the liquor has been well stirred together till it bears a froth, pour it into the cask, which fill up with water; and then, for the first time, add one quart of good yeast, or grounds of porter (afterwards the grounds of the same beer will always serve for the next brewing.) Shake the cask well, and set it by for three or four days to work; after which let it be bunged up, and in a few days it will be fit to draw off into bottles, which ought to be well corked, and set by for a week or ten days in a cool cellar. Then it will turn out very fine spruce beer.

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BRITISH WINES.

A STRICT and attentive management in the making of these articles is the grand means by which they are brought to a proper state of perfection; and without which, labour, expense, and disrepute, will be the final and disagreeable consequences. To promote the former, and prevent the latter, let a due observance be paid to the following general rules. Do not let such wines as require to be made with boiling water stand too long after drawn, before you get them cold, and be careful to put in your barm in due time; otherwise it will fret after being put into the cask, and can never be brought to that state of fineness it ought to be. Neither must you let it work too long in the butt, as it will be apt to take off the sweetness and flavour of the fruit or flowers from which it is made. Let your vessels be thoroughly clean and dry; and before you pat in the wine, give them a rinse with a little brandy. When the wine has done fermenting, bung it up close, and after being properly settled, it will draw to your wishes.

British Port.

Take eight gallons of port wine genuine and unadulterated; put it into a clean sixty gallon cask, fumed well with a match to which add forty gallons of good cider, and then fill up the cask with French brandy. To give it a proper degree of roughness, which is a property it never should fail to have, add the juice of elderberries, and the juice of sloes, for they will effectually answer that end; and any given proportion of cochineal will produce exactly the colour that may be fixed on,

. If it be found more convenient, as a substitute for cider, turnip juice or raisin cider may be used; and, instead of French brandy, brandy spirit.

British Sack.

To every quart of water put a sprig of rue; and to every gallon put a handful of fennel roots. Boil these half an hour, then strain it; and to every gallon of liquor put three pounds of honey. Boil it two hours, and skim it well. When it is cold, pour it off, and tun it into a cask or vessel that will just hold it. Keep it twelve months, and then bottle it off.

British Claret.

Take eight pounds of Malaga raisins, well bruised, and put these into six gallons of water, and two gallons of cider; place them in a warm situation, and let them stand close covered for fourteen days, not forgetting to stir them well every other day. At the expiration of that time, strain off the liquor into a clean and well seasoned cask, and add to it a pint of the juice of raspberries, a pint of the juice of black cherries, and a quart of ripe barberries. To work it up, throw in a little mustard seed, then cover it with a piece of dough, and let it stand three or four days by the side of the fire. After that, let it stand a week, and bottle it off. When it is worked fine, and is sufficiently ripe, it will have the taste and colour of common claret.

Frontiniac Wine

Take six pounds of raisins of the sun cut small, twelve.` pounds of loaf sugar, and six gallons of water. Put these into a pan, and boil them together for an hour. Then take half a peck of the flowers of elder, completely ripe, and put them into the liquor when it is nearly cold. The day following put into it six spoonsful of the sirup of lemons, and four spoonsful of ale yeast. After standing two days, put it into a clean well prepared cask, and bung it close. When it has stood two months more, bottle it off.

British Champaign.

Take nine pounds of raw (commonly called moist) sugar? and three gallons of water. Put these into a pan, and boil them half an hour; at the same time not failing to take the scum clean off the top: then having ready one gallon of

currants, picked from the stalks, but not bruised, pour the boiling liquor upon them. When it is cold, put to it half a pint of good ale yeast, and let it ferment for two days After that, strain it through a flannel bag, and put it into a clean sweet cask, with half a pint of isinglass finings. When it has done working in the cask, stop it close with the bung for a month, and then bottle it, putting into every bottle a small piece of loaf sugar. This is a very excellent and pleasant wine, and has a beautiful colour.

British Mountain.

Take Malaga raisins, and, after picking out the largest stalks, chop them very small. Whatever quantity of wine you wish to make, put five pounds of the raisins to every gallon of cold spring water. Let them continue in the water two weeks at least, then squeeze out the liquor, and put it into a good cask, previously fumigated with a match. Let the cask remain unstopped till the hissing or fermentation of the liquor has ceased; then bung it up; and, when fine, bottle it off.

Raisin Wine.

Put two hundred weight of raisins, with all their stalks, into a large hogshead, and fill it with water. Let them steep a fortnight, stirring them every day. Then pour off the liquor, and press the raisins. Put both liquors together into a clean vessel that will just hold it; for it must be quite * full. Let it stand till the hissing is ceased, or till it makes not the least noise; then stop it close, and let it stand six months. Then peg it, and if quite clear, rack it off into another vessel. Stop it again close, and let it stand three months longer. Then bottle it, and when wanted, rack it off into a decanter.

