter pound of white sugar. It must be made the day before you tun it up; stir it well together, and stop it close. Let it stand two months to clear, then bottle it up; it will keep three years, and is better for keeping.
PALERMO RAISIN WINE
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 stand to cool. At ten days' end strain out your liquor, and put a little yeast to it; and at three days' end put it in the vessel, with one sprig of dried wormwood. Let it be close stopped, and at three months' end bottle it off.
To six pounds of parsnips, cut in slices, add two gallons of water; boil them till they become quite soft. Squeeze the water out of them, run it through a sieve, and add to every gallon three pounds of loaf sugar. Boil the whole three-quarters of an hour, and when it is nearly cold, add a little yeast. Let it stand ten days in a tub, stirring it every day from the bottom, then put it in a cask for twelve months; as it works over fill it up every day.
PARSNIP WINE, NO. 2
Take one pound of parsnips cleaned and sliced. When the water boils, put in the parsnips, and boil till they are perfectly tender; drain through a sieve or colander without pressing. Immediately return it to the copper with fourteen pounds of loaf sugar; it will soon boil, being already hot, and what drips from the sieve may be added afterwards; one and one-half ounces of hops, and boil it two hours. Ferment with yeast; let it stand four days to work in a warm place; and tun and paste paper over. It is most likely it will work up and burst the paper, which must be renewed. It may be cleared with isinglass, but will not require any brandy.
PARSNIP WINE, NO. 3
Take seven and one-half pounds of sliced parsnips, and boil until quite soft in two and one-half gallons of water; squeeze the liquor well out of them, run it through a sieve, and add three pounds of coarse lump sugar to every gallon of liquor. Boil the whole for three-quarters of an hour. When it is nearly cold, add a little yeast on toast. Let it remain in a tub for ten days, stirring it from the bottom every day, then put it into a cask for a year. As it works over, fill it up every day.
Take three gallons cold soft water, four and one-quarter pounds refined sugar, one pound honey, one-third ounce white tartar in fine powder, ten or fourteen peaches. Ferment; then add six quarts of brandy. The first division is to be put into a vat, and the day after, before the peaches are put in, take the stones from them, break these and the kernels, then put them and the pulp into a vat and proceed with the general process.
To three gallons rum, made by the fruit method, add two pineapples sliced, and one-half pound white sugar. Let it stand two weeks before drawing off.
Take five pounds of Malaga raisins, pick, rub, and shred them, and put them into a tub; then take one gallon of water, boil it an hour, and let it stand till it is blood-warm; then put it to your raisins. Let it stand nine or ten days, stirring it once or twice a day; strain out your liquor, and mix it with one pint of damson juice. Put it in a vessel, and when it has done working stop it close; at four or five months bottle it.
POP OR GINGER BEER
The principal difference between ginger pop and ginger beer is that the former is bottled immediately, the other is first put in a barrel for a few days. It is also usual to boil the ingredients for ginger beer, which is not done for pop. Both are to be bottled in stone bottles, and the corks tied or wired down. If properly done the corks and strings will serve many times in succession; the moment the string is untied the cork will fly out uninjured. The bottles as soon as empty should be soaked a few hours in cold water, shaken about, and turned down, and scalded immediately before using. The corks also must be scalded. On one pound of coarse loaf or fine moist sugar, two ounces of cream of tartar, one ounce of bruised ginger, pour one gallon of boiling water; stir it well and cover up to cool, as the flavor of the ginger is apt to evaporate. It is a good way to do thus far the last thing at night; then it is just fit to set working the first thing in the morning. Two large tablespoonfuls of yeast, stir to it one teacupful of the liquor. Let it stand a few minutes in a warmish place, then pour it to the rest; stir it well and cover up for eight hours. Be particular as to time. If done earlier the bottles are apt to fly; if later, the beer soon becomes vapid. Skim, strain, bottle, cork, and tie down. The cork should not touch the beer. It will be fit for use next day. Lemon rind and juice may be added, but are not necessary.
