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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 7
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Wines bag with the Spice and allowed to drop to the bottom and remain - perhaps a month between the shutting up the Barrel and Bottling is a better time than 3 months - It is best to brew a little ale without Hops to give fresh yest for the Birch Wine Sugar Vinegar To a 20 pint Anker - 12 Libs of raw Sugar - boil the Sugar and water together and when as cool as wort put it into the Barrel with about half a Mutchkin of good zest. put a paper punched with holes over the Bung and set it in a warm place where it is not liable to be moved
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Wines bag with the Spice and allowed to drop to the bottom and remain - perhaps a month between the shutting up the Barrel and Bottling is a better time than 3 months - It is best to brew a little ale without Hops to give fresh yest for the Birch Wine Sugar Vinegar To a 20 pint Anker - 12 Libs of raw Sugar - boil the Sugar and water together and when as cool as wort put it into the Barrel with about half a Mutchkin of good zest. put a paper punched with holes over the Bung and set it in a warm place where it is not liable to be moved
Szathmary Culinary Manuscripts and Cookbooks
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