1925 Summer Drinks and Winter Codials by C F Leyel

Winter Cordials yeast, but before you make use of it beat some syrup of citron with it ; an ounce and a ha lf of citron to each gallon of liquor; then put in the toast whilst hot to assist its fermentati on (,,·hich will cease in two days), during whi ch t ime c:i st in the cowslip flowers, a little b rui s'd bu t not much stamp'd, to the quantit y of h :i lf a bushel t o two gallons (or rather three pecks) , fo ur lemons flick'd with the rinds and all. Lastly, one pottle of white or Rhenish ,,·inc, and then after two days tun it up in a swee t c:isk ". Damson JV ine Choose sound fruit, weigh and p ut in to a wooden tub, and over each eight pounds pou r one gallon of boiling water, covering t he tub to keep down the steam. L.eave it fou~ days, stirring it thri ce daily, then stram off the liquor and to each ga llon add t h ree to four pounds of white suga r. As soon as the sugar is di ssolved pour it in to the cask, and it will improve it t o add half a p int of brandy. While the wine is fermenti ng the b ung-hole should be covered with a cloth fo lded seve ral times across it. When fermentation is over, bung it u p t ightly and leave it for a year, then bottle, and if well corked it will keep for years. 68