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Home-made Beverages.
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gallon to fill up the cask as the fermentation
subsides), bung lightly till the hissing noise
ceases,thenadd oneand ahalfOunces of dissolved
isinglass,and one and a half pints ofgood brandy.
Stop the cask securely, and in 9 months bottle
off and keep for six monthslonger.
Bitters.
Crush 1 oz. gentian root and half
oz.ofhusked
cardamoms together, and mix with 2 oz. of
thinly pared Seville orange rind. Half fill some
wide-mouth glass bottles with these ingredients,
fill up with brandy,cork tightly, and infuse for a
fortnight, then strain, and rebottle.
Blackberry Brandy.
Bruise one and a half quarts of fine ripe
blackberries, and infuse them for a fortnight
in a tightly covered jar with a quart of good
brandy, half an oz. of cinnamon, 8 oz. crushed
sugar candy and 6 cloves. Strain through
filtering paper,and store in airtight bottles.
Blackberry Cordial.
Bruise 3 quarts of sound ripe blackberries,
and put them into a jar with 3 pints of whisky,
6 oz. of crushed sugar candy, the thinly pared
rind of a lemon, and 1 oz. of bruised ginger.
Cover the jar closely, steep for three weeks,then
strain and bottle.
Blackberry Gin.
Break half a pound of sugar candy into small
pieces, and put it into a large jar with a quart of
ripe sound blackberries, and one and a half
pints of good unsweetened gin. Cover closely
and leave for three months, shaking the jar
daily for the first month, then strain tlirough
filtering paper,and store in airtight bottles.
Blackberry Ratafia.
Put 1 quart of brandy, 1 pint of fresh black
berry juice, 2 cloves, a piece of cinnamon, the
thinly pared rind of half a small lemon, and
i lb. pure cane sugar into a large jar, cover
it closely, and infuse for a month,then filter and
bottle.
Blackberry Syrup.
Put 8 lb. of sound ripe blackberries, half pint
of cold water and 8 lb. of pure cane sugar into