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Home-made Beverages.
Egg Nogg (No.2).
Beat up an egg and a small teaspoonful ol
castor sugar, add a large table-spoonful ofsherry
and a gill of cream, strain and serve.
Elderberry Wine.
Strip 14 lb. of elderberries from their stalks,
put them into a tub, mash and bruise them well,
pour over them 6 gallons of boiUng ^water, and
leave for 24 hours, then strain through a jelly
bag, pressing the berries well to obtain all the
juice. Measure the liquid, and put it into a
pan with 3 lb. of pure cane sugar, 1 lb. of
rasins, half-ounce ground ginger, and 5 cloves to
every gallon. Boil for an hour removing the
scum as it rises, and when lukewarm stir in a
gill of yeast and pour into a cask, reserving
about a gallon of liquid to fill up the cask as the
fermentation subsides. Cover the bung-hole
with a cloth or tile, and leave for about a fort
night, then add a quart of brandy, bung the
cask tightly and bottle off in six months'time.
Eldcrflowcr Wine.
Stone 16 lb. of Malaga raisins,cut them mto
small pieces and put them into a tub with half
a peck of elderflowers. Boil 12 gallons of water
and 32 lb. of pure cane sugar together for 10
minutes, skimming when necessary, then pour
into the tub and stir well. Whenlukewarm add
half a pint of yeast, cover over and leave until
the following day, then add the thinly pared
rind and strained juice of 8 large lemons, and
let it remain covered up for three days more.
Strain into a clean cask, bung tightly until the
fermentation hqs ended and keep the cask
filled up. When the wine has ceased to hiss,add
half a pint of brandy to every gallon, bung the
cask tightly and leave for six months before
bottling. This wine, like the preceding one,
is usually mulled, and served with sippets of
toast and a little nutmeg grated over it, and is
considered an excellent remedy for a cold.
Eldercttc.
Mash some ripe sound elderberries and mix
the strained juice with ,an equal quantity of
cold water. AUow a pound of pure cane sugar,4
cloves and haU an mch of bruised cinnamon to