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TVinter Cordials
root, half an ounce of whole ginger, and two
pounds of malt, in a gallon of \Yater for thirty
minutes.
Strain it over three-quarters of a pound of loaf
sugar ; leave it till cold, then add an ounce of
yeast and bottle while it is still fermenting .
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H op A le
Boil t wo ounces of gentian root, t\\"O ounces of
dandelion root, and four ou nces of h ops in four
gallons of wat er for t wo hours. Then strain,
and when n ea rly cold add t wo pounds of suga r and
an ounce of yeast.
Let it st and till n ext day, wh en it will be ready
for use ; or bottle it.
B eetroot TVine
Boil fifteen pounds of beetroot till t ender, and
when cold peel them, cut them into slices, and
put them into a wooden bowl.
Then bruise three quarts of sloes and boil them
in a quart of water for thirty minutes. Remove
them from the fire, strain them and pour the
juice over the beetroot. L eave it for t wo days
well covered ; then add the thin rinds of two
Seville oranges and one and a half lemons,
together with six pounds of r aisins.