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6o
Home-made Beverages.
Plum Whisky.
Halve some sound ripe plums, and put them
into a covered jar with their bruised kernels.
Cook in a pan of boiling water till the jniceflows
freely, then strain through a jelly bag and to
every pint allow a pint and a half of good old
whisky and 8 oz. of cane sugar. Infuse for a
fortnight in a tightly closed jar, then filter till
clear, pour into bottles, and cork and seal them
securely.
Plum Wine.
^
See recipe for Peach Wine, and use Golden
Drop plums.
Pomegranate Ratafia.
Press the pulp of some ripe pomegranates
through a fine hair sieve, measure it,and to every
pint allow a pint and a half of good brandy,
6 oz. pure cane sugar, half an inch of bruised
cinnamon and 3 cloves. Infuse for 6 weeks,
keeping the jar tightly closed and shaking it
occasionally, then filter till clear, and store in
tightly corked and sealed bottles.
Pomegranate Shrub.
Pressthepulpofsomeripepomegranatesthrough
a hair sieve and measure it. To every pint allow
the thinly pared rind of a lemon, a quart of
good old Jamaica rum and 8 oz. of crushed
sugar candy. Infuse for a month in a closed
jar, then filter and bottle.
Pomegranate.Syrup.
Remove the rind and ruby coloured pips from
some sound ripe pomegranates, and put the
fruit into a covered "jar. Cook in a pan of
boiling water tiU the juice flows freely, then
strain through a jelly bag, and to every pint
add a pound of cane sugar. Boil together for
10 minutes,skimming when necessary,and when
cold, store in airtight bottles.
Pomegranate Vinegar.
Remove the rind and deep coloured pips from
some ripe pomegranates, then weigh the pulp
and to every pound add a pint of white wine
vinegar. Pour into an unglazed earthenware
bowl, cover lightly to keep the dust out, and
leave for a week, stirring daily, then strain