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Bittany Wine

(Wines, Cordials, Liqueurs, &c.) - (The Lady's Own Cookery Book)







Take six gallons of water and twelve pounds of sugar; put your sugar and

water together. Let it boil two hours; then, after taking it off the

fire, put in half a peck of sage, a peck and a half of bittany, and a

small bunch of rosemary; cover, and let it remain till almost cold; then

put six spoonfuls of ale yest; stir it well together, and let it stand

two or three days, stirring two or three times each day. Then put it in

your cask, adding a quarter of a pint of lemon-juice; when it has done

working, bung it close, and, when fine, bottle it.











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