Page:Art of Cookery 1774 edition.djvu/330

292 little, then put five gallons of it hot upon your raisins and orange-peel, stir it well together, cover it up, and when it is cold let it stand five days, stirring it once or twice a ay, then pass it thro' a hair-sieve, and with a spoon press it as dry as you can, put it in a runlet fit for it, and put to it the rind of the other ten oranges, cut as thin as the first; then make a syrup of the juice of twenty oranges, with a pound of white sugar, It must be made the day before you tun it up; stir it well together, and stop it close; let it stand two months to clear, then bottle it up. It will keep three years, and is better for keeping.

TAKE six gallons of spring-water, twelve pounds of white sugar, six pounds of raisins o the sun chopped. Boil these together one hour, then take the floers of elder, when they are falling, and rub them off to the quantity of half a peck. When the liquor is cold, put them in, the next day put in the juice of three lemons, and four spoonfuls o good ale yeast. Let it stand covered up two days, then strain it of, and put it in a vessel fit for it. To every gallon of wine put a quart of Rhenish, and put your bung lightly on a fortnight, then stop it down close. Let it stand six months; and if you find it is fine, bottle it off. GATHER your gooseberries in dry weather, when they are half ripe, pick them, and bruise a peck in a tub, with a woode nmallet; then take a horse-hair cloth, and press them as much as possibble, without breaking the seeds. When you have pressed out all the juice, to every gallon of goosberries put three pounds of fine dry powder sugar, stir it all together till the sugar is all dissolved, then put it in a vessel or cask, with must be quite full. It ten or twelve gallons, let it stand a fortnight; if a twenty gallon cask, let it stand five weeks. Set it in a cool place, then draw it off from the lees, clear the vessel of the lees and pour in the clear liquor again. If it be a ten gallon cask, let it stand three months; if a twenty gallon, four or five months, then bottle it off. GATHER your currants on a fine dry day, when the fruit is full ripe, strip them, put them in a large pan, and bruise them with a wooden pestle till they are all bruised. Let them stand in a pan or tub twenty four hours to ferment; then run it through a hair sieve, and don't let your hand touch your liquor. To every gallon of this liquor, put two pounds and a