02746cam a22003373u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000510012624501090017726400510028630000470033733600260038433700260041033800360043650000310047250801850050352014890068853400580217765300250223565300140226085600720227485600430234699900190238975708UtSlPG20260610134743.0mcr n260607r20251909utu|||||o|||||||||||||| d  a31016609  aUtSlPG 7aen2iso639-1 4aTX1 aWright, Helen S.q(Helen Saunders),d1874-195710aOld-time recipes for home made wines, cordials and liqueurs from fruits, flowers, vegetables, and shrubs 1aSalt Lake City, UT :bProject Gutenberg,c2025  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2025-03-25  aTim Miller, Les Galloway and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)  a"Old-time Recipes for Home Made Wines, Cordials and Liqueurs from Fruits…" compiled by Helen S. Wright is a collection of culinary and beverage recipes written in the early 20th century. This book offers a compendium of traditional instructions for crafting home-made wines, cordials, liqueurs, and related drinks, mainly using fruits, flowers, vegetables, and shrubs found in classic gardens and the countryside. It is likely of interest to those who appreciate historic foodways, DIY brewing, and the preservation or revival of domestic arts from earlier eras.  The opening of this recipe collection begins with an introduction recounting the inspiration drawn from a New England village steeped in tradition, where hospitality and the sharing of home-made wines were cornerstones of social life. The compiler shares anecdotes of tasting unusual wines made from humble plants like dandelions and currants, and receiving old, well-guarded recipes from gracious hostesses. Following this anecdotal prelude, the book launches into an extensive series of practical recipes and instructions, with general advice on winemaking techniques, fermentation, racking, bottling, and clarifying drinks. The opening section also presents detailed recipes for various fruit-based wines and cordials—such as apple wine, blackberry wine, and cherry bounce—giving a glimpse of the book’s thorough and hands-on approach to traditional home brewing. (This is an automatically generated summary.)  pOriginally published:cBoston: The Page Company, 1909  aWine and wine making  aBeverages4 uhttps://archive.org/details/oldtimerecipesfo00wrig/page/n5/mode/2up40uhttps://www.gutenberg.org/ebooks/75708  c116433d116433