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JFntit
496.
<nglt0l)
Apricot
tDtne*
Boil
twelve
pounds
of
ripe,
stoneless
apricots
with
one
pound
of
lump-sugar,
half
an
hour,
in
twelve
quarts
of
water;
add
one-
iourth
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.
Bilberrg
tDinc.
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,
and
one-tenth
of
an
ounce
of
ground
cloves;
bottle
after
cooling,
seal
the
bottles,
and
put
them
in
the
cellar.
498.
#ngli0I)
UlackbnTs
tUhte.
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
through
a
fine
sieve,
and
let
the
juice
ferment
a
fortnight;
then
add
to
each
four
quarts
of
juice
one
pound
of
pulverized
sugar,
and
half
a
pint
of
brandy
or
rum;
fill
the
fluid
into
a
cask,
bung
well,
and
let
it
lie
in
a
cellar
a
few
months
before
using.
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