Wines & Beers of Old New England: A How-to-do-it HistoryUPNE, 1978 - 157 pages This book is written for people who like to go to folk museums, who like to collect antiques, who like to renovate old houses, and who like to drink, writes the author. |
Contents
Preface | vii |
ing homefermented drinks try to create equivalents to accepted | viii |
Why Was It Important? 3 | xxxiii |
Beer | 47 |
Apples and Ciders | 78 |
Grapes | 106 |
Family Wines | 119 |
Hot Mixed Drinks | 135 |
Common terms and phrases
acid added ageing alcoholic content apple brandy apple trees applejack barley barrel beer recipe bees berries beverages birch beer birch sap boiling bottle bouquet bread brewing bung called carbon carboy cider press colonial corn dried drink early farmers early settlers eggs England enzyme fermentation lock flavor flour forest freezing fruit gallon ginger ginger root graft grain ground ivy grow hard cider hive honey Indians juice keep labrusca leaves lees liquid liquor malt malt syrup malted barley maple syrup maple trees mashing mead metheglin Modern Equivalents molasses nutmeg old New England pint plant pomace pounds of sugar produced pulp quarts red apple roots scions seed sourdough spices spiles sprouting spruce beer stalks staves strain strong beer sugar content sugar maple sweet cider tablespoon taste teaspoon technique temperature vines warm wild yeasts wood wooden wort yeast
Popular passages
Page 8 - But this has no sting, and is therefore different from the one we have, which resembles perfectly that of Europe. The Indians concur with us in the tradition that it was brought from Europe; but when, and by whom, we know not. The bees have generally extended themselves into the country, a little in advance of the white settlers. The Indians, therefore, call them the white man's fly, and consider their approach as indicating the approach of the settlements of the whites.