1925 Summer Drinks and Winter Codials by C F Leyel

TVinter Cordials root, half an ounce of whole ginger, and two pounds of malt, in a gallon of \Yater for thirty minutes. Strain it over three-quarters of a pound of loaf sugar ; leave it till cold, then add an ounce of yeast and bottle while it is still fermenting . ~~ H op A le Boil t wo ounces of gentian root, t\\"O ounces of dandelion root, and four ou nces of h ops in four gallons of wat er for t wo hours. Then strain, and when n ea rly cold add t wo pounds of suga r and an ounce of yeast. Let it st and till n ext day, wh en it will be ready for use ; or bottle it. B eetroot TVine Boil fifteen pounds of beetroot till t ender, and when cold peel them, cut them into slices, and put them into a wooden bowl. Then bruise three quarts of sloes and boil them in a quart of water for thirty minutes. Remove them from the fire, strain them and pour the juice over the beetroot. L eave it for t wo days well covered ; then add the thin rinds of two Seville oranges and one and a half lemons, together with six pounds of r aisins.