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

Home-made Beverages. 15 gallon to fill up the cask as the fermentation subsides), bung lightly till the hissing noise ceases,thenadd oneand ahalfOunces of dissolved isinglass,and one and a half pints ofgood brandy. Stop the cask securely, and in 9 months bottle off and keep for six monthslonger. Bitters. Crush 1 oz. gentian root and half oz.of husked cardamoms together, and mix with 2 oz. of thinly pared Seville orange rind. Half fill some wide-mouth glass bottles with these ingredients, fill up with brandy,cork tightly, and infuse for a fortnight, then strain, and rebottle. Blackberry Brandy. Bruise one and a half quarts of fine ripe blackberries, and infuse them for a fortnight in a tightly covered jar with a quart of good brandy, half an oz. of cinnamon, 8 oz. crushed sugar candy and 6 cloves. Strain through filtering paper,and store in airtight bottles. Blackberry Cordial. Bruise 3 quarts of sound ripe blackberries, and put them into a jar with 3 pints of whisky, 6 oz. of crushed sugar candy, the thinly pared rind of a lemon, and 1 oz. of bruised ginger. Cover the jar closely, steep for three weeks,then Break half a pound of sugar candy into small pieces, and put it into a large jar with a quart of ripe sound blackberries, and one and a half pints of good unsweetened gin. Cover closely and leave for three months, shaking the jar daily for the first month, then strain tlirough filtering paper,and store in airtight bottles. Blackberry Ratafia. Put 1 quart of brandy, 1 pint of fresh black berry juice, 2 cloves, a piece of cinnamon, the thinly pared rind of half a small lemon, and i lb. pure cane sugar into a large jar, cover it closely, and infuse for a month,then filter and bottle. Blackberry Syrup. Put 8 lb. of sound ripe blackberries, half pint of cold water and 8 lb. of pure cane sugar into strain and bottle. Blackberry Gin.