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Recipe: Blackberry Wine, Marigold Wine, Cherry, and Grape Wine

Misc.
Blackberry Wine
Recipe By : "Going Wild in the Kitchen" Gertrude Parke

10 pounds blackberries
2 1/2 quarts boiling water
5 pounds sugar

1. Mash the berries in a crockery container, add water and allow to stand, covered for 3 days.

2. Strain through a jelly bag and put the juice back in the crock. Add the sugar, and let the juice "work".

3. When fermentation has stopped, skim the wine, strain and bottle.

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From the above source is Cowslip Wine - I & II "This was once made in every household. It was served in the afternoon in fragile wine glasses with thin slices of seed cake. Cowslips are more commonly known as marsh marigolds. As they do not thrive in our immediate neighborhood, we have never made this delicate wine, but it would be an interesting experiment fi you have an abundance of the flowers. I give you a recipe from an old cookbook"
3 pouns sugar
4 quarts water
4 quarts marigolds
rind and juice of 2 lemons
2 Tbl. yeast
1/4 pint brandy

1. In a saucepan, combine the sugar and water, bring to a boil, then add the flowers and lemons. Pour into a crock.
2. Spread a piece of toast with the yeast and add to liquid. Cover the crock and allow to stand for 48 hours.
3. Add the brandy, cover and let stand for 8 weeks.
4. Strain and bottle the wine. It will be ready to use in another 3 or 4 weeks.

Cowslip Wine - II
1 qt. cowslip flowers
1 gal. water
3 pounds sugar
1 sprig borage
1 sprig sweet briar (wild rose)
1 Seville orange, rind and strained juice
2 lemons, rind and strained juice
1/4 oz. yeast
Brandy (optional)
1. pick the flowers free of stalks and greens. Spread them out on a trays to dry, turning frequently.
2. Boil water, sugar, borage, and sweet briar for 1/2 hour. Lift them out at the end of the boiling.
3. Put the orange and lemon rund into a tub, pur the boiling liquid over it and allow to cool. Stir in the dry cowslip flowers, the lemon and orange juice, and the yeast. Cover with a cloth and leave undisturbed for 2 days.
4. Turn the mixture out into a cask. Add a little brandy to taste.
5. When fermentation has ceased, bung closely and leave 3 months before bottling. (I'm assuming that "bung closely" means to cover tightly but "bung closely" are the exact words used.)

Again from the above source:
Ella's Dandelion Wine
4 quarts dandelion blossoms
4 quarts water
3 pounds sugar
3 lemons, sliced
1 yeast cake

1. Combine the blossoms and water in a crock and let stand, covered, for 9 days. Squeeze out the blossoms and strain the juice.
2. Add 3 pounds of sugar, lemons, and yeast cake. Let stand for another 9 days.
3. Strain the liquid and put it in a jug, leaving the cork out until the wine has stopped "working". Then cork up.

Again, the same source:
Cherry Wine
4 pounds cherries, stemmed
1 quart boiling water
1 cup sugar for each quart liquid

1. Crush the cherries, and put them in a jar or keg. Add the boiling water, and allow to stand for 24 hours, stirring once in a while.
2. Strain and meaure liquid. Add the sugar, cover tightly, and let stand for 3 months.
3. Bottle the wine and store it.

And one more for you:
Grape Wine - II
10 pounds ripe grapes
3 quarts boiling water
5 pounds sugar

1. Stem the grapes and put them in a jar with the boiling water. When cool, squeeze "by hand", the old recipe directs. Cover the jar, and let stand for 3 days, then press out the juice.
2. Add the sugar and let stand for a week.
3. Skim and bottle the juice, corking it loosely. When it has stopped fermenting, strain the wine and bottle it.
4. Store ina cool place, laying the bottles on their sides.

"Going Wild in the Kitchen" by Gertrude Parke was before ISBNs. The Library of Congress catalog card number is: 65-21596
MsgID: 009347
Shared by: Judi
In reply to: ISO: 9-14 Requests to TKL via E-mail
Board: Cooking Club at Recipelink.com
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