Practical American Cookery And Domestic Economy
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In our eReader you can find the full English version of the book. Read Practical American Cookery And Domestic Economy Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Practical American Cookery And Domestic Economy
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MEAD.
To every gallon of water put four pounds of honey ; boil it an hour ; then put it into a tub with some yeast on a toast ; cover it over. If it ferments well, after three or four days draw 3*20 PRACTICAL COOKERY.
it off clear, put it into a cask, with one lemon sliced to every gallon ; add a bottle of brandy to every ten gallons. The rind of Seville oranges cut very thin, suspended in the barrel, will greatly improve the flavor. It is best to wash the cask round with part of the brandy bef...ore the liquor is put in. Those who like mead to have an aromatic flavor, may mix with it elder, rosemary, marjoram flowers, and use cinnamon, cloves, ginger, pepper, and cardamums in various proportions, according to taste. Others put in a mixture of thyme, eglantine, rosemary, and marjoram, with various spices.
MEAD FRONTLNIAC.
Ten pounds of honey, ten pounds of the best raisins, and ten gallons of water ; boil about ten minutes, keeping well skim- med ; put it into a vessel to work ; put to it the fifth of a pint of yeast, letting it work until the yeast begins to fall ; when taken clear off, turn it with the raisins, and throw into the cask the fifth of a quart of elder flowers ; attend to it as the weather changes ; let it remain in the cask twelve months, fine it then with wine finings, and bottle it.
What to read after Practical American Cookery And Domestic Economy?
You can find similar books in the "Read Also" column, or choose other free books by Hall, E. M. ( Elizabeth M.) to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
MEAD.
To every gallon of water put four pounds of honey ; boil it an hour ; then put it into a tub with some yeast on a toast ; cover it over. If it ferments well, after three or four days draw 3*20 PRACTICAL COOKERY.
it off clear, put it into a cask, with one lemon sliced to every gallon ; add a bottle of brandy to every ten gallons. The rind of Seville oranges cut very thin, suspended in the barrel, will greatly improve the flavor. It is best to wash the cask round with part of the brandy bef...ore the liquor is put in. Those who like mead to have an aromatic flavor, may mix with it elder, rosemary, marjoram flowers, and use cinnamon, cloves, ginger, pepper, and cardamums in various proportions, according to taste. Others put in a mixture of thyme, eglantine, rosemary, and marjoram, with various spices.
MEAD FRONTLNIAC.
Ten pounds of honey, ten pounds of the best raisins, and ten gallons of water ; boil about ten minutes, keeping well skim- med ; put it into a vessel to work ; put to it the fifth of a pint of yeast, letting it work until the yeast begins to fall ; when taken clear off, turn it with the raisins, and throw into the cask the fifth of a quart of elder flowers ; attend to it as the weather changes ; let it remain in the cask twelve months, fine it then with wine finings, and bottle it.
What to read after Practical American Cookery And Domestic Economy?
You can find similar books in the "Read Also" column, or choose other free books by Hall, E. M. ( Elizabeth M.) to read onlineMoreLess
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