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

I^ome JWa^tre WLimn

boiling two hours ; then strain it through a hair sieve, and set it a coohng, and when it is cold as wort should be, put a small quantity of yeast to it on a toast, or in a dish. Let it stand all night working; then bruise one-half peck of cowslips, put them into your vessel, and your liquor upon them, adding three ounces of syrup of lemons. Cut a turf of grass and lay on the bung; let it stand a fortnight, and then bottle it. Put your tap into your vessel before you put your wine in, that you may not shake it. COWSLIP OR CLARY WINE, NO. 2 The best method of making these wines is to put in the pips dry, when the fermenta- tion of the wine has subsided. This method is preferred for two reasons: first, it may be performed at any time of the year when lemons are cheapest, and when other wine is making; second, all waste of the pips is avoided. Being light, they are sure to work over if put in the cask while the wine is in a state of fermentation. Boil fourteen pounds of good moist sugar with five gal- lons of water, and one ounce of hops. Shave thin the rinds of eight lemons or Seville oranges, or part of each; they must be put in the boil the last quarter of an hour, or 44