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

Home-made Beverages.

21

place it in a saucepan and stir very briskly while heating to make it frothy. It must not be allowed to boil, or it will become oily. Cider Wine. Put 8 gallons of apple juice, 8 lb."of honey, 2 oz. white tartar, and half oz. each of'cloves, mace and cinnamon into a cask, cover the bung- hole with a cask,and leave until the fermentation has ended,then add2quartsof good old Jamaica rum, bung the cask tightly, and leave for 6 months before bottling. Cinnamon Cordial. Put a quart of whiskey,6 oz. crushed sugar candy and 4 oz. bruised cinnamon intoacovered jar, infuse for ten days, shaking the jar fre quently, then filter and bottle. Citron Liqueur. Put 6 oz. citron peel, 4 oz. thinly pared orange rind, and half a grated nutmeg into a jar, add 2 quarts of good unsweetened gin, one and a half lb.of sugar dissolved in a pintof cold water, and infuse for .10 days, then filter and store in airtight bottles. Clary Wine. Boil'4 gallons of water and 12 lb. of pure cane sugar together, skimming when necessary, then pour into a cask, and when lukewarm add a gallon of clary flowers and tops, and half a pint of yeast. Leave until the fermentation has ceased, stirring two or three times daily for the first four or five days,then bung securely and after 4 months draw ofi the wine, add a quart of good brandy, and bottle. Clove Cordial. Put 2 oz. each of cloves and coriander seed, and 24 crushed black cherries into a jar, add half a pound of sugar candy^dissolved in half a pint of cold water, and a quart of good unsweet ened gin. Cover the jar and infuse for a month, then filter and bottle. Cocoa. Allow from one half to one teaspoonful of cocoa to every teacupful of milk, water,or milk and water mi.xed. Mix the cocoa smoothly with