Ginger Wine
Put 25lb: sugar into 6 gallons of water, bring to the boil gently, and remove the scum.
Add 12oz. bruised ginger, and the thin rind of 12 Seville oranges and 12 lemons, and boil together for about half an hour.
Add 1&3/4lb. raisins, chopped in half, and pour all into a cask. Cut the fruit into pieces, tie in a muslin bag, add to the liquor when this is tepid, and leave to ferment.
When it has ceased to work add 1/2oz. of isinglass dissolved in water, bung up tightly, and bottle wine off in three months.
Potato Wine
2lb raisins, 4lb. Demerara sugar, 1-pint clean wheat, 2 large potatoes (finely grated) 1oz. bakers yeast, 1-gallon hot water (not boiling).
Mix the raisins, sugar, wheat and potatoes with the water, leave till just warm, then add the yeast. Let it ferment, stirring daily, for 21 days.
Carefully drain off the liquor from the other ingredients, and bottle.
If strained, let it drip through a flannel bag, but do not squeeze or the wine will be cloudy.
The wine will clear itself in about a month if care is taken in straining. It will then be ready for use.
Damson Wine
4lb. damsons; 3lb. sugar; I gallon water; 1oz. yeast;
Pick and wash damsons and cook in water until tender. Strain on to the sugar, and cool until lukewarm.
Add yeast (put onto small pieces of toast), and leave for 48hours, when the yeast and toast may be removed. When fermentation has ceased, put into bottles, cork lightly at first and then tightly.
Blackberry and Apple Jam
4lb. blackberries; 1-pint water;
1&1/2lb. cooking apples; sugar;
Put the blackberries into a pan with 1/4 pint of water, simmer until tender. Sieve to remove the seeds. Peel, core and slice apples, add remainder of the water and cook until tender. Mix in sieved berries. Measure the pulp and allow 1lb of sugar to each pint of fruit. Bring to the boil slowly, then boil rapidly until a set is obtained. Pot and Cover.
Grape Wine
6lb. grapes. black or white;
1-gallon water; 3 1/2lb. sugar;
Bruise the grapes with a wooden spoon or potato masher and cover with the cold water. Stir and mash daily for 7 days to extract all the juice then strain into the fermenting vessel. Boil up 1 pint of the liquid and stir the sugar in until dissolved. Add this to the rest of the liquid and cover lightly, and stand in a warm place to ferment for 7 days. Then skim, strain and bottle, corking lightly until all hissing ceases. Then push the corks in tightly.
Orange Wine
12 large juicy oranges; 1 gallon of water; 3lb. sugar;
Wash the oranges, then slice them thinly, peel included. Place in a fermenting vessel and pour over the boiling water. Cover with a cloth and leave for a week, stirring three times every day. Strain the liquid, heat up a pint, and stir the sugar in it till dissolved, then add it to the remainder. Pour into a cask or bottles, then bung or cork lightly until fermentation has ceased, will be ready in four months.
Elderberry Wine
8lb. ripe black elderberries; 1-gallon water; 3lb. sugar (demerara);
1/2 teaspoonful whole allspice; 1oz ground ginger; 1 teaspoonful cloves; 1oz yeast; and Slice of toast.
Strip elderberries from their stalks. pour water over mash the fruit well and leave for 5 days to extract all the juice, stirring well every day. Strain and put into a preserving pan with the sugar, allspice, ginger and cloves, and boil for half an hour. Allow to cool, and strain. Spread yeast on a piece of toast, and float on top. Cover, leave to ferment for a week, stirring daily. Skim, strain off into a cask, leave the bung loose until fermentation has quite ceased, then hammer the bung in tightly. Leave for 4 months, then bottle.
Parsnip Wine
5lb. parsnips; 2lb. granulated sugar; 1-gallon water; 1 grapefruit; 1/2 oz. yeast and 1 slice of toast;
Peel and slice the parsnips, they should then weigh 4lb. Put into a pan with the water and boil until the parsnips are soft. Strain through a jelly bag and squeeze to extract all the liquid. Add sugar and juice of the grapefruit and boil for 45 minutes.
Pour into a fermenting vessel and leave till lukewarm. spread yeast on a thick slice of toast and float on top of the liquid. Cover with a cloth and stir every day for 14 days. Remove scum, pour into the cask and when fermentation has ended bung tightly. Leave for 6 months, then bottle. If you have no cask, pour into bottles, cover with tissue paper until working has ceased, then cork down.