The art of making wine from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues, and the most approved receipts for making raisin wine ... To which is now added, the complete method of distilling, pickling, and preserving ... / By William Graham.

  • Graham, William, of Ware.
Date:
1776
Catalogue details

Licence: Public Domain Mark

Credit: The art of making wine from fruits, flowers, and herbs, all the native growth of Great Britain ... With a succinct account of their medicinal virtues, and the most approved receipts for making raisin wine ... To which is now added, the complete method of distilling, pickling, and preserving ... / By William Graham. Source: Wellcome Collection.

    65/72 (page 61)
    GOOSBERRIES whole. Get the larged lort for preferving, and pick off the black eye, but not the item ; put them over the fire in fpring-water to fcald, covered very clofe, bur care mud be taken you don't let them boil, fo as to break; as foon as they are tender, put them into cold water, and to one pound of goosberries put a. pound and a half of fugar double refined, and clarify the fugar with a pint of water to each pound weight; when the fyrup is cold put the goosberries in the pre¬ ferving pan, with the fyrup over them, and fet them on a moderate fire to boil ; but don’t let them boil fo fad as to burd. After they have boiled till you can perceive the fugar has penetrated them, cover them with whited brown paper, and let them dand twelve hours. Then take then gently out of the fyrup, and boil it till it is ropy : lcum the fyrup, and put the goosberries in again, and fet them over a (low fire; and when the fyrup will rope well, take them off, and let them dand till they are cold. Boil a few frefh goosberries in fpring-water, and when the liquor is drong, drain it off; after it has fettled put a pound of the bed double refined fugar to each pint, and make it into a jelly. The goosberries mud be put into glaffes, when they are cold, and cover them with jelly next morning. Stop them down fird with fome dry paper, then wet a piece, and over that fome dry,, and put them in a warm place. ORANGES whole. Chufe the fined Bermudas or Seville oranges, free from blotches or bruifes, cut the peel off very thin, and lay them in fpring-water for four days, changing the water once a day at lead ; then put them in a kettle with water, and a thin board over them, to keep them under the furface ; let them boil, and as the water wades have another kettle ready boiling to fupply the wading ; they will take ten hours at lead ; and when they are very foft, take them out and fcoop the