1919 Home made beverages

— N on- Alcoholic

Beverages

water; place over a moderate fire and let boil for 20 minutes, then remove the kettle from the fire, allowing the bottles to remain in the kettle until the water becomes cold; then seal the corks and pack the bottles sideways in a cool, dry cellar. Prepared in this way, they will keep in a perfect state for a very long time. Fruit pulps are preserved in precisely the same way, except that they have about an ounce of finely powdered sugar added for each bottle of pulp so put up. De Brevans, in "Manufacture of Liquors and Pre- serves," gives the following formulas: — Crush the fruit and pass the pulp through a horsehair sieve; crush the marc and unite and carry to the cellar. After 24 hours of fermentation filter and preserve. The juice of eherries is better when a mixture of black and red cherries is used. — Remove skin and seeds, crush the pulp and press and mix with rye straw washed and cut fine to assist the separation of the juice. Clarify by repose, filter and preserve. Huckleberries, Barberries, Cherries and Grapes. Orange and Lemon Juice.

— Peel and rasp the fruit,

Quince, Pear and Apple Juice.

taking care not to touch the seeds. mixed with rye straw, washed and cut fine.

Press the pulp,

Clarify by

The quinces should be fully

repose, filter and preserve.

ripe.

Raspberry Juice — Crush the fruit and press. The liquid is allowed to repose for 1 to 2 days, after which One-fifth of the weight of red cherries may be added. Another process reported to have given excellent results is this one: The clarified juice is heated to boiling in a copper vessel and then poured into a dish. Meanwhile the bottles are provided with stoppers and are then gradually filled, a space of about 2 centimeters in the 38 filter.