10 / 92
10
Home-mad* Beverages.
of white wine vinegar,coverthepan with a sheet
of paperand leave for4days. Strain through a
jelly bag, measure the liquid, allow 1 lb. of pure
cane sugar to every pint, and boil together for
30 minutes, skimming carefully. When cool
add half a pint of good brandy to every quart of
liquid, and store in airtight bottles.
Apricot Wine.
Slice
241b.ofripesound apricots,and boilthem
for half an hour with half the kernels,6 gallons of
water and 2 lb. pure cane sugar. Pour into
a large vessel and when lukewarm stir in two
table-spoonfuls of yeast,cover over with a folded
cloth or blanket, and leave undisturbed for
4 or 5 days, then strain into a clean dry cask,
reserving about a gallon of the liquid. Bung
the cask lightly, and fill up as the fermentation
subsides, and when this hasended add a quart of
white wine or good brandy and fasten the cask
securely. Leave for 6 months, then bottle, and
in a yearthe wine will be readyto use.
Apricot Wine(No.2).
Slice 18Ib.ofsound ripe apricots,and boilthem
for an hour with 3 gallons of water, and about
half the kernels bruised. Strain through a
jelly bag, measure, and to every pint of liquid
allow 3 oz. pure cane sugar. Bring to boiling
point again, and simmer gently for ten minutes,
skimming carefully, then pour into an earthen
ware jar, cover over and leave until the next
day. Pour the wine into dry bottles,put a lump
of cane sugar into each,cork and seal the bottles
securely, and stpre for six months.
Aromatic Cordial.
Infuse 1 oz. ground ginger, J or.cardamom
seeds, J oz. each of thinly pared orange rind,
mace'and bruised cinnamon, and 1 oz. crushed
sugar candy in IJ pints of good whisky for a
fortnight in a tightly corked bottle, then strain
and re-bottle.
Arrack Liqueur.
Boil i lb. sugar candy, the thinly pared rind
of half a lemon,and 1 pint of water together till
rather thick, then strain, and when cold add
a pint of arrack. Pour into small bottles,
cork tightly and seal with bottling wax.