1922 Home-Made Beverages and American Drinks by M E Steedman

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Home-made Beverages. 21
place it in a saucepan and stir very briskly
while heating to make it frothy. It must not
be allowed to boil, or it will become oily.
Cider Wine.
Put 8 gallons of apple juice, 8 lb."of honey,
2 oz. white tartar, and half oz. each of'cloves,
mace and cinnamon into a cask, cover the bung-
hole with a cask,and leave until the fermentation
has ended,then add2quartsof good old Jamaica
rum, bung the cask tightly, and leave for 6
months before bottling.
Cinnamon Cordial.
Put a quart of whiskey,6 oz. crushed sugar
candy and 4 oz. bruised cinnamon intoacovered
jar, infuse for ten days, shaking the jar fre
quently, then filter and bottle.
Citron Liqueur.
Put 6 oz. citron peel, 4 oz. thinly pared
orange rind, and half a grated nutmeg into a
jar, add 2 quarts of good unsweetened gin, one
and a half sugar dissolved in a pintof cold
water, and infuse for .10 days, then filter and
store in airtight bottles.
Clary Wine.
Boil'4 gallons of water and 12 lb. of pure
cane sugar together, skimming when necessary,
then pour into a cask, and when lukewarm add
a gallon of clary flowers and tops, and half a
pint of yeast. Leave until the fermentation
has ceased, stirring two or three times daily
for the first four or five days,then bung securely
and after 4 months draw ofi the wine, add a
quart of good brandy, and bottle.
Clove Cordial.
Put 2 oz. each of cloves and coriander seed,
and 24 crushed black cherries into a jar, add
half a pound of sugar candy^dissolved in half a
pint of cold water, and a quart of good unsweet
ened gin. Cover the jar and infuse for a month,
then filter and bottle.
Cocoa.
Allow from one half to one teaspoonful of
cocoa to every teacupful of milk, water,or milk
and water mi.xed. Mix the cocoa smoothly with