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Winter Cordials
Make a thin syrup of broffn sug .ir .ind \\·.it er.
allowing three pounds of sug.i r t ?
11\- <..'
g;i llons
?f
water, and boil it for thirty m111u tt..- s. Pou r it
over the fruit, and spread t wo p ieces of t o:i st \\·ith
yeast and put these in at on ce .
. .
Leave it for several days , th e n st r.i 1n it
:rn cl
put into a cask. L eave it till fc rm t..' nl :t ti nn is
over, and then add a qu a rt e r o f a p ound oi
sugar candy, and stop up the c:i sk.
.
Leave it like this for a m on
tl i.
Then r:ick it
off, filter the lees and put it bac k in
lh c
ci ~ k
. h
'
Wlt
half an ounce of di ssolved ising h ss a ih l one
ounce of bitter almonds.
Stop it up and leave it fo r t \\·clve months or
more. Then bottle it and kee p it fo r a no t h e r
y c: tr .
. A pint of good brandy add ed \\· h en t h e \\· inc
Is put into the cask the first time imp roV<..·s it :inJ
helps to preserve it.
Birch JVine
To every gallon of birch wa t e r p u t t\\·o pound s
of good sugar, and let it boil for half an lw u r.
~ake_
off the scum befor e putting in th e
sug:ir,which IS added five minutes befo re t:ikin<> it off
the fire.
0
Then pass through a hair sieve in to :i cask, .i nd
when cold strain it, put in some yea s
l
(:i q ua rt for
twelve
gallons), and leave it for t wenty - fo ur h o urs.
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