1918 Home Brewed Wines and Beers and Bartender's Guide

HOME BREWED WINES, BEERS, IJQUEIJRS, ETC.

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lemon very thinly and put It Into a large jar. Add the spices and as much suffaron as will lie on a quarter. Pour the spirit over these, cover closely, and keep in a dry warm place for 6 weeks. At the end of this time filter through fine flannel or blotting paper. Boil the sugar and water together, skim and filter if necessary, and when cold mix with the filtered spirit. Bottle and cork securely. DAMSON GIN. Make in the same way as Sloe Gin Wide-mouthed bottles or screw-ton jars should be used. GINGER AND RASPBERRY CORDIAL. To 1 lb. raspberries allow the rind of 1 orange and 1 lemon, 1 oz. ground ginger, 1 qt. whisky, and to each nint of liquid allow lb. loaf sugar. Pick the raspberries carefully and put them into a basin. Peel the rind off the orange and lemon very thinlv sprinkle It over them, and add the ginger. Pour in the whisky, cover closely, and leave for 24 hours. Then strain carefully and measure Add sugar in the above proportion and leave until dissolved and quite Vioer Then bottle and keep in a cool place Note.—White currants are very good used in place of raspberries. GREENGAGE BRANDY. To % gallon of greengages allow 1% lbs. cane sugar, 1 qt. French brandv and a little water. ' Use very ripe greengages, and put them after cleaning into a saucepan with just enough water to cover them Cook them slowly until soft, stirring occasionally. Then add the sugar and when it is .dissolved and the fruit is cold add the brandy. Put all into a jar, cover closely and leave for 2 months, shaking the mixture now and again. Then filter, bottle and cork LEMON BRANDY. To each pint of French brandy allow the rinds of 4 fresh lemons. Wash and dry the lemons, and peel off the yellow rinds as thinly as pos sible. Put the rinds into a bottle with the brandy, cork tightly, and leave for 14 days. Then strain off the brandy, rebottle, and keep closely corked. ANOTHER WAY.—To 2% pts. of wa ter .allow 1 qt. brandy, % dozen lemons, % lb. sugar, and 3 gills milk. Peel the rind off the lemons very thinly and steep it in the brandy for 24 hours. Mix the water, sugar, and strained lemon juice together and ntrafn in the brandy. Boil the milk, and pour in boiling hot beside the oth er ingredients. Cover and stand again

BliAOK-CURRANT AWD RASP BERRY GIIV.

To % lb. black currants allow % lb. raspberries, % lb. loaf sugar, and 1 qt. unsweetened gin. Choose ripe and sound fruit. Strip the currants free from stalks, and pick the raspberries carefully. Put the cur rants into a jar and bruise them down, add the raspberries and sugar, and a small piece of cinnamon stick and 1 or 2 cloves if desired. Pour on the'gin, cover closely, and leave for 6 weeks, stirring or shaking the mixture occa sionally. Then strain and bottle. CARAWAY BRANDY. To 1 pt. French brandy allow % oz. caraway seeds, 2 oz. fine sugar, and a little ground ginger. Mix the ginger and sugar together. Add them to the brandy along with the caraway seeds, and leave closely sealed for 9 or 10 days. Strain or filter, and then bottle and cork. This makes a very good stomachic. CHERRY BRANDY. To each pound of cherries allow % lb. pure cane sugar or 3 oz. crushed sugar candy, and 1 pt. French brandy. Choose Morella cherries, sound, but not over-ripe. Wash and dry them and cut off the stalks, leaving about half inch. Mix the cherries with the proper proportion of sugar or sugar candy, and put them into wide-mouthed bot tles, filling them half full. Fill up with brandy and cork securely. Keep for 3 months before using. Notes.—A small piece of cinnamon stick and 1 or 2 cloves may be put into each bottle, or 2 or 3 bitter almonds blanched and shred. The brandy can be made more quick ly If the cherries are previously pricked with a needle, but it will not bo quite so fine. CRANBERRY CORDIAL. To 1 pt. cranberry juice allow 1 lb. loaf sugar, the rind of 1 orange, 1 inch cinnamon stick, 6 cloves, and a quart of whisky. Use pure cranberry juice without any water. Add to it the thinly peeled rind of 1 orange, the cinnamon bruised, and the cloves. Pour all into a jar with the whisky, eover closely, and leave to in fuse for a month. Then strain off, bot tle, and cork securely. CURACAO. The rind of 6 Seville oranges and 1 lemon, 1 teaspoonful coriander seeds, % oz. stick cinnamon, a little saffron 3 pts. pure spirit or brandy, 2 lbs. loaf sugar, and 3 pts. water. Peel the rind off the oranges and