1896 Fancy Drinks and Popular Beverages by the Only William

149

FRUIT \\INES.

sugar is dissolved, fill the juice into a cask, so as not to fill it en– tirely ; bung, and bore a small hole with a gimlet; let it stand four weeks in a place where the temperature never sinks below 68° F. After this period add three pounds of sugar dissoh ed in two quarts of warm water; shake the cask well, and bung again. Six or eight weeks later, when no more noise of the fermenta– tio n can be h eard go ing on, d ecant, add two quarts of brandy; let the wine stand two months in the cellar; then fill into another, but not new cask, which must be entirely filled , and bung. After three or four year~. always in a temperature not be– low 68° F., bottle, a nd you obtain a delicious beverage, which much resembles good grape wine. 5!12. QfoglislJ IDnn'bclion itlinc. Pluck about four qua rts of the yellow petals of the dande– lion blossoms; take care that they are'clean from insects; infuse them three d ays in four and a half quarts of hot water; stir it now and then, strain throug h flannel, and boil the water half an hour with the rind of a lemon and of an orange, some ginger, and three and a h alf pounds of lump-sugar; after boiling add the lemon and orange, cut into slices, without seeds; let it get cool; add a little yeast on toas~. After one or two days the fermentation is done; then fill into a cask and after two months you may bottle. (The wine is very good against liver-complaints.) 5(f3.