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Chapter Eight

ERNEST EDWIN LEA   1883 - 1962
ANNIE VIOLETTA LEGG   1879 - 1982


Ernest Lea was, if I am to believe everything I have been told during the last three years, a very exceptional man.   He could, I am informed, turn his hand to anything, certainly everyone who talked of him had the same opinion.   He was the shepherd at Cowage Farm supplying meat to the butcher shops of Malmesbury, toolmaker, machine mechanic and his walking sticks made from the hedgerows in the area were polished to a degree rarely seen in shops today, were but a few of his talents.   He made lighters that I am told needed only one turn of the wheel to set the wick alight, he made the wheels himself, tempering them himself before use.   The lamb wool rugs he made would grace any hearth, his talents it would seem were endless, the stories of his achievements go on and on.

He was as most of his family, a compassionate, caring family man with the capability to make anyone meeting him or spending time with him feel completely at ease.   It seemed that to meet him was to fall for his quiet charm and personality.

Ernie was born in 1883 and married Annie Violetta Legg on the 3rd of February 1906 at Stratton St. Margaret parish church when he was 23 years old.   They lived for a short while in a cottage next to the school in Swindon Road (now demolished) where their only son Dennis was born.   They later moved to Cowage at Foxley near Malmesbury and it was there they spent the largest part of their lives.

Annie was a very popular lady often being visited by many of the family as photographs later will show.   She lived to celebrate her one hundredth birthday and receive her telegram from the Queen.   Dedicating her life to her family and friends she collected many many photographs and newspaper cuttings.   She kept in touch with our relations in America and it is because of this we are able to enjoy looking into most of the lives of John and Sarah Hannah’s children.

Ernie and Annie are lying in rest together at Norton parish church in an unmarked grave.   Annie died in April 1982, one hundred and two years of age, and Ernie passed away on the 21st of December 1962.



This earliest photograph of Annie, Ernie and Dennis, taken approximately 1911.



Ernie tending his sheep at Cowage



Annie and Ernie celebrating their Golden Wedding Anniversary



Cowage Farm.   'The Big House' at Foxley, near Malmesbury.   In the photograph to the left is the owner, Mr Rich.



Prayer book given to Ernie by his sister Winifred at Christmas 1904


Missing birthday cards
A small selection of the birthday cards Annie Lea received on her One Hundredth birthday



Annie in her latter years



First Communion certificates, Foxley Church


       
Dennis at his parents' grave at Norton Church.


Missing newspaper cuttings


WINE MAKING

The Ancient Egyptians did it, the Romans did it and through the ages just about everyone throughout the world did it.   I am referring to, of course, the art of wine making.

The variety of wines that can be made from fruits and vegetables growing in the garden and from common plants growing on the roadside are almost endless, and it does seem a shame that the art of wine making from these natural sources have given way to the more convenient kit packages sold in the shops today.

Wine making on a domestic level was a very common practice during the Victorian era and had attained a very sophisticated standard.

Stories related to me from friends and relatives who have partaken of these home made wines leave me in no doubt as to their potency and flavour.   Indeed one friend of the family told me he had to stop visiting one particular relative as he always ended up “the worse for wear,” finding it difficult to refuse the wine offered on these occasions.

Another time I was told of someone who just wanted to quench a thirst on a hot day and drunk three quarters of a glass of his mother’s latest brew, and not too long afterwards having to sit down for the fear of falling down.

The sound of a cork hitting the ceiling after being blown out of a home made wine jar would be a common occurrence, and seldom did one batch run out without another prepared to follow.

Auntie Edie and Annie Lea, I am told, had become expert good wine makers and as they were close friends I am sure they would have often swapped and discussed recipes.   They would have made many a jar of wine from the following list, given to Annie by her son Dennis, although there is little doubt Annie and Edie would have had a head full of recipes handed down to them over the years.

My reason for including them is because wine making was an important part of some of our ancestors lives and although there are those who still practice the art today, recipes like these really are becoming a rarity and there are probably very few of us today who have seen wine made or what wine can be made from.



Instructions
Beer and Stout       Champagnes       Cider       Cocktails
      Liqueurs       Mead       Mock Spirits       Port
      Potato Gin       Sherry       Wine


EASIER WINEMAKING

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Wines can be made at home very simply, and without a lot of complicated and expensive equipment, and the cost works out roughly, to about 1/- per bottle.

