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Beverages
—
Alcoholic
Allow
to
every
pint
of
juice
lJ-£
pt.
of
water,
and
to
every
gallon
of
the
mixed
water
and
juice
3
lb.
of
good
moist
sugar.
Put
it
over
the
fire
in
a
large
saucepan,
and
when
it is
ready
to
boil
clarify
it
with
the whites
of
4
eggs.
Let
it
boil
for
an
hour,
and
when
nearly
cold
put
in
some
yeast
to
work
it;
pour
it
into
the
cask,
reserving
some
of
the
liquor to
fill
up
the
cask
with,
as
it
sinks
with
working.
If
you
have
about
10
gal.
or
so,
it
should
be
fit
to
bottle
off
in
2
months'
time
after
it
has
been
closed
down.
Keep
at
least
a
year
in
bottle.
2.
—
Gather
the
berries
when
quite
ripe,
and
in
dry
weather.
Pick
them
clean;
put
them
into
a
copper
with
}/2
gal.
of
water,
and
keep
up
a
slow
fire
until
the
berries
sink;
then
strain
the
juice
through
a
hair
sieve,
and
to
every
gallon of
it
allow
3
gal.
of
soft
water,
and
to
every
gallon
of
the
mixed
liquor
3
lb.
of
good
moist
sugar.
Put
back
into
the
copper
and
boil
for
an
hour,
skimming
thoroughly;
draw
off
into
a
tube,
and
when
it
is
about
70°
put
a
toast,
spread
with
yeast,
into
it,
and
let
it
work
for
48
hours, or
longer,
if
necessary;
pour
it,
or
draw
it
off,
if
you
have
a
tap
in
your
tub,
as
should
be
the
case,
into
the
cask
which
is
to
hold
it;
and
if
you
have
18
gal.
of
liquor,
add
1 oz.
of
cloves,
2
oz.
of
allspice,
2
oz.
of
Jamaica
ginger,
and
1
oz.
of
sweet
almonds,
all
bruised.
Bung
very
slightly
until
fermentation
is
quite
over;
then
close
down
tightly
and
tap
in
3
months.
3.
—
Old
recipe:
Put
the
ripe,
picked-over
berries
into
an
earthen
pot;
put
this
into
a
copper
with
sufficient
water
to
come up
about
two-thirds
of
the height
of
the
pot,
which
is
about
as
far
as
the
berries
should
reach
in-
side;
be
careful
that
no
water
touches
them.
Make
a
gentle
fire,
and
keep
the
pot
in
the
water
till
it
is
quite
hot,
then
take
it
out.
Pour
the
berries
into
a
coarse
cloth,
strain
the
juice,
and
put
it
into
a
large
saucepan;
to
every
quart
of
juice
allow
1
lb.
of
good
moist
sugar;
let
it
boil,
and
skim
well.
It
should
boil
until
rather
thick,
then
pour
it
into
a
jar.
Put
60
lb.
of
raisins
into
a
cask,
and
fill
it
up
with
water;
let
it
stand
for
a
fortnight;
stir
it
well
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