Eight quarters pale malt, six quarters amber malt, two quarters brown malt. Mash it twice, with fifty-five and forty-eight barrels of water, then boil with one hundredweight of Kent hops, and set with ten gallons yeast, seven pounds salt, two pounds flour. Twenty barrels of good table beer may be had from the grains. If deficient in color, add burnt malt.
PORTER, FOR BOTTLING
Five quarters pale malt, three quarters amber malt, two quarters brown malt, burnt malt to color if required. Mash with twenty-four, fourteen and eleven barrels of water, then boil with one hundredweight Kent hops, and set with seven gallons yeast, three pounds salt. Mash the grains for table beer.
Take your quinces when they are thoroughly ripe, wipe off the fur very clean; then take out the cores, bruise them as you do apples for cider, and press them, adding to every gallon of juice two and one-half pounds of fine sugar. Stir it together till it is dissolved; then put it into your cask, and when it has done working stop it close. Let it stand till March before you bottle it. You may keep it two or three years; it will be the better.
QUINCE WINE, NO.2
Twelve sliced quinces. Boil for quarter of an hour in one gallon water; then add two pounds lump sugar. Ferment, and add one gallon lemon wine, one pint spirit.
There are various modes of preparing this wine, which is, perhaps, when well made, the best of English wines. The following recipes are considered good: For raisin wine without sugar, put to every gallon of soft water eight pounds of fresh Smyrna or Malaga raisins; let them steep one month, stirring every day. Then drain the liquor and put it into the cask, filling it up as it works over; this it will do for two months. When the hissing has in a great measure subsided, add brandy and honey, and paper as in the former articles. This wine should remain three years untouched; it may then be drank from the cask, or bottled, and it will be found excellent. Raisin wine is sometimes made in large quantities, by merely putting the raisins in the cask, and filling it up with water, the proportion as above; carefully pick out all stalks. In six months rack the wine into fresh casks, and put to each the proportion of brandy and honey. In cider countries and plentiful apple years, a most excellent raisin wine is made by employing cider instead of water, and steeping in it the raisins.
RAISIN WINE, NO. 2
Five pounds of raisins, four gallons of water. Put them into a cask. Mash for a fortnight, frequently stirring, and leave the bung loose until the active fermentation ceases; then add one and one-half pints brandy. Well mix, and let it stand till fine. The quantity of raisins and brandy may be altered to suit.
RAISIN WINE, NO. 3
Take two gallons of spring water, and let it boil half an hour; then put into a stein pot two pounds of raisins stoned, two pounds of sugar, the rind of two lemons, and the juice of four lemons; then pour the boiling water on the things in the stein, and let it stand covered four or five days. Strain it out and bottle it up; in fifteen or sixteen days it will be fit to drink. It is a very pleasant drink in hot weather.
RAISIN WINE WITH SUGAR
To every gallon of soft water four pounds of fresh raisins; put them in a large tub; stir frequently, and keep it covered with a sack or blanket. In about a fortnight the fermentation will begin to subside; this may be known by the raisins remaining still. Then press the fruit and strain the liquor. Have ready a wine cask, perfectly dry and warm, allowing for each gallon one or one and one-half pounds of Lisbon sugar; put this into a cask with the strained liquor. When half full, stir well the sugar and liquor, and put in one-half pint of thick yeast; then fill up with the liquor, and continue to do so while the fermentation lasts, which will be a month or more.
Take your quantity of raspberries and bruise them, put them in an open pot twenty-four hours; then squeeze out the juice, and to every gallon of the juice put three pounds of fine sugar, two quarts of canary. Put it into a stein or vessel, and when it has done working stop it close; when it is fine, bottle it. It must stand two months before you drink it.
