Port Wine (British)
1. Two gallons damson juice, two gallons cider, three-quarters ounce sloe juice, one pound sugar, one pound honey. Ferment, then add one quart spirit, one gallon red cape, a little over one ounce of red tartar (dissolved), the same of powder of catechu, one-tenth ounce bruised ginger, one-tenth ounce cassia, a few cloves. Mix well with two tablespoonfuls of brandy coloring.
2. Two pounds bullace, ten pounds damsons, one and one-half gallons water. Boil the water, skim it, and pour it boiling hot on the fruit; let it stand four or six days at least. During that time bruise the fruit or squeeze it with your hands. Then draw or pour it off into a cask, and to every gallon of liquor, put two pounds and a half of fine sugar, or rather more; put some yeast on a slice of bread (warm) to work it. When done working, put a little brandy into the cask and fill it up. Bung it up close, and let it stand six or twelve months; then bottle it off. This wine is nearer in flavor to port than any other. If made with cold water, it will be equally as good, but of a different color.
3. Five gallons cider, one gallon elder juice, one gallon port wine, one and one-quarter pint brandy, one and one-fifth ounces red tartar, one-fifth ounce catechu, one gill finings, one ounce logwood. Mix well and bung close.