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§ruit ltline5.
49G.
Qfoglisl) '7\µ rirot
lUin.e.
Bo il twelve pounds o f ripe, stoneless a pricots with one pound
of \ump-s ugar, half an ho ur, in twelve quarts o f wa ter; add o ne-
10urth of the peeled a nd roughly mashed k ernels, and let the
fluid get cool in a well-cove red vessel. Afte r cooling, add , while
stirring , a tables poonful of bee r-yeast; let it fe rme nt three or fo ur
days. Then fill the juice into a ve ry well-cleane d cask, and add,
when the fermentatio n is complet e, a bottle of Rhine wine; let
the cask rest for half a year, fill the contents into bottles, and
Jet them lie a year before using.
497.
lBilbcrru
lUine.
Boil three pints of water with four qua rts 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 suga r, one-eighth of an ounce of g round cinnamon,
and one-tenth of an ounce of ground cloves; bottle after cooling ,
seal the bottles, a nd put them in the cella r.
498.
Qfoglisl) Jlllnclibrrr!!
lllinr.
Put any large quantity of ripe and dry blackberries in a la rge
sto ne ja r, pour over it boiling water, and place it over night in a
t epid oven; squeeze the berries thoroughly in the morning,
strain throug h a fin e sieve . and let the juice ferme nt a fortnig ht;
then add to each four quarts of juice one pound of pulve rized
sugar, and half a pint of brandy or rum; fill the fluid into a ca sk,
bung well, and let it lie in a cellar a few months before using.
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