1919 Home made beverages

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Beverages

Alcoholic

Gooseberry wine, currant wine (red, white or black), mixed fruit wine (currants and gooseberries or black, red and white currants; ripe black heart cherries and rasp- berries, equal parts), a good family wine; cherry wine, colepress wine (from apples and mulberries, equal parts), elder wine, strawberry wine, raspberry wine, mulberry wine, whortleberry or bilberry wine; blackberry wine, damson wine, morella wine, apricot wine, apple wine, grape wine, etc. 2. — From dry saccharine fruit (such as raisins). — Take of the dried fruit, 4J^ to 7^ lb.; clear soft water, 1 gal.; cream of tartar (dissolved), 1 oz.; brandy, 1% to 4% (if you have it). Should the dried fruit employed be at all deficient in saccharine matter, 2 to 3 lb. of it may be omitted, and half that quantity of sugar or two-thirds of raisins added. In the above manner are made date wine, fig wine, raisin wine, etc. 3. — From acidulous, astringent or scarcely ripe fruits or those which are deficient in saccharine matter. — Take of the picked fruit 1%. to 3K lb.; sugar, 3^ to 5% lb.; cream of tartar (dissolved), J^ oz.; water, 1 gal.; brandy, 2 to 6% (if you have it). In the above manner are made gooseberry wine, bull- ace wine, damson wine. 4. — From footstalks, leaves, cuttings, etc. — By infusing them in water, in the proportion of 3 to 6 lb. to the gal., or q. s. to give a proper flavor, or to form a good saccharine liquid, and adding 2J^ to 4 lb. of sugar to each gallon of strained liquor; 1J^ lb. of raisins may be substituted for each pound of sugar. In the above manner are made grape wine (from the pressed cake of grapes), English grape wine, rhubarb wine (from garden rhubarb), celery wine, etc. 5. — From saccharine roots and stems of plants. — Take of the bruised, rasped or sliced vegetable 4 to 6 lb.; boiling water, 1 gal.; infuse until cold, press out the liquid and to each gal. add of sugar 3 to 4 lb.; cream of tartar, 1 oz.; brandy 2 to 5% (if you have it) . For some roots and stems 158