1903 The Flowing Bowl by Edward Spencer

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THE FLOWING BOWL

Sloe Gin.

The difference between this cordial as made at home, and allowed to mature gradually, and the stuff retailed in taverns, is marked, 'Tis a " refresher" which has only become popular within the last few years j and consequently within a radius of twenty miles from London, the sloe-bushes are stripped of their fruit, before it is fit to pick, by the poorer classes, who can obtain sixpence per pound—or something like that price—for sloes in the market. But the sloe should not be picked for this purpose until it has experienced at least one night's frost. Allow one pound of sugar to one pound of sloes. Half fill an ordinary quart bottle with sugared sloes, and fill up with gin. If the sloes have been previously pricked, the liqueur will be fit for use in a couple of months ; but 'tis better not to prick them, but let the gin do its own work of extraction. In that case the bottle should not be uncorked within twelve months. A great deal of the alleged sloe gin sold is light in colour, and has evidently been hurried in its preparation. A great deal more is quite innocent of sloe juice, and is merely inferior gin, diluted and coloured. The orthodox sloe gin should bear the hue of "fruity" port wine. See that you get it. Highland Cordial. Here is another recipe into which the wine of bonnie Scotland enters. At one time the