97 / 160
GIGGLE WATER
99
a sieve, and let it cool. Add some good yeast, and stir
it well. Let it work in the tub for two or three weeks,
or till the head begins to flatten; then skim off the head,
drain it clear off and tun it. When made a year, rack it
off and fine it with isinglass; then add one-half pint of
the best rectified spirit of wine or a pint of French
brandy to every eight gallons.
202. APRICOT WINE
Take three pounds of sugar, and three quarts of water;
let them boil together and skim it well. Then put in six
pounds of apricots, pared and stoned, and let them boil
until they are tender; then take them up and when the
liquor is cold bottle it up. You may if you please, after
you loave taken out the apricots, let the liquor have one
boil with a sprig of flowered clary in it; the apricots
make marmalade, and are very good for preserves.
203. BLACKBERRY WINE
Bruise the berries well with the hands. To one gallon
of fruit, add one-half gallon of water, and let stand
overnight. Strain and measure, and to each gallon of
juice add two and one-half pounds of sugar. Put in cask
and let ferment. Tack thin muslin over top, and when
fermentation stops, potur into jugs or kegs. Wine keeps
best in kegs.