100 / 160
I02
GIGGLE WATER
common almonds shelled, 2 ounces of white sugar,
teaspoonful cinnamon, ^ teaspoonful cinnamon,
t^a-
spoonful cloves, % teaspoonful nutmeg, all bruised. Let
stand 12 to 13 days, and draw off. This, with the addi
tion of Yz gallon of brandy, makes very nice cherry
boiuice.
210. TO MAKE CHERRY WINE
Pull off the stalks of the cherries, and mash them with
out breaking the stones; then press them hard through
a hair bag, and to every gallon of liquor, put 2 pounds
of sugar. The vessel must be full, and let it work as
long as it makes a noise in the vessel; then stop it up
close for a month or more, and when it is fine, draw it
into dry bottles, and put a lump of sugar into every bottle.
If it makes them fly, open them all for a moment, and
then stop them up again. It will be fit to drink in a quarter
of a year.
211. BOILING CIDER
To prepare cider for boiling, the first process is to
filter it immediately on coming from the press. This is
easiest done by placing some sticks crosswise in the
bottom of a barrel^—a. flour barrel with a single head
is the best,—wherein an inch hole has been bored, and
covering these sticks with say four inches of clean rye
or wheat straw, and then filling the barrel to within a