Currant Wine.

Gather your fruit on a fine dry day, and when they are quite ripe. Strip them from the stalks, put them into a large pan, and bruise them with a wooden pestle. Let them lay twenty-four hours to ferment, then run the liquor through a hair sieve, but do not let your hands touch it. To every gallon of liquor put two pounds and a half of white sugar, stir it well together, and put it into your vessel. To every six gallons put in a quart of brandy, and let it stand six weeks. If it is then fine, bottle it; but if not, draw it off as clear as you can into another vessel, or large bottles; cork them close, and set it by for use.

Orange Wine.

Boil twenty pounds of sugar in twelve gallons of water, for the space of half an hour, taking the scum off all the time. Then pour it upon the juice and peels of a hundred oranges in a tub, so thinly pared that no white shall appear: and keep it covered close. You must use none of the seeds, but pick them carefully out. And when the liquor is milk warm, add to it six spoonsful of good ale yeast, and let it ferment for two days. Then put it in a clean cask, with a gallon of white wine, and a quart of brandy; and after standing a month, then bottle it off, putting a lump of loaf sugar into every bottle.

Gooseberry Wine.

Gather your gooseberries in dry weather, and at the time when they are about half ripe. Take about a peck in quantity, and bruise them well in a tub. Then take a horsehair cloth, and press them as much as possible without breaking the seeds. When you have squeezed out all the juice, put to every gallon three pounds of fine dry pounded sugar. Stir it all together till the sugar is dissolved, and then put it into a vessel or cask, which must be quite filled. If the quantity is ten or twelve gallons, let it stand a fortnight, but if it is a twenty gallon cask, it must stand three weeks. Set it in a cool place; then draw it off from the lees, and pour in the clear liquor again. If it is a ten gallon cask, let it stand three months; if a twenty gallon cask, four months; then bottle it off, and it will draw clear and fine.

Pearl gooseberry Wine.

Take as large a quantity of the best pearl gooseberries as you may think sufficient; bruise these, and let them stand all night; the following morning use a press or your hands to squeeze out the liquor, and let it stand seven or eight hours to settle then pour off the clear juice, taking care to leave all the sediment at the bottom; measure it as you put it into the cask, adding to every three pints of liquor a pound of fine loaf sugar, broken into small lumps, together with a little fining. Stir it well, close it up, and in three months bottle it off, putting into every bottle a lump of Joaf sugar. This is a ine and valuable gooseberry wine.

Cowslip Wine.

To two gallons of water add two pounds and a half of

powdered sugar, boil it half an hour, and take off the scum as it rises. Then pour it into a tub to cool, with the rinds of two lemons; when it is cold, add four quarts of cowslip flowers to the liquor, with the juice of two lemous. Let it stand in the tub two days, stirring it every two or three hours. Then put it in the barrel, and let it stand three weeks or a month; then bottle it, and put a lump of sugar into every bottle.

Elder Wine.

Get your elderberries when they are full ripe, pull them from the stalks, put them into a stone jar, and set them in the oven, or in a kettle of boiling water, till the jar is hot through. Then strain them through a coarse sieve, and wring the berries. Put the juice into a clean kettle, and to every quart add a pound of fine Lisbon sugar; let it boil, and skim it well. When it is clear and fine, pour it into a cask. To every ten gallons of wine, add an ounce of isinglass dissolved in cider, and six whole eggs. Close it up, let it stand six months, and then bottle it off.

Elder flower Wine.

Take thirty pounds of good sugar, twelve gallons of water, and boil them half an hour, skimming it well all the time. Let it stand till milk warn; then put in three spoonsful of yeast, and, after it has worked a while, add two quarts of flowers, picked from the stalks, and stir it every day, till the fermentation is ceased. Then put it into a clean cask, bung it close up, let it stand two days, and then bottle it off.

Damson Wine.

Gather your damsons on a dry day, weigh them, and then bruise them with your hands. Put them into an earthen steen that has a cock in it, and to every eight pounds of fruit put a gallon of water. Boil the water, skim it, and pour it scalding hot upon the fruit. When it has stood two days, draw it off, and put it into a vessel, and to every gallon of liquor put two pounds and a half of fine sugar. Fill up the vessel, stop it close, and the longer it stands the better. It will keep very well a year in the cask. When you draw it off, put a small lump of loaf sugar into every bottle; and it will be much improved by it.

The small damson is the best.