# bib

id: 15407
author: Chapman, Thomas
txt: ./txt/15407.txt
cache: ./cache/15407.txt
extension: .txt
mime: text/plain
summary:
  hour, then bung it close for five or six days; rack it from the bottom well together; apply it to the hogshead, bung it up, and let it stand a fine powder; work it for half an hour after, and bung it up close. forcing; stir them well in the hogshead and bung it close up. strong, with yest and jalap, and let it ferment three or four days; or four times a day, and let them continue in the steep till the fruit To every pipe of wine take two quarts of solid ale yest and one ounce For one pipe, take two quarts of good cyder; put half an ounce of with some of the wine, put it in the pipe, bung it close, and in a day quarter of an hour; strain the liquor, and let it stand ''till it A pint of this liquor will make a pipe the colour of port wine.

title:
  The Cyder-Maker''s Instructor, Sweet-Maker''s Assistant, and Victualler''s and Housekeeper''s Director In Three Parts


id: 20917
title: The Cultivation of The Native Grape, and Manufacture of American Wines
author: Husmann, George
txt: ./txt/20917.txt
cache: ./cache/20917.txt
extension: .txt
mime: text/plain
summary:
  produced for me, in fruit, wine, layers, cuttings, and plants, the to see that we can grow some varieties of grape on almost any soil. season to fully ripen its fruit and bring out all its good qualities. process for young vines, the first year after planting; but if good of the frost grape; makes a dark red wine, of good body, and much really good grape, should be without a few vines of it at least. A fair grape for the table, and makes a good wine, resembling A good _wine_ grape should have a large amount of sugar, with the acid This will contain the grape-mill, wine-presses, apparatus for stemming, APPARATUS FOR WINE-MAKING.--THE GRAPE MILL AND PRESS. APPARATUS FOR WINE-MAKING.--THE GRAPE MILL AND PRESS. To make white, or light-colored wine, the grapes which were gathered grapes will generally ripen better, so that we can in most seasons


id: 16441
title: The Closet of Sir Kenelm Digby Knight Opened
author: Digby, Kenelm
txt: ./txt/16441.txt
cache: ./cache/16441.txt
extension: .txt
mime: text/plain
summary:
  Boil this pound of Hops in a Pot and half of fair water, till it Let all these boil about half an hour, then scum them clean away; and put two Gallons of pure honey, and boil them till the Liquor bear an Egge, half an hours boiling, let the water run through a strainer (to sever the Let these boil with the honey and water till it will bear an water, with five Pints of good white honey, until one third part be boiled Gallon put a quart of honey, and let it boil till it bear an Egg. To every boil half an hour, then take it off the fire, and let it stand, till you let half a pint of Sack or White muscadin boil a very little in a bason, herbs; which let boil a good half hour or better, and take them out, and


id: 46953
title: A History of Champagne, with Notes on the Other Sparkling Wines of France
author: Vizetelly, Henry
txt: ./txt/46953.txt
cache: ./cache/46953.txt
extension: .txt
mime: text/plain
summary:
  of the Champagne vineyards--Abundance of wine--Visit to Reims of the Champagne vineyards--Abundance of wine--Visit to Reims century--Bottling of the wine in flasks--Icing Champagne with the century--Bottling of the wine in flasks--Icing Champagne with the London, who bottled Champagne wines regularly every year.[212] grillée au vin de Champagne_, was obtainable at Théron''s in the Rue St. Martin.[240] The sparkling wine can scarcely have failed to figure on in cask and bottle to the King''s wine-merchant--Champagne at in cask and bottle to the King''s wine-merchant--Champagne at [Illustration: THE VINTAGE IN THE CHAMPAGNE: A WINE-PRESS AT WORK.] With the different Champagne houses the mode of bottling the wine, bottles of Champagne, in addition to a large quantity of wine in cask. Our tour through the Champagne vineyards and wine-cellars here comes vintages in the Champagne--The quality of the wine has little vintages in the Champagne--The quality of the wine has little


