Vintage Postcard
Dated 1904 by The Stengel Co.,
Berlin Germany
HERBS & HEIRLOOMS, INC.
1709 So. 4th St.          Terre Haute, IN 47802

Serving The Wabash Valley From
Terre Haute, Indiana Since 1994

Back to Home Page and Sitemap                 Frequently Asked Questions

This website is for the customers who shop in our brick and mortar store in Terre Haute, IN.
We are constantly adding new products and have many additional unique items that are not listed on this website.
If you have never visited our shop or haven't visited in a while, come in and browse, you will find it's worth the trip.


You, Me, and a Glass of Wine. That makes my world complete.
 Early 1900's Postcard.

Fruit Wine Bases

Vintner's Harvest Fruit Bases

are fresh fruit in their own juices with nothing else added - no sugars and no sulfites.

Supplied with 3 and 5 gallon recipes.

Packed in 96 oz. tins.

Apple

Concentrate of choice Northwest varieties that maximize flavor, aroma and tartness.
Apricot
Patterson variety, grown in California, known for full flavor and aroma.
Blackberry
Evergreen, the most common variety grown in the Pacific Northwest.
Black Current
A concentrate of blended current juices for award winning wines.
Blueberry
Elliot variety, a high bushy berry, sweet with a hint of tartness, grown in Oregon.
Boysenberry
A large, long "blackberry" with few seeds and robust raspberry-like flavor.
Cherry
Lambert: a black, crisp fruit with superb flavor.
Cranberry
Dark red fruit with characteristic tartness, grown in Washington state.
Elderberry
A full-flavored bluish-purple berry yields this juice from adjusted concentrate, high in Vitamins A, B and C.
Gooseberry
Oregon grown, pale green fruit with superior flavor.        
Kiwi
Loganberry
A tangy, purplish-red cross between wild blackberry and red raspberry grown in Oregon.
Marionberry
A variety of blackberry, developed in Oregon, with large fruit and intense flavor.
Peach
Late variety fruit with outstanding flavor, grown in Oregon and California orchards.
Pear
Perfect for wine or cider, this adjusted concentrate is a blend of the best varieties.
Plum
Italian variety, large delicious black-purple fruit with yellow-green flesh, from Oregon.
Raspberry
An Oregon grown gem, bright red, medium-sized berry with the familiar flavor.
Rhubarb
Strawberry
A mix of varieties selected for their superior flavor and sweet/tart balance. Oregon strawberries are smaller but more flavorful than those grown elsewhere.



Cider Recipe circa 1904

For a large quantity of cider, fine, juicy apples must be mashed and pressed, and a small Rhine-wine cask filled with the juice. Place the cask on a skid in a cool room, and fermentation will soon commence, taking about a fortnight to the process; all stuffs coming to the surface during this period should be removed with a piece of clear linen. After fermentation is over, fill the cask with water, bung it carefully, and leave in the cellar for six minths; then decant into another cask; leave for two months longer, and fill into bottles.

Small quantities of cider may be made with less trouble. Peel the apples, and grate on a grater; strain the juice through cloth, pour into stone jars, and add roasted apples to hasten fermentation. After a couple of days a skin appearing on the juice shows that fermentation is complete; remove this skin, bottle the cider, and keep in a cool place.


Vintner's Harvest Fruit Puree For
Beer and Wine Making

Established in 1935 and located in Oregon's Willamette Valley, this fruit is some of the most delicious in the world. The purees contain no seeds, have been commercially sterilized, and can be used right from the can. You can add this puree directly to your primary or secondary fermenter to flavor beer or meads or use one 49 oz. can to make 1 gallon of delicious fruit wine.

Net Wt. 49 ozs.
Apricot
Blackberry

$24.95
Blueberry
Peach
Raspberry
Sweet Cherry




Blackberry Wine Recipe circa 1904

To make an excellent strong blackberry wine, proceed as follows: Take 45 quarts of ripe blackberries well picked and pressed, and mix them with 10 pounds of good honey and 26 pounds of strong, bright, moist sugar. Boil with 12 gallons of soft water and the whites of 12 eggs well beaten, till the liquor is reduced to 10 gallons, skimming it till it is perfectly clear. Strain the liquor into a tub, and let it stand till the following day; then pour it clear of the lees, filtered twice, and 2 ounces of isinglass dissolved in a quart of water. Skim well, and put in 2 ounces of Jamaica pepper, 2 ounces of cloves, and 2 ounces of best ginger, all bruised and tied loosely in a piece of muslim. Put into your cooler the thin rinds of 6 Seville oranges and a pint of lemon juice; strain the liquor upon them, stir well, and when cool enough to work it with a pint of fresh yeast stirred well into a gallon of the liquor. Cover close, and let it work four or five days, removing the top scum and stirring twice daily; then strain' and filter it into a cask; put in the bung tightly, keep the cask well filled up, and when it has stopped fermenting, let a day elapse, and add 2 quarts of French brandy, and an ounce and a half of isinglass dissolved in a little water and mixed, with a gallon of the wine, ten minutes, an ounce of bitter almonds blanched and slit, and 6 ounces of sugar-candy broken small. Secure the bung, paste strong white paper or linen over it, and place plenty of sand over all, wetted a little. Keep the wine in a cool cellar for two years: then bottle it. Seal the corks, and keep it in the bottles before using for 2 years. If allowed to lie for a longer time it will still improve, and will be found a beautiful wine.


Rose Orphan's Home Postcard
North East Corner 25th & Wabash Terre Haute, IN
1884 - 1949
Postcard ca. Late 1800's

Back to Top          Home Page