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Home-made Beverages.
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and IJ pints of pure rectified spirits of wine.
Steep for a month, then strain. Boil J lb. pure
cane sugar in J pint water for five minutes,
and when cold, add it to the spirit. Pour into
bottles, and cork and seal them securely.
Apricot Drink.
Put 18 peeled and sliced apricots, 6 bruised
kernels,4 oz.sugar and a quart of boiling water
into a basin. When cold, strain and serve.
If liked the liquid may be iced.
Apricot Gin.
Half fill some wide-mouthed glass bottles with
sliced apricots, and allow 6 bruised kernels and
2 oz. crushed sugar candy to every pound of
fruit. Fill up the bottles with good unsweetened
gin, infuse for 3 months, shaking occasionally,
then strain and re-bottle.
Apricot Noycau.
Infuse4oz.bruised apricotkernels,the crushed
stones, and 4 oz. sugar candy in a quart of good
brandy for a fortnight, then strain through
filtering paper and bottle.
Apricot Ratafia.
Halve 1 lb. of ripe sound apricots and boil
them in IJ- pints of white wine until tender.
Pour into a jar, add the bruised kernels, a small
piece of cinnamon, 4 oz. crushed sugar candy
and a pint of good brandy. Infuse for 10 days,
then strain through filtering paper,and bottle.
Apricot Syrup.
Place some apricots in a large jar with half
their kernels, stand it in a pot of w^ater, and boil
till the fruit is soft and the juice flows freely.
Strainthrough ajelly bag,measure, and to every
pint of juice allow 1 lb. pure cane sugar. Boil
together for 10 minutes, skimming thoroughly,
let it get cool, then pour into bottles. Place a
little olive oil on the top of the syrup, cork the
bottles tightly, and seal with bottling wax.
When required, remove the oil with a piece of
cotton wool, and dilute to taste with plain or
aerated water.
Apricot Vinegar.
Put 3 gallons of halved apricots into an un-
glazed earthenware pan,pour over them a gallon