1925 Summer Drinks and Winter Codials by C F Leyel

Winter Cordials

Then put int o a perfectly S\\"ee t ca sk, and when fermentat ion is ove r bung it up close, and let it stand for nine m onth s before bot tling. A p ound of rai sins ca n be added to eve ry gallon when it is put int h e cask.

B lackberry ff' ine Put int o a tub three g:1llons of blackberry juice, t en po un ds of sug:ir, three :rnd a Julf pounds of r aisin s, t1vo and a half oun ces of isingla ss, and the p eel and j uice of fo ur lemons. Add yeas t, and leave it t o ferm ent for t wentv-four hours , then put it in to a cask, keep the b~n g-hol e open till ferment at ion is over, and then bung up tightly. Black Currant ff/ ine Put twenty-four quarts of black currants, stripped of their st :dks, into a 1rnoden tub. Stand it in boiling wa t er till all the juice is express ed, then st rain it 11·ithout pressure, and add to it six q u:nts of cold wa t er and twelve pounds of brown sug:n. Put n ea rly all of it into a cask, and fill up du r ing ferment a tion with the amount left out. When ferm entati on is ove r, bung up the whole, adding a quart of br:rndy if li ked . Keep it for a year, and then bottle it.