Saturday, June 29, 2019
Garden to Table - Home-Made Cherry Wine Recipes
John Greenwood (American artist, 1727-1792) Sea Captains Carousing, 1758. Detail
This ad appeared in the Virginia Gazette in Williamsburg, September 26, 1755
To be SOLD, by William Smith, at his Nursery, in Surry County, the following Fruit Trees, viz...
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.]...
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.]...
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.
CHERRY WINE
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.
Old-Time Recipes for Home Made Wines Cordials & Liqueurs 1909 by Helen Saunders Wright
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.
CHERRY BOUNCE
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.
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.
Old-Time Recipes for Home Made Wines is a cookbook for those who want to make their own wines & liqueurs from available ingredients, including fruits, flowers, vegetables, & shrubs from local gardens, farms, & orchards. It includes ingredients & instructions for making & fermenting spirits, from wine & ale to sherry, brandy, cordials, & even beer.
Colonial Era Cookbooks
1615, New Booke of Cookerie, John Murrell (London)
1798, American Cookery, Amelia Simmons (Hartford, CT)
1803, Frugal Housewife, Susannah Carter (New York, NY)
1807, A New System of Domestic Cookery, Maria Eliza Rundell (Boston, MA)
1808, New England Cookery, Lucy Emerson (Montpelier, VT)
Helpful Secondary Sources
America's Founding Food: The Story of New England Cooking/Keith Stavely and Kathleen Fitzgerald Chapel Hill : University of North Carolina Press, 2004.
Colonial Kitchens, Their Furnishings, and Their Gardens/Frances Phipps Hawthorn; 1972
Early American Beverages/John Hull Brown Rutland, Vt., C. E. Tuttle Co 1996
Early American Herb Recipes/Alice Cooke Brown ABC-CLIO Westport, United States
Food in Colonial and Federal America/Sandra L. Oliver
Home Life in Colonial Days/Alice Morse Earle (Chapter VII: Meat and Drink) New York : Macmillan Co., ©1926.
A Revolution in Eating: How the Quest for Food Shaped America/James E. McWilliams New York : Columbia University Press, 2005.
Plant Lists - 1755 William Smith's Nursery, Surrey Co VA
18C Fruits from The Garden to The Table
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
Newton Pippin
Golden Pippin
French Pippin
Dutch Pippin
Clark’s Pearmain
Royal Pearmain
Baker’s Pearmain
Lone’s Pearmain
Father Abraham
Harrison’s Red
Ruffin’s large Cheese Apple
Baker’s Nonsuch
Ludwell’s Seedling
Golden Russet
Nonpareil
May Apple
Summer Codling
Winter Codling
Gillefe’s Cyder Apple
Green Gage Plumb [Prunus domestica ‘Green Gage’]
Bonum Magnum Plumb [Magnum Bonum]
Orleans Plumb
Imperial Plumb
Damascene Plumb [P. damascena]
May Pear [Pyrus communis ‘May’]
Holt’s Sugar Pear
Autumn Bergamot Pear
Summer Pear
Winter Bergamot
Orange Bergamot
Mount Sir John
Pound Pear
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
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
Newton Pippin
Golden Pippin
French Pippin
Dutch Pippin
Clark’s Pearmain
Royal Pearmain
Baker’s Pearmain
Lone’s Pearmain
Father Abraham
Harrison’s Red
Ruffin’s large Cheese Apple
Baker’s Nonsuch
Ludwell’s Seedling
Golden Russet
Nonpareil
May Apple
Summer Codling
Winter Codling
Gillefe’s Cyder Apple
Green Gage Plumb [Prunus domestica ‘Green Gage’]
Bonum Magnum Plumb [Magnum Bonum]
Orleans Plumb
Imperial Plumb
Damascene Plumb [P. damascena]
May Pear [Pyrus communis ‘May’]
Holt’s Sugar Pear
Autumn Bergamot Pear
Summer Pear
Winter Bergamot
Orange Bergamot
Mount Sir John
Pound Pear
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
Plants in Early American Gardens - Blush Noisette Rose
'Blush Noisette' Rose (Rosa x noisettiana cv.)
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
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
Plant Lists - Tho Jefferson's (1743-1824) Roses
Thomas Jefferson by Tadeusz Andrzej Bonawentura Kosciuszko (1746 - 1817)
List compiled by Peter Hatch.
ROSES
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
Research & images & much more are directly available from the Monticello.org website.
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