Pick over ripe blackberries, crush them, and squeeze their
juice through a clean cloth ; make a sirup by boiling a pound
of sugar with a pint of water for ten minutes ; add a pint
of sirup to each pint of juice ; boil the sirup and blackberry-
juice together for fifteen minutes, after stirring them well
together ; then to each quart of the blackberry sirup thus
made, add a wineglassful of brandy✪ Blackberry Sirup ; when the sirup is quite
cold, bottle and seal it air-tight.
FLORIDA ORANGE WINE.
The process for making wine from oranges is not difficult,
and can be followed on a small scale, if one desires to try
the experiment at home, when oranges are cheap. Wipe
the oranges with a wet cloth, peel ofif the yellow rind very
thin, squeeze the oranges, and strain the juice through a
hair sieve; measure the juice after it is strained, and for
each gallon allow three pounds of granulated sugar, the
S76 PRACTICAL AMERICAN COOKERY.
white and shell of one egg, and one-third of a gallon of cold
water✪ Florida Orange Wine; put the sugar, white and shell of the egg crushed
small, and the water, over the fire, and stir them every two
minutes until the egg begins to harden ; then boil the sirup
until it looks clear under the froth of egg which will form
on the surface ; strain the sirup, pour it upon the orange-
rind, and let it stand over night ; then next add the orange-
juice, and again let it stand over night ; strain it the second
day, and put it into a tight cask with a small cake of com-
pressed yeast to about ten gallons of wine, and leave the
bung out of the cask until the wine ceases to ferment ; the
hissing noise continues as long as fermentation is in progress ;
when fermentation ceases, close the cask by driving in the
bung, and let the wine stand about nine months before bot-
tling it ; three months after it is bottled, it can be used. A
glass of brandy added to each gallon of wine after fermenta-
tion ceases is generally considered an improvement.
NE-^-ENGLAND BOILED CIDER.
Use new, sweet cider ; boil it steadily until it is reduced
one-fourth in quantity, removing all scum as it rises ; cool it,
and bottle it, sealing down the corks ; a mould may form on
the top of the cider if it is kept a long time, but it will not
impair its quality. If possible, use cider not more than a
day or two old for boiling.
DIXIE PINEAPPLE CIDER.
Chop the rind of a large pineapple fine, and put it into
a pitcher with two quarts of cold water ; tie a thin cloth over
the pitcher, and let it stand until its contents ferment, which
will be in two or three days in warm weather ; then strain
off the water, sweeten it to taste, bottle it, winng the corks,
and lay the bottles on their sides for forty-eight hours ; the
• cider will then be ready to use.
BEVERAGES. 577
WEST-INDIAN PINEAPPLE SHRUB.
Page 305 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pick over ripe blackberries, crush them, and squeeze their juice through a clean cloth ; make a sirup by boiling a pound of sugar with a pint of water for ten minutes ; add a pint of sirup to each pint of juice ; boil the sirup and blackberry juice together for fifteen minutes, after stirring them well together ; then to each quart of the blackberry sirup thus made, add a wineglassful of brandy ; when the sirup is quite cold, bottle and seal it air-tight.
FLORIDA ORANGE WINE.
The process for making wine from oranges is not difficult, and can be followed on a small scale, if one desires to try the experiment at home, when oranges are cheap. Wipe the oranges with a wet cloth, peel off the yellow rind very thin, squeeze the oranges, and strain the juice through a hair sieve; measure the juice after it is strained, and for each gallon allow three pounds of granulated sugar, the
white and shell of one egg, and one-third of a gallon of cold water; put the sugar, white and shell of the egg crushed small, and the water, over the fire, and stir them every two minutes until the egg begins to harden ; then boil the sirup until it looks clear under the froth of egg which will form on the surface ; strain the sirup, pour it upon the orange rind, and let it stand over night ; then next add the orange juice, and again let it stand over night ; strain it the second day, and put it into a tight cask with a small cake of compressed yeast to about ten gallons of wine, and leave the bung out of the cask until the wine ceases to ferment ; the hissing noise continues as long as fermentation is in progress ; when fermentation ceases, close the cask by driving in the bung, and let the wine stand about nine months before bottling it ; three months after it is bottled, it can be used. A glass of brandy added to each gallon of wine after fermentation ceases is generally considered an improvement.
NEW-ENGLAND BOILED CIDER.
Use new, sweet cider ; boil it steadily until it is reduced one-fourth in quantity, removing all scum as it rises ; cool it, and bottle it, sealing down the corks ; a mould may form on the top of the cider if it is kept a long time, but it will not impair its quality. If possible, use cider not more than a day or two old for boiling.
DIXIE PINEAPPLE CIDER.
Chop the rind of a large pineapple fine, and put it into a pitcher with two quarts of cold water ; tie a thin cloth over the pitcher, and let it stand until its contents ferment, which will be in two or three days in warm weather ; then strain off the water, sweeten it to taste, bottle it, winging the corks, and lay the bottles on their sides for forty-eight hours ; the • cider will then be ready to use.
WEST-INDIAN PINEAPPLE SHRUB.
Records on this page
Blackberry SirupFlorida Orange Wine