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Home-made Beverages.
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thinly pared rind of 4 lemons. Stir well, and
when lukewarm add a gill of good yeast, cover
over and leave for four days, then strain into
a clean cask, bunging it lightly and reserving
about a gallon of the liquid to fill up the cask
as the fermentation subsides. When it has
quite ceased to work, add a quart of good
brandy, bung the cask tightly, and leave for
six months before bottling.
Cowslip Wine.
.
See recipe for Coltsfoot Wine, but omit the
raisins and use half a peck more of cowslip pips.
Cranberry Gin.
Put J oz. blanched bitter almonds, 2 lb. of
ripe sound cranberries previously bruised or
mashed, 1 lb. crushed sugar candy, 4 cloves,
an inch of cinnamon, and a quart of good un
sweetened gin into a jar, cover it closely and
infuse for 3 months,shaking it occasionally, then
filter and bottle.
Cranberry Syrup.
Mash 12 lb. of ripe sound cranberries, put
them intoajar,place it in a pan of boiling water
and cook for two hours, then strain through a
jelly bag, add a pound of pure cane sugar to
every pint of juice, and boil together for 15
minutes, skimming carefully. When cold, pour
into bottles, and cork and seal them securely.
Cranberry Vinegar.
Mash 6 lb. of ripe sound cranberries, and put
them into an unglazed jar with three quarts of
white wine vinegar. Cover over and infuse for
10 days, stirring frequently, then strain through
a jeUy bag, allow a pound of pure cane sugar to
every pint of liquid, and boil together for ten
minutes, skimming when necessary. When
cold, pour into bottles, and cork and seal them
securely.
Cranberry Water.
Pour a pint of boihng water on to half a pmt
of bruised cranberries, and when cold strain and
sweeten to taste.
Cranberry Whisky.
Put a pint of fresh cranberry juice, IJ lb.
of pure cane sugar, the thinly pared rind of half