1928 Giggle Water by Charles S Warnock

GIGGLE WATER 107 Then slice some other figs and let them simmer over a fire in water until they are reduced to a kind of pulp. Then strain out the water, pressing the pulp hard and pour it as hot as possible on the figs that are imbrued in the wine. Let the quantities be nearly equal, but the water somewhat more than the wine and figs. Let them stand 24 hours, mash them well together, and draw off what will run without squeezing. Then press the rest, and if not sweet enough add a sufficient quantity of sugar to make it so. Let it ferment, and add to it a little honey and sugar candy, then fine it with white of eggs, and a little isinglass, and draw it off for use. Take 3 gallons of water, 6 pounds of white sugar, and 3 pounds of raisins of the sun cut small; boil these to gether an hour. Then take of the flowers of elder, when they are falling, and will shake off, the quantity of half a peck; put them in the liquor when it is almost cold. The next day put in 3 spoonfuls of syrup of lemons and 2 spoonfuls of ale-yeast, and 2 days after put it in a vessel that is fit for it, and when it has stood 2 months, bottle it off. 223. TO MAKE GOOSEBERRY WINE Boil 4 gallons of water, and Y2 pound of sugar an hour, skim it well, and let it stand till it is cold. Then to every quart of that water, allow pounds of goose- 222. TO MAKE FRONTIGNAC WINE