Cooley's Cyclopaedia of Practical Receipts Volume Ii Part 306

BRITISH BURGUNDY. By adding a little lemon juice, and a 'streak' of orris or orange-flower water, to 'British port,' the ingenious wine-brewer converts it into 'British Burgundy.' It is also made by mixing together equal parts of 'British port' and claret.

BRITISH CAPE. 1. (White.) Raisin wine, well attenuated by fermentation, either alone or worked up with a little cider and pale malt wort.

2. (Red.) British white cape, sound rough cider and mulberry wine, equal parts; well mixed and fined down.

BRITISH CHAMPAGNE. 1. From stoned raisins, 7 lbs.; loaf sugar, 21 lbs.; water, 9 galls.;. crystallised tartaric acid, 1 oz.; cream of tartar, 1/2 oz.; Narbonne honey, 1 lb.; sweet yeast, 1/4 pint; ferment, skimming frequently, and, when the fermentation is nearly over, add, of coa.r.s.ely powdered orris root, 1 dr.; eau de fleurs d'oranges, 1/4 pint; and lemon juice, 1 pint; in 3 months fine it down with isingla.s.s, 1/4 oz.; in 1 month more, if not sparkling, again fine it down, and in another fortnight bottle it, observing to put a piece of double-refined white sugar, the size of a pea, into each bottle; lastly, wire down the corks, and cover them with tin-foil, after the manner of champagne.

2. As the preceding, but subst.i.tuting 32 lbs. of double-refined sugar for the sugar and raisins therein ordered, with the addition of 3 galls. of rich pale-coloured brandy.

3. From amber hairy champagne gooseberries, English grape juice, or the stalks of garden rhubarb, and lump sugar; with a little sweetbriar, orris, or orange-flower water, to impart a slight bouquet. The last forms what is known as 'patent' or 'Bath champagne.'

4. (Pink.) To either of the preceding add red currant juice, q. s. to colour; or 1 oz. of coa.r.s.ely powdered cochineal to each 10 or 12 galls. at the time of racking.

_Obs._ It is notorious that two bottles of wine out of every three sold for 'genuine champagne' in England is of British manufacture. "We have ourselves seen sparkling gooseberry, rhubarb, and white sugar wines, sold for imported champagne, at 7s. 6d. per bottle, and the fraud has pa.s.sed undetected, even by habitual wine drinkers. (Cooley.)

BRITISH CLARET. 1. Rich old cider or perry and port wine, equal parts.

2. To each gall. of the last add of cream of tartar (genuine), 3 dr., with the juice of 1 lemon. Sometimes 1/4 pint of French brandy is also added.

_Obs._ If these mixtures are well fined down, and not bottled for at least a month or 5 weeks, they closely resemble good 'Bordeaux.' A mixture of 4 parts of raisin wine, with 1 part each of raspberry and barberry or damson wine, also forms, when so treated, an excellent fact.i.tious 'claret.'

BRITISH CYPRUS. From the juice of white elderberries, 1 quart, and Lisbon sugar, 4 lbs., to water, 1 gall.; together with 1/2 dr. each of bruised ginger and cloves. When racked, add minced raisins and brandy, of each 2 oz.

BRITISH HOCK, BRITISH RED HOCK. From cream of tartar, 1-1/4 oz.; tartaric acid, 1/2 oz. (both in extremely fine powder); juices of the purple plum, ripe apples, and red beet, of each (warmed), 5 pints; lemon juice, 1 pint; with white sugar, 2-1/2 lbs. per gall.

BRITISH MADEIRA. From very strong pale malt wort, 36 galls., sugar candy, 28 lbs., and cream of tartar, 3 oz.; fermented with yeast, 2 lb., adding, when the fermentation is nearly finished, raisin wine, 2-1/2 galls.; brandy and sherry wine, of each 2 galls.; rum and brandy, of each 3 pints; after 6 or 9 months, fine it down, and in another month bottle it. See BRITISH SHERRY (_below_).

BRITISH MALMSEY. From sliced or grated parsnips, 4 lbs.; boiling water, 1 gall.; when cold, press out the liquor, and to each gallon add of cream of tartar, 1/2 oz., and good Muscovado sugar, 3 lbs.; ferment, rack, and add of brandy, 3 to 5%. Good Malaga raisins may be subst.i.tuted for the sugar.

BRITISH RED MOSELLE. The last, coloured with clarified elderberry juice.

BRITISH SPARKLING MOSELLE. From rich cider apples (carefully peeled and garbled), pressed with 1-4th of their weight of white magnum-bonum plums (previously stoned), and the juice fermented with 2-1/2 lbs. of double-refined sugar per gall., as champagne.

BRITISH MUSCADEL. As 'British sparkling Moselle,' with some infusion of clary, or of the musk plant, to flavour it.

