Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/87

 , one and one-half gallons water. Boil the water, skim it, and pour it boiling hot on the fruit; let it stand four or six days at least. During that time bruise the fruit or squeeze it with your hands. Then draw or pour it off into a cask, and to every gallon of liquor, put two pounds and a half of fine sugar, or rather more; put some yeast on a slice of bread (warm) to work it. When done working, put a little brandy into the cask and fill it up. Bung it up close and let it stand six or twelve months; then bottle it off. This wine is nearer in flavor to port than any other. If made with cold water, it will be equally as good, but of a different color.

3. Five gallons cider, one gallon elder juice, one gallon port wine, one and one-quarter pint brandy, one and one-fifth ounces red tartar, one-fifth ounce catechu, one gill finings, one ounce logwood. Mix well and bung close.

Take your quinces when they are thoroughly ripe, wipe off the fur very clean; then take out the cores, bruise them as you do apples for cider, and press them, adding to every gallon of juice two and one-half Rh