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Home-made Beverages.
Mead.
Put6quartsof waterandtwo and a half pounds
of honey into a pan, add half a teaspoonful of
powdered cinnamon,a small blade of mace, half
an inch of bruised ginger, 2 cloves, and the
beaten whites of two eggs. Whisk frequently
till the ingredients come to boiling point, then
simmer gently, for 1 hour. When lukewarm
strain into a cask, add a smalltable-spoonful of
yeast, and cover the bung-hole with a folded
cloth till the fermentation has ended. Bung the
cask tightly and bottle the mead in 9 months'
time.
Mead Wine.
Boil 5 gallons of water and 20 pounds of
honey together for onehour,then pourintoa tub
and when lukewarm add a gill of yeast. Cover
the tub with a folded cloth or blanket and leave
for four or five days to ferment,then strain into
a cask, add six thinly sliced lemons, and leave
until the liquid is perfectly still, keeping the
cask filled up as the fermentation subsides.
When this has ended,add a pint of brandy, bung
the cask tightly and leave for 12 months before
bottling.
Milk Whey.
Warm a quart of milk to 98degrees Fahr.,add
sufficient rennet to turn it, and leave in a warm
place till the curd has formed. Drain off the
whey, and sweeten and flavour it to taste, or
serve plain.
Mulberry Brandy.
Puta quart of sound ripe mulberries into a jar
with a quart of good brandy, and 6 oz. crushed
sugar candy. Infuse for a month, keeping the
jar well covered, then strain and bottle.
Mulberry Gin.
See Recipe for Blackberry Gin.
Mulberry Liqueur.
Put a pint and a half of fresh ripe mulberries
into a jar, add a quart of pure rectified spirits of
wine, 6 oz. crushed sugar candy, half-inch of
bruised cinnamon and 3 cloves. Infuse for a
month, then filter and bottle.