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

Home-made Beverages.

69

pour in a pint of brandy, bung tightly and leave for two months,then rack it ofi,filter the lees and fill up the cask again. Add J oz. of isinglass dissolved in a little of the wino, and 3 oz. of sugar candy, close the cask securely, bottle off in 10 months' time, and keep for 6 months longer before using. Raisin Liqueur. Rub 8 oz. cane sugar on the rind of 2 oranges and put it into a jar with the strained juice, half a gallon of brandy, 2 lb. of stoned and chopped Muscatel raisins, half a grated nutmeg and 8 cloves. Infuse for a month, then filter and bottle. Raisin Wine. (No. 1.) Stalk 32 lb. of Malaga raisins, and put them intoa tub with4gallons of water, cover over and stir daily for 4 weeks. Strain into a cask (reserving about half a gallon to fill up with) and when the fermentation has quite ended, bung tightly and leave for 12 months. Rack it ofi into a clean cask, add the filtered lees, close tightly,and leavefor2years before bottling. Raisin Wine. (No. 2.) Put 30 lb. of stalked and halved Malaga raisins into a cask with 16 gallons of good cider. Bung lightly for 6 or 7 days, then close the cask securely and leave for 6 months. Rack the wine ofi into a clean cask, add the filtered lees, 6 oz. of(crushed (sugar candy, 2 quarts of good brandy'''and the thinly pared rind of 6 lemons. Bung the cask tightly, bottle ofi in two years' time, and leave for a year longer before using. Raspberry Brandy. Put 2 lb. of sound ripe raspberries into a jar with 2 quarts of good brandy"and'8 oz. crushed sugar candy. Infuse for a month, then filter and bottle. Raspberry Cordial. See recipe for Blackberry Cordial. Raspberry Gin. Put a quart of sound ripe raspberries, a quart of good unsweetened gin, and 10 oz. of cant sugar into a jar, cover closely and infuse for a month, then filter and bottle.