1925 Summer Drinks and Winter Codials by C F Leyel

Winter Cordials

Another Elderberry Wine Boil ten quarts of elderberri es in wa t er till soft, then strain and add fi ft een pounds of sugar, the whites of two eggs, an ounce of ginge r, and a few cloves and allspice, and boil all t oge t her fo r thirty minutes. When cold add half a pint of yeast, and leave it to stand for t wenty-four hours. Skim it put into a cask, and when fermentation ceases add raisins cut up, and if liked a quart of brandy fo r every gallon of wine. Bung up tight, and bottle in April. Ginger Wine, with Oranges and Lemons Boil twenty-eight pounds of sugar in seven gallons of water, and when it boils remove the scum and add fourt een ounces of bruised and unbleached ginger, and the thin rind of fourt een Seville oranges and thirteen lemons, and boil together for thirty minutes. Chop in half two pounds of raisins, and put into a clean cask, pour some of the boiling liquor over them and leave the rest t o cool. Cut the fruit in slices, put them in a muslin bag, and when nearly cold put the rest of the liquor in the cask. Stir it up, and put in a muslin bag containing the fruit ; the bung hole must be big 70