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Home-made Beverages.
a jar, cover it closely, and cook it in a pot of
• boiling water for two hours. Strain the juice
through ajelly bag,boilfor 10 minutes,skimming
carefully, and when cold add a wineglassful of
brandy to every pint of syrup. Pour into
bottles, cork them tightly and seal with bottling
wax.
Blackberry Vinegar^
Put 6 quarts of ripe sound blackberries into
an unglazed jar, and pour over them 2 quarts
of white wine vinegar. Cover the jar with paper
and infuse for four days, then strain through a
jelly bag, and to every pint of liquid allow 1 lb.
of pure cane sugar, and boil together for 20
minutes, skimming thoroughly. When cold,
pour into bottles, and cork and seal them
securely.
Blackberry Whisky.
Put 9 pints of ripe fresh blackberries into a
large jar, add 2 lb. of pure cane sugar, half a
gallon of good old whisky,8 cloves, a piece of
cinnamon, and half a nutmeg sliced. Cover the
jar closely, infuse for 6 months, then filter, and
store in airtight bottles.
Blackberry Wine.
Mash 4 gallons ripe sound blackberries in a
tub, pour over them 4 gallons of boiling water,
stir well, cover with a blanket, and let it stand
for five days. Strain the liquid without dis
turbing the crust on the surface, and to every
gallon allow 1 lb. of pure cane sugar, pour into
a cask, and let it work for about 12 days, re
serving about a gallon of liquid to'fill up the
cask as the fermentation subsides. Add a
stick of cinnamon and a gill of good brandy to
every gallon of wine, bung the cask tightly and
keep for a year.
Black Currant Cordial.
Put 1 lb. of black currants into a large wide-
mouthed bottle, add half a pound of finely
,
crushed sugar candy and one and a half pints
of good unsweetened gin. Cork the bottle tightly
and leave for 2 months, then filter till clear and
rebottle.