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

Home-made Beverages.

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and when dissolved pour into a cask, reserving about half a gallon to fill up with as the fer- mentation subsides. Let the wine stand for about ten days, when the hissing noise will have ceased, then add a pint of good brandy and half oz. of dissolved gelatine to every five gallons of wine. The wine should be bottled the following year when the vines are in bloom, and the corks must be securely sealed down. Grape Wine (Unfcrmentcd). Put 15 lb. of stalked grapes into a preserr'ing pan with a pint of water, and cook until the pulp and stones have separated. Strain through a jelly bag, add four and a half lb. of cane loaf sugar, and stir over a gentle heat till it comes to boUing point, removing the scum as it rises. While still hot, pour into bottles, cork them tightly, and seal with bottling wax. Greengage Brandy. See Recipe for Peach Brandy, but allow 12 fine ripe greengages to a quart of brandy. Greengage Liqueur. Prick some sound ripe greengages, and three- parts fill some wide-mouthed glass bottles with them. Add 4 oz. crushed sugar candy,6 bruised kernels and 2 cloves to every pound of fruit, fill up with pure rectified spirits of wine, cork the bottles tightly and infuse for 3 months, then strain and rebottle. Greengage Noyeau. See recipe for Peach Noyeau {No. 2). Greengage Ratafia. See recipe for Apricot Ratafia. Greengage Shrub. Slice 2 lb. of sound ripe greengages, and put them into a jar with half their kernels, 2 quarts ofgood old Jamaicarum,apoundofcrushedsugar candy, and the thinly pared rind of a lemon. Cover the jar closely, and let it stand for 6 weeks, shaking it from time to time, then strain and bottle. Greengage Syrup. See recipe for Apricot Syrup.