Choice cookery

Crush the cherries and .stones in a strong lemon squeezer, pour over them one gallon of hot water (not boiling), let them stand all night ; then strain, and add as much cold water as you have syrup, and add one pound of sugar to each quart ; allow this to stand until the sugar is dissolved, then put in stone bottles and allow to stand two or three days to work, adding more wine each day to fill up the bottles ; stand in a warm place three weeks, then lightly cork and allow to stand until it has finished fermenting. Then knock in the corks tightly and watch that they do not fly ; allow this to stand six months or longer (the longer the better) ; bottle carefully so as not to disturb the sediment. No. 210. COLTSFOOT WINE. Gather sufficient of the coltsfoot flower to fill 4 quart measures when dried three or four days in the sun; pour over 8 quarts of boiling water, add lib. of sugar to each quart ; when dissolved, put into stone bottles, allow to stand two or three days, then in a warm place two or three weeks ; cork lightly, and afterwards knock in the corks quite tight ; bottle in small bottles in about six months, taking great care not to disturb the sediment. No. 211. BLACK, RED, or MIXED CURRANT WINE. 1 quart of water to each quart of I 1 lb. of sugar to each quart of juice | syrup Crush the currants by rubbing them through a fine hair sieve, measure the juice, and add as much water; then pour over the sugar, allowing 1 lb. to each quart ; let this stand all night to dissolve, put into stone bottles, and as it works over refill the bottles for two or three days. Put it in a warm place for three weeks, and then lightly cork until it stops fermenting, then cork firmly, and watch that they do not fly ; bottle in six months, taking care not to disturb the sediment at the bottom. Of course, the longer it stands before bottling the better. No. 212. ELDERBERRY WINE. One quart of berries, picked clean from the stems ; pour over three quarts of water, and a quarter of an ounce of essence of cloves, and simmer slowly one hour; then pour over the sugar, allowing lib. to each quart. Toast a piece of bread, and pour over one teacup of brewer’s yeast, and when the wine is cool put in the bread. Allow this to stand all night, then remove the bread, put in stone bottles, and allow it to stand two or three days to work, filling up the bottles each day ; then stand in a warm place three weeks ; afterwards put in the corks lightly, and watch them that they do not fly ; then cork tightly, and allow to stand six months (the longer the better), and bottle, taking care not to disturb the sediment. ^ oz, burnt sugar Pour the boiling water over the above ingredients, and when cold put in a piece of toasted bread with the yeast poured over ; allow it to stand all night ; remove the bread and put in large stone bottles. Allow it to ferment three days, filling them as they come over. Stand in a warm place three weeks, then cork lightly at first, and lastly knock in the corks tight. Allow to stand two months, then bottle carefully so as not to disturb the sediment. Peel the oranges as thinly as possible, taking care to only get the outside yellow part, and none of the white pith, as this gives a bitter flavour. Put the peel into a No. 213. GINGER WINE.