BRITISH PORT, LONDON P., SOUTHAMPTON P. 1. From red cape, 2 galls.; damson or elder wine, 1 gall.; brandy, 1/2 pint; powdered kino, 1/2 oz.

2. Strong old cider, 6 galls.; elderberry juice, 4 galls.; sloe juice, 3 galls.; sugar, 28 lbs.; powdered extract of rhatany, 1 lb.; at the time of racking add, brandy, 1/2 gall.; good port wine, 2 galls.

3. Good port, 12 galls.; rectified spirit, 6 galls.; French brandy, 3 galls.; strong rough cider, 42 galls.; mix in a well-sulphured cask.

('Publican's Guide.')

4. Port wine, 8 galls.; brandy, 6 galls.; sloe juice, 4 galls.; strong rough cider, 45 galls.; as the last. ('Licensed Victuallers' Companion.')

5. Cider, 24 galls.; juice of elderberries, 6 galls.; sloe juice, 4 galls.; rectified spirit, 3 galls.; brandy, 1-1/2 gall.; powdered rhatany.

7 lbs.; isingla.s.s, 4 oz., dissolved in a gall. of the cider; bung it down; in 3 months it will be fit to bottle, but should not be drunk until the next year; if a rougher flavour is required, the quant.i.ty of rhatany may be increased, or alum, 5 or 6 oz. (dissolved), may be added.

BRITISH SHERRY. 1. From cape or raisin wine, slightly flavoured with a very little bitter-almond cake, or, what is more convenient, a little of the essential oil dissolved in alcohol (essence of bitter almonds). A mere 'streak' or 'thread' of sweet-briar, eau de fleurs d'oranges, or orris, is occasionally added by way of bouquet; but care must be taken not to overdo it.

2. To each gallon of strong raisin must, add, when racking, 1 Seville orange, and 3 or 4 bitter almonds, both sliced. By omitting the almonds, and adding 1 green citron to each 2 or 3 gallons, this forms 'British madeira.'

3. Very strong pale malt wort, 36 galls.; finest Muscovado sugar, 1 cwt.; yeast, 1 pint; ferment; on the third day add of raisins, stoned, 14 lbs., and in another week add, of rectified spirit, 1 gall., rum, 1/2 gall., and bitter almonds, grated, 1-1/4 oz.; bung down for 4 months, then draw it off into another cask, add of brandy, 1 gall., and in 3 months bottle it.

4. Teneriffe, slightly flavoured with cherry-laurel or bitter almonds, forms an excellent 'British sherry,' either alone or diluted with an equal quant.i.ty of cape or raisin wine, or good perry.

BRITISH TOKAY. To good cider, 18 galls.; add, of elderberry juice, 1/2 gall.; honey, 28 lbs.; sugar, 14 lbs.; red argol (powdered), 3/4 lb.; crystallised tartaric acid, 3 oz.; mix, boil, ferment, and, when the active fermentation is complete, add of brandy, 1 gall., and suspend in the liquor, from the bung-hole, a mixture of ca.s.sia and ginger, of each 1/2 oz.; cloves and capsic.u.m, of each 1/4 oz.; the whole bruised, and loosely enclosed in a coa.r.s.e muslin bag. It will be ripe in 12 months.

_Obs._ Some of the preceding formulae, by skilful management, produce very good imitations of some of the imported wines; but (prejudice aside) many of the British fruit wines possess an equally agreeable flavour, and are frequently more wholesome. All British wines require to be kept at least a year, to 'mellow.' Much of the superiority of foreign wines arises from its age.

=WINES (Culinary).= _Syn._ WINES FOR KITCHEN USE. These are prepared in a similar manner to the MEDICATED WINES noticed below.

=Wine, Basil.= _Prep._ From green basil leaves, 4 or 5 oz.; sherry, cape, or raisin wine, 1 pint; digest for 10 days, press, and strain. Used to give a turtle flavour to soups and gravies. In a similar way may be made the wines of celery leaves, celery seed, sage, shallots, and the various green and dried herbs used in cookery.

=Wine, Cayenne.= _Prep._ From capsic.u.m or cayenne, 1 oz.; cape, 1 pint; steep for a fortnight, and strain.

_Obs._ In a similar way may be made currie (powder), ragout (spice), and several other similar wines used in the kitchen.

=WINES (Medicated).= _Syn._ IMPREGNATED WINES; VINA MEDICATA, L. The medicated wines of pharmacy are prepared by cold maceration, in well-closed vessels, in precisely the same way as the tinctures. In the Ph. L. of 1824, a diluted spirit was subst.i.tuted for wine, without altering the name of the preparation; but the use of wine (sherry) was restored in that of 1836. The druggists commonly use cape or raisin wine as a menstruum, from its being cheaper than sherry, and, perhaps, scarcely less power as a solvent. The 'vinum' of the Ph. U. S. was formerly Teneriffe. Dr B. Lane's process for preparing medicated wines by fermentation is noticed at the end of the alphabetical list given below.

