Cookery and medical receipt book

Mrs Johnsons way

Squeeze and strain the Oranges - to 12 Oranges, the Peel of 2 cut very thin: to every Pint of Juice, 2 Pounds of common Loaf Sugar, stir it well, & take off the Scum as it rises: to every Quart of Juice, add half a pint of Brandy: cover the Corks with wet [Blankets]

To make 9 Gallons' of Elder Wine.

take half a bushel of pickd berries put them into a copper with 6 Gallons of water break them with your hands till the are too hot to touch let them boil smartly a quarter of an hour. have ready an open tub with 35lb of course sugar and a 1/4 lb of ginger and a 1/4 of all spices tyd in long bags. [...] go into the bunghole of the barrel, [it] must be suspended that you may take out if two [...] of the spices the berries & liquor must be straind over the Sugar

To make 63 Gallons of Currant wine

Put two hundred [vot] of good moist Sugar into an open tub that will hold the quantity of wine you wish to have. squeese then sives of [wht] Currants and strain over the sugar. wash the pulp and put the liquor to your wine stir all up well for a day or two or till the sugar is quite disolvd and put it in the Barrel when done working put in a Gallon of good Brandy in 6 months a Gallon more. at the years end drain it off and put in

Gallon more Brandy.

Mrs Flunakins Everlasting Bosset

Dissolve six ounces of double refind sugar in three quarters of a pint of mountain wine and the juice of one lemon. When disolvd add one pint of thick cream and the peel of one lemon grated, stir it about one way with a dry wisk till the whole is thicker than cream put it in glasses and it will keep for a day

Cont' from last page. E [...]

and [...] letting it stand 2 or 3 days with yeast to ferment it. Put it into your barrel but do not stop it till done working