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Home-made Beverages.
ig
Caudle (No.2).
Mix a table-spoonful of fine oatmeal smoothly
with a little cold water, add a pint of milk in
which the rind of a lemon has been simmered,
strain into a pan and stir until it has boiled
for five minutes, then add a wineglassful of
sherry or brandy, sugar to taste and a little
grated nutmeg, and serve.
Cherry Brandy.
Choose sound ripe Morella cherries, and half
fill some wide-mouthed glass bottles with them,
.add 3 oz. crushed sugar candy, ten cherry
kernels, and two cloves to every pound of fruit,
fill up with good brandy, and cork and seal
securely. Leave for three months, then strain
and rebottle.
Cherry Gin.
Stalk the cherries, rejecting any unsound
ones, prick them with a needle, and half fill some
wide-mouthed glass bottles with them. Add 6
cherry kernels, and 4 oz. crushed sugar candy
to every pound of fruit, fill up with good un
sweetened gin, and cork and seal the bottles.
Store the bottles in a cool, dry place for three
months, shaking them t\vo or three times a
week, then strain and rebottle.
Cherry Liqueur.
Put 6 lb. of stalked and stoned cherries into
a large jar, add a quart of rum and a quart of
brandy, a piece of bruised cinnamon, 4 cloves,
and one and a half lb. of crushed sugar candy.
Cover the jar closely, and infuse for 2 months,
then strain and rebottle.
Cherry Noyeau.
Put 4 oz. of blanched and pounded cherry
kernels into a jar, add 4 cloves, J oz. cinnamon,
6 oz. pure cane sugar, and a quart of brandy.
Cover the jar, and let it stand for six weeks,
shaking it daily, then filter, and store in air
tight bottles.
Cherry Ratafia.
Stone some ripe sound cherries, put them into
a jar and cook in a pan of boiling water till the
juice flows freely, then strain and measure the