Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/55

 three ounces of hops for one-half hour; then strain it and boil again, with one and one-half pounds of sugar to the gallon, for about ten minutes, skimming all the time; pour it into a cooler, and, while luke-warm, put a piece of bread with a little balm on it to set it working. Put it into a cask as soon as cold; when it has done working, cork it down, and leave it six months before it is tapped. It is then drinkable, but improves with age exceedingly.

Take five pounds of Malaga or Lipara raisins, rub them clean, and shred them small. Then take five quarts of water, boil it an hour, and when it is near cold put it in a tub with the raisins; let them steep ten days, and stir them once or twice a day. Then strain it through a hair sieve, and by infusion draw one pint of elder-juice, and one-quarter of a pint of damson juice. Make the juice into a thin syrup, a pound of sugar to a pint of juice, and not boil it much, but just enough to keep. When you have strained out the raisin liquor, put that and the syrup into a vessel fit for it, and one-half a pound of sugar. Stop the bung Rh