1922 Home-Made Beverages and American Drinks by M E Steedman

Home-made Beverages.

an hour, skimming when necessary, then pour

it into a tub containing 20 lb. of stoned and

chopped Malaga raisins, and one and ahalf pecks

of fresh green sage leaves roughly shredded.

Cover the tub, and leave for two days, stirring

occasionally, then strain through a sieve and

press the fruit and leaves well to extract all

the juice, and next day draw ofiE the clear liquid

into a cask, being careful not to disturb the

sediment. Filter the lees, and put them into

the cask with the thinly pared rind and strained

juice of 2 Seville oranges and 3 lemons. Leave

the cask open and keep it well filled up while

the wine is working, and when the fermentation

is quite ended add a pint of brandy and an

ounce of isinglass dissolved in a little of the

wine. Bung the cask tightly, and bottle ofi in

12 months'time.

Sangaree. (No 1.)

loaf sugar on the rind of 3lemons,

crush it, add a wineglassful of lemon juice, a

bottle of Madeira, half a pint of good old Jamaica

rum, and one and a half pints of water. Stir

until the sugar is dissolved, and leave on ice

till required.

Sangaree. (No. 2.)

Put3 pints of brandy into a jar with 3 gills of

cherry brandy and one and a half lb. of crushed

sugar candy. Add one and a half pints of

Madeira, half a gill of lemon juice,6 oz. of ripe

sliced medlars, J oz. blanched and pounded

bitter almonds, 1 oz. blanched and pounded

pistachio nuts, 2 oz. sliced candied peel, J oz.

each of grated nutmeg, Jamaica pepper, pow

dered cinnamon, and pounded cloves, 1 oz. of

sliced preserved ginger, and half an ounce of

gum arable dissolved. Cork and seal the jar

tightly, and place it in a pot of hot water on the

stove for 8 hours, then keep in a warm room

for 6 weeks longer. Leave for 12 months,

then filter and bottle, and in 6 months' time it

will be ready for use.

Shandy Gaff.

Take equal quantities of ginger beer and ale,

add a few pieces of ice and serve.