1903 The still-room by C. Roundell

Wine-

suspended in the wine when active fermentation is subsiding, as suggested in the directions for making. Commonly for elderberry wine, a mixture of crushed ginger, cinnamon, cloves, and mace — of each half an ounce to the gallon — is employed, and for whortle- berry wine a mixture of lavender, rosemary, and ginger. British wines have earned their bad name partly through the careless manner in which they are usually prepared, unclean bottles, corks, casks, and vats being commonly used ; and partly through the absurdly short space of time allowed to elapse between making and drinking. No wine is fit to drink under two years from the time of its manu- facture, and most wines should be kept in bottle much longer than is customary.

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