1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

FRUIT WlNES.

1~4

another clean barrel; clear the fluid with two-thirds of a n ounce of pale, sweet glue and add one quart of fine brandy to the wine; bung well and Jet it lie for a year in a cool cellar; bottle and seal, and let the bottles lie for another year. 516. £1lo£ lllim. Fresh, ripe sloes are put in a tub, for each quart of sloes one quart of water; boil the water and pour it boiling over the sloes; let that stand five days; stir daily. Add to each quart of fluid one pound of loaf-sugar; dissolve by continually stirring; fill all in a cask, add one pint of brandy to each six quarts of fluid; let it lie in the cask for a year, at least, before bottling; let the bottles lie for another year, when the wine will have the gout of port wine. 517. £lpicdr lUim. Wash one-fourth of an ounce of cloves, as much ginger, twice as much cinnamon and nutmeg; pour over it ten or twelve quarts of Madeira and let it stand for a few days in moderat e warmth; strain it through blotting:Paper and drink it in very small doses. 518. £ltra111b£rr!! lllhu. Pour over twelve quarts of strawberries twelve quarts of cold water and let stand .twenty-four hours. Strain, add eight pounds of sugar, eight quarts of apple cider, the thin peel of a lemon and one ounce of cremor tartari; fill all in a barrel; it must oc– cupy not more than three-fourths of the barrel's volume; bung, and bore a hole beside the bung with a g imlet; let the barrel stand four weeks on a temperate place. Then add three pounds of sugar, shake the barrel well and bung again. After six to eight weeks decant, add o ne quart of cognac, fill back the wine into the cleaned barrel, place it two months in the cellar ; after this time decant into a smaller cask, which must be filled entirely; bung well; bottle after three years and use.