To Make An Artificial Claret Wine

Take six gallons of water, two gallons of the best cider, and put "hereunto eight pounds of the best mallago raisins bruised in a mortar. Let them stand close covered in a warm place the space of a fortnight, every two days stirring them well together. Then press out the raisins and put the liquor into the said vessel again, to which add a quart of the juice of raspberries, and a pint of the juice of black cherries. Cover this liquor with bread spread thick with strong mustard, the mustard side being downward, and so let it work by the fireside three or four days. Then turn it up and let it stand a week, and then bottle it up. And it will taste as quick as bottle beer and, indeed, become a very pleasant drink and, indeed, far better and wholesomer than our common claret.

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