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#34 - WINES

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.

Wine glass and grapes

Reverse - Text

Left half:   THE FOUR POINTS
Right half:


BLACKBERRY WINE.--Select ripe berries, and to every gallon of the fruit pour a quart of boiling water; allow them to stand twenty-four hours, and then pour off the juice (pressing the berries) through a colander into another open dish; strain again through a flannel bag, and to every gallon of juice add two and a half pounds of white sugar; stir it up well, and put into jugs, filling them entirely. Add a little more juice every day (from a bottle full preserved for the purpose) until fermentation ceases; then put the wine into bottles, have them tightly corked and sealed. Keep in a cool, dry place.

CIDER WINE.--Take from ten to fifteen gallons of fresh cider, and to each gallon add two pounds of brown sugar. When the sugar is dissolved, strain the mixture into a clean cask; let the cask want two gallons of being full; leave out the bung, and let it stand for forty-eight hours. Put in the bung, leaving a little vent until fermentation ceases; then bung up tightly. In a year it is fit for use. It needs no straining, and the longer it stands on the lees, the better.

WINE JELLY.--Put two ounces of clarified isinglass and two ounces of white sugar candy into a jar, with one bottle of port or sherry wine; put the jar into a kettle of boiling water over a fire, and stir its contents until all the isinglass is dissolved; then remove it from the fire, and stir it until it becomes cold; when it is cold, put it into jelly-glasses or moulds; put a paper wet with brandy upon the top of each jelly, cover them tightly, and keep them in a cool place until they are wanted.
     The addition of a stick of cinnamon will make this jelly an astringent. It is very grateful to invalids.