MARROW
WINE
From a
recipe first found in a Ure Dale farmhouse around the C18 or C19!
Gather ye marrows.
They must be firm and
free of mould.
A goodly Weight of at
least eight pounds each.
Wash ye well their
outsides.
Take ye a sharpe knife
and cut offe about four inches from ye stalk end.
With a long handled
ladle (or your fyste), remove ye the seeds, leaving softe fleshe
inside.
Finde a goode qualyte
ladies silk hose, preferably without her in it.
cut offe ye big toe and
insert your marrow within.
( Big toe of ye hose ).
A hole should be made
in ye marrow’s bottom and ye whole hung from a hook in ye larder.
Take ye a bucket or jar
(with a funnel in it), then place it beneath.
Ye marrow is now filled
withe dark raw sugar to it’s very top.
Continue this till
there be no soft flesh left.
Collect ye liquid and
put in a large copper.
Boil about ten minutes
or one quarter inch of candle.
Add a yeast from ye
Master’s best Frenche wine.
Strane liquor into
earthen jars and cork lightly for about five days.
Cork tightly and wire.
Store in a cool place
then forget them for about four years.
Advance withe care and
open ye vessels withe not a shacky hand.
Ye Liquor to be treated
withe great reverance, or woe to he who imbibes
in quantity!
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