1896 Fancy Drinks and Popular Beverages by the Only William

FRUIT WINES.

154

another clean barrel; clear the fluid with two-thirds of a n ounce of pale, sweet glue and add one quart of fi n e brandy to the wine; bung well and let it lie for a year in a cool cellar; bottle and seal, and let the bottles lie for another year. 516. £Hoe llline. Fresh, ripe sloes are put in a tub, for each quart of sloes one quart o f 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. Zµice'b- llline. Wash one-fourth of an ounce of cloves, as much ginger, twice as much cinnamon and nutmeg ; pour over it t e n or twelve quarts of Madeira and let it stand for a few days in moderate warmth; strain it through blotting-paper and drink it in very small doses. 518. Ztrnwberru ll1ine. Pour over twelve quarts of strawberries twelve quarts of cold water and let sta nd twenty-four hours. Strain, add eight pounds of sugar, eight quarts of apple cider, the thin peel of a lemo n 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 gimlet; 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 one quart of cognac, fill back the wine into the cleaned barrel, place it two months in the cellar; after this time d ecant into a smaller cask, which must be filled entirely; bung well; bottle after thfee years and use.