RASPBERRY WINE, NO. 2
Take three pounds of raisins, wash, clean, and stone them thoroughly. Boil two gallons of spring water for half an hour; as soon as it is taken off the fire pour it into a deep stone jar, and put in the raisins, with six quarts of raspberries and two pounds of loaf sugar. Stir it well together, and cover them closely and set it in a cool place; stir it twice a day, then pass it through a sieve. Put the liquor into a close vessel, adding one pound more of loaf sugar; let it stand for a day and a night to settle, after which bottle it, adding a little more sugar.
RASPBERRY WINE, NO. 3
Pound your fruit and strain it through a cloth; then boil as much water as juice of raspberries, and when it is cold put it to your squeezings. Let it stand together five hours, then strain it and mix it with the juice, adding to every gallon of this liquor two and one-half pounds of fine sugar. Let it stand in an earthen vessel close covered a week, then put it in a vessel fit for it, and let it stand a month, or till it is fine; bottle it off.
RASPBERRY WINE, NO. 4
Take two gallons of raspberries, and put them in an earthen pot; then take two gallons of water, boil it two hours, let it stand till it is blood-warm, put it to the raspberries, and stir them well together; let it stand twelve hours. Then strain it off, and to every gallon of liquor put three pounds of loaf sugar. Set it over a clear fire, and let it boil till all the scum is taken off. When it is cold, put it into bottles and open the corks every day for a fortnight, and then stop them close.
This may be made either by boiling down the juice with an equal weight of sugar, the same as for jelly, and then mixing it with an equal quantity of distilled vinegar, to be bottled with a glass of brandy in each bottle; or, in a china bowl or stone jar (free from metallic glaze) steep a quart of fresh-gathered raspberries in two quarts of the best white wine vinegar. Next day strain the liquor on an equal quantity of fresh fruit, and the next day do the same. After the third steeping of fruit, dip a jelly-bag in plain vinegar, to prevent waste, and strain the flavored vinegar through it into a stone jar. Allow to each pint of vinegar one pound of loaf sugar powdered. Stir in the sugar with a silver spoon, and, when dissolved, cover up the jar and set it in a kettle of water. Keep it at boiling heat one hour; remove the scum. When cold, add to each pint a glass of brandy, and bottle it. This is a pleasant and useful drink in hot weather, or in sickness; one pint of the vinegar to eight of cold water.
To each gallon of juice add one gallon of soft water, in which seven pounds of brown sugar have been dissolved. Fill a keg or a barrel with this proportion, leaving the bung out, and keep it filled with sweetened water as it works over until clear; then bung down or bottle as you desire. These stalks will furnish about three-fourths their weight in juice, or from sixteen hundred to two thousand gallons of wine to each acre of well cultivated plants. Fill the barrels and let them stand until spring, and bottle, as any wine will be better in glass or stone.
RHUBARB WINE, NO. 2
Cut in bits and crush five pounds of rhubarb; add the thin yellow rind of a lemon, and one gallon of water, and let stand covered two days. Strain off the liquid and add four pounds of sugar. Put this into a small cask with the bung-hole covered with muslin, and let it work two or three days.
Take one and one-half gallons of molasses, add five gallons of water at 60° Fahr. Let this stand two hours; then pour into a barrel and add one-quarter pound powdered or bruised sassafras bark, one-quarter pound powdered or bruised wintergreen bark, one-quarter pound bruised sarsaparilla root, one-half pint yeast, water enough to fill the small barrel. Ferment for twelve hours and bottle.
Take a well-glazed earthen vessel and put into it three gallons of rose-water drawn with a cold still. Put into that a sufficient quantity of rose-leaves, cover it close and set it for an hour in a kettle or copper of hot water, to take out the whole strength and tincture of the roses; and when cold press the rose-leaves hard into the liquor, and steep fresh ones in it, repeating it till the liquor has got the full strength of the roses. To every gallon of the liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put in a cask or convenient vessel to ferment, and put in a piece of bread toast hard and covered with yeast. Let it stand for thirty days, when it will be ripe and have a fine flavor, having the whole scent and strength of the roses in it, and it may be greatly improved by adding wine and spices to it. By this method of infusion, wine of carnations, clove gilliflowers, violets, primroses, or any other flower having a curious scent, may be made.
