Page:Art of Cookery 1774 edition.djvu/386

350 syrup boiled a little, and clean skimmed; dry your pippins with a clean cloth, throw them into your syrup; take them off the fire a little, and then set them on again, let them boil as fast as you possibly can, having a clear fire under them, till they jelly; you must take them off sometimes and shake them, but stir them not with a spoon; a little before you take them off the fire, squeeze the juice of a lemon and orange into them, which must be first passed a tiffany; give them a boil or two after, so take them up, else they will turn red. At the first putting of your sugar in, allow a little more for this juice; you may boil orange or lemon peel very tender in spring-water, and cut them in thin long pieces, and then boil them in a little sugar and water, and put them in the bottom of your glasses; turn your pippins often, even in the boiling.

TAKE your berries when full ripe, put then into a large vessel of wood or stone, with a spicket in it, and pour upon them as much boiling water as will just appear at the top of them; as soon as you can endure your hand in them, bruise them very well, till all the berries be broke; then let them stand close covered till the berries be well wrought up to the top; which usually is three or four days; then draw off the clear juice into another vessel; and add to every ten quarts of this liquor one pound of sugar, stir it well in, and let it stand to work in another vessel like the first, a week or ten days; then draw it off at the spicket through a jelly-bag, into a large vessel; take four ounces of isinglass, lay it in steep twelve hours in a pint of white wine: the next morning boil it till it be all dissolved, upon a slow fire; then take a gallon of your blackberry juice, put in the dissolved isinglass, give it a boil together, and put it in hot

TAKE a clean wine or brandy hogshead; take great care it is very sweet and clean, put in two hundred of raisins, stalks and all, and then fill the vessel with fine clear spring-water: let it stand till you think it has done hissing; then throw in two quarts of fine French brandy; put in the bung slightly, and in about three weeks or a month, if you are sure it has done fretting, stop it down close: let it stand six months, peg it near the top, and if you find it very fine and good, fit for drinking, bottle it off, or else stop it up again, and let it stand six months longer. It should stand six months in the bottle: this is by much the best way of