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Beverages

Alcoholic

whole

simmer

gently

for

10

minutes,

then

turn

into

an

earthenware

vessel.

Allow

it

to

remain

covered

until

the,

following

day,

pour

into

dry

bottles,

to

each

one

add

a

lump

of

sugar

and

cork

closely.

Store

in

a

cool,

dry

place

for

about

6

months,

when

the

wine

should

be

ready

for

use.

Blackberry

Wine.

To

1

gal.

of

mashed

blackberries

add

a

quart

of

boiling

water;

let

it

stand

for

24

hours,

or

nearly

as

long,

then

strain

through

a

coarse

bag

or

towel,

adding

3

qt.

of

water

and

2

lb.

of

brown

sugar

to

each

gallon

of

the mixture,

making

equal

parts

of

water

and

juice;

mix

well,

then

put

in

demijohns,

stone

jugs

or

a

tight,

clean

keg;

close

partially

and

put

in

a

cool

place;

if

in

a

warm

place

or

left

entirely

open

it

will

sour;

if

stopped

entirely

tight

it

will

burst

the

vessel

but

cork

left

loosely

in;

let

it

stand

until

fermentation

ceases,

which

will

be

about

October;

then

bottle,

and

this

makes

excellent

wine

and

a

fine

medicinal

drink

for

summer

affections.

2.

The

following

is

said

to

be

an

excellent

receipt

for

the

manufacture

of

superior

wine

from

blackberries:

Measure

your

blackberries

and

bruise

them;

to

every

gallon

add

1

qt.

of

boiling

water;

let

the

mixture

stand

24

horn's,

stirring

occasionally;

then

strain

off

the

liquor

into

a

cask;

to

every

gallon

add

2

lb.

of

sugar;

cork

tight

and

let

stand

about

1

year,

and you

will

have

wine

fit

for

use

without

any

further

straining

or

boiling.

This

wine

is

very

highly

recommended

for

household

use.

Catawba

Champagne.

Catawba,

20

gal.

;

cognac

brandy,

1

qt.

(if

you

have

it);

champagne

syrup,

2

gal.

Champagne,

Imitation.

1.

Prepared

cider,

25

gal.;

citric

acid,

5

dr.;

simple

syrup,

1%

pt.;

water,

1%

gal.;

spirits

(10

under

proof),

2%

gal.;

tartaric

acid,

1}4

oz.

Let

this

stand

12

days,

then

fine

and

bottle,

if

it

is

frothing

and

sparkling;

if

not,

add

more

acid

and

fine

again.

Add

to

each

bottle

about

2

teaspoonfuls

of

syrup,

made

by

dis-

solving

%

lb.

rock

candy

in

1 pt.

white

wine.

2.

Cider,

pale,

1

hhd.;

spirit,

3

gal.;

honey

or

sugar,

20

lb.

Mix

and

allow

to

remain

2 weeks; then

fine

with

skimmed

milk,

J^

gal.

This

will

be

very

pale.

176