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As this liquor is much drank in some counties, we shall close this article by a more particular receipt for making it, procured from good authority.
To one hundred and twenty gallons of pure water, the softer the better, put fifteen gallons of clarified honey. When the boney is well mixed with the water, fill a copper, which holds about sixty gallons, and boil it till it is reduced about a fourth part. Then draw it off, and boil the remainder of the liquor in the same manner. When this last is about a fourth part wasted, fill up the copper with some of that which was first boiled, and continue boiling it and filling it up, till the copper contains the whole of the liquor, by. which time it will of course be half evaporated.
Observe, in boiling, never to take off the scum, but on the contrary, have it well mixed with the liquor whilst boiling by means of a jet. When this is done, draw it off into underbacks, by a cock at the bottom of the copper, in which let it remain till it is only as warm as new milk.
At this time iun it, and suffer it to ferment in the vessel, where it will form a thick head. As soon as it has done working, stop it down very close, in order to keep the air from it as much as possible. Keep it, if possible, in a cellar or vault for the purpose, which is very deep and cool, and the door shut so close, as to keep out, in a manner, all the outward air; so that the liquor may be always in the same temperature, being not at all affected by the change of weather.
Another proportion is to allow eighty pounds of clarified honey to one hundred and twenty gallons of soft water, which manage in the making in all respects like the before-mentioned, and it will prove very pleasant, good, light drinking; and is, by many preferred to the other, which is much richer, and has a fuller flavour; but at the same time it is more inebriating, and apt to make the head ache, if drank in too large quantities.
Upon the whole, the last proportion makes the wholesomest liquor for cominon drink, the other being rather, when properly preserved, a rich cordial, something like fine old Malaga, which, when in perfection, is justly esteemed the best of the Spanish wines.
Wine Vinegar. TAKE any sort of vinous liquor that has gone through the process of fermentation, and put it into a vinegar cask that has been lately used. Then take some of the fruit or stalks of the vegetable from whence the wine was obtained (which hold a large proportion of tartar) and put them wet into a cask without a head; set it to catch the rays of the sun, with a coarse cloth over the top of it, and let it stand six days. Then put them in the liquor, and stir it well about; and if in winter, set it in a warm place; or, if hot weather, in a yard wbere the sun will reach it, with a slate over the bung; and the whole will begin to ferment anew, conceive heat, grow sour by degrees, and soon after turn into vinegar. When the vinegar is sufficiently sour, and fine, you may rack it off into a clean vinegar cask, bung it up, and put into your cellar for use.
Cider Vinegar. The cider is first to be drawn off fine into another vessel, that has contained vinegar, and a quantity of the must, that is, new wort, of apples to be added. Set the whole in the rays of the sun, if there be convenience for it; and, at the expiration of a week or nine days, it may be drawn off into another cask. This will make good table vinegar.
Apples that bave been pressed, may be substituted in the place of must. The meanest cider will serve for vinegar.
Beer Vinegar. Take a middle sort of beer, pretty well hopped; into which, when it has worked well and grown fine, put some rape, or busks of grapes (usually brought home for that purpose) or raisins with their stalks, to every ten gallops of beer a pound: mash thein together in a tub, and, when settled well, draw off the liquor into another cask, and set it in the sun as hot as you can, with the bung out, and the hole being only covered with a tile, or slate. In the space of a month or six weeks it will become a good vinea 24
gar; when you may draw it off into another cask, bung it well up, and keep it in your cellar for use.
This vinegar will do for pickling; and if it be refined, and kept from turning musty, may pass in use as well as that made of wine.
Raisin Vinegar. To every gallon of spring water, add three pounds of Malaga raisins. Put these into an earthen jar, and place them where they may have the hottest sun from May till Michaelmas. Then press all well; tun the liquor in a very strong iron-hooped vessel, to prevent its bursting : it will appear very thick and muddy when newly pressed, but will refine in the vessel, and be as clear as wine. Thus let it remain untouched for three months before it is drawn off, and it will prove excellent vinegar, fit for any table.
To prepare raw Silk. Put the raw silk into a bag, that it may not entangle; and to every pound add a quarter of a pound of soap; let this boil together two hours, then take it and cleanse it well, and it is ready for all sorts of colours, being first alumed.
