Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/95

 or bruised sassafras bark, one-quarter pound powdered or bruised wintergreen bark, one-quarter pound bruised sarsaparilla root, one-half pint yeast, water enough to fill the small barrel. Ferment for twelve hours and bottle.



Take a well-glazed earthen vessel and put into it three gallons of rose-water drawn with a cold still. Put into that a sufficient quantity of rose-leaves, cover it close and set it for an hour in a kettle or copper of hot water, to take out the whole strength and tincture of the roses; and when cold press the rose-leaves hard into the liquor, and steep fresh ones in it, repeating it till the liquor has got the full strength of the roses. To every gallon of the liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put in a cask or convenient vessel to ferment, and put in a piece of bread toast hard and covered with yeast. Let it stand for thirty days, when it will be ripe and have a fine flavor, having the whole scent and strength of the roses in it, and it may be greatly improved by adding wine and spices to it. By this method of infusion, wine of carnations, clove gilliflowers, violets, 