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Classic
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page 414
BLACK CURRANT WINE.
Four quarts of whiskey, four quarts of black currants; four pounds of brown or
white sugar, one tablespoonful of cloves; one tablespoonful of cinnamon.
Crush the currants, and let them stand in the whiskey with the spices for three
weeks; then strain and add the sugar; set away again for three weeks longer;
then strain and bottle.
RAISIN WINE.
Take two pounds of raisins, seed and chop them, a lemon, a pound of white sugar,
and about two gallons of boiling water. Pour into a stone jar, and stir daily
for six or eight days. Strain, bottle, and put in a cool place for ten days or
so, when the wine will be ready for use.
CHERRY BOUNCE.
To one gallon of wild cherries add enough good whiskey to cover the fruit. Let
soak two or three weeks and then drain off the liquor. Mash the cherries without
breaking the stones and strain through a jelly-bag; add this liquor to that
already drained off. Make a syrup with a gill of water and a pound of white
sugar to every two quarts of liquor thus prepared; stir in well and bottle, and
tightly cork. A common way of making cherry bounce is to put wild cherries and
whiskey together in a jug and use the liquor as wanted.
BLACKBERRY CORDIAL.
Warm and squeeze the berries; add to one pint of juice one pound of white sugar,
one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls
of cloves. Boil all together for one-fourth of an hour; strain the syrup, and to
each pint add a glass of French brandy. Two or three doses of a tablespoonful or
less will check any slight diarrhoea. When the attack is violent, give a
tablespoonful after each discharge, until the complaint is in subjection. It
will arrest dysentery if given in season, and is a pleasant and safe remedy.
Excellent for children when teething.
HOP BEER.
Take five quarts of water, six ounces of hops, boil it three hours; then strain
the liquor, add to it five quarts of water, four ounces of bruised ginger root,
boil this again twenty minutes, strain and add four pounds of sugar. When
luke-warm, put in a pint of yeast. Let it ferment; in twenty-four hours it will
be ready for bottling.
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