130512213.23.Pdf

ABS.1.7S.37? i » THE VINTNER, AND SPIRIT DEALER’S CONTAINING A GREAT VARIETY OF THE MOST APPROVED RECIPES, FOR THE MAKING, MIXING, MANAGING, FLAVOURING, COLOURING, AND BOTTLING, FOREIGN AND BRITISH SPIRITS, PORTER, AND ALES. ADAPTED TO EVERY BRANCH OF THE WINE, PORTER, ALE, AND SPIRIT TRADE. BY ALEXANDER PEDDIE, Author of the Cottonand Linen Weaver’s Assistant, Practical Measurer,’ ©la^gnln, PUBLISHED BY KHULL, BLACKIE, & CO. AND ARCHIBALD FULLARTON & CO. EDINBURGH. 1835. ENTERED IN STATIONERS HALL. O' B THE FOLLOWING RECIPES, NOTES, AND INSTRUCTIONS, Upon the MAKING, MIXING, AND PROPER MANAGEMENT OF WINES, PORTER, ALES, AND SPIRITS, ARE RESPECTFULLY DEDICATED, TO THE WINE MERCHANTS, SPIRIT DEALERS, AND BREWERS OF ^cotlantr, (ffiiiglanlf, anU Srclanir, BY ALEX. PEDDIE. ■ > PREFACE. T o say much upon the usefulness and importance of a work of this kind, would be superfluous, vain and idle; the worth of it will be fully appreciated by those for whom it is particularly intended. All that seems necessary is, to give a short outline of the plan of the work, and point out where a little deviation (from the nature of the substances employed), at particular times may be absolutely necessary. It is now a number of years since I formed a de- sign of compiling a work of this kind, for the use of those engaged in the wine and spirit trade; and I would not at this time, in all likelihood, have brought it into the notice of the public, had it not been for the repeated solicitations of many respecta- ble wine merchants and spirit dealers in Edinburgh, Glasgow, Greenock, and other places, to whom I shewed the manuscript copy, that I might receive their opinion upon its merits. My principal intention being to render this work useful to all, I have endeavoured to lay down and point out every thing in the simplest and plainest manner possible; and where it is judged necessary for the farther illustration of any subject, copious PREFACE. notes are given; so that nothing may be a wantir that is curious, useful, and instructive. By the simple arrangement and the easy modi of management, given in the combination of all tl: different ingredients used in the mixing and manaj ing of wines, porter, ale, and spirits, the youn publican andinnkeeper will proceed with pleasure an safety, from what is simple to what is more con plex and difficult; when, by the instructions giver and his own experience, he will rise by easy step to be a proficient in the art of making, mixing managing, flavouring, colouring, and bottling c Wines, Foreign and British Spirits, Porter an Ales: and will be capable of producing liquor c every description, pleasing to the eye and gratefi to the palate; which at all times will command run, and the respect, attention, and support of th public. It is my settled opinion, that what may be ; benefit to individuals and the public in general should not be kept a secret. From these considera tions, and the solicitations of my friends, I was in duced to undertake the compilation and arrange ment of the present work; and that nothing may b a wanting that is of use, I have studiously sough after, and embraced every opportunity of receivin; information from brewers, maltsters, wine coopers and those engaged in wine and spirit vaults, ale am porter cellars; and I flatter myself that my labour have not been in vain, as this work will be found tc be the only extensive, correct, and useful work upor the same subject, ever presented to the public; ant the recipes and instructions given are from actua experiments made. There may sometimes be ex PREFACE. vii ceptions, where a deviation from the recipes given may be necessary in the making of home wines, as some fruits may contain more of the sweet princi- ple than others, and consequently will require less sugar; and some fruits may contain more of the acid and will require more; and also the time and state of ripeness at which the fruit is pulled, may require a deviation; but the true remedy is, to balance the vegetable juice and sugar, so as to produce a fluid analogous to the juices of the grape, to imitate which is the sole intention. A work of this kind, as a directory to innkeepers, wholesale dealers, and private families, and to those engaged in the wine and spirit trade, must certainly be of the greatest utility; as from ignorance of the proper mode of management, young dealers, publi- cans, and private families, may have whole pipes of wine, hogsheads of porter and ale. turn sour, and not have the least idea how it may be recovered, so as to be fit for any kind of use. And great losses may by them be sustained in spirits from mismanage- ment, and various accidents