EQUIPMENT NECESSARY
A large container to hold at least 1½ gallons.   A plastic bucket, or old fashioned wash-stand jug very useful.   A plastic funnel, butter muslin, tea-towels, bottles or if possible large glass jars.   I prefer clear bottles as I find it easier to see that these are really clean, but dark bottles are better for keeping a stronger brew.

YEAST
A wine yeast is advisable, but I have used bakers’ yeast, which is cheaper, and far less trouble to use for a beginner.

CLEARING WINES
Wine usually clears itself. if allowed the necessary time.   Regular siphoning off (monthly at first, then 3 months). should be carried out with a piece of rubber tubing (from chemist).   Sediment left at bottom of bottles will spoil the wine.   If it should be found necessary to clear wine, filter papers can be bought from any chemist.   These should be placed inside the plastic funnel and the wine allowed to drip slowly through.   The roughest side of the paper should be uppermost, the smoothest side of the paper to the funnel.   Isinglass can also be used to clear wines, and Boots’ the Chemist give full instructions for using on the side of their packets.   However I do not advise the use of isinglass, as it is so easy to spoil wine by using too much.

SYPHONING OFF
Any chemist will explain how this should be done by putting one end of rubber tubing in a bottle which is placed about three feet above another container.   If preferred the wine can be poured off the sediment.   If this is done it is best to place a piece of cotton wool inside the funnel to catch any sediment going through.

TEMEPERATURE
During fermentation keep in a warm place, and keep well covered with heavy blanketing.   Air must be kept out as far as possible, and all containers should be kept as full as possible.

WINE FLIES
These will turn the wine to vinegar if allowed to enter it.   Always keep the wine well covered, or you will find dozens of these little midges about.

CORKING
Corking must be loose for at- least four months.   Screw tops must not be used at all.   New corks can be bought from the chemist.   After wine has really stopped working (four months or so)( corks should be driven right into the bottle

BOTTLES
Must be washed well, rinsed well, and dried thoroughly in a cool oven.

STRAINING
First strain the pulp after fermentation has ceased, through the butter muslin.   Then again through tea towels.

TIME AND PATIENCE
Leave all wines for at least a year before drinking, preferably 18 months.   However, wine is drinkable after it has stopped working (usually four months) but the alcohol content will be low, and it will be rather too sweet.   It is the sugar in wine which turns to alcohol.

All my recipes are very easy to make, and the ingredients easily obtainable.   Course barley can be bought from some grocers, or from pet shops or cornchandlers.   Pearl barley can be used if necessary.   Ginger can be bought from the chemist, or some grocers.   Metal must not be used at all, except for boiling purposes.   Use a wooden spoon to stir.

I have tried to include wines for all occasions, and I hope you enjoy making, and of course, drinking them.

I have received a number of queries regarding MOULD forming on top of wine.   When this happens the wine has not been working but keeping still as a result of the cold or too damp an atmosphere.   Remove mould from top and strain wine through a funnel with cotton wool in it to remove bits.   Rebottle and keep in a warmer place.



Wine

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APRICOT WINE
4 lbs apricots, 4 lbs sugar, 1 lb wheat, 1 gallon water.
Pour boiling water on the apricots, leave for 12 days, stirring daily.   Strain carefully, add sugar and allow to ferment for 2 weeks.   Skim and bottle.

BEETROOT WINE
4 lbs beetroot, 4 lbs parsnips, 10 pints water, 4 lbs sugar, ½ lb raisins, 1 oz years on toast.
Boil beetroot in half the water, and parsnips in the other half.   Add sugar and chopped raisins.   Spread yeast on toast and float on top.   Ferment 3 weeks, then bottle.

CHERRY WINE
6 lbs black cherries, 6 pints water, 1 lb wheat, 1 oz yeast, 4 lb sugar.
Cover the cherries with boiling water.   Squeeze daily for 2 weeks, then strain well.   Add the sugar and wheat to the liquid, then sprinkle the yeast on top.   Leave for 3 weeks to ferment, then skim and bottle.

COWSLIP WINE.
8 pint glasses of cowslip flowers, 8 pints water, 4 lbs white sugar.
Pour boiling water over flower heads, then leave for two weeks.   Stir in the sugar after straining liquid off flowers.   Leave another 2 weeks.   Skim and bottle.