Another Way to prepare raw Silk. Take it, and smear it well, putting to every pound of silk, a quarter of a pound of black or green soap; put it into a linen bag, and let it boil six or seven hours; then take it out of the bag and cool it, that you may handle it the better; after this, rinse it in a river or running water for fifteen minutes. Beat the water out very well, and then rinse it again; then dry it, and it is ready for dying. Observe, that this preparation is absolutely necessary for all raw silks before they can be died.
To alum boiled Silk. Take a quarter of a pound of alum to every pound of silk, melt it in a skillet ; when done, throw it into a vessel or tub of water ; into which put the silk to steep twelve hours
or more. Observe carefully the just proportion of silk and alum.
To die red Silk. To prepare your liquor or suds right, take four handfuls of wheat bran to every pound of silk; then put it into six or seven gallons of water, boil them and poor the liquor into a tub, letting it stand twelve or fourteen hours ; then clarify it, and take half the water, into which put eight ounces of alum, four ounces of tartar of red wine, beaten to a fine powder, and half an ounce of turmeric, finely pounded, boil them together a quarter of an hour, stirring them well; then take the kettle off the fire, and the silk immediately in, covering the kettle very close, that the steam may not fly away ; thus let it stand three hours, and then take the silk and rinse it well in cold water, then beat it very well upon a block, and let it dry. This done, take four ounces of galls, beat them small, and put them into a pail of river or rain water, and boil them sixty minutes, or somewhat more; then take the kettle off the fire, and when it is so cool that your hand can bear it, put in the silk and let it lie an hour, then take it out and let it dry.
A crimson Die for Silk. When your silk is well boiled, to every pound of silk take of crude alum eight ounces; when that is dissolved, lay the silk in the liquor one night, the next day rinse it well, and afterwards die as follows. Take a kettle of clear water, and to every pound of silk, put in together, of cochineal two ounces and a half, beaten very fine; of beaten galls three ounces; of gum purified, and turmeric, an eighth part of an ounce each : boil the silk in this liquor two hours. After this is done, let it remain twelve hours, then wring and dry it.
To colour or die Wool or woollen Cloth a curious Red. Take a considerable quantity of alum, and dissolve it in water, wherein bran has been boiled and strained out, putting the cloth, wool, or yarn to steep in it, which being well steeped, put it into other clear water, heating it over a gentle fire: then put in of greening weed, two pounds to four gallons of water, stirring it about, but not suffering it to boil; then add a handful of unslacked lime, and as much wood ashes, stirring about the materials, then add
a like quantity of ashes, and a pound of the powder of logwood, or red wood, and the like of Brazil, and so in three or four hours time a good colour will be produced.
To die Linen, Thread, or Cloth red, Take a pound of sam-flour, and let it soak for the space of twenty-four hours in two gallons of water, healing over a gentle fire; then add half a pound of the powder of Brazil, iwo ounces of vermilion, and an ounce of alum, disa solved in a piot of clear watera
To die a clear or pleasant light Red. Take half a peck of wheat bran, two ounces of alumn, and boil them in four gallons of water, then strain out the liquid part through a fine hair sieve; dissolve in it half a pound of alum, and the like quantity of white tartar, and put in the stuff, cloth, &c. intended for colouring, adding three pounds of madder, and perfect the colour in a moderale heat, without boiling.
To die Silk a sanguine Colour. Take a pound of alum and two pounds of greening weed, bruise them well, and pour upon them soft water ; add then half a pound of ground Brazil, heat them over the fire, and put the silk in some part of the liquid matter, suffering it io seethe in it, and so renew it with the remainder, till you find your colour take, and having so done three times, rinse it in lie of oak bark, or wood ashes, and afterwards in water.
To die a good Blue. Take white silk, stuff, or cloth that is white, and soak it in water; then having wrung the water out, add two pounds of woold or woad, a pound of indigo, and three ounces of alum; and then gently heat and dissolve them in the water, and so dip your materials till you perceive your colour bas taken.
To die a purple Colour. Take a silk, stuff, or cloth that has already taken a blue, and dip it in Brazil and alum water, at moderate heats ; and you will soon perceive the colour answer your expectation