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HOME BREWED WINES, BEERS, IJQUEIJRS, ETC.
BliAOK-CURRANT AWD RASP
BERRY GIIV.
To % lb. black currants allow % lb.
raspberries, % lb. loaf sugar, and 1 qt.
unsweetened gin.
Choose ripe and sound fruit. Strip
the currants free from stalks, and pick
the raspberries carefully. Put the cur
rants into a jar and bruise them down,
add the raspberries and sugar, and a
small piece of cinnamon stick and 1
or 2 cloves if desired. Pour on the'gin,
cover closely, and leave for 6 weeks,
stirring or shaking the mixture occa
sionally. Then strain and bottle.
CARAWAY BRANDY.
To 1 pt. French brandy allow % oz.
caraway seeds, 2 oz. fine sugar, and a
little ground ginger.
Mix the ginger and sugar together.
Add them to the brandy along with the
caraway seeds, and leave closely sealed
for 9 or 10 days. Strain or filter, and
then bottle and cork.
This makes a very good stomachic.
CHERRY BRANDY.
To each pound of cherries allow %
lb. pure cane sugar or 3 oz. crushed
sugar candy, and 1 pt. French brandy.
Choose Morella cherries, sound, but
not over-ripe. Wash and dry them and
cut off the stalks, leaving about half
inch. Mix the cherries with the proper
proportion of sugar or sugar candy,
and put them into wide-mouthed bot
tles, filling them half full. Fill up with
brandy and cork securely. Keep for 3
months before using.
Notes.—A small piece of cinnamon
stick and 1 or 2 cloves may be put into
each bottle, or 2 or 3 bitter almonds
blanched and shred.
The brandy can be made more quick
ly If the cherries are previously pricked
with a needle, but it will not bo quite
so fine.
CRANBERRY CORDIAL.
To 1 pt. cranberry juice allow 1 lb.
loaf sugar, the rind of 1 orange, 1 inch
cinnamon stick, 6 cloves, and a quart
of whisky.
Use pure cranberry juice without any
water. Add to it the thinly peeled rind
of 1 orange, the cinnamon bruised, and
the cloves. Pour all into a jar with the
whisky, eover closely, and leave to in
fuse for a month. Then strain off, bot
tle, and cork securely.
CURACAO.
The rind of 6 Seville oranges and 1
lemon, 1 teaspoonful coriander seeds,
% oz. stick cinnamon, a little saffron
3 pts. pure spirit or brandy, 2 lbs. loaf
sugar, and 3 pts. water.
Peel the rind off the oranges and
lemon very thinly and put It Into a
large jar. Add the spices and as much
suffaron as will lie on a quarter. Pour
the spirit over these, cover closely, and
keep in a dry warm place for 6 weeks.
At the end of this time filter through
fine flannel or blotting paper. Boil the
sugar and water together, skim and
filter if necessary, and when cold mix
with the filtered spirit. Bottle and cork
securely.
DAMSON GIN.
Make in the same way as Sloe Gin
Wide-mouthed bottles or screw-ton
jars should be used.
GINGER AND RASPBERRY CORDIAL.
To 1 lb. raspberries allow the rind
of 1 orange and 1 lemon, 1 oz. ground
ginger, 1 qt. whisky, and to each nint
of liquid allow lb. loaf sugar.
Pick the raspberries carefully and
put them into a basin. Peel the rind
off the orange and lemon very thinlv
sprinkle It over them, and add the
ginger. Pour in the whisky, cover
closely, and leave for 24 hours. Then
strain carefully and measure Add
sugar in the above proportion and
leave until dissolved and quite Vioer
Then bottle and keep in a cool place
Note.—White currants are very good
used in place of raspberries.
GREENGAGE BRANDY.
To % gallon of greengages allow 1%
lbs. cane sugar, 1 qt. French brandv
and a little water.
'
Use very ripe greengages, and put
them after cleaning into a saucepan
with just enough water to cover them
Cook them slowly until soft, stirring
occasionally. Then add the sugar and
when it is .dissolved and the fruit is
cold add the brandy. Put all into a
jar, cover closely and leave for 2
months, shaking the mixture now and
again. Then filter, bottle and cork
LEMON BRANDY.
To each pint of French brandy allow
the rinds of 4 fresh lemons.
Wash and dry the lemons, and peel
off the yellow rinds as thinly as pos
sible. Put the rinds into a bottle with
the brandy, cork tightly, and leave for
14 days. Then strain off the brandy,
rebottle, and keep closely corked.
ANOTHER WAY.—To 2% pts. of wa
ter .allow 1 qt. brandy, % dozen lemons,
% lb. sugar, and 3 gills milk.
Peel the rind off the lemons very
thinly and steep it in the brandy for 24
hours.
Mix the water, sugar, and
strained lemon juice together and
ntrafn in the brandy. Boil the milk,
and pour in boiling hot beside the oth
er ingredients. Cover and stand again