CRAB APPLE WINE
6 lbs crab apples, 8 pints water, 3 lbs sugar, 1 lb barley, 1 lb raisins, 1 oz yeast.
Pour water on the apples, and mash up after 3 days.   Stir daily for 3 weeks, then strain off liquid and add sugar, chopped raisins and barley.   Sprinkle on the yeast and leave 3 weeks to ferment.   Strain and bottle.

ELDERBERRY WINE
4 pints elderberries, 4 pints water, 1 ½ lbs sugar.
Pour water on the berries and boil for 15 minutes.   Strain off liquid and add sugar.   Leave two weeks to ferment.   Skim and bottle.

FLOWER WINE
8 pints dandelion blooms, 4 pints elderflower blooms, 8 pints water, 4 lbs sugar, 1 oz yeast on toast (12 pints of either flower can also be used if desired).
Boil sugar and water.   Pour over well washed flowers.   Strain after five days.   Float toast (with yeast) on top.   Ferment for two weeks.   Bottle.

GINGER WINE
1 oz whole ginger, 2 lbs sugar, 2 lemons, 1 orange, 1 lb raisins, 1 oz yeast on toast, 8 pint water.
Peal fruit, and boil with bruised ginger in the water for 35 minutes.   Strain and cool.   Add fruit (sliced) chopped raisins, and float toast on top.   Ferment for two weeks.   Strain and bottle.

GRAPE WINE
4 lbs grapes, 9 pints water, 3 ½ lbs sugar
Cover well crushed grapes with cold water.   Stand 6 days, stirring daily.   Strain.   Add the sugar, then leave to ferment for 14 days.   Strain and bottle.

GREENGAGE WINE
4 lbs greengages, 4 lbs sugar, 8 pints water.
Pour water on fruit, and squeeze daily for 10 days.   Strain and add sugar.   Leave to ferment for 2 weeks.   Strain and bottle.

HOCK
2 lbs small potatoes, 3 oranges, 3 lemons, 1 lb raisins, 4 lbs brown sugar.
Slice unpeeled potatoes.   Chop raisins, cut up oranges and lemons.   Pour over 8 pints boiling water.   Stir in sugar, ferment for 2 weeks.   Strain and bottle.

LEMON WINE
1 lb raisins, 8 pints water, 1 lb sugar, 14 lemons, 1 oz yeast.   Toast.
Peel lemons, and pour boiling water over skins.   Cool and add chopped raisins.   Float toast (with yeast) on top.   Leave two weeks, then strain and bottle.

MARIGOLD/RICE WINE
1 oz flowers, 2 lbs rice, 8 pints water, 4 lbs sugar.
Boil marigolds in the water for 10 minutes.   Strain and add rice, boil for another 4 minutes.   Strain and stir in sugar.   Bottle in hot bottles.

MINT WINE
½ lb mint leaves, 1 lb rice, 1 gallon cold water, 4 lbs sugar.
Boil rice in the water for 5 minutes.   Strain and add well bruised mint and boil for another 5 minutes.   Strain, and add the sugar.   Bottle in hot bottles.

ORANGE WINE
30 oranges, 3 lemons, 1 gallon cold water, 4 lbs sugar.
Squeeze fruit, and save juice.   Cover skins with the water.   Cool and add juice.   Leave for 5 days stirring daily.   Strain and add sugar, stirring in well.   Ferment for 2 weeks.   Skim and bottle, corking very loosely.

PARSNIP WINE
4 lbs parsnips, small sprig hops, ½ lb malt (chemists), 8 pints water, 4 lbs brown sugar, 1 oz yeast on toast.
Slice unpeeled (well washed) parsnips, and simmer in half the water until tender.   Boil hops for 30 minutes in other half water.   Strain both liquids and mix together.   Stir in the malt and sugar.   Cool and add yeast on toast.   Ferment two weeks.   Bottle.   Ops are terribly bitter, and although they certainly add something to the wine, if wine is too dry, add 2 raisins (pulled apart) to each bottle.   It is well worth while making twice this quantity as usually it is necessary to buy malt in 1 lb jars.

PINEAPPLE WINE
1 lb dried pineapple, 1 lb barley, 8 pints water, 4 lbs sugar.
Pour water on barley and pineapple.   Stand 4 hours, then boil 20 minutes.   Strain, and stir in sugar.   Bottle in hot bottles, corking loosely.

