1896 Fancy Drinks and Popular Beverages by the Only William

FRUIT WINES.

The n pour the wine into a cask containing exactly 45 or 46 quarts, a nd keep the rema ining fluid for the purpose of filling up a fterwa rd during fe rme nta tio n ; whe n you can no longer hear the hissing noise of fermenta tion, bung, but make a hole beside the bung with a gimlet, closed by a small cork, which is to be take n out every other day to avoid bursting. After te n o r twelve days cork solidly; place the cask in a cool cellar, a nd let it lie till the end of December ; decant the wine into a new cask, and clear with pale white g lue in the proportion of one ounce to one qua rt of wine. In spring bottle at the time wh en the gooseberries of the same kind begin to bloom ; fasten your corks with wire. 507. fijoncJl lllinc a la lllnssc. Refine four pounds of honey, a nd mix it with two pounds of pulverized sugar, the rind of four lemons rubbed on sugar, and the juice of six lemons; after cooling mix it well with eight qua rts of cold well-water ; pour the fluid into a cask, bung it, and put it in the cellar. After a fortnight·decant, bottle , cork, and seal, and let the bottles lie a few weeks before using. 508. 1Lcmon llline. Boil six quarts of water with four pounds of lump-sugar to the consistency of syrup; peel five lemons, and put the rind in a large, clean pot; pour the boiling syrup over the rind; when the syrup is cool add the juice of ten lemons, a piece o f t oast covered with a spoonful of yeast, and let it stand two days, when fermenta tion begins. Then remove the rind; pour th e fluid into a cask which must be completely filled; let the wine ferment, and cork when the fermentation is complete. After three mont•hs bottle and use. 509. ®range ltlinc. Boil twenty-eight p ounds of loaf-sugar in thirty-two quarts of water, with the whites and the cracked shells of four eggs, the whites be ing beaten to foam; skim well; let the concoction get