The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

eggs to a froth, and mix them with the water when cold, in the proportion of one egg to a gallon. When the sugar and water are boiled, the liquor should be cooled quickly; and if not for wines that require fermenting, it may be put into the cask when cold. If the wine is to be fermented, the yeast should be put into it when it is milk-warm; but must not be left more than two nights to ferment, before it is put into the cask. Particular care should be taken to have the cask sweet and dry, and washed inside with a little brandy, before the wine is tunned, but it should not be bunged up close till it has done fermenting. After standing three or four months, it will be necessary to taste the wine, to know whether it be fit to draw off. If not sweet enough, some sugar should be added, or draw it off into another cask, and put in some sugar-candy: but if too sweet, let it stand a little longer. When the wine is racked, the dregs may be drained through a flannel bag; and the wine, if not clear enough for the table, may be used for sauce. ESSENCE OF ALLSPICE. Take a dram of the oil of pimento, and mix it by degrees with two ounces of strong spirit of wine. A few drops will give the flavour of allspice to a pint of gravy, or mulled wine. ESSENCE OF ANCHOVY. Put into a marble mortar ten or twelve fine mellow anchovies, that have been well pickled, and pound them to a pulp. Put this into a clean well-tinned saucepan, then put a table-spoonful of cold water into the mortar, shake it round, and pour it to the pounded anchovies. Set them by the side of a slow fire, frequently stirring them together till they are melted, which they will be in the course of five minutes. Now stir in a quarter of a dram of good cayenne, and let it remain by the fire a few minutes longer. Rub