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

Home-made Beverages.

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thinly pared rind of 4 lemons. Stir well, and when lukewarm add a gill of good yeast, cover over and leave for four days, then strain into a clean cask, bunging it lightly and reserving about a gallon of the liquid to fill up the cask as the fermentation subsides. When it has quite ceased to work, add a quart of good brandy, bung the cask tightly, and leave for six months before bottling. Cowslip Wine. . See recipe for Coltsfoot Wine, but omit the raisins and use half a peck more of cowslip pips. Cranberry Gin. Put J oz. blanched bitter almonds, 2 lb. of ripe sound cranberries previously bruised or mashed, 1 lb. crushed sugar candy, 4 cloves, an inch of cinnamon, and a quart of good un sweetened gin into a jar, cover it closely and infuse for 3 months,shaking it occasionally, then filter and bottle. Cranberry Syrup. Mash 12 lb. of ripe sound cranberries, put them intoajar,place it in a pan of boiling water and cook for two hours, then strain through a jelly bag, add a pound of pure cane sugar to every pint of juice, and boil together for 15 minutes, skimming carefully. When cold, pour into bottles, and cork and seal them securely. Cranberry Vinegar. Mash 6 lb. of ripe sound cranberries, and put them into an unglazed jar with three quarts of white wine vinegar. Cover over and infuse for 10 days, stirring frequently, then strain through a jeUy bag, allow a pound of pure cane sugar to every pint of liquid, and boil together for ten minutes, skimming when necessary. When cold, pour into bottles, and cork and seal them securely. Cranberry Water. Pour a pint of boihng water on to half a pmt of bruised cranberries, and when cold strain and sweeten to taste. Cranberry Whisky. Put a pint of fresh cranberry juice, IJ lb. of pure cane sugar, the thinly pared rind of half