1896 Fancy Drinks and Popular Beverages by the Only William

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49G. Qfoglisl) '7\µ rirot lUin.e. Bo il twelve pounds o f ripe, stoneless a pricots with one pound of \ump-s ugar, half an ho ur, in twelve quarts o f wa ter; add o ne- 10urth of the peeled a nd roughly mashed k ernels, and let the fluid get cool in a well-cove red vessel. Afte r cooling, add , while stirring , a tables poonful of bee r-yeast; let it fe rme nt three or fo ur days. Then fill the juice into a ve ry well-cleane d cask, and add, when the fermentatio n is complet e, a bottle of Rhine wine; let the cask rest for half a year, fill the contents into bottles, and Jet them lie a year before using. 497. lBilbcrru lUine. Boil three pints of water with four qua rts of selected bilberries for twenty minutes, strain the juice through canton flannel, cover, and let it stand for half an hour; then fill it carefully into another pot; let it boil once more a few seconds with twelve ounces of suga r, one-eighth of an ounce of g round cinnamon, and one-tenth of an ounce of ground cloves; bottle after cooling , seal the bottles, a nd put them in the cella r. 498. Qfoglisl) Jlllnclibrrr!! lllinr. Put any large quantity of ripe and dry blackberries in a la rge sto ne ja r, pour over it boiling water, and place it over night in a t epid oven; squeeze the berries thoroughly in the morning, strain throug h a fin e sieve . and let the juice ferme nt a fortnig ht; then add to each four quarts of juice one pound of pulve rized sugar, and half a pint of brandy or rum; fill the fluid into a ca sk, bung well, and let it lie in a cellar a few months before using. 147