1928 Giggle Water by Charles S Warnock

I02

GIGGLE WATER

common almonds shelled, 2 ounces of white sugar, teaspoonful cinnamon, ^ teaspoonful cinnamon, t^a- spoonful cloves, % teaspoonful nutmeg, all bruised. Let stand 12 to 13 days, and draw off. This, with the addi tion of Yz gallon of brandy, makes very nice cherry boiuice. 210. TO MAKE CHERRY WINE Pull off the stalks of the cherries, and mash them with out breaking the stones; then press them hard through a hair bag, and to every gallon of liquor, put 2 pounds of sugar. The vessel must be full, and let it work as long as it makes a noise in the vessel; then stop it up close for a month or more, and when it is fine, draw it into dry bottles, and put a lump of sugar into every bottle. If it makes them fly, open them all for a moment, and then stop them up again. It will be fit to drink in a quarter of a year. 211. BOILING CIDER To prepare cider for boiling, the first process is to filter it immediately on coming from the press. This is easiest done by placing some sticks crosswise in the bottom of a barrel^—a. flour barrel with a single head is the best,—wherein an inch hole has been bored, and covering these sticks with say four inches of clean rye or wheat straw, and then filling the barrel to within a