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Home-made Beverages.
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and when dissolved pour into a cask, reserving
about half a gallon to fill up with as the fer-
mentation subsides. Let the wine stand for
about ten days, when the hissing noise will
have ceased, then add a pint of good brandy
and half oz. of dissolved gelatine to every five
gallons of wine. The wine should be bottled
the following year when the vines are in bloom,
and the corks must be securely sealed down.
Grape Wine (Unfcrmentcd).
Put 15 lb. of stalked grapes into a preserr'ing
pan with a pint of water, and cook until the
pulp and stones have separated. Strain through
a jelly bag, add four and a half lb. of cane loaf
sugar, and stir over a gentle heat till it comes to
boUing point, removing the scum as it rises.
While still hot, pour into bottles, cork them
tightly, and seal with bottling wax.
Greengage Brandy.
See Recipe for Peach Brandy, but allow 12
fine ripe greengages to a quart of brandy.
Greengage Liqueur.
Prick some sound ripe greengages, and three-
parts fill some wide-mouthed glass bottles with
them. Add 4 oz. crushed sugar candy,6 bruised
kernels and 2 cloves to every pound of fruit, fill
up with pure rectified spirits of wine, cork the
bottles tightly and infuse for 3 months, then
strain and rebottle.
Greengage Noyeau.
See recipe for Peach Noyeau {No. 2).
Greengage Ratafia.
See recipe for Apricot Ratafia.
Greengage Shrub.
Slice 2 lb. of sound ripe greengages, and put
them into a jar with half their kernels, 2 quarts
ofgood old Jamaicarum,apoundofcrushedsugar
candy, and the thinly pared rind of a lemon.
Cover the jar closely, and let it stand for 6
weeks, shaking it from time to time, then strain
and bottle.
Greengage Syrup.
See recipe for Apricot Syrup.