1925 Summer Drinks and Winter Codials by C F Leyel

W i11 ter C ordials

Da11delion TV ine To every gallon of fr esh fl m\·ers add a gallon of wat er , t he r ind of a h :ilf a lemon to every gallon of liquor, one pound of sugar to every qua rt, and a tablespoonful of yc:i st. Pour the boili ng \\·:i t cr over the flower heads and the lemon rind , and lc:ive them t o macera te for a fortni gh t . Then strain, add the suga r and yeast, and leave it to fermen t in a cask. When f ermentation is over, bottl e it . Keep filling up t he cask with \\·at er while fermentation is going on , and wh en it is bottled cork tightly and keep in a cool place. Equal quanti ties of cowslips and dandelions mixed m ake a very good wine. Elderberry TVi11e Boil t wo and a h alf pecks of elderber_ries in nine gallons of ' 'vat er till soft, then strain and boil the liquor for an hour ,,·ith thi rt y-fi ve pounds of b rown sugar, a quart er of a pound of ginger, two ounces of Jamaica pepper, and one ounce of cloves in a b ag. Pour into a wooden tub and when nearly cold, add h alf a p in t of yeast . 'The next day skim it, r em ove the yeast , and pou r the wine in_t o a cas~. When ferment ation is over, bung it up t1_ght and leave it for six or seven months before bottling. 69