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To make Plumb Wine: Take twenty pounds of Malaga raisins, pick, rub, and shred them, and put them into a tub; then take four gallons of fair water and boil it an hour, and let it stand till 'tis blood-warm; then put it to your raisins; let it stand nine or ten days, stirring it once or twice a day, strain out your liquor, and mix with it two quarts of damson juice, put it in a vessel, and when it has done working, stop it close; at four or five months bottle it.

He was arriving at that moment of intoxication when things lose their baldness and immobility, and the world begins to float like an enchanted island in a beautiful blood-warm haze. Nothing could be more agreeable than the first approaches of this blessed state; he encouraged it, anticipating with ecstasy each stage in the mounting of the illusion.

I have already spoken under the heading of Beliefs of the part that the idea of a Mediator has played and can play in the religious life. I have pointed out how the imagination of men has sought and found in certain personalities, historical or fictitious, a bridge between the blood-warm private life and the intolerable spaciousness of right and wrong.

So firm had been her faith in him that her visions of him on the passage to England had resolved all to one flash of blood-warm welcome awaiting her: and it says much for her natural generosity that the savage delicacy of a woman placed as she now was, did not take a mortal hurt from the apparent voidness of this home of his bosom.

So firm had been her faith in him that her visions of him on the passage to England had resolved all to one flash of blood-warm welcome awaiting her: and it says much for her natural generosity that the savage delicacy of a woman placed as she now was, did not take a mortal hurt from the apparent voidness of this home of his bosom.

To make strong Mead: Take of spring-water what quantity you please, and make it more than blood-warm, and dissolve honey in it till 'tis strong enough to bear an egg, the breadth of a shilling; then boil it gently near an hour, taking off the scum as it rises; then put to about nine or ten gallons, seven or eight large blades of mace, three nutmegs quarter'd, twenty cloves, three or four sticks of cinamon, two or three roots of ginger, and a quarter of an ounce of Jamaica pepper; put these spices into the kettle to the honey and water, a whole lemon, with a sprig of sweet-briar, and a sprig of rosemary; tie the briar and rosemary together, and when they have boiled a little while, take them out and throw them away; but let your liquor stand on the spice in a clean earthen pot till the next day; then strain it into a vessel that is fit for it; put the spice in a bag, and hang it in the vessel, stop it, and at three months draw it into bottles.

The strong Beer brewed for keeping is suffered to be Blood-warm in the Winter when the Yeast is put into it, that it may gradually work two Nights and a Day at least, for this won't admit of such a hasty Operation as the common brown Ale will, because if it is work'd too warm and hasty, such Beer won't keep near so long as that fermented cooler.

Then strain the Liquor from them, and let it cool, till it be Blood-warm. Put in so much honey, until an Egge swim on it; and when your honey is melted, then put it into the Barrel.

To preserve white Pear Plumbs: Take pear plumbs when they are yellow, before they are too ripe; give them a slit in the seam, and prick them behind; make your water almost scalding hot, and put a little sugar to it to sweeten it, and put in your plumbs and cover them close; set them on the fire to coddle, and take them off sometimes a little, and set them on again: take care they do not break; have in readiness as much double-refin'd sugar boiled to a height as will cover them, and when they are coddled pretty tender, take them out of that liquor, and put them into your preserving-pan to your syrup, which must be but blood-warm when your plumbs go in.

Put to three Gallons of Spring-water, one of honey. First let it gently melt; then boil for an hour, continually skiming it; then put it into an earthen or a woodden vessel, and when it is a little more than Blood-warm, set it with Ale-yest, and so let it stand twelve hours. Then take off the yest, and bottle it up.