The Ocklye cookery book

Wash the barley in plenty of cold water, till the water that comes off it is quite clear; put it into a jug with the lemon-peel, cut very thin, without any white, and one lump of sugar; pour the boiling water on it, let it stand till cold, then strain it off, and it is ready for use. It should be clear and a pale green colour. BLACKBERRY GIN Ingredients Four pounds of ripe blackberries. Two pounds of loaf sugar. One bottle of gin. Put the blackberries into a jar with the sugar; let it stand on the stove or in the oven all night, till all the juice is drawn from the blackberries. Strain it through a piece of muslin, mix it with the gin, and bottle. This quantity will make quite three pints. BLACKBERRY VINEGAR Ingredients Ripe blackberries. Vinegar. Sugar. Over a jar of good ripe blackberries, pour as much vinegar as they will take, and let them stand twenty-four hours; strain it, and to every pint of juice put three quarters of a pound of sugar. Boil for a quarter of an hour. CLARET CUP Ingredients The rind of half a lemon. One bottle of claret. Two bottles of soda water. Slices of cucumber, borage, and Two large tablespoonfuls of woodruff. sugar. Two glasses of sherry. Two tablespoonfuls of brandy. Pour the sherry, brandy, and claret into a jug, add the sugar, the lemon-peel cut thin, two or three slices of cucumber, and a little borage and woodruff. Stir it well and leave it for half an hour. Add the soda water just before drinking. GINGER BEER Ingredients Five gallons of water. Five pounds of loaf sugar. Three and half ounces of bruised Half a tablespoonful of yeast, ginger. Five lemons. Put the water, sugar, and ginger into a boiler, and boil it for one hour; strain it off into a large pan, and let it stand until it is nearly cold; then add the yeast and put it into a cask, with the juice of the lemons and the rind of one and a half. Leave it for a fortnight, bottle it off, and tie down the corks. Be sure that the cask is quite clean and wholesome. Stone bottles are far better than glass ones for the purpose. GOOSEBERRY WINE (sparkling) Ingredients Green gooseberries. Gin or pale brandy. Water. Isinglass. Loaf sugar. Put the gooseberries into a tub, with one gallon of water to every four pounds of gooseberries. Mash them well, and let them stand for three days, stirring them two or three times each day. Strain them off, and to each gallon of liquor put three pounds of loaf sugar; when it is dissolved, put it into a barrel, with a bottle of gin or half a pint of brandy to every five gallons. Do not stop the cask until it has done fermenting; then put in some isinglass, a quarter of an ounce to the above amount, and let it stand for six months before you bottle it, putting two lumps of loaf sugar into each bottle. It should be made when the berries are at their sourest, just before they turn colour. LEMONADE Ingredients Sixteen lemons. Nine quarts of boiling water. Loaf sugar. Slice the lemons into four large jugs, four lemons in each; pour four and a half pints of boiling water into each jug; sweeten to taste; cover them over with a cloth and let them stand for about four hours, stirring it occasionally; strain it off and it is ready for use. ORANGE BRANDY Ingredients Three quarts of good pale brandy. One quart of boiling milk. Tliree pounds of loaf sugar. Twelve Seville oranges. Put the brandy into an open vessel with a cover, add the sugar, the juice of the oranges, the rinds of eight, and the boiling milk; let it stand for eight days, stirring it every day; then run it through a jelly bag and bottle it; it is ready for use immediately. If it is at all thick, pass it through the bag a second time; it ought to be clear. RASPBERRY VINEGAR Ingredients Raspberries. Vinegar. Loaf sugar.