that may occur, which might be remedied by having a Companion of this kind, to direct and instruct them what is most proper to be done, and for a very trifling expense might be prevented, and no loss or injury sustained; and at the same time, the spirits not adulterated so as to be injurious to the health. Wines, the produce of foreign countries, ought to be particularly carefully managed; as the loss upon them would be serious, from the import duties laid on by government, which makes their price exceedingly high, I have endeavoured to give a sketch of the antiquity of wines, and the method viii PREFACE. followed in the making of it in grape countries; and when imported, how it ought to be landed and cel- lared, in whatever degree of temperature the atmos- phere may be in; how to manage wine vaults, how to draw off and improve all the different kinds of wines when in the vaults, and also how to make matches, finings, colourings, &c. for wines. As it is now very common for them who have orchards and gardens of their own, on account of the dearness of foreign wines, to make wines and sweets from fruits of their own produce, a great variety of recipes are given, with copious notes and observations, where it is thought necessary; and also a full description of each ingredient employed in their composition, with particular instructions how to manage and improve it until it be fine and fit for use. Cyder and Perry are also particularly treated of; how to make, mix, manage, and improve them, if in a decaying state; and to what uses they may be applied, if past recovering, so that they may be drunk. Porter, Ale, and Beer, so well known, is fully discussed how it ought to be managed, and the method of brewing it, whereby every one can brew for his own use, whatever quantity he pleases, and make it suit his own taste. The nature of the water, the choosing of the malt and hops, the dimensions of the brewing vessels, the sweetening of the casks, the working and tacking of the liquor, the fining and recovering it when flat, &c. are laid down in such a clear manner, that none can mistake, if they pay the least attention to the .directions and instructions given. As also the process of brewing Porter, Ale, Beer, Brown Stout, Spruce and Ginger PREFACE. ix Beer, as they are oftentimes used as coolers in the heat of Summer. As Vinegar is of so much use for pickling, sauce, &c. there are receipts and Instructions given, for the making of it from Wipes, Cyder, Beer, Raisins, refuse of fruits, Gooseberries, Currants, Sugar, &c. whereby those that have any liquor, or fruits, not lit for use otherwise, can convert them into good Vinegar, so that no loss may be sustained. The nature and use of acids are fully demonstrat- ed, how they act upon vegetables, and are so essen- tially necessary in promoting fermentation, which is absolutely necessary in the making of Wines, Por- ter, Ale and Beer. Also the Method of making Yeast, (or Barm) so beneficial in the baking of bread, as well as in the fermentation of spirituous liquors. There are full instructions given with respect to the purchasing and management of Foreign Spirits, such as Brandy, Rum, Holland Gin, or Geneva, Arrack, &c. and the management, lowering, improving, and reducing it, from one degree of strength to another, giving it a proper colour, and improving its flavour. Likewise how to imitate Brandy, Rum and Gin, both in colour and flavour, from common Whisky, or British Spirits, which will nearly deceive the nicest Judges, and will be found a great improvement, where an appearance of a change of liquor is particularly wanted. As Whisky is so common in Scotland, it is particularly treated of, how it ought to be bought, and managed, and how to reduce it from one degree of strength to another, above and below Hydrometer Proof, and the method of ascertaining the strength of Spirits by the Hydrometer, Bead, &c. and PREFACE. what kind of water is most fit for the mixing up of spirits, so as it may carry a fine bead when shaken in a phial, which is the only thing looked to in some parts of the country. Also a Sketch of the process of Distillation. I have not only treated on the making, mixing, flavouring, colouring, and managing, of Wines, Por- ter, Ales, and Spirits, but I have endeavoured to extend its utility to those who distil simple and compound waters, for their own use, or for sale; for this reason most of the recipes are adapted to small quantities, and a short description of the particular ingredients employed are given, that the maker may be at no loss to choose the best, upon which the quality of the composition depends.

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