74.  Champagne wine

Take of good cider (crab-apple cider is best) seven gallons, best fourth proof brandy one quart, genuine champagne wine five quarts, milk one gill, bitartrate of potash 2 oz.  Mix and let it stand a short time; bottle while fermenting.  This makes an excellent imitation of champagne with age.

75.  Currant and other fruit wines

For currant, cherry, raspberry, elderberry, strawberry, whortleberry, and wild grape wines, any one can be used alone, or in combination of several of the different kinds; to make a variety of flavours, or suit persons who have some and not the other kinds of fruits, to every gallon of expressed juice, add 2 galls. of soft water, put in 6 or 8 lbs. of brown sugar, and 1-1/2 oz. of cream of tartar, have them dissolved; put 1 quart of brandy to every 6 galls.  Some prefer it without brandy.  After fermentation, take 4 oz. isinglass, dissolved in a pint of the wine, put to each barrel, and it will refine and clear it; then it must be drawn off into clear casks, or bottled, which is far the best.  Give these wines age and they are most delicious.

76.  Dinner wine or English patent wine

From garden rhubarb, which will not lend to intemperance.  An agreeable and healthy wine is very frequently made from the expressed juice of the garden rhubarb.  To each gallon of juice add 1 gallon of soft water, in which 7 lbs. of brown sugar have been dissolved; fill a keg or barrel with this proportion, leaving the bung out, and keep it filled with sweetened water as it works off until clear.  Any other vegetable extract may be added, if this flavour is not liked.  Then bung down, or bottle, as you desire.  These stalks will furnish about 3/4 their weight in juice; fine and settle with isinglass, as in the fruit wines.  This has been patented in England.

77.  Various wines

Take 28 gallons of clarified cider; 1 gallon good brandy, 1 lb. crude tartar, (this is what is deposited by grape wines) 5 gallons of any wine you wish to represent, 1 pint of sweet milk to settle it; draw off in 24 or 36 hours after thoroughly mixing.

78.  Blackberry and strawberry wines

These are made by taking the above wine when made with port wine; and for every 10 gallons, form 4 to 6 quarts of the fresh fruit, bruised and strained, are added, and let it stand till the flavour is extracted; more or less may be used to suit the tastes of different persons.  In bottling any of those wines 3 or four broken raisins put into each bottle will add to their richness and flavour.

79.  French brandy

Take of pure spirit 1 gallon, best French brandy, or any kind you wish to imitate, even Otard, 1 quart; loaf sugar 2 oz., sweet spirits of nitre 1/2 oz., a few drops of tincture of catechu, or oak bark, to roughen the taste if desired; colour to suit your taste, and bottle.