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

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Home-made Beverages.

liquid, put it into a jar with a quart of brandy, J oz. nutmeg, 6 cloves, 4 oz. of blanched and pounded cherry kernels, and 12 oz. pure cane sugar to every pint of the juice. Cover closely and infuse for a month, shaking the jar twice daily, then filter into bottles, and cork and seal them securely. Cherry Syrup. See recipe for Apricot Syrup. Mash 8 oz. of ripe sweet cherries, and put them into a bowl with 2 oz. castor sugar, 6 bruised kernels, and a pint of boiling water. Cover over and let them stand for 6 hours, then strain, add a table-spoonful of brandy (if liked), and serve. Cherry Whisky. Put8 lb. of stalked and stoned cherries into a jar, add 2 quarts of good whisky, 2 lb. pure cane sugar, 12 cloves, half an ounce of bruisedcinnamon,and 1 oz.bruisedcherry kernels. Cover over, and infuse for two months, shaking the jar daily, then filter and store in airtight bottles. Cherry Wine. Mash some ripe cherries in a tub and leave them until the following day, then drain all the juice from them, and to every five gallons add 12 lb. of pure cane sugar. Cover over, and let it stand for three days, stirring two or three times daily, then strain into a cask, add the thinly pared rind of three large fresh lemons and 1 oz. isinglass dissolved in two and a half pints of good brandy. Bung tightly and leave for six months,then rack it ofi,filter the lees,and fill the cask again, adding one and a half ounces sugar candy,and bottle ofiin 18 months time. Chocolate. To every ounce of chocolate, allow 1 pint of milk or water or milk and water mixed. Grate the chocolate, pour over it the hot liquid, and either heat the mixture in a chocolate mill, or Cherry Vinegar. See recipe for Apricot Vinegar. Cherry Water.