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

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soT^s, one and one-half gallons water. Boil the water, skim it, and pour it boiling hot on the fruit ; let it stand four or six days p^t least. During that time bruise the fruit or squeeze it with your hands. Then draw or pour it off into a cask, and to every gallon of liquor, put two pounds and a half of fine sugar, or rather more ; put some yeast on a slice of bread (warm) to work it. When done working, put a little brandy into the cask and fill it up. Bung it up close, and let it stand six or twelve months ; then bottle it off. This wine is nearer in flavor to port than any other. If made with cold water, it will be equally as good, but of a different color. 3. Five gallons cider, one gallon eldei* juice, one gallon port wine, one and one- quarter pint brandy, one and one-fifth ounces red tartar, one-fifth ounce catechu, one gill finings, one ounce logwood. Mix well and bung close. TO MAKE QUINCE WINE Take your quinces when they are thor- oughly ripe, wipe off the fur very clean then take out the cores, bruise them as you do apples for cider, and press them, adding to every gallon of juice two and one-half 89