1946 Around the World with Jigger Beaker & Flask by Charles H Baker Jr

THE GENTLEMAN'S COMPANION

Britons laughingly call "motors" we collected many interesting things -including this one extra fine elder wine. The spicing is what makes it so good. Two and a half gallon wooden keg, l, scalded out

Allspice, l tsp Cloves, l tsp Brandy, l pint Yeast, Y4 cake fresh; l cake com– pressed; lYz tbsp brewer's

Elderberries, 5 qts (dry measure) Pale brown raw sugar, 2 cups per qt of juice Ginger, Yz tsp

Crush fruit and pour on water. Put through a sieve. Measure juice and add 2 pounds of raw sugar (brown will do but not so well) to each liquid quart. Add spices and simmer for 15 minutes. Pour as-is into your stoneware crock, spread yeast on toast (if fresh) and float on, or moisten compressed with a little sugar, and stir in.... Elder– berry wine must be in a warm place as it fails to ferment as promptly as other fruit juices. . . . When it stops working, strain into our keg, adding l pint of good cogaac, and drive in bung tight. Rack off and bottle in 4 months-longer if we can wait. ANCIENT BRITISH WINE OF MULBERRIES, CIRCA 1757, from the CorrswoLn Here is another classic wine which is not only simple to make but cheap as may be for anyone with even a single mulberry tree. Mulberries, ro qts, dry measure Two and a half gallon keg, l, Spring or rain water, 4 qts scalded out Sugar, 6Yz cups (pale brown raw Spring or rain water, 2Yz gallons is best) Sugar, 8 lbs or trifle less A little isinglass to clarify If isinglass is used make as follows: crush mulberries in a granite basin, add water and stand all night in a warm place. Strain through a sieve, and add sugar. When thoroughly dissolved, barrel. Break up isinglass in small bits, dissolve in juice, stir into barrel, adding the second batch of sugar and water. When it has stopped working, bung

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