103 / 160
GIGGLE WATER
105
working, stop it up, and bottle it at 3 or 4 months old, if
it is clear.
216. CURRANT WINE
Take 4 gallons of currants, not too ripe, and strip them
into an earthen stein that has a cover to it. Then take
gallons of water and 5pounds of double refined sugar;
boil the sugar and water together, skim it, and pour it
boiling hot on the currants, letting it stand 48 hours; then
strain it through a flannel bag into the stein again, let it
stand a fortnight to settle, and bottle it out.
217. DAISY WINE
I quart of daisy heads, i quart of cold water. Let stand
48 hours. Strain and add ^ pound of sugar to each quart
of liquid. Let stand about 2 weeks, till it stops fermenting.
Strain again and bottle. It improves with keeping.
218. DANDELION WINE
4 quarts of dandelions. Cover with 4 quarts of boiling
water; let stand 3 days. Add peel of three oranges and
one lemon. Boil 15 minutes; drain and add juice of
oranges and lemon to 4 pounds of sugar and i cup of
yeast. Keep in warm room and strain; let it stand
for 3 weeks. It is then ready to bottle and serve.