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Sun May 28 20:04:55 PDT 2006


"To make Cherry-Water" page 28, uses cherries and claret wine;
 "A Cordial Cherry-water" page 88, uses  aqua vitae and cheeries;
"The Lord Spencer's Cherry-water" page 89, uses new sack and ripe
cherries.
This would predate Digby.

Morella or cherry wine recipe 129
Found in John Evelyn, Cook taken from his unpublished 17th c. mss.

Cherry wine as a variation on that gooseberry wine is discussed in the
Elinor Fettiplace's Receipt Book by Spurling on pages 134-135. Cherry or
Morella Brandy is also discussed in the same volume on page 170.

"Cherrie wine" is included in  Ladie Borlase's Receiptes Booke,
 dating from 1665 on page 86.

I shall keep looking and post more tomorrow.

Johnnae llyn Lewis
Johnna Holloway



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All in all though, it looks like cherry wine was not that common
in period. Any ideas why? Were the cherries not sweet enough? There
was some mention here of sugar having to be added, which would
definitely
be a late or post period thing. Were cherries not common enough that
there would be enough juice for this? Or maybe simply a matter of taste?
Although fermented cherry juice has got to be better than fermented
mare's milk. :-)

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****



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