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Home-made Beverages.
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the jar tightly, and infuse for three months,
shaking occasionally, then strain through
filtering paper into bottles, cork them tightly
and seal with bottling wax.
Sloe Ratafia.
Well crush 6 pounds of sloes, strew over them
a pound of castor sugar, mix well, and leave for
24 hours, then strain off all the juice and to
every pint allow a quart of good brandy,a pound
of cane sugar, an inch of bruised ciimamon, S
cloves, and the thinly pared rind of half a
small lemon. Infuse for a month in a tightly
closed jar, then filter and bottle.
Sloe Wine.
Put 4 gallons of ripe sound sloes into a tub
with 4 gallons of boiling water, and leave for
five days, stirring frequently. Strain and
measure the liquid and to every gallon add 4lb.
of pure cane sugar, stir untU dissolved, then
pour into a cask. Keep the latter well filled
up, and when the fermentation is over, add
a quart of brandy and half an ounce of dissolved
isinglass to every 3 gallons of wine. Bung
the cask tightly, and leave for 2 years before
bottling.
Soda Water Powders.
Put 30 grains of bicarbonate of soda into
each blue paper and twenty-five grains of tar-
taric acid into each white paper. When re
quired, put the contents of a white and blue
paper into two separate tumblers, half fill them
with water, mix together and drink at once.
Strawberry Acid.
Stalk 6 pounds of ripe sound strawberries
and put them in an earthenware bowl with
two and a half oz. of tartaric acid dissolved in
a quartof cold water. Leave for 24 hours, then
strain the liquid, and to every pint add one and
a half lb. of sifted cane sugar. Stir until
dissolved, then store in airtight bottles. When
required, dilute to taste with plain or aerated
water.
Strawberry Brandy,
Three-parts fill some wide-mouthed quart
bottlos with ripe sound Alpine strawberries.