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

5^ Home-7nade leverages. Add the thinly pared rinds of 3 Seville oranges, and the strained juice of two lemons and two oranges. When the fermentation has quite ceased, add a quart of good brandy, bung the cask tightly, and let it stand for two months; then rack it off, filter the lees, and fill the cask again, adding an ounce of dissolved isinglass and 3 oz. sugar candy. Bung tightly, and leave for six months;then bottle, seal thecorks, and keep for six months longer before drinking. Pear Brandy. Peel, core, and slice 20 large ripe juicy pears, and put them into a jar vfith 4 cloves, the thinly pared rind of a lemon, an inch of stick cinnamon, 2 quarts of good brandy, and half a pound pure cane sugar. Infuse for2 months, then filter and bottle. Pear Ratafia. Put 1 pint of fresh pear juice, 1 oz. sweet almonds, the thinly pared rind of half a lemon, 2cloves, a small piece of cinnamon,2 pints of brandy and 6 oz. crushed sugar candy into a jar, cover closely,infusefor a month,then filter and bottle. Pear Syrup. Peel, core, and slice 6 lb. of ripe juicy pears, and put them into a jar with one and a half pints of cold water and the thinly pared rinds of 2 lemons. Place the jar in a pan of boiling water, and cook for an hour,then strain through a jelly bag, measure the juice, allow 12 oz. pure cane sugar to every pint. Boil together for 15 minutes,skimmingthoroughly,and whencoldadd a few drops of essence of jargonelle, and a wine- glassful of good brandy to every pint of syrup. Pour into bottles, cork them tightly and seal with bottling wax. Pear Vinegar. Peel, core, and slice 2 gallons of ripe juicy pears (measured after slicing) put them into an unglazed earthenware bowl, pour over them 2 quarts of white wine vinegar and let them stand for a week, stirring daily and keeping the jar well covered. Strain through a jelly bag, measure the juice, and to every pint add 12 oz. of pure cane sugar and boil together till clear