"Medicated wines should be kept in stoppered gla.s.s vessels, and be frequently shaken during maceration." (Ph. L.)

The following are the princ.i.p.al medicated wines at present in use:

=Wine of Acetate of Iron.= _Syn._ VINUM FERRI ACETATIS. (Soubeiran.) _Prep._ Acetate of iron, 32 gr. white wine, 16 oz.

=Wine, Alkaline Diuretic.= _Syn._ VINUM ALKALINUM DIURETIc.u.m; (Sydenham).

_Prep._ Ashes of broom, 12 oz.; Rhenish wine, 4 pints.--_Dose_, 3 oz.

twice a day.

=Wine of Al'oes.= _Syn._ VINUM ALOeS (B. P., Ph. L. & E.), TINCTURA SACRA, TINCT. HIERae PICRae, L. _Prep._ 1. (B. P.) Socotrine aloes, 1-1/2 oz.; ginger, in coa.r.s.e powder, 80 gr.; cardamom seeds, bruised, 80 gr.; sherry, 40 oz.; digest seven days, strain, and make it up to 40.--_Dose_, 1 to 2 dr.

2. (Ph. L.) Powdered Socotrine or hepatic aloes, 2 oz.; powdered canella, 1/2 oz.; sherry, 1 quart; macerate for 14 days, and filter. In the Ph. E.

cardamoms and ginger, of each 1-1/2 dr., are subst.i.tuted for canella.--_Dose._ As a purgative, 1/2 to 2 fl. oz.; as a stomachic, 1 to 2 fl. dr.

=Wine of Aloes (Al'kaline).= _Syn._ VINUM ALOeS ALKALINUM, L. _Prep._ (Dr A. T. Thomson.) Carbonate of soda, 3 oz.; myrrh and extract of aloes, of each 6 dr.; sesquicarbonate of ammonia, 4-1/2 dr.; sherry, 24 fl. oz. (say 1-1/4 pint); macerate, as before. In dyspepsia, chlorosis, &c.--_Dose._ As the last.

=Wine, Antimo"nial.= _Syn._ TARTAR EMETIC WINE; WINE OF POTa.s.sIO-TARTRATE OF ANTIMONY; VINUM ANTIMONII POTa.s.sIO-TARTRATIS (Ph. L.), V. ANTIMONIALE (B. P., Ph. E.), L. _Prep._ 1. (B. P.) Tartarated antimony, 2 gr.; sherry, 1 oz.--_Dose_, 10 to 60 minims. (In consequence of the insolubility of the tartarated antimony in the sherry, Squire recommends it to be dissolved in about ten times its weight of hot water, and that the wine be added to the solution.)

2. (Ph. L. & E.) Pota.s.sio-tartrate of antimony, 40 gr.; sherry, 1 pint; dissolve. Each fluid oz. contains 2 gr. of emetic tartar.--_Dose._ As a diaph.o.r.etic and expectorant, 10 to 30 drops, frequently; as a nauseant, 1 to 2 fl. dr.; as an emetic, 2 to 4 fl. dr. The corresponding compound of the Ph. D. is ANTIMONII TARTARIZATI LIQUOR. See SOLUTION OF POTa.s.sIO-TARTRATE OF ANTIMONY.

=Wine, Antis...o...b..tic.= _Syn._ VINUM ANTIs...o...b..TIc.u.m (P. Cod.). _Prep._ Fresh horseradish root, 3 oz.; scurvy-gra.s.s, 1-1/2 oz.; watercress leaves, 1-1/2 oz.; buckbean, 1-1/2 oz.; mustard seed, 1-1/2 oz.; chloride of ammonium, 5-1/2 dr.; wine, 5 pints; compound spirit of scurvy-gra.s.s, 1-3/4 oz.

=Wine, Aromatic.= _Syn._ VINUM AROMATIc.u.m. (P. Cod.) _Prep._ Aromatic species, 1 oz.; vulnerary tincture, 1 oz.; red wine, 10 oz. For outward use. M. Ricord sometimes adds from 1 to 6 per cent. of tannin.

=Wine of Bark.= _Syn._ VINUM CINCHONae (P. Cod.) Yellow bark, 3 oz.; proof spirit, 6 oz. (by weight). Macerate 24 hours and add, red wine, 5 pints.

Macerate for 10 days, shaking it occasionally; strain with expression, and filter.

=Wine of Bark (Compound).= _Syn._ VINUM CINCHONae COMPOSITUM. (P. Cod.) _Prep._ Yellow bark, 1 oz.; bitter orange peel, 44 gr.; chamomiles, 44 gr.; alcohol, (864) 1 oz. (by weight); white wine, 9 oz. (by weight).

Macerate for 10 days.