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

Home-made Beverages.

7'

Ratafia. (No. 2.) Blanch and pound half a pound of bitter almonds,and putthem into ajar with 2quarts of good spirit, a grain of ambergris, half a grated nutmeg, and 12 oz. of crushed sugar candy. Close the jar tightly, and keep it in a warm place for a fortnight, shaking it daily, then strain through filtering paper, and store in airtight bottles. Ratafia. (No. 3.) Blanch and shred 4 oz. each of peach and apricot kernels, and put them into a jar with 2 quarts of brandy, J lb. cane sugar, two inches bruised cinnamon, and half an ounce of cloves. Infuse for 2 months, then filter and bottle. Ratafia de Jasmin. Infuse 2 oz. of white jessamine flowers with oneand a half pints of pure white spirit,and6oz. of cane sugar in a tightly corked bottle for4days, then filter and bottle. Red Champagne. Boil one and a half lb. of beetroot for twenty minutes without breaking the skin, then slice them and put them into a tub with 5 gallons of crushed ripe green gooseberries,andfive gallonsof water previously boiled and allowed to get cold. Stir well, cover the tub and leave for 4 days, stirring several times daily, then strain, pour the liquor through a flannel bag into a cask, add 15 lb. of crushed cane loaf sugar, 1 oz. of bruised ginger, the thinly pared rind of 2 lemons, and an ounce of isinglass dissolved in some of the liquid. Leave till the fermentationis over,then add a pint of brandy, bung the cask securely, and bottle off in twelve months'time. Seal and wire the corks of the bottles and keep the wine for6 months longer before using. Red Cordial. Put a quart of pure rectified spirits into a jar with 2 thick slices of boiled beetroot, add one and a half pints of water, 8 oz. crushed sugar candy, half oz. of thinly pared lemon rind, J oz. each of cloves, cinnamon, grated nutmeg, and Jamaica pepper, and f oz. of bruised caraway and coriander seed mixed. Cork the