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Enquire within upon everything
·
Robert Kemp Philp
783
[WHEN
IN
MOTION,
TO
PUSH
ON
IS
EASY.]
2273.
Making
Wines.
Wines
from
Rhubarb,
Unripe
Grapes,
Currants,
Gooseberries,
&c.--The
whole
art
of
wine-making
consists
in
the
proper
management
of
the
fermenting
process;
the
same
quantity
of
fruit,
whether
it
be
rhubarb,
currants,
gooseberries,
unripe
grapes,
leaves,
tops,
and
tendrils,
water,
and
sugar,
will
produce
two
different
kinds
of
wine,
by
varying
the
process
of
fermentation
only--that
is,
a
dry
wine
like
sherry,
or
a
brisk
beverage
like
champagne;
but
neither
rhubarb,
currants,
nor
gooseberries
will
produce
a
wine
with
the
true
champagne
flavour;
it
is
to
be
obtained
only
from
the
fruit
of
the
grape,
ripe
or
unripe,
its
leaves,
tops,
and
tendrils.
The
following
receipt
will
do
for
rhubarb,
or
any
of
the
above-mentioned
fruits.
2274.
English
Champagne.
Take
fifty
pounds
of
rhubarb
and
thirty-seven
pounds
of
fine
moist
sugar.
Provide
a
tub
that
will
hold
from
fifteen
to
twenty
gallons,
taking
care
that
it
has
a
hole
for
a
tap
near
the
bottom.
In
this
tub
bruise
the
rhubarb;
when
done,
add
four
gallons
of
water;
let
the
whole
be
well
stirred
together;
cover
the
tub
with
a
cloth
or
blanket,
and
let
the
materials
stand
for
twenty-four
hours;
then
draw
off
the
liquor
through
the
tap;
add
one
or
two
more
gallons
of
water
to
the
pulp,
let
it
be
well
stirred,
and
then
allowed
to
remain
an
hour
or
two
to
settle,
then
draw
off;
mix
the
two
liquors
together,
and
in
it
dissolve
the
sugar.
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