Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/49



One quart of daisy heads, one quart of cold water. Let stand forty-eight hours. Strain and add three-quarters pound of sugar to each quart of liquid. Let stand about two weeks, or till it stops fermenting. Strain again and bottle. It improves with keeping.

Four quarts of dandelions. Cover with four quarts of boiling water; let stand three days. Add peel of three oranges and one lemon. Boil fifteen minutes; drain and add juice of oranges and lemon to four pounds of sugar and one cup of yeast. Keep in warm room and strain again; let stand for three weeks. It is then ready to bottle and serve.

Gather the fruit dry, weigh, and bruise it, and to every eight pounds of fruit add one gallon of water; boil the water, pour it on the fruit scalding hot. Let it stand for two days; then draw it off, put it into a clean cask, and to every gallon of liquor add two and one-half pounds of good sugar. Fill the cask. It may be bottled off after standing in the cask a year. On bottling Rh