1922 Home-Made Beverages and American Drinks by M E Steedman

14 Home-made Beverages. 12 cloves, the thinly pared rind of6lemons, and 2oz. of hops together for ten minutes,skimming well. When lukewarm pour into a clean cask, add a piece of toast spread with yeast, and let it ferment for 4 or 5 days. Then bung the cask closely and leave for 2 months, when the wine should be bottled. In 2 months it will be fit for use. Bishop (1), Stick 12clovesinto a large orange and roast it until brown,then cut into eighths,take out the pips, put into a clean pan, and add a bottle of port. Sweeten to taste, let it get hot, infuse on the stove for 20 minutes, taking care that it does not boil, then strain and serve. Bishop (2). Stick a lemon with cloves, and roast it before the fire till brown. Rub the zest of a fresh lemon on to 8 oz. of loaf sugar, pound it, place it in a clean pan with the roasted lemon cut in quarters, J pint each of water and port, a bottle of claret, and a little grated nutmeg, ginger, and cinnamon. Heat the mixture slowly, add a wineglassful of cherry brandy and serve. Bishop's Nightcap. Stick a Seville orange with 12 cloves and roast it in front of the fire till dark brown. Boil half a teaspoonful each of mace, ginger, cinnamon, allspice and cloves, and the thinly pared rind of a lemon, in half a pint of water for half an hour, strain, add the strained juice of a lemon, J lb. sugar, the roasted orange, and a bottle of port. Heat slowly, theii serve. Bitter Wine. Boil 6 gallons of water, 15 lb. pure cane sugar and 3 oz. ginger together for half an hour, skimming when necessary, then pour into a large vessel containing IJ pints of wormwood, 3 pints each green and red camomile, 3 oz. of camomile flowers, IJ oz. of gentian root, and 2 handfuls of rosemary. Cover over and infuse for five days, then boil part of the liquid and add it to the remainder to make the whole lukewarm. Stir in 6 table-spoonfuls of liquid yeast, and strain into a cask (reserving about a