|
|
September 11th, 2021 
Harvey Wiley, Chief Chemist of the Department of Agriculture’s Division of Chemistry (third from the right) with his staff, not long after he joined the division in 1883. Wiley’s scientific expertise and political skills were a key to passage of the 1906 Food and Drugs Act and the creation of the FDA.
September 8th, 2021 
The Lost Art of Wine Making at Home
Some Recipes Popular a Century Ago Revived to Show How Our Forefathers Brewed Their Own Beers, Made Their Own Ciders, Distilled Their Own Liquors.
The manufacture of homemade liquors is all but a lost art. A century ago every farm […]
August 1st, 2020 
Foie gras with Sauternes
As an Appetizer
Pale dry Sherry, with or without bitters, chilled or not. Plain or mixed Vermouth, with or without bitters. A dry cocktail.
With Oysters, Clams or Caviar
A dry flinty wine such as Chablis, Moselle, Champagne. Top of Pg. […]
April 8th, 2020 
Take to every quart of water one pound of Malaga raisins, rub and cut the raisins small, and put them to the water, and let them stand ten days, stirring once or twice a day. You may boil the water an hour before you put it to the raisins, and let it […]
January 12th, 2020 
Formerly vinegar was prepared on the farm to a greater extent than now. The introduction of laws for the control of the sale of vinegar, altho intended to help the honest manufacturer, has discouraged the preparation of vinegar for sale in a small way, not because it is difficult to meet the […]
January 8th, 2020 
The greatest cause of failure in vinegar making is carelessness on the part of the operator. Intelligent separation should be made of the process into its various steps from the beginning to end.
PRESSING THE JUICE
The apples should be clean and ripe. If not clean, undesirable fermentations […]
January 8th, 2020 
Take the large blue figs when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine.
Then slice some other figs and let them simmer over a fire in water until they are reduced […]
July 6th, 2019 
INTRODUCTION
The idea of compiling this little volume occurred to me while on a visit to some friends at their summer home in a quaint New England village. The little town had once been a thriving seaport, but now consisted of hardly more than a dozen old-fashioned Colonial houses facing […]
July 2nd, 2019 
EIGHTEEN GALLONS is here give as a STANDARD for all the following Recipes, it being the most convenient size cask to Families. See A General Process for Making Wine
If, however, only half the quantity of Wine is to be made, it is but to divide the portions of […]
July 1st, 2019 
A General Process for Making Wine.
Gathering the Fruit Picking the Fruit Bruising the Fruit Vatting the Fruit Vinous Fermentation Drawing the Must Pressing the Must Casking the Must Spirituous Fermentation Racking the Wine Bottling and Corking the Wine Drinking the Wine
GATHERING THE FRUIT.
It is of considerable consequence […]
April 14th, 2019 
PEACH BRANDY
2 gallons + 3 quarts boiled water 3 qts. peaches, extremely ripe 3 lemons, cut into sections 2 sm. pkgs. yeast 10 lbs. sugar 4 lbs. dark raisins
Place peaches, lemons and sugar in crock. Dissolve yeast in water (must NOT be to hot). Stir thoroughly. Stir daily for 7 days. Keep […]
June 27th, 2018 
Texas Tea Recipe
2 oz Cuervo Gold Tequila Top of Pg. […]
June 27th, 2018 
Blackbeard’s Flag
If you’re looking for that most refreshing of summertime beverages for sipping out on the back patio or perhaps as a last drink before walking the plank, let me recommend my Blunderbuss Mai Tai. I picked up the basics to this recipe over thirty years ago when holed up […]
June 27th, 2018 
From The How and When, An Authoritative reference reference guide to the origin, use and classification of the world’s choicest vintages and spirits by Hyman Gale and Gerald F. Marco. The Marco name is of a Chicago family that were involved in all aspects of the liquor business and ran Marco’s Bar […]
April 11th, 2018 
BLACKBERRY WINE
5 gallons of blackberries 5 pound bag of sugar
Fill a pair of empty five gallon buckets half way with hot soapy water and a ¼ cup of vinegar. Wash thoroughly and rinse.
Fill one bucket with two and one half gallons of blackberries and crush […]
April 1st, 2018 
Wine Making
Grapes are the world’s leading fruit crop and the eighth most important food crop in the world, exceeded only by the principal cereals and starchytubers. Though substantial quantities are used for fresh fruit, raisins, juice and preserves, most of the world’s annual production of about 60 million […]
April 1st, 2018 
Add 3 quarts clover blossoms* to 4 quarts of boiling water removed from heat at point of boil. Let stand for three days. At the end of the third day, drain the juice into another container leaving the blossoms. Add three quarts of fresh water and the peel of one lemon to the blossoms […]
|
|
|