POTATO WINE
1 lb very cold potatoes, 1 lb wheat, 1 lb large raisins, 4 lbs sugar, 1 gallon water, 1 oz yeast, 1 tablespoon ginger essence.
Slice unpeeled (well washed) potatoes, add all other ingredients, and pour on water.   Dissolve yeast in warm water, and stir well in.   Ferment for 22 days, add ginger essence after straining, and bottle.

PLUM WINE
6 lbs plums, 8 pints water, 1 lb wheat, 1 oz yeast, 4 lbs brown sugar.
Cover all ingredients with the water, and stir well.   Dissolve yeast in warm water, and add.   Leave two weeks.   Stir daily, then strain and bottle.

RASPBERRY WINE
6 lbs raspberries, 1 gallon water, 4 lbs sugar, 1 lb barley.
Cover fruit and barley with boiling water.   Leave 1 week, stirring daily.   Strain and add sugar.   Ferment 14 days, then skim and bottle.

RHUBARB WINE
I have included three types of rhubarb wine, as this fruit is always so cheap and plentiful.

(1)    6 lbs diced rhubarb, 1 gallon cold water, 4 lbs sugar.
Cover the rhubarb with water.   Stand 1 week, strain and squeeze out moisture.   Add sugar to the liquid, stirring well in.   Ferment for 14 days, then skim and bottle.

(2)    5 lbs rhubarb, 8 pints water, 5 lbs sugar.   Another 5 lbs rhubarb.
Dice 5 lbs rhubarb, and cover with cold water.   Stir daily for one week, then strain off all the liquid.   Dice up other 5 lbs rhubarb, and add.   Leave another week, stirring daily.   Squeeze and strain well.   Add sugar and leave to ferment for two weeks.   Bottle.   This is very lively at first, so cork loosely.   Really doubt strength and delicious.

(3)    6 lbs rhubarb, 8 pints cold water, 4 lbs brown sugar, 3 lemons, 1 lb wheat, 1 lb raisins.
Cover diced rhubarb with cold water.   Add wheat, and leave for 14 days, stirring daily.   Strain well and add sugar.   Slice lemon, and add.   Chop raisins and add, then sprinkle yeast on top.   Leave two weeks to ferment, then skim and bottle.

SLOE WINE
6 lbs sloes, 8 pints boiling water, 4 lbs sugar, 1 lb barley, 1 oz yeast.
Cover the sloes and barley with boiling water.   Ferment for 2 weeks, stirring daily.   Strain and add sugar to the liquid.   Sprinkle the yeast on top and leave for three weeks, then skim and bottle.

SULTANA WINE
2 lbs sultanas, 1 lb wheat, 1 gallon water, 4 lbs sugar, 1 oz yeast.
Chop sultanas, and cover with warm water.   Add the wheat, and stir in the sugar and yeast.   Stand for 3 weeks, stirring daily.   Strain and stand for three weeks before bottling.   After three months add ½ teaspoon ginger essence to each bottle.

TEA WINE
1 lb prunes, 8 pints water, 2 oz tea (in muslin bag), 1 lb rice, 4 lbs sugar, juice from 2 lemons.
Boil prunes and tea for 5 minutes, take the tea out and continue boiling prunes for another 10 minutes.   Add the rice and boil a further 5 minutes.   Strain well, add sugar and lemon juice.   Bottle in hot bottles, corking loosely.

TURNIP WINE
1 gallon water, 3 lbs turnips, 1 lb barley, 1 oz ginger, 3 lbs sugar.
Boil the barley in water for 15 minutes, add the turnip and bruised ginger.   Boil another 10 minutes.   Strain well and add the sugar.   Bottle in hot bottles.

Where no particular type of sugar is mentioned, ie, brown or white, either can be used.

Cocktails

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VERY RICH COCKTAIL
1 lb mixed dried fruit, 4 pints water, 4 ½ lbs rhubarb, 2 ½ lbs sugar.
Soak the fruit overnight, bring to the boil in the same water, simmer until tender.   Make up water to 4 pints.   Add half the rhubarb (diced) and stand one week.   Strain off all the pulp, and add other half rhubarb.   Stand another week, strain well and stir in sugar.   Allow to ferment two weeks, then skim and bottle.

