1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

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$ruit ltlin£.s.

496. <!EnglislJ '.lpricot lllin.e.

Boil twelve pounds of ripe, stoneless apricots with one pound

of lump-sugar, half an hour, in twelve quarts of water; add one–

fourth of the peeled and roughly mashed kernels, and let the

fluid get cool in a well-covered vessel. After cooling, add, while

stirring, a tablespoonful of beer-yeast; let it ferment three or four

days. Then fill the juice into a very well-cleaned cask, and add,

when the fermentation is complete, a bottle of Rhine wine; let

the cask rest for half a year, fill the contents into bottles, and

let them lie a year before using.

497.

Jllilberr!J

llline.

Boil three pints of water with four quarts of selected bilberries

for twenty minutes, strain the juice through canton flannel,

cover, and let it stand for half an hour; then fill it carefully into

another pot; let it boil once more a few seconds with twelve

ounces of sugar, one-eighth of an ounce of ground cinnamon, .

a nd one-tenth of an ounce of ground cloves; bottle after cooling,

seal the bottles, and put them in the cellar.

498. <!EnglislJ

JlHackberr!J

llline.

Put any large quantity of ripe and dry blackberries in a large

stone jar, pour over it boiling water, and place it over night in a

tepid oven; squeeze the berries thoroughly in the morning ,

strain throug h a fine sieve. a nd let the juice ferment a fortnight;

then add to each four quarts of juice one pound of pulverized

sugar, and h alf a pint of brandy or rum; fill the fluid into a cask

bung well, and let it lie in a cellar a few months b_efore using. '