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

Hotne-7nade Beverages.

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Mulberry Ratafia. See Recipe for Gooseberry Ratafia. Mulberry Shrub. See recipe for Currant Shrub. Mulberry Syrup. See recipe for Cranberry Syrup.

Mulberry Vinegar. > Put 3 pounds of ripe sound mulberries into an unglazed earthenware vessel, pour over them 2 quarts of white mne vinegar, cover lightly to keep out the dust, and linfuse for a week, stirring and mashing the berries fre quently, then strain, add a pound of pure cane sugar to every pint of liquid, and boil together for 10 minutes, removing the scum as it rises, then store in airtight bottles when cold. Mulberry Water. Crush a pound of ripe mulberries, and put them into a jug with a pint of boiling water and sugar to taste. Let it stand till cold,then strain and serve. Mulberry Whisky. Boil nine pints of sound ripe mulberries and two pounds of cane sugar together for twenty minutes, then strain through a jelly bag into a large jar and when cold add 2 quarts of old whisky, the strained juice of a lemon, 2 oz. of crushed sugar candy, half a sliced nutmeg, an inch of bruised cinnamon, and a quarter of an ounce of cloves. Cover the jar closely, and infuse for 6 months, then strain through filter ing paper till clear, and bottle. Mulberry Wine. Bruise three gallons of ripe sound mulberries, put them into a tub, pour over them 3 gallons of water andleavefor24 hours,stirringfrequently. Strain through a sieve and to every gallon of the liquid add 4 lb. of cane sugar, pour into the tub again, cover with a blanket and leave for four or five days to ferment, then strain into a cask, reserving about half a gallon to fill up as the fermentation subsides. When the liquid has quite ceased working, add 1 oz. of dissolved •