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HOME BREWED WINES, BEERS, I/IQtnETDRS. ETC.
the white pith and seeds, and put in
the remainder of the fruit cut In pieces.
A little whole g-lnger may also he add
ed.
Boil all gently for 20 minutes,
leave until lukewarm, and add the
yeast spread on a piece of toast. Cover
again and leave for 2 days. Then put
the liQuor into a cask, hung down, and
leave for 2 months or longer. Bottle
and cork for use.
NOTE: Cowslip flowers may ho com-
hlned with the dandelion petals if de
sired.
A DBIilOIOUS SUMMER DRINK.
Two oz. root ginger (best Jamaica),
^ oz. tartaric acid, 20 drops essence
of lemon, 3 Ihs. preserving sugar, 6
Qts. boiling water, G qts. cold water, 1
oz. yeast, 1 dessertspoonful castor
sugar.
.
Put the sugar into a large crock,
sprinkle over it the tartaric acid, and
add the essence of lemon. Make an
infusion with the ginger by first well
crushing it, and pouring over it 2 otsi
of the boiling water. Allow this td
stand for 10 minutes, then strain the
liquid through a linen cloth to remove
all sediment, and add it to the sugar.
Prepare two more Infusions in the
same way, straining them and adding
them to the sugar. Next add the cold
water, which will cool the brew to the
right temperature for adding the yeast.
Mix the yeast with the sugar until
creamy, and add it to the other ingred
ients. Cover all with a thick cloth
and leave to stand for 24 hours, after
which it is ready to skim and bottle.
This beverage may be drunk at once,
but it is better for remaining In bottle
for a few days, and at its best a week
after bottling.
ELDERBERRY WINE.
To 7 lbs. elderberries allow 3 gallons
boiling water; to each gallon of juice
allow 3 lbs. preserving sugar, 1 lb.
raisins, % oz. ground ginger, 6 cloves,
1 dessertspoonful brewers' yeast or 44
oz. compressed yeast, and 1 gill brandy.
Gather the berries when quite ripe
and pick them from the stalks. Put
them into a large crock or tub, bruise
them down, and pour the boiling water
over. Cover closely and leave for 24
bours. Then strain through a fine sieve
or jelly bag, measure the liquid, and
put It into a preserving pan. Add sug
ar, raisins, ground ginger, and cloves
in the above proportion, bring slowly
to the boil, and boil for 1 hour, skim
ming when necessary.
Now let the
liquid stand until lukewarm, then turn
it into a clean, dry cask, and put in
the yeast spread on a piece of toast.
Cover the bunghole with a folded cloth,
ajid leave for a fortnight Then add
the brandy, and bung the cask tightly.
In about 6 months' time the wine will
be ready to bottle.
0
ELDER.FLOWER WINE,
To 1 gallon water allow 2 or 3 lbs.
sugar, 1 qt. elder-flowers, the juice of
1 lemon, I tablespoonful yeast 1 white
of egg, 1 lb. raisins, and 1 pt. white
wine.
Boil the water and sugar for one-
half hour and skim carefully. Take
the elder-flowers when they are begin
ning to fall, free them from all stalks,
P.ntthem into a tub, and pour the
liquid bcfiling hot over them. Whe^i
lemon juice and yeast
Jttr well, cover, and leave to ferment
for 3 days. Then strain, add the white
of egg well beaten, and stir it in. Chop
tbe raisins, put them into a cask, and
Poitr In the liquid. Add the wine, bung
lightly until fermentation has ceased,
then close up. Leave for 6 months be
fore bottling.
ENGLISH CHAMPAGNE,
xiTi? gallons water allow 4% lbs.
Hlo?
^
currants, a little
yeast, and % oz. Isinglass.
v/ater and sugar Into a
saucepan and boil them for half hour,
if required. Pick the cur-
tuem into a vessel without
pour over the liquid
boiling hot.
Cover and leave until
Then put In a little yeast
work for 2 days, and
strain through a jelly-bag or sieve.
Now put the liquid into a cask just
®uough to hold it; when fer
mentation has ceased, add the Isinglass#
close up tightly.
Leave for a
month and then bottle, putting a small
lump of sugar Into each bottle.
GINGER BEER.
,
gallon boiling water allow 1 to
1(4 lbs. loaf sugar, 1 oz. whole ginger
(or less), 2 lemons, % oz. cream of tar
tar, % oz. compressed yeast, and S
teaspoonful powdered sugar.
Put the sugar, cream of tartar, and
bruised ginger into a large vessel.
Wipe the lemons, peel off the yellow
rind very thinly, remove all the white
pith, and cut the remainder of the lem
ons into thin slices. Add the peel and
slices to the other ingredients, and
pour the boiling water over.
Cover
and allow this to stand until luke
warm, stirring now and again until
the sugar is dissolved. Then add the
yeast, which has been mixed until liquid
with the powdered sugar. Leave all
standing in a moderately warm place
for 24 hours. Then akim and strain
free of sediment. Bottle and tie down,
or use screw-top bottles or a jar with
a tap. The ginger beer will be ready
for use In 2 or 3 days.
GINGER POP,
;,To 2 granons water allow 2 oz. whole
ginger, 1 oz. cream of tartar, i% lbs.