WICKED LADY COCKTAIL
4 lb greengages, 1 gallon water, 4 lb sugar, 1 oz cloves.
Pour the water over greengages, and stir daily for eight days.   Strain and stir in sugar.   Put cloves in small piece of muslin and add to mixture.   Ferment for two weeks.   Strain and bottle (minus cloves).   Serve with a slice of lemon, and if possible add a tablespoon of gin to each bottle.

SCARLET DEVIL COCKTAIL
5 lbs red currants, 1 gallon boiling water, 4 lbs sugar, 1 oz white ginger.
Pour boiling water over fruit.   Stir daily for 6 days.   Strain and stir in sugar.   Bruise ginger with rolling pin, and add.   Leave to ferment for 116 days, then strain and bottle.   Serve with a slice of cucumber or cocktail cherry.

Liqueurs

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BLACKBERRY LIQUEUR
8 pints blackberries, 4 pints water, 6 lbs sugar.
Pour the boiling water over fruit.   Stir daily for 10 days.   Strain off liquid and stir in the sugar.   Leave to ferment for two weeks, then skim and bottle.   After about a year when all clearing is finished, add one tablespoon rum or whisky per bottle.

PEAR LIQUEUR
10 lbs over-ripe pears, 1 lb white sugar to every quart of juice, 1 oz white ginger.
Slice unpeeled pears and cook slowly for 45 minutes.   Strain and measure juice; and add sugar.   Simmer for another 15 minutes, then leave for eight days to ferment.   Add the ginger (well bruised) after six months, then bottle.   Remove ginger after a further six months and if possible add 2 teaspoons gin to each bottle.

EGG FLIP
5 large eggs, 1 tin condensed milk, 1 bottle Sherry (home-made).
Whisk egg whites until stiff, add lightly whisked yolks, and very gently stir in the condensed milk.   Beat together for two minutes, then stir in the sherry.   This can be used immediately.   To make advocat add 1 tablespoon brandy.

Beer and Stout

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HOP BEER
2 oz hops, 1 ½ lb brown sugar, ½ oz white ginger, 1 oz yeast, 2 gallons water, 1 tablespoon cracked maize.
Bruise ginger with rolling pin and add to the hops and maize.   Boil in the water for one hour.   Strain and stir in the sugar.   Cool to just warm, and add the yeast, spread on well cooked toast.   Stand for four days, then strain and bottle.   This will be ready to drink in 10 to 12 days, and keeps for some time.

STOUT
1 lb malt (chemists), 1 oz hops, ½ oz yeast, 1 lb Demerara sugar, 2 ½ gallons water, 1 ½ gallons water, 1 ½ oz spanish (chemists).
Boil hops in the water for half hour.   Stir in the malt until dissolved, then add sugar stirring well.   Add spanish, and leave to cool to just warm.   Spread yeast on burnt toast, and ferment for two days.   Strain and bottle, corking tightly.   Ready to use in 10 days, and keeps well.

POTATO STOUT
8 lbs potatoes, 2 gallons water, 4 oz hops, ½ lb malt, 4 lbs sugar, 1 oz yeast.
Boil unpeeled potatoes in half the water until tender.   Strain off liquid.   Boil hops in the other half water for 25 minutes.   Strain and add to potato liquid.   Stir in the sugar and malt and leave to cool to just warm.   Sprinkle on the yeast, and leave to ferment for two days.   Bottle, corking loosely.   Ready in three weeks.

Mead

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MEAD
5 lbs honey, 7 pints red currant or black currant juice, 1 ½ raisins (chopped), 1 oz yeast, 1 slice toast.
Pour the boiling water on the honey, add the juice and raisins, then cool to just warm and add yeast on the toast.   Ferment for two weeks.   Strain and leave another two weeks before bottling.

Mock Spirits

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WHITE BRANDY
3 lbs rhubarb, 4 pints cold water, 3 lbs raisins, 2 lbs white sugar.
Peel, dice and wash rhubarb.   Cover with water, add chopped raisins and allow to stand 2 weeks.   Squeeze daily.   Strain and add sugar.   Crush 4 fresh eggshells up finely and add to liquid.   Ferment for 10 days.   Remove scum and bottle.

