1919 Home made beverages

Beverages — N on- Alcoholic cider add 2 pt. of strained honey, or, in its absence, 2 lb. of sugar. Stir well, bung the cask and let stand for 8 days. Add 5 fl.oz. of skiinmed milk or 1-3 oz. of dissolved isin- glass and immediately thereafter 2% pt. of diluted alcohol. Let stand for 4 days, bunging up the cask tightly. 6. — Good pale cider, 100 gal.; alcohol, 3 gal.; sugar or honey, 24 lb. Mix them. If sugar be employed, dissolve it in a part of the cider and add the solution to the remain- der. Let the mixture stand during 2 weeks in a moderately cool place, taking care that fermentation does not begin. Finally take out a few gallons, mix them intimately with a few gallons of skimmed milk and incorporate the mixture thoroughly with the contents of the cask. After clarifica- tion bottle the clear liquid and secure the corks. Keep the bottles on their sides or standing top down in a moderately cool place. Cheap Cider Mix well together 10 gal. cold water, 7% lb. brown sugar, % lb. tartaric acid, add the juice expressed from 2 or 3 lb. dried sour apples, boiled. Working Formula for Cherry and Pineapple Cider or Wine A general working formula for making fruit wines is about as follows: Kipe selected fruit, 2 parts; granulated sugar, 1 part; water, 1% parts; alcohol, pure (cologne spirit), sufficient. The fruit, perfectly ripe and sound, free from decayed parts and extraneous matter, is crushed and placed in an earthen or wooden open vessel or tub, the water added and well beaten together, then allowed to stand for 48 hours, with occasional stirring, after which, by means of a press or a coarsely meshed cloth strainer, the liquid portion is separated from the mass or pulp. To the expressed liquid is added the sugar, and, when dissolved, place in a con- tainer of such capacity as nearly to fill the same. An old wine, brandy or whisky package, when free from musti- ness, is preferable to a new one or one that has never been 138