Folio 1, Page 12a, Verso

Dublin Core

Title

Folio 1, Page 12a, Verso

Subject

Recipe for Wine (Ginger Wine?)

Description

To every Gallon of spring water, add-
seven pounds of Lisbon sugar.
Boil them a Quarter of an hour
& keep scuming it Well, When the liquor is Cold, Squeeze in the juice-
of two Lemons. Boil the peels with 2 ounces of ginger .
in 3 pints of water, When it is cold put it .
alltogether into the Barrel with 2 spoonful of Barm, a Quarter
of an ounce of Isinglass beat very thin, and 2 pounds of jar
raisins, [then]┌when done working┐Close it it up and let it stand seven weeks .
then bottle it,-
The best season to make it is in the Spring
Raised (superscript) letters are lowered, contractions are expanded. Deleted text is shown as [ ].

Creator

Unknown

Source

F1P12V

Publisher

Gillespie Family

Date

1782 to 1808

Contributor

Charlotte Starkie

Rights

Site licence

Format

Paper document pinned to page F1 P12V

Language

English

Type

Paper document

Text Item Type Metadata

Text

To every Gallon of spring water, add seven pounds of Lisbon sugar, Boil them a Quarter of an hour & keep scuming it Well, When the liquor is Cold, Squeeze in the juice of two Lemons. Boil the peels with 2 ounces of ginger in 3 pints of water, When it is cold put it alltogether into the Barrel with 2 spoonful of Barm, a Quarter of an ounce of Isinglass beat very thin, and 2 pounds of jar raisins,then^ when done working Close it it up and let it stand seven weeks, then bottle it,-
the Best season to make it is in the spring.
Barm is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock, for spirits or industrial ethanol distillation. It was used to leaven bread, or set up fermentation in a new batch of liquor.

Original Format

Paper document pinned to page F1 P12V

Files

F1P12aV.JPG

Citation

Unknown, “Folio 1, Page 12a, Verso,” The Huntroyd Receipts, accessed July 5, 2020, https://huntroyd.co.uk/items/show/19.

Output Formats