1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

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2. Put a small quantity of powdered char- coal in the wine, shake it, and after it has remained still for fortv-eight hours, decant steadily. TO MARE APPLE WINE To every gallon of apple juice, immedi- ately as it comes from the press, add two pounds of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool. Add some good yeast, and stir it well. Let it work in the tub for two or three weeks, or* till the head begins to flatten ; then skim off the head, drain it clear off and tun it. When made a year, rack it off and fine it with isinglass ; then add one-half pint of the best rectified spirit of wine or a pint of French brandy to every eight gallons. APRICOCK WINE Take three pounds of sugar, and three quarts of water; let them boil together and skim it well. Then put in six pounds of apricocks, pared and stoned, and let them boil until they arte tender; then take them up and when the liquor is cold bottle it up. You may if you please, after you have taken out the apricocks, let the liquor have one 19