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Home-made Beverages.
isinglass and a quart of brandy, bung the cask
tightly and leave for twelve months before
bottling.
Mulled Wine.
Boil6 cloves, a quarter of an ounce of bruised
cinnamon, a little grated nutmeg and the thinly
pared rind of half a lemon in half a pint of water
for ten minutes, then strain, add one and a half
pints of wine(usually port or claret) and sugar
to taste, bring nearly to boiling point and serve
with wine biscuits or thin sippets of dry toast.
Nectar (No. 1).
Rub half a pound of loaf sugar on the rind
of a lemon, and put it into an earthenware jar,
pour over it 2 quarts of boiling water and when
cold add the strained juice of the lemons, and
4 oz. of stoned and chopped raisins. Cover
over and let it stand for a week, stirring two
or three times daily. Strain through a jelly
bag until clear, and either use at once or store
in bottles for a few days.
Nectar (No. 2).
Put a pound of stoned and chopped raisins
into a jar,add the thinly pared rind and strained
juice of twolemons and a gallon of boiling water.
Stir frequentlytill cold,then add a quart of rum,
cover the jar and infuse for a week, shaking
occasionally. Press through a sieve, and leave
the liquid for a week to settle, then filter and
bottle.
Nectarine Brandy.
See Recipefor Peach Brandy.
Nectarine Cordial.
See recipe for Apricot Cordial.
Nectarine Gin.
See recipe for Apricot Gin.
Nectarine Noyeau.
Blanch 4 oz. of nectarine kernels, pound them
in a mortar and put them into a quart bottle.
Fill up with good brandy, then cork tightly
and infuse in a warm place for 4 days, shaking
frequently. Crush 12 oz. of sugar candy to a
fine powder,and stir it into the strained brandy.
When dissolved, filter and bottle.