1919 Home made beverages

—

Alcoholic

Beverages

nutmeg, grated, and 10 bruised cloves. Infuse them in }/2 pt. boiling water for an hour, strain, and add J^ oz. white sugar. Pour the whole into 1 pt. hot port or sherry- wine. This is a good cordial and restorative in low stages of fever, or in the debility of convalescence from fevers. l.-^-The juice of 50 oranges, 15 lb. of loaf sugar, 4 gal. of water, the whites and shells of 3 eggs, 1 pt. of French brandy, 3 tablespoonfuls of brewer's yeast. Dissolve the sugar in the water, add the whites and crushed shells of the eggs, bring to the boil, and simmer gently for 20 minutes. Let it stand until nearly cold, then strain through a jelly bag, add the strained orange juice and yeast, and leave the vessel covered for 24 hours. Pour into a cask, bung loosely until fermentation subsides, then tighten the bung, and allow the cask to remain undis- turbed for 3 months. At the end of this time rack it off into another cask, add the brandy, let it remain closely bunged for 12 months, then bottle for use. 2. — The oranges must be perfectly ripe. Peel them into halves, crosswise of the cells; squeeze into a tub. The press used must be so close that the seeds cannot pass into the must. Add 2 lb. white sugar to each gal. sour orange juice, and 1 qt. water to each gal. of the mixed sugar and juice. Close fermentation is necessary. The resultant wine is amber-colored, and tastes like dry hock, with the orange aroma. Vinegar can be made from the refuse, and extract from the peels. Peach. — Take of cold soft water, 18 gal.; refined sugar, 25 lb.; honey, 6 lb.; white tartar, in fine powder, 2 oz.; peaches, 60 or 80 in number. Ferment, then add 2 gal. brandy (if obtainable). This will make 18 gal. The first division is to be put into the vat, and the day after, before the peaches are put in, take the stones from them, break them and the kernels, then put them and the pulp into the vat. Port (Imitation). — 1. — Ripe fruit, 4 lb.; clear soft water, 1 gal.; sugar, 3 lb.; cream of tartar^ dissolved in boiling water, 1J^ oz.; brandy, 2 to 3%; flavoring as required. 192