1928 Giggle Water by Charles S Warnock

GIGGLE WATER 105 working, stop it up, and bottle it at 3 or 4 months old, if it is clear.

216. CURRANT WINE Take 4 gallons of currants, not too ripe, and strip them into an earthen stein that has a cover to it. Then take gallons of water and 5pounds of double refined sugar; boil the sugar and water together, skim it, and pour it boiling hot on the currants, letting it stand 48 hours; then strain it through a flannel bag into the stein again, let it stand a fortnight to settle, and bottle it out.

217. DAISY WINE I quart of daisy heads, i quart of cold water. Let stand 48 hours. Strain and add ^ pound of sugar to each quart of liquid. Let stand about 2 weeks, till it stops fermenting. Strain again and bottle. It improves with keeping.

218. DANDELION WINE 4 quarts of dandelions. Cover with 4 quarts of boiling water; let stand 3 days. Add peel of three oranges and one lemon. Boil 15 minutes; drain and add juice of oranges and lemon to 4 pounds of sugar and i cup of yeast. Keep in warm room and strain; let it stand for 3 weeks. It is then ready to bottle and serve.