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

Home-made Beverages.

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wMsky, and 12 oz. of crushed sugar candy. Infuse for a month, keeping the jar tightly covered,and shaking it daily,then strain through filtering paper, pour into bottles, cork them

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tightly, and seal with bottling wax. Lemon Vlinc (No. 1).

Boil 8 lb. pure cane sugar with two gallons of water for half an hour, then add the thinly pared rind of 12 lemons, and pour into a tub. When lukewarm stir in the strained juice of 20 lemons, place a piece of toast spread with yeast on the top,and leave for two or three days until fermentation has begun, then remove the rind, put the liquid into a cask, reserving about half a gallon to keep the cask filled up as the fer mentation subsides. When the hquor has ceased to work, bung the cask up tightly, and bottle off in three months' time. Lemon Wine (No. 2). Put the thinly pared rind of 25 lemons and the juice and pulp (freed from pips and white pith) of 50 lemons into a tub, add four and a half gallons of cold water, cover over and leave for a week, stirring frequently. Stram mto a cask, add 16 lb. of pure cane sugar, bung the cask'tightly and keep it filled up till the fer mentation is ended, then add half an ounce of isinglass dissolved in a pint of brandy. Bung securely, and bottle ofi in six months'time. Lemonade. Wash and dry three large fresh lemons, pare them very thinly, and put the rind into a ]ug W with the strained juice of the lemons,4 oz. sugar and 1 quart of boiling water. Stir until the sugar is dissolved, then cover the jug, and stram when cold. Lemonade, Dried. Take 12 oz. of cane loaf sugar, and rub it on to the rinds of 4 large fresh lemons, until all the zest is extracted. Pound and sieve the sugar, mix it thoroughly with 2 oz. of tartanc acid then place in a glass bottle, and cork and seal securely. Dilute with plain or aerated water,allowing alarge teaspoonful of the powder to every tumbler ofliquid.