1925 Summer Drinks and Winter Codials by C F Leyel

Tf'in ter Cordials

After \Yeighing them, hoil th em in a ga llon of wat e r to eve ry five pound of parsnips t ill t ender, \vith the lid off. Then str.1 in the liquor and add t o it three pou nds of sug:n fo r e\·ery g:illon. Boil t ogether for th rec-qua rte rs of an hour. P our int o a tub, and \d1 L·n cool add a little ye:is t spread on t oas t . Lc:1n~ it cm·ered up for t en days, stirrin g- it en' JT d:ff . Then pour it in to a cask or s t on ~ jar, :rn~! after fer ment:1tion is over, cover it up ti ghtly. It can be bot tl ed in six or se,·en months. Q11i11 cc lf" ine ..P a re and core the quinces and ext rac t all th~ Juice, and st ir into it till di ~solved t\\"O and a ha lt pounds of suo-ar for e \· erv O':tll on of jui ce. Put into abcask, and l ~~n?e it \\"ith. th e bung hole open till ferment at ion is ove r, then close it tightly ;md keep it as long as possible befo re bottling. This wi n e imp roves n-ith keeping.

Ra isin f / 'i11e (For a very small quantity)

Put eight pounds of raisins in a tub, and pour over them a gallon of boiling wa ter. L eave them 75