MOCK BRANDY
2 oranges, 2 lemons, ½ oz yeast on toast, ½ oz white ginger, 4 lbs sugar, 8 pints water, 8 oz parsley.
Bring parsley to the boil in the water.   Boil for 25 minutes and remove parsley.   Slice fruit, and bruise ginger.   Add to the boiling liquid.   Stir in sugar and allow to cool.   Add the yeast on toast.   Ferment for one week, then skim and bottle.

PINK GIN
4 lbs rhubarb, 4 pints water, 2 ½ lbs sugar, whole cloves.
Dice 2 lbs rhubarb and cover with cold water.   Stir daily for one week.   Strain well.   Dice second 2 lbs rhubarb and add to the liquid.   Stir daily for another week.   Strain well and add sugar.   Leave for two weeks to ferment, then skim and bottle, adding 2 whole cloves to each bottle.   When the wine is quite clear and ready for drinking, add a nip of gin to each bottle for a very good imitation of pink gin.   It is also a good strong wine without.

ORANGE GIN
6 seville oranges, 2 lemons, 2 lbs white sugar, 4 pints water, ½ lb large raisins, 1 oz yeast.
Slice the fruit, and mix with all ingredients to the cold water.   Float the toast on top (with yeast on).   Stir daily for 2 weeks.   Strain, add the sugar, and allow to stand a further 4 weeks before bottling.   This should of course, mean all ingredients except the sugar.

SULTANA RUM
1 oz whole ginger, 1 gallon warm water, 2 lbs sultanas, 1 lb wheat, 4 lbs sugar, rind and juice of a lemon, 1 oz yeast.
Cover the bruised ginger, chopped sultanas, wheat and lemon rind and juice, with a the water.   Add the sugar and stir in the yeast.   Stand 24 days, stirring often.   Strain and bottle.   Add 1 teaspoon of run to each bottle if desired.

MOCK BRANDY/RUM MIXTURE
2 lbs potatoes, 2 lbs raisins, 4 lbs brown sugar, 1 oz yeast, 1 lb barley, ½ lb wheat, 1 gallon water.
Mix together the sugar, wheat and barley, chopped raisins, and cover with 1 gallon hot water.   Finely slice unpeeled potatoes and add.   Sprinkle the yeast on top when lukewarm.   Stir daily for 30 days.   Strain and stand a further 30 days without stirring.   Bottle.

MOCK WHISKY
(1)   5 lbs parsnips, 4 lbs sugar, 8 pints water, 1 orange, 1 lemon, 1 oz yeast (dissolved in a little warm water).
Dice unpeeled parsnips, and boil in the water until tender.   Strain off liquid, stir in the sugar, and add sliced orange and lemon.   Stir in the dissolved yeast when liquid has cooled to lukewarm.   Bottle after two weeks.

MOCK WHISKY
(2)   4 medium sized potatoes, 2 lbs raisins, 4 lbs sugar, 1 pint wheat, 1 gallon water, 1 oz yeast on toast.
Dice unpeeled washed potatoes, and mix with wheat, sugar and raisins.   Add water, and stir in sugar.   Dissolve yeast in warm water, and stir in to the liquid.   Leave 22 days to ferment, then strain well and bottle.

MOCK WHISKY
(3)   1 lb barley, 1 lb prunes, 1 lb syrup, 2 lbs sugar.
Boil barley and prunes together for 15 minutes.   Strain off liquid, add the syrup, and sugar.   Pour while still warm into hot bottles and cork loosely.

CARROT WHISKY
6 lbs carrots, 1 gallon water, 4 lbs sugar, 1 tablespoon raisins, 1 lb wheat, 1 oz yeast, 2 lemons, 2 oranges.
Dice unpeeled, washed, carrots and boil in the water.   Simmer gently until tender.   Strain and add sugar to liquid.   Slice and add oranges and lemons.   Cool.   Add wheat and raisins.   Sprinkle yeast on top.   Ferment 15 days.   Bottle.

TEA WHISKY
5 lbs potatoes, 1 lb barley, 3 ½ lbs sugar, 2 oranges, 2 lemons, 2 oz tea in muslin bag, 1 gallon water.
Boil diced unpeeled potatoes in the water for 15 minutes.   Add rind from fruit and boil for another 5 minutes, with tea added.   Strain well and add the fruit juice and sugar.   Bottle in hot bottles and cork loosely.

I received so many enquiries on how to distil wine into spirit, that I feel I should point out that this is strictly illegal.   In addition to this so much wine would be needed to make a small amount of spirit, it would be very expensive.   Add to this the fact that it would need to be kept for a period of about 7 years, and it is not such an attractive proposition any way.

