1919 Home made beverages

—

Non-Alcoholic

Beverages

1. — Sugar, 8 av.lb.; water, 2% gal.; oranges, 15. Dis- solve the sugar in the water by the aid of a gentle heat, express the -oranges, add the juice and rinds to the syrup, put the mixture into a cask, keep the whole in a warm place for 3 or 4 days, stirring frequently, then close the cask, set aside in a cool cellar and draw off the clear liquid. 2. — Express the juice from sweet oranges, add water equal to the volume of juice obtained and macerate the expressed oranges with the juice and water for about 12 hours. For each gal. of juice add 1 lb. of granulated sugar, grape sugar or glucose; put the whole into a suitable vessel, covering to exclude the dust, place in a warm loca- tion until fermentation is completed, draw off the clear liquid and preserve in well-stoppered stout bottles in a cool place. 3. — Orange wine suitable for "soda" purposes may be prepared by mixing 3 fl.oz. of orange essence with 13 fl.oz. of sweet Catawba or other mild wine. Some syrup may be added to this if desired. How to Preserve Cider A pure, sweet cider is only obtainable from clean, sound fruit, and the fruit should therefore be carefully examined and wiped before grinding. In the press, use haircloth or gunny in place of straw. As the cider runs from the press, let it pass through a hair sieve into a large open vessel that will hold as much juice as can be expressed in one day. In one day, or sometimes less, the pomace will rise to the top and in a short time grow very thick. When little white bubbles break through it, draw off the liquid through a very small spigot placed about 3 in. from the bottom, so that the lees may be left behind. The cider must be drawn off into very clean, sweet casks, preferably fresh liquor casks, and closely watched. The moment the white bubbles, before mentioned, are perceived rising at the bunghole, rack it again. It is usually necessary to repeat this three times. Then fill up the cask with cider in every respect 140