Page:Australian enquiry book of household and general information.djvu/97

Rh the yeast and stir well. Let it stand two days and skim. Then dissolve the gelatine and stir it in with the colourings. Let it stand again for two days, and then draw off into bottles. This recipe was given to me by one who made it for sale, and it is better than most, though a little more troublesome.

Ingredients: Three fresh lemons, three pounds of sugar, two ounces of tartaric acid, one teaspoonful of essence of lemon.

Mode: Peel the lemons and put the rinds into a saucepan with the sugar and one pint of water, let them boil until clear, stirring now and then and removing any scum. Strain into a jug and cover with a cloth till cold. Now squeeze the juice of the three lemons over the tartaric acid and add a little cold water to dissolve it. Mix this with the syrup and add the essence of lemon. Stir well and then bottle. One tablespoonful in a glass of water or soda water will make a delicious drink in summer.

Ingredients: Raspberries, sugar, one pint of vinegar, one tablespoonful of brandy.

Mode: Place the fruit in a stone jar and stand it in a saucepan of boiling water until thoroughly heated. Break the fruit up carefully, strain off the juice and to each pint and a half allow one pound of white sugar. To this syrup add one pint of vinegar to six pints of syrup (more if liked). Boil all together for half an hour, skimming the while. When cool put into bottles and into each bottle pour one tablespoonful of brandy or whisky. This is not actually necessary if the vinegar is good, but it helps to keep the syrup. A wineglassful to a tumbler of water is the quantity to use.

Ingredients: Six gallons of water, quarter of a pound of hops, one cup of corn, three and a quarter pounds of sugar, three quarters of a cup of good yeast.

Mode: Put the water into a boiler and when it is warm throw in the hops (in a muslin bag) and the corn. Let these boil for an hour and then add the sugar, and let it boil again for an hour. Remove from the fire and when cold put in the yeast. Then let it stand for a day or two, carefully skim off all froth but do not stir or move the sediment. After the two days it is fit to bottle, and will be ready to use in two days more. The corks will require to be tied down.

Ingredients: Four gallons of water, four ounces of hops, ten pounds of sugar, two bottles of porter, a few pinches of isinglass, a few raisins.

Mode: Put the water into a large boiler with the hops (in a muslin bag) and sugar. Let these boil for one hour. Then strain into a cask and put the hops on again with a little water and boil half an honrhour [sic]. Then add to the rest and put the whole into a ten gallon keg and fill up with some cold water every morning. Add to it the porter or else one pint of yeast. When the keg is full put in the isinglass and a few raisins. The isinglass can be dissolved in a little of the beer made warm and then added to the rest. On the fourth or fifth day it is ready for bottling, and will require to be tied down securely. This is quite the best hop beer I have ever tasted.

Ingredients: One ounce ground ginger, quarter of a pound of cream of tartar, two pounds of sugar, one lemon, two gallons of boiling water and two tablespoonsful of good yeast.

Mode: Pour the boiling water on to the ginger, cream of tartar, and sugar, and the lemon cut in slices. Let it stand six hours and then add the yeast. Let stand another six hours then strain and bottle. Tie the corks down.