Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/84

 tub; then take one gallon of water, boil it an hour, and let it stand till it is blood-warm; then put it to your raisins. Let it stand nine or ten days, stirring it once or twice a day; strain out your liquor, and mix it with one pint of damson juice. Put it in a vessel, and when it has done working stop it close; at four or five months bottle it.

The principal difference between ginger pop and ginger beer is that the former is bottled immediately, the other is first put in a barrel for a few days. It is also usual to boil the ingredients for ginger beer, which is not done for pop. Both are to be bottled in stone bottles, and the corks tied or wired down. If properly done the corks and strings will serve many times in succession; the moment the string is untied the cork will fly out uninjured. The bottles as soon as empty should be soaked a few hours in cold water, shaken about, and turned down, and scalded immediately before using. The corks also must be scalded. On one pound of coarse loaf or fine moist sugar, two ounces of cream of tartar, one ounce of bruised ginger, pour one gallon of boiling water; stir it well and cover up to cool, as the flavor Rh