14 / 92
14
Home-made Beverages.
12 cloves, the thinly pared rind of6lemons, and
2oz. of hops together for ten minutes,skimming
well. When lukewarm pour into a clean cask,
add a piece of toast spread with yeast, and let it
ferment for 4 or 5 days. Then bung the cask
closely and leave for 2 months, when the wine
should be bottled. In 2 months it will be fit
for use.
Bishop (1),
Stick 12clovesinto a large orange and roast it
until brown,then cut into eighths,take out the
pips, put into a clean pan, and add a bottle of
port. Sweeten to taste, let it get hot, infuse on
the stove for 20 minutes, taking care that it
does not boil, then strain and serve.
Bishop (2).
Stick a lemon with cloves, and roast it before
the fire till brown. Rub the zest of a fresh
lemon on to 8 oz. of loaf sugar, pound it, place
it in a clean pan with the roasted lemon cut in
quarters, J pint each of water and port, a bottle
of claret, and a little grated nutmeg, ginger, and
cinnamon. Heat the mixture slowly, add a
wineglassful of cherry brandy and serve.
Bishop's Nightcap.
Stick a Seville orange with 12 cloves and roast
it in front of the fire till dark brown. Boil half
a teaspoonful each of mace, ginger, cinnamon,
allspice and cloves, and the thinly pared rind
of a lemon, in half a pint of water for half an
hour, strain, add the strained juice of a lemon,
J lb. sugar, the roasted orange, and a bottle of
port. Heat slowly, theii serve.
Bitter Wine.
Boil 6 gallons of water, 15 lb. pure cane
sugar and 3 oz. ginger together for half an hour,
skimming when necessary, then pour into a
large vessel containing IJ pints of wormwood,
3 pints each green and red camomile, 3 oz. of
camomile flowers, IJ oz. of gentian root, and
2 handfuls of rosemary. Cover over and infuse
for five days, then boil part of the liquid and
add it to the remainder to make the whole
lukewarm. Stir in 6 table-spoonfuls of liquid
yeast, and strain into a cask (reserving about a