1925 Summer Drinks and Winter Codials by C F Leyel

Tr i11 ter Cordials

Cover it up and leave them t o macera t e fo r three days, sti rr ing them t wice daily. Then st rain the liquor, and add to it three pounds of sugar for each gallon. Boil it for an hour, and when cold add yeas t spread on t oast. Leave it all night , and the next day put it into a cask and add a t eacupful of raisins, and three Seville oranges and t'rn lemons sliced. Bottle aft er thr ee mont hs. ~~ Comfrey TVine T ake fo ur or fiv e pounds of comfr ey, weighed aft er it h as been prepa red ; clean , peel and .c~t up the roo t s in pieces about four inches. Bo1l 1t till tender in a ga llon of wa t er, wit h t he lid off. Then strain the liquor, and add three pounds of sugar for each gallon of liquor. Boil t ogeth er for three quart ers of an hour, then pour into a tub, and when cold add yeast spread on toast. John Evelyn's Recipe for Cowslip Wine This is the wine Evelyn recommended to be used in salads : " To every ga llon of wat er put t wo pounds of sugar. Boil it an h our and set it t o cool. Then spread a good brown toast on both sides with 67