Read e-book online A Journey to the Western Islands of Scotland and the Journal PDF

By James Boswell, Samuel Johnson

ISBN-10: 0141904356

ISBN-13: 9780141904351

E-book via Samuel Johnson, released in 1775. the adventure was once the results of a three-month journey to Scotland that Johnson took with James Boswell in 1773. It includes Johnson's descriptions of the customs, faith, schooling, alternate, and agriculture of a society that was once new to him. The account in Boswell's diary, released after Johnson's dying because the magazine of a travel to the Hebrides, with Samuel Johnson, LL.D. (1785), deals an intimate own list of Johnson's habit and dialog throughout the journey.

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Extra resources for A Journey to the Western Islands of Scotland and the Journal of a Tour to the Hebrides (Penguin Classics)

Example text

Metric (kilos) 1 2 3 4 5 1¼ 2½ 3½ 5 6¼ 4½ 9 13 ½ 18 22 ¾ 1 2 3 4 5 ½ 1 1½ 2 2½ In all the recipes use, preferably, a wine yeast, but failing that a level teaspoon of granulated yeast per gallon. It is good practice to add 1 Campden tablet to each gallon of must, and always to use a yeast nutrient. If you are a diabetic, and wish to make a safe wine, always use the minimum sugar (2-2 ½ lbs. per gallon) and a nutrient to ensure that you ferment it right out to dryness. The wine can be sweetened to taste when finished with Sorbitol.

This works out more expensive than most country wines, but with an average dilution the wine will still cost only 2/- a pint. " By using it one can have wine finished and drinkable in only a few weeks, and it is at first hard to believe that such delicious wine can be produced with such simplicity and speed. The cardinal factor in their system is the use of thorough filtering and racking (see pp. 29-33) which clears the wine of dead yeast and oxygenates it so that it matures more rapidly. The use of a high-grade filter-bag, or jelly-bag, is recommended.

MEDICINAL FLAVOUR. The result of insufficient acid in the must. If the fault is but slight the addition of a little citric acid to the finished wine may help, but if the flavour is pronounced little can be done. MUSTY FLAVOUR. Some writers describe this as a "mousey" taste, but I have never tasted a mouse! Actually this is probably a corruption of the French wine term "moisi," or mouldy. Caused by wine standing overlong on dead yeast, particularly baker's yeast. Prevent this fault occurring by methodical attention to racking.

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A Journey to the Western Islands of Scotland and the Journal of a Tour to the Hebrides (Penguin Classics) by James Boswell, Samuel Johnson


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