35 / 92
Home-made Beverages.
35
every pint of liquid and boil together for ten
minutes,then strain,addawineglassful ofbrandy
to every pint of syrup, and bottle when cold.
English Champagne.
Top and tail 3 gallons of unripe yellow goose
berries, bruise them thoroughly, and put them
in a tub. Pour over them 3 gallons of water,
and let them stand for 2days,stirring frequently,
then strain and press the pulp thoroughly to
extract all the juice. Add 12 lb. of pure cane
sugar, cover over and let it stand for three days
more,stirring from time to time,then strain into
a cask, add a pint and a half of good gin and
half an ounce of isinglass dissolved in a little
warm water. Bung loosely till the fermenta
tion has ceased,then close the cask securely and
let it stand for a year before bottling.
Fig Syrup.
Slice 3 lb. ripe sound figs and put them into
a jar withthe thinly pared rindand strained juice
of 3 lemons, and 3 pints of water. Place the
jar in a pot of boiling water and boU for 3 hours,
then strain through a jelly bag, add a pound
of cane sugar to every pint and boil together for
10 minutes, skimming when necessary. Let it
get cold, then store in airtight bottles.
Four-Fruit Liqueur.
Bruise 1 pound each of black currants and
raspberries, and one and a half pounds each of
strawberries and Morella cherries, and put them
into a jar with half the cherry kernels, 4 quarts
of good brandy and 3 lb. of crushed sugarcandy.
Infuse for a month, keeping the jar tightly
covered, then filter and bottle.
Fruit Ratafia.
Bruise f lb. each of raspberries and straw
berries, three pounds of black cherries, strew
over them 5 oz. of cane castor sugar and let
them stand for 24 hours, then strain off all the
juice, put it into a jar with 1 drachm of bruised
cloves, 4 oz. crushed sugar candy, and a quart
of good brandy, to every pint of juice. Infuse
qr a fortnight, then strain through filtering'
paper and store in airtight bottles.