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HOlVtB
WINES, BEERS, LIQUEURS, ETC.
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for 24 hours. Then strain or filter and
bottle and cork securely.
8IIXED PRtJIT CORDIAL.
Equal quantities o£ strawberries,
raspberries, cherries, and half the
quantity of black currants; and to 1
pt. juice allow % pt. brandy and 1 to
2 oz. sugar candy.
Clean the fruit, removing all stalks,
and put it into a jar. Cover, and steam
it in a saucepan of boiling water un
til the juice flows freely. Then strain
through a jelly-bag and leave to drip
without any pressure.
Measure the
juice, allow brandy and crushed sugar
candy in the above proportion, and add
a few cherry kernels. Leave the mix
ture closely covered for several days,
then strain and bottle it.
ORANGE BRANDY.
To 9 bitter oranges allow 1 qt. water,
3 pts. brandy, % lb. sugar, and 1 white
of egg.
The rind only of the oranges is re
quired.
Wipe the oranges carefully,
dry them, and peel oft the yellow rinc
as thinly as possible. Put this into a
large bottle or eathenware jar, pour
the brandy over it, cork it tightly, and
leave to infuse for 2 weeks. Put the
sugar and water Into a saucepan, add
the white of egg slightly beaten, and
boil slowly for 1 hour, reducing the
syrup to about half the original quan
tity. Strain through muslin, and when
cold strain br.andy into syrup. Bottle
and cork securely.
PEACH BRANDY.
Use ripe and sound peaches.
Cut
them in slices with a silver knife and
remove the stones. Half fill glass jar?\
with the fruit and fill up with brandy.
Add 2 or 3 oz. crushed sugar candy and
a few of the fruit kernels to each pint.
Close very tightly, with screw lid, if
possible, and infuse fbr a month, shak
ing occasionally. Then strain or filter,
and bottle and cork securely.
PINEAPPLE BRANDY.
To 1 lb. sliced pineapple allow from
6 to 8 oz. cane sugar, 4 cloves, 2 inches
cinnamon stick, and brandy as below.
Peel, remove the eyes, and slice ripe
pineapples. Weigh the slices and put
them into a jar with the sugar and
spices. Make the jar three parts full,
and then fill up with brandy. Cover,
tightly, leave for a month or two, then
strain off, bottle and cork securely.
RASPBERRY BRANDY.
To 1 pt. raspberry juice allow % lb.
loaf sugar and % pt. French brandy.
Gather the raspberries when the sup
is hot on them, and scald them at Once
in a covered jar placed in a saucepan
of boiling water. When the juice flows
freely strain without pressing. Meas
ure the juice, add the sugar, and boil
both together for 3 minutes. Skim and
leave to cool.
Add the brandy, pour
into small bottles, and cork tightly.
RASPBERRY GIN.
Allow equal quantities of raspberries
and unsweetened gin, and to each quart
3 or 4 oz. crushed sugar candy.
Choose sound, ripe raspberries, look
over them carefully, and remove all the
husks. Put them into a jar with gin
and sugar candy in the above propor
tion.
Cover closely and leave for a
month, shaking the contents daily.
Then filter through fine muslin and
bottle.
RASPBERRY AND RED-CURRANT
CORDIAL.
To 1 pt. raspberry juice allow 1 pt.
red currant juice, 1 lb. loaf sugar, and
1 pt. brandy.
Pick and mash the fruit, squeeze out
the juice in a linen cloth or jelly-bag,
and mix the two kinds together. Add
the sugar and let it dissolve, and then
mix In the brandy. Pour the cordial
into a Jar or large bottle and cover it
closely. Let it stand for 4 or 5 weeks,
then strain or filter it, and bottle for
use.
SLOE GIN.
To 1 lb. sloes allow % to 1 lb. pre
serving sugar and unsweetened gin.
Choose ripe sloes that have been
gathered after the frost has touched
them, and wash and dry them carefully.
Take as many clean, dry bottles as re--
quired, and half fill them with the fruit
and its proper proportion of sugar. Pill
up with unsweetened gin, and add, if
liked, 2 or 3 bitter almonds blanched
and shred and 1 or 2 cloves.
Cork
securely, keep in a moderately warm
place for 3 months, and shake at fre
quent intervals. At the end of this time
strain the gin through muslin, rebottle
it, and store for use. It will improve
with keeping.
Note.—If the sloes are pricked with
a needle before putting them Into the
bottles the gin can be made a little
more quickly, but it is always a mis
take to hurry it.
WHITE CURRANT BRANDY.
To 1% lbs. white currants allow 1 lb.
sugar, 2 cloves, a small piece cinnamon
stick, 3 or 4 bitter almonds, and 1 qt.
French brandy.
Bruise the currants and put them
into a jar with the almonds blanched
and shredded and all the other ingredi
ents. Cover closely and leave for S