Champagnes

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SIMPLE CHAMPAGNE
2 lbs brown bread, 2 lbs sugar, 1 gallon water.
Toast sliced bread very lightly.   Cover with water, and add sugar.   Allow to ferment for three weeks.   Strain well and bottle.   Cork loosely.   Ready three months.

CHAMPAGNE
¾ lb cracked maize (poulterers food shop), 2 oranges, 1 lemon, ½ lb raisins, 2 lbs sugar, 4 pints cold water.
Squeeze fruit, and add juice to the rest of ingredients, cover with cold water and leave three weeks to ferment.   Strain well, bottle and cork loosely.

GOOSEBERRY CHAMPAGNE
6 lbs gooseberries, 1 gallon cold water, 4 lbs white sugar.
Cover dry gooseberries with the water.   Stir daily for 14 days.   Strain well and add sugar to the liquid.   Leave 10 days to ferment, then skim and bottle.

WHITE FLOWER CHAMPAGNE
½ lb white flowers, 3 lbs sugar, 3 lemons and oranges (sliced), 1 lb barley, 8 pints water.
Boil all the ingredients (except the sugar) in the water for 10 minutes.   Strain well, and stir in the sugar.   Bottle in hot bottles, and cork loosely.

Cider

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APPLE CIDER
7 lbs apples, 1 gallon water, 3 lbs sugar.
Slice unpeeled apples, and cover with water.   Stand for 3 weeks, stirring and squeezing daily.   Strain off liquid, add sugar and leave to ferment for another 3 weeks.   Skim and bottle, then cork lightly for 2 weeks, after which cork tightly.

CHERRY CIDER
4 lbs stones cherries, 1 lb sugar, 8 pints boiling water.
Bruise the cherries, and pour over the boiling water.   Stand overnight, then strain and add the sugar.   Pour straight into bottles, corking loosely.

Port

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CURRANT PORT WINE
2 lbs currants, 4 pints water, 2 lbs sugar, 1 lb wheat, 1 oz yeast.
Boil currants in the water for half an hour, then allow to cool.   Stir in sugar, and when just tepid add the wheat and the yeast (dissolved in a little warm water).   Stir daily for 3 weeks, then strain well and bottle.

DAMSON PORT
2 lbs damsons, 4 pints boiling water, 2 lbs sugar.
Pour the water over the damsons and leave 9 days stirring daily.   Strain well and add sugar.   Leave in a warm place for 15 days, then skim and bottle.

BLACKBERRY PORT
7 lbs blackberries, 1 gallon water, 1 lb wheat, 4 lbs sugar, ½ lb raisins, ½ oz yeast.
Boil berries in the water.   Strain and add the sugar.   Cool to tepid and add the wheat and chopped raisins.   Sprinkle the yeast on top.   Stand 21 days, skimming the top as often as necessary.   Strain and bottle.

Sherry

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2 lbs raisins, 4 lbs brown sugar, 1 lb course barley, 1 oz yeast, large slice raw potato, 8 pints water, 1 slice of toast.
Pour boiling water on the sugar.   Add barley and chopped raisins and potato.   Float the toast on top, with the yeast spread on.   Strongly recommended for learners.

APPLE SHERRY
2 lbs dried apricots, 6 lbs apples, 8 pints water, 1 lb raisins, ½ lb wheat, 4 lbs sugar.
Boil apricots until tender in the water.   Pour liquid over the unpeeled, sliced apples.   Squeeze daily for two weeks, then strain, add wheat, chopped raisins and sugar.   Leave to ferment three weeks.   Skim, strain, and bottle.

Potato Gin

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6 lbs old potatoes, 8 pints water, 4 lbs sugar, 1 oz yeast on toast.
Scrub and slice potatoes, and boil in water for only five minutes.   Strain, and add sugar.   Spread yeast on toast and float on top.   Leave for 2 weeks, then bottle.   This is one of the cheapest, easiest and certainly one of the best of these recipes.   Looks exactly like gin, with a very similar taste.   A potent wine strongly recommended for beginners.


~~oo0oo~~

Additional material in the folder, not showing on this page due to copyright regulations:
100th Birthday Cards.
Various newspaper cuttings.
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This page was last updated on 10th April 2007.