One gallon raisin wine, six pounds of honey, ten gallons of good-flavored rum.
Boil five quarts of water one-quarter of an hour, and when it is blood-warm put five pounds of Malaga raisins, picked, rubbed, and shred, into it with almost three and one-quarter quarts of red sage shred, and a little of ale yeast. Stir all well together and let it stand in a tub covered warm six or seven days; then strain it off and put in a runlet. Let it work three or four days, and then stop it up. When it has stood six or seven days put in a quart or two of Malaga sherry, and when it is fine, bottle it.
SAGE WINE ANOTHER WAY
Take six pounds of Malaga raisins picked clean and shred small, and one peck of green sage shred small; then boil one gallon of water. Let the water stand till it is luke-warm, then put it in a tub to your sage and raisins ; let it stand five or six days, stirring it twice or thrice a day. Then strain and press the liquor from the ingredients, put it in a cask, and let it stand six months; then draw it clean off into another vessel. Bottle it in two days; in a month or six weeks it will be fit to drink, but best when it is a year old.
SARATOGA WINE OR 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. Boil it two hours, and skim it well. When it is cold, pour it off, and turn it into the vessel, or such cask as is fit for it. Keep it a year in the vessel, and then bottle it. It is a very good sack.
One-half pound of Spanish sarsaparilla. Boil five hours, so as to strain off one gallon. Add eight pounds sugar, five ounces of tartaric acid. One-quarter of a wineglass of syrup to one gill of water, and one-quarter of a teaspoonful of soda water, is a fair proportion for a drink.
SCURVY - GRASS WINE
Take the best large scurvy-grass tops and leaves, in May, June, or July; bruise them well in a stone mortar. Put them in a well-glazed earthen vessel and sprinkle them over with some powder of crystal of tartar; then smear them with some virgin honey, and being covered close let it stand twenty-four hours. Set water over a gentle fire, putting to every gallon three pints of honey, and when the scum rises, take it off and let it cool. Then put the stamped scurvy-grass into a barrel, and pour the liquor to it, setting the vessel conveniently edgeways, with a tap at the bottom. When it has been infused twenty-four hours, draw off the liquor, strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again. Then put a little new yeast to it, and suffer it to ferment three days, covering the bung or vent with a piece of bread spread over with mustard-seed, downward, in a cool place, and let it continue till it is fine and drinks brisk. Drain off the finest part, leaving only the dregs behind; afterward add more herb and ferment it with whites of eggs, flour, and fixed nitre, very nice, or the juice of green grapes, if they are to be had, to which add six pounds of syrup of mustard, all mixed and well beaten together, to refine it down, and it will drink brisk, but it is not very pleasant, being here inserted among artificial wines rather for the sake of health than for the delightfulness of its taste.
SHERBET - RHUBARB
In one quart of water boil six or eight sticks of rhubarb ten minutes; strain the boiling liquor on the thin-shaved rind of a lemon. Add two ounces of clarified sugar with a wine-glass of brandy. Stir the above, and let it stand five or six hours before using.
SHRUB with LEMONS
Take two quarts of brandy, and put it in a large bottle, adding to it the juice of five lemons, the peels of two, and one-half a nutmeg. Stop it up and let it stand three days, and add to it three pints of white wine, one and one-half pounds of sugar. Mix it, strain it twice through a flannel, and bottle it up. It is a pretty wine, and a cordial.
SPRUCE SASSAFRAS BEER
Boll a handful of hops and two handfuls of the chips of sassafras root, in ten gallons of water. Strain it, and turn on, while hot, one gallon of molasses, two spoonfuls of the essence of spruce, two spoonfuls of ginger, one spoonful of pounded allspice. Put it into a cask, and when cold enough, add one-half pint of good yeast. Stir it well; stop it close. When clear, bottle and cork it.
