1925 Summer Drinks and Winter Codials by C F Leyel

tVin ter Curdials enough t o t ake thi s, and it is bett er to put a tap in the cask before it is used . '. ·\ \Vhen fermenta t ion is over, and this will be qui cker if a little ye:ist is added, put in half an ounce of isi nglass (d issolved in a little of the h ea t ed wine), and half a bottle of brandy. Stop up th e bung hole tightly, and in three months the wine ca n be bottled. The wine should be made in March. The corks should be put in lightly at first. Another Ginger Wine P eel t en lemons very thin and boil it in ten gallons of water, with t wenty-fi ve pounds of white sugar and t welve ounces of gi nger, for one hour. When lukewa rm pour it into a cask, and add six pounds of chopped raisins and two tablespoon– fuls of yeast. Whe~ fermentation is over, add three-quarters of an ounce of isinglass dissolved in water, and a quart of brandy, if liked. ~~r? Lemon Wine To six gallons of rain wa t er allow twelve lemons. Slice them and add six pounds of sugar and six pounds of raisins. 71