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

i6 Home-made Beverages. a jar, cover it closely, and cook it in a pot of • boiling water for two hours. Strain the juice through ajelly bag,boilfor 10 minutes,skimming carefully, and when cold add a wineglassful of brandy to every pint of syrup. Pour into bottles, cork them tightly and seal with bottling Blackberry Vinegar^ Put 6 quarts of ripe sound blackberries into an unglazed jar, and pour over them 2 quarts of white wine vinegar. Cover the jar with paper and infuse for four days, then strain through a jelly bag, and to every pint of liquid allow 1 lb. of pure cane sugar, and boil together for 20 minutes, skimming thoroughly. When cold, pour into bottles, and cork and seal them securely. Blackberry Whisky. Put 9 pints of ripe fresh blackberries into a large jar, add 2 lb. of pure cane sugar, half a gallon of good old whisky,8 cloves, a piece of cinnamon, and half a nutmeg sliced. Cover the jar closely, infuse for 6 months, then filter, and store in airtight bottles. Blackberry Wine. Mash 4 gallons ripe sound blackberries in a tub, pour over them 4 gallons of boiling water, stir well, cover with a blanket, and let it stand for five days. Strain the liquid without dis turbing the crust on the surface, and to every gallon allow 1 lb. of pure cane sugar, pour into a cask, and let it work for about 12 days, re serving about a gallon of liquid to'fill up the cask as the fermentation subsides. Add a stick of cinnamon and a gill of good brandy to every gallon of wine, bung the cask tightly and keep for a year. Black Currant Cordial. Put 1 lb. of black currants into a large wide- mouthed bottle, add half a pound of finely crushed sugar candy and one and a half pints of good unsweetened gin. Cork the bottle tightly and leave for 2 months, then filter till clear and rebottle. wax.

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