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

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three months and bottle it off; bottles very well, and keep it cool. be fit to drink in a month or six weeks. LEMON WINE, NO. 2 Four pounds sugar, one pound raisins (bruised), two gallons water. Boil, then add one gallon cider. Ferment, and add one quart of spirits, three-quarters ounce white tartar, a few drops essence of lemon. Ob- serve to shake the essence, with a little of the spirit, until it becomes milky, before add- ing it to the wine. MADEIRA WINE To five gallons prepared cider, add one- half ounce tartaric acid, one-half pint spir- its, one-half pound loaf sugar. Let it stand ten days, draw it off carefully, fine it down, and again rack it into another cask. MALT WINE, OR ENGLISH SHERRY Take twelve pounds of good moist sugar, two gallons of water. Boil them together two hours, skimming carefully. When the scum is all removed, and the liquor looks clear, add one-half ounce of hops, which should boil one-quarter hour or twenty min- utes. When the liquor is quite cold, add to 72 cork your It will

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