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FRUIT \\INES.
149
sugar is dissolved, fill the juice into a cask, so as not to fill it en–
tirely ; bung, and bore a small hole with a gimlet; let it stand
four weeks in a place where the temperature never sinks below
68° F.
After this period add three pounds of sugar dissoh ed in two
quarts of warm water; shake the cask well, and bung again.
Six or eight weeks later, when no more noise of the fermenta–
tio n can be h eard go ing on, d ecant, add two quarts of brandy;
let the wine stand two months in the cellar; then fill into
another, but not new cask, which must be entirely filled , and
bung. After three or four
year~.
always in a temperature not be–
low 68° F., bottle, a nd you obtain a delicious beverage, which
much resembles good grape wine.
5!12. QfoglislJ IDnn'bclion
itlinc.
Pluck about four qua rts of the yellow petals of the dande–
lion blossoms; take care that they are'clean from insects; infuse
them three d ays in four and a half quarts of hot water; stir it
now and then, strain throug h flannel, and boil the water half an
hour with the rind of a lemon and of an orange, some ginger,
and three and a h alf pounds of lump-sugar; after boiling add
the lemon and orange, cut into slices, without seeds; let it get
cool; add a little yeast on
toas~.
After one or two days the
fermentation is done; then fill into a cask and after two months
you may bottle.
(The wine is very good against liver-complaints.)
5(f3. <!Elh.cr
illinr.
Twenty-six pounds of elderberries are boiled in .fifty quarts of
water, an hour, while adding one ounce of pimento and two
ounces of g inger; place forty-four pounds of sugar in a tub,
strain the fluid ove r it, squeeze all the juice out of the berries,
add four ounces of cremor tartari; let the fluid stand two days,
fill into a cask, place a brick over the bung-hole, and stir every
other day.
\¥hen fe rmentation is complete, add two or three quarts of
cognac spirits; bung, and bottle after four monthsi