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 A Made-Wine made from fermented sugar and flavoured with Salad Burnet (Sanguisorba minor) Described in the 'Yorkshire Evening Post' (Wednesday 16 July 1947, p4) as; "as good as the best port if you keep it a few months"  Original Receipt from the 'Nottingham Evening Post' - Wednesday 03 July 1935Wine.— To make Burnet Wine: Put 2 quarts of Burnet flowers, pressed down, and 41b. sugar, gallon boiling water, add juice of 2 oranges and 2 lemons, a few cloves, and an oz. crushed ginger suspended in tho liquor in a muslin bag. When cool, add a piece toast spread with an oz. of yeast, leave 7 days, stirring daily; put in cask and bung lightly. When fermentation has ceased, cork firmly: bottle after three months.  Sanguisorba minor (Salad burnet)  |
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