74 / 92
74
Home-made Beverages.
Rowan. Wine.
Put 4 gallons of ripe rowan berries (gathered
on a dry day) into a tub, bruise them and pour
over them sufficient boiling water to just cover
them. Put a blanket or folded cloth over the
tub and leave for three days, then skim off
the crust very carefully, and strain the liquid
into a bowl. To every gallon add a pound of
crushed cane sugar, stir until it is thoroughly
dissolved, then pour into a cask, reserving about
half a gallon to fill up with, and leave until the
fermentation is ended. Add an ounce of isin
glass dissolved in a pint of brandy, then bung
the cask tightly and let it stand for 6 months
before bottling.
Rum Posset.
Mix a table-spoonful of fine oatmealsmoothly
with a little cold milk, then add a pint of boiling
milk,and stir over the fire till it has simmered
for ten minutes. Add sugar to taste and a wine-
glassful of rum, and serve at once.
Rum Shrub.
Put the thinly pared rind of 6 lemons into a
jar with 2quarts of good Jamaica rum and a pint
of strained lemon juice. Boil three pounds
of cane sugar and a pint of water together for
10 minutes, skim, and when cold pour into the
jar. Infuse for a month,keeping the jar tightly
covered, and shaking it frequently, then filter
and bottle.
Sack Posset.
■.
Boil a gill of sherry and a gill of ale together,
pour into a jug, then add apint of boiling cream,
and sugar, and grated nutmeg to taste. Cover
the jug, and let it stand by the side of the fire
for 2 hours, then serve.
Sack Whey.
Add 2 gills of sherry to a pint of boiling milk,
bring to boiling point, then pour into a bowl
and let it stand till the curd has formed. Strain,
sweeten to taste and serve hot or cold.
Sage Wine.
Boil four and a half lb. of honey, 5 gallons
of water, and the whites of 5 eggs together for