1918 Home Brewed Wines and Beers and Bartender's Guide

HOaiE BREWED WINES, BEERS, LIQUEURS, ETC.

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the pomegranate juice, and boil for B or 10 minutes. Then allow the syrup to cool, when It may be bottled and sealed. Note.—A little brandy added after the bolllns will help the syrup to keep. KASPBEIUIY SYRUP. To 1 pt. raspberry juice allow 1 lb. cane sugar. Pick and look over the raspberries very carefully, and be careful to leave no insects or grubs. Wash them If diisty, and then mash them thoroughly with a potato masher. Put the pulp into a jar or basin and stand it on ice or in a refrigerator until the following uky. Then strain through a jelly-bag. Measure the juice and add sugar in the above proportion. Put all into a pre serving pan, bring to the boil, and boil 10 minutes, stirring all the time. Remove any scum, strain into hot bot tles, and cork and seal; Keep in a cool place, and do not expose to the light. Note—A mixture of red currants and raspberries is also very good, using the two kinds of fruit in equal quan tities. ANOTHER WAY.—Choose ripe and good colored raspberries. Look them over carefully, and discard any that are_ decayed. Then put them into a bhsin and bruise them with a wooden spoon. Cover and stand in a cool place for 2 days. Next strain through f piece of muslin spread over a sieve, and leave to drip. Measure the juice, and to each pint allow % lb. pure cane sugar. Put both together Into a pre serving pan, dissolve slowly over the heat, then simmer gently, three-quar ters of an hour, and remove any scum. Cool off, put into perfectly dry bottles, and cork securely. Store in a cool and dry place. Red or white currant syrup. To 1 pt. currant juice allow from 1 to 2 lbs. sugar. Take equal quantities of red and •white currants, adding, if possible, a few raspberries. Stem, wash, and mash the fruit, cover it over, and leave it in a warm place for 2 or 3 days. Then strain through a jelly-bag, and leave all night to drip. Next day measure the juice into an enameled saucepan and add the sugar. Stir with a v/ood- en spoon until dissolved, and boil for 6 minutes. Then skim if necessary. Pour into hot bottles, and cork and seal. ROSE OR VIOLET SYRUP. To 1 pt. water allow % lb. rose or violet petals and 2 lbs. cane sugar. Pick the flower petals carefully and

throw them Into the water when boil ing. Then remove the saucepan from the fire, cover, and stand in a cool place overnight. Next day filter through muslin, and put the liquid into a dou ble boiler with the sugar. Keep the water in the under saucepan boiling until the syrup is clear, skimming it when necessary. Then cool off and bottle. The common or more watery syrups are made by using loaf or crushed sugar, 8 lbs.; pure water, 1 gallon: gum arable, 2 oz.; mix in a brass or copper kettle; boil until the gum is dissolved, then skim and strain .through white flannel, after which add tartaric acid, 5% oz. dissolved in hot water; to flavor use extract of lemon, orange, rose, pine apple, peach, sarsaparilla, strawberry, etc., % oz. to each bottle, or to your taste. STRAWBERRY SYRUP. To 1 pt. strawberry juice allow 1 lb. cane sugar. Choose ripe, well-colored strawber ries, and use only the perfect fruit. Hull them, put them in a jar, cover, and stand in a saucepan of boiling wa ter. Cook them until the Juice flows freely, then remove the jar from the water. Mash the fruit, strain it through a jelly-bag, and measure. Add sugar to the juice in the above propor tion, and boil both together for 10 to 12 minutes, stirring constantly. Then skim, leave until cold, and pour into clean, dry bottles. Cork and seal se curely. SYRUP OF NECTAR. Thirty drops essence of nectar, 1 lb. simple syrup. Mix well. The propor tion of 30 parts of sugar to 16 parts of water also makes an excellent syrup. It is worth adding that it will be found best to employ only the best re fined sugar, and filtered water, soft as possible. By so doing it often saves the trouble of clarification, which in variably becomes necessary when in ferior ingredients are used. The best plan is to pour the water cold over the sugar, and let it slowly melt; and -when saturated, bring it to the boil by a gentle heat, and then keep simmering to the point desired. BLACKBERRY VINEGAR. To 3 qts. blackberries allow 3 pts. vinegar, and to each pint of liquid al low 1 lb. cane sugar. Choose sound and ripe blackberries. Pick them carefully and then measure them. Put them into an unglazed Jar and pour the vinegar over them. Cover SODA SYRUP, WITH OR WITHOUT FOUNTAINS.