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Take a gallon of the best brandy you can get, and gather your rasberries when they are full ripe, and put them whole into your brandy; to every gallon of brandy take three quarts of rasps, let them stand close covered for a month, then clear it from rasps, and put to it a pound of loaf sugar; when your sugar is dissolved and a little settled, boil it and keep it for use.
This will be good, but smaller than the other, the water must be boiled as the other. To make Rasberry Wine. Take a Gallon of good Rhenish Wine, put into it as much Rasberries very ripe as will make it strong, put it in an earthen pot, and let it stand two dayes, then pour your Wine from your Rasberries, and put into every bottle two ounces of Sugar, stop it up and keep it by you.
It is a common practice in France to eat the small Heads of Artichokes raw, with Vinegar, Pepper, and Salt; the Method is to pull off the single Leaves, and dip the fleshy part of the Leaves into it and eat that. They are agreeably bitter, and create an Appetite. This Month Rasberries are ripe; and as they make a most pleasant Wine, I shall here give the Receipt for making it.
To make Paste of Rasberries or English Currans. Take any of the Frails, and boil them tender on a Chafing-dish of coals betwixt two dishes and strain them, with the pap of a rosted Apple; then take as much sugar as the Pulp doth weigh, and boil to a Candy height with as much Rose-water as will melt it; then put the Pulp into the hot Sugar, and let it boil leisurely till you see it is as thick as Marmalet, then fashion it on a Pie-plate, and put it into the Oven with two billets of wood, that the place touch not the bottom, and so let them dry leasurely till they be dry.
Take four Gallons of Deal wine, put it into an earthen jugg; put to it four Gallons of Rasberries; let them stand so infusing seven days; then press it out gently; Then infuse as many more Rasberries seven days longer, and so three times if you please; put to it as much fine Sugar as will make it pleasant; Put it into a Runlet close stopped, let it stand till it is fine; and then draw it into bottles, and keep it till it be fine.
To preserve Barberries the best way. First stone them and weigh them, half a pound of sugar to half a pound of them, then pair them and slice them into that liquor, take the weight of it in sugar; then take as many Rasberries as will colour it, and strain them into the liquor, then put in the sugar, boil it as fast as you can, then skim it till it be very clear, then put in your Barberries, and that sugar you weighed, and so let them boil till the skin be fully risen up, then take them off, and skin them very clean, and put them up.
To make Rasberry Wine. To every Quart of the Juice of Rasberries, put a Pint of Water, and to every Quart of Liquor a Pound of fine Sugar; then set it on the Fire to boil half an hour, taking off the Scum as it rises: then set it to cool, and when it is quite cold, put it in a Vessel and let it stand ten Weeks or something more if the Weather prove cold; when it is settled, bottle it, and it will keep two Years.
As might be expected of a man who diverted himself in attending the dissection of an Indian, which gruesome gayety exhilarated him into spending a tidy sum for him on drinks and feeing "the maid;" and in visiting his family tomb; and who, when he took his wife on a pleasure trip to Dorchester "to eat cherries and rasberries," spent his entire day within-doors reading that cheerful book, Calvin on Psalms; in the house of such a pleasure-seeker but small provision was made for the entertainment or amusement of his children.
Take a pint of rasberries, squeeze and strain the juice, with a spoonful of orange water, put to the juice six ounces of fine sugar, and boil it over the fire; then take a pint of cream and boil it, mix them all well together, and heat them over the fire, but not to boil, if it do it will curdle; stir it till it be cold, put it into your bason and keep it for use. To make a POSSET with Almonds.
This Wine is best when it is three Months old. After this manner you may make Wine of any other Herb or Flower. This Month is a proper Season for making several sorts of Wine, whether it be that of Goosberries, Currants, Cherries, Apricots, or Rasberries, all which are very agreeable and worth the trouble; the Expence, where these Fruits are growing, being very inconsiderable.
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