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

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Home-made Beverages.

Rowan. Wine. Put 4 gallons of ripe rowan berries (gathered on a dry day) into a tub, bruise them and pour over them sufficient boiling water to just cover them. Put a blanket or folded cloth over the tub and leave for three days, then skim off the crust very carefully, and strain the liquid into a bowl. To every gallon add a pound of crushed cane sugar, stir until it is thoroughly dissolved, then pour into a cask, reserving about half a gallon to fill up with, and leave until the fermentation is ended. Add an ounce of isin glass dissolved in a pint of brandy, then bung the cask tightly and let it stand for 6 months before bottling. Rum Posset. Mix a table-spoonful of fine oatmealsmoothly with a little cold milk, then add a pint of boiling milk,and stir over the fire till it has simmered for ten minutes. Add sugar to taste and a wine- glassful of rum, and serve at once. Rum Shrub. Put the thinly pared rind of 6 lemons into a jar with 2quarts of good Jamaica rum and a pint of strained lemon juice. Boil three pounds of cane sugar and a pint of water together for 10 minutes, skim, and when cold pour into the jar. Infuse for a month,keeping the jar tightly covered, and shaking it frequently, then filter and bottle. Sack Posset. ■. Boil a gill of sherry and a gill of ale together, pour into a jug, then add apint of boiling cream, and sugar, and grated nutmeg to taste. Cover the jug, and let it stand by the side of the fire for 2 hours, then serve. Sack Whey. Add 2 gills of sherry to a pint of boiling milk, bring to boiling point, then pour into a bowl and let it stand till the curd has formed. Strain, sweeten to taste and serve hot or cold. Sage Wine. Boil four and a half lb. of honey, 5 gallons of water, and the whites of 5 eggs together for