Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/130

 it stand five weeks. Afterward strain it and bottle for use.

Sugar down the berries overnight, using more sugar than you would for the table, about half as much again. In the morning lay them in a hair sieve over the basin; let them remain until evening, so as to thoroughly drain. Then put the juice in a thick flannel bag; let it drain all night, being careful not to squeeze it, as that takes out the brightness and clearness. All this should be done in a cool cellar, or it will be apt to sour. Add brandy in the proportion of one-third the quantity of juice, and as much more sugar as the taste demands. Bottle it tightly. It will keep six or eight years, and is better at last than at first.

Take one ounce of cinnamon, one ounce of ginger, one ounce of coriander seed, one-half ounce of mace, one-half ounce of cloves, one-half ounce of cubebs. Add three gallons of proof spirit and two and one-half quarts of water, and distill. Now tie up one and one-third ounces of English saffron, one pound