The Innkeeper and Butler's Guide; Or a Directory in the Making and Managing of British Wines; Together with Directions for Managing ... and Flavouring of Foreign Wines and Spirits, Etc1805 |
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Common terms and phrases
alkermes allum beer bottle British spirits bruised bung burnt sugar caraway cherry brandy cinnamon claret clean cask cold colour coriander corks currants cyder dissolved elderberries essence of lemons fermentation fill Finings flavour four ounces French brandy French wine gallons of brandy Gallons of Rum gallons of spirits gallons of water gill gooseberries half an ounce hops hour improve infusion isinglass juice let it stand liquor Lisbon loaf sugar lons lump of loaf mace Madeira Madeira Wine Malaga raisins malt mash mellow months nutmegs oil of caraway oil of cloves ounces of isinglass pennyweights pipe Port Wine pounds of loaf pounds of Malaga pounds of sugar powder quantity quart of brandy quarts of spirits quarts of water rack ripe scum spirit of wine spring water squeeze steep stillage stir strain sweeten take seven quarts taste three gallons three pounds treacle turnsole vessel vinegar whisk wort yeast