[ Currant Wine ] Anthony Allaire
Date: The manuscript is dated 1780-1795. | 1780/01/01 to 1795/12/31
Source: Anthony Allaire. Diary and Order Book.
Institution: New Brunswick Museum Archives and Research Library | Source Origin: Beverley Robinson Papers | Sublocation: Anthony Allaire. Diary and Order Book. | Reference: S 37A F 19
This recipe has been added to the middle of the manuscript, at page 54. Image courtesy of New Brunswick Museum Archives and Research Library.
To ten Gallons, thirty pints Juice
thirty lb Sugar, as much water
as will fill the Vessel after the
Juice and Sugar is in to Ten
Gal One quart of Brandy.
To fine it down-
Take shavings of green beech having
first taken of all the rind, boil it
an hour in water, to extract their
rankness, afterwards drie them in
the Sun, or in an oven, A bushel of
these serve for a tun of Wine.
These put the liquor in a gentle
working, and purify it in twenty
four Hours, they also give it an