Page:Mrs Beeton's Book of Household Management.djvu/1657

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Ingredients.—To each gallon of water allow 3 lbs. of either loaf or good preserving sugar, 2 tablespoonfuls of brewer's yeast, or ¼ of an oz. of compressed yeast moistened with water, 1 quart of clary flowers and tops, and ½ a pint of good brandy.

Method.—Dissolve the sugar in the water, bring to the boil, simmer gently for 10 minutes, skimming meanwhile, and when cool pour it into a clean dry cask. Add a little of the warm syrup to the yeast, and when it is working well stir it, together with the clary flowers and tops, into the rest of the syrup. Stir vigorously twice daily for 5 days, and bung closely as soon as fermentation ceases. Let it remain undisturbed for 4 months, then drain it carefully from the sediment; add the brandy, pour into bottles, and cork securely. After being stored for about 6 months in a cool, dry place it will be ready for use.

Ingredients.—4 quarts of cowslip flowers, 4 quarts of water, 3 lbs. of loaf sugar, the finely-grated rind and juice of 1 orange and 1 lemon, 2 tablespoonfuls of brewer's yeast, or ¼ of an oz. of compressed yeast moistened with water, ¼ of a pint of brandy, if liked.

Method.—Boil the sugar and water together for ½ an hour, skimming when necessary, and pour, quite boiling, over the rinds and strained juice of the orange and lemon. Let it cool, then stir in the yeast and cowslip flowers, cover with a cloth, and allow it to remain undisturbed for 48 hours. Turn the whole into a clean dry cask, add the brandy, bung closely, let it remain thus for 8 weeks, then draw it off into bottles. Cork securely, store in a cool, dry place for 3 or 4 weeks, and it will then be ready for use.

Ingredients.—Ripe black currants. To each pint of juice obtained add 1 pint of cold water, 1 lb. of preserving sugar, and a good glass of French brandy.

Method.—Take away the stalks, put the currants into an earthenware bowl, bruise well with a wooden spoon, then drain off the juice and put it aside. Add the water to the berries, stir them frequently for 2 or 3 hours, then strain the liquid and mix it with the juice. Add the sugar, and as soon as it is dissolved turn the whole into a cask. When fermentation has ceased rack off the liquid into a smaller cask, add the brandy, bung closely, and let it remain for at least 12 months in a warm place. At the end of this time drain the wine off carefully into dry bottles, cork them tightly, and store in a dry, moderately-warm place.