STRAWBERRY WINE, NO. 2
Crush the berries and add one quart of water to one gallon of berries and let stand twenty-four hours. Strain and add two and one-half pounds of white sugar to one gallon of juice. Put in cask, with thin muslin tacked over the bung-hole, and let ferment, keeping it full from a quantity reserved for the purpose. If a small quantity is made, use jugs or bottle. When fermentation ceases, add one pint of good whiskey to the gallon, and bottle and seal securely. Ready for use in six weeks.
ROYAL STRAWBERRY ACID
Take three pounds of ripe strawberries, two ounces of citric acid, and one quart of spring water. Dissolve the acid in the water, and pour it on the strawberries, and let them stand in a cool place twenty-four hours. Then drain the liquid off, and pour it on three more pounds of fruit; let it stand twenty-four hours. Add to the liquid its own weight of sugar; boil it three or four minutes in a porcelain-lined preserve-kettle, lest metal may affect the taste, and when cool cork it in bottles lightly for three days, then tightly, and seal them. Keep in a dry and cool place. It is delicious for sick and well.
SUGAR RAISIN WINE
Boil five and one-half quarts of spring water a quarter of an hour, and when it is blood-warm put five pounds of Malaga raisins picked, rubbed, and shred into it, with five quarts of red sage shred and one-half cup of ale yeast; stir all well together, and let it stand in a tub covered warm six or seven days, stirring it once a day. Then strain it out and put it in a runlet; let it work three or four days, and stop it up. When it has stood six or seven days, put in a quart or two of Malaga sack, and when it is fine, bottle it.
TEARS OF THE WIDOW OF MALABAR with CLOVES & MACE
Five quarts of plain spirit at 18°, one-half ounce bruised cloves, forty-eight grains bruised mace. Digest in a corked carboy for a week, add burnt sugar to impart a slight color, filter, and add four and one-half pounds white sugar, dissolved in one-half gallon of distilled or filtered rain water. Some add two or three ounces of orange-flower water. A pleasant liquor.
Take ripe, fresh tomatoes, mash very fine, strain through a fine sieve, sweeten with good sugar to suit the taste, set it away in an earthen or glass vessel, nearly full, cover tight, with the exception of a small hole for the refuse to work off through during its fermentation. When it is done fermenting, it will become pure and clear. Then bottle and cork tight. A little salt improves its flavor; age improves it.
Gather the fruit once a week, stem, wash, and mash it. Strain through a coarse linen bag, and to every gallon of the juice add one pound of good moist brown sugar. Let it stand nine days, and then pour it off from the pulp, which will settle in the bottom of the jar. Bottle it closely, and the longer you keep it the better it is when you want to use it. Take a pitcher that will hold as much as you want to use, — for my family I use a gallon pitcher, — fill it nearly full of fresh sweetened water, add some of the preparation already described, and a few drops of essence of lemon, and you will find it equal to the best lemonade, costing almost nothing. To every gallon of sweetened water I add one-half tumbler of beer.
Pare and slice a number of turnips, put them into a cider-press and press out all the juice. To every gallon of juice add three pounds of lump sugar. Have a vessel ready large enough to hold the juice, and put one-half pint of brandy to every gallon. Pour in the juice and lay something over the bung for a week — to see if it works ; if it does, do not bung it up until it is done working. Then stop it close for three months, and draw it off into another vessel. When it is fine, bottle it.
WALNUT LEAVES MEAD WINE
To every gallon of water put three and one-half pounds of honey, and boil them together three-quarters of an hour. Then to every gallon of liquor put about two dozen of walnut leaves; pour boiling liquor upon them and let stand all night. Then take out the leaves and put in a spoonful of yeast. and let it stand for two or three days. Then make it up, and after it has stood for three months, bottle it.