PBACHES AND APRICOTS IN BRANDY✪ Apricots in Brandy. Take nice smooth peaches not too ripe, put them in a vessel and cover them with weak lye; take them out in two hours, and wipe earefully to get oflf the down and outside skin, and lay them in cold water. Weigh the fruit, add their weight in sugar, and half a pint of water to each pound of sugar ; boil and skim this syrup, put in the peaches ; when the syrup is clear of scum, let them boil for twenty minutes or half an hour, then take them out and lay them on dishes to eool. Boil the syrup for an hour longer, or until redueed one-half and quite thick. When cold, put the peaches or apricots in jars, and cover them with equal quantities of the syrup and French brandy. If it is apricots, cook them very gently, or they will come to pièces in the syrup; ten minutes is long enough to stew them before bottling. APRICOT AND PBAOH WINB. Mash the apricots or peaches in a mortar, remove the stones, and to eight pounds of the pulp, add onc quart of water; lét this stand twenty-four hours; then strain, and to each gallon of the juice, add two pounds of loaf sugar. Let it ferment, and when perf ectly clear, bottle it. Peach wine is very nice, and may hâve a f ew of the kernels added for flavoring, if wished. 224 L'A CUISINE CREOLE. RAISIN WBENE WITH ELDEB FLOWERS. Boil six pounds of raisins in six gallons of water. When soft, rub them to a pulp, and pass through a colander to get rid of the stones; add this pulp to the water it was boiled in, pnt to it twelve pounds of whîte sugar and a half-pint of yeast. When clear, snspend half a pound of elder flowers in it to flavor the wîne; withdraw the flowers and bottle oflf the wine. ORANGE AND LEMON WINE. Take the onter rind of one hundred oranges pared, so that no white appears; pour upon them ten gallons of boiling water, let it stand ten hours and keep slightly warm. While still warm, add the juice of the oranges mixed with twenty-five pounds of lump sugar, and a few tablespoonfuls of good yeast; let it ferment five days, or until the fermentation has ceased, and the wîne is clear; then bottle. Lemon wine can be made in the same way. SOUR ORANGE WINE. Take one gallon juice of sour oranges, four gallons of water, and twenty pounds of sugar. Boil this mixture in a yessel large enough to hold it, and skim it as it boils until no more scum rises. Pour it into a flannel bag and strain; then put it in a cask, adding to it a quart of uncooked orange juice. Let it ferment, and when clear, bottle it. This will require about six months to finish. Keep in a cool closet or cellar dur- ing fermentation. LA CUISINE CREOLE. . 225 MIXBD FRUIT WINB. Oherries, black currants and raspberries, mixed to- gether, make a good wine. Dilute the juîce and add the usual amount of sugar^ and let it ferment; then bottle. A SUPBEIOE BLACKBEERY WINE. Bruîse your berrîes, measure them, and to every gallon, add a quart of boiling water. Let thîs stand twenty-four hours, stirrîng it three or four times during this tîme. The third day strain off the juîce, and to every gallon of thîs straîned lîquor, put two pounds of refined sugar. Col'k ît tîght, and let ît stand untîl cool weather ; when you wîU hâve a wine that you will never voluntarîly be without. BLAOKBEBRY WINE. Mash the berries without boiling them; strain the juîce, and to six pints of juîce, add two pints of water and three pounds of sugar. Mix thoroughly and put it in a wide-mouthed stone jar to ferment. Cover ît care- fully with a cloth, to keep out ail insects; open ît and ^kim it every morning ; then cover ît up again caref ully, for much of the bouquet of the wine dépends on this. When it ceases to ferment, strain ît and put it in a demîjohn ; do not cork it tîghtly, as ît must hâve a lîttle air, but cover the loose stopper with a pièce of muslîn or tarlatan, to keep out the insects. It will be ready to bottle în two months.

AI-modernized reading of the original text

PBACHES AND APRICOTS IN BRANDY. Take nice smooth peaches not too ripe, put them in a vessel and cover them with weak lye; take them out in two hours, and wipe carefully to get off the down and outside skin, and lay them in cold water. Weigh the fruit, add their weight in sugar, and half a pint of water to each pound of sugar ; boil and skim this syrup, put in the peaches ; when the syrup is clear of scum, let them boil for twenty minutes or half an hour, then take them out and lay them on dishes to eool. Boil the syrup for an hour longer, or until reduced one-half and quite thick. When cold, put the peaches or apricots in jars, and cover them with equal quantities of the syrup and French brandy. If it is apricots, cook them very gently, or they will come to pieces in the syrup; ten minutes is long enough to stew them before bottling. APRICOT AND PEACH WINE. Mash the apricots or peaches in a mortar, remove the stones, and to eight pounds of the pulp, add onc quart of water; let this stand twenty-four hours; then strain, and to each gallon of the juice, add two pounds of loaf sugar. Let it ferment, and when perfectly clear, bottle it. Peach wine is very nice, and may have a few of the kernels added for flavoring, if wished. RAISIN WINE WITH ELDER FLOWERS. Boil six pounds of raisins in six gallons of water. When soft, rub them to a pulp, and pass through a colander to get rid of the stones; add this pulp to the water it was boiled in, put to it twelve pounds of white sugar and a half-pint of yeast. When clear, suspend half a pound of elder flowers in it to flavor the wine; withdraw the flowers and bottle oflf the wine. ORANGE AND LEMON WINE. Take the outer rind of one hundred oranges pared, so that no white appears; pour upon them ten gallons of boiling water, let it stand ten hours and keep slightly warm. While still warm, add the juice of the oranges mixed with twenty-five pounds of lump sugar, and a few tablespoonfuls of good yeast; let it ferment five days, or until the fermentation has ceased, and the wine is clear; then bottle. Lemon wine can be made in the same way. SOUR ORANGE WINE. Take one gallon juice of sour oranges, four gallons of water, and twenty pounds of sugar. Boil this mixture in a yessel large enough to hold it, and skim it as it boils until no more scum rises. Pour it into a flannel bag and strain; then put it in a cask, adding to it a quart of uncooked orange juice. Let it ferment, and when clear, bottle it. This will require about six months to finish. Keep in a cool closet or cellar during fermentation. MIXED FRUIT WINE. Cherries, black currants and raspberries, mixed together, make a good wine. Dilute the juice and add the usual amount of sugar^ and let it ferment; then bottle. A SUPERIOR BLACKBERRY WINE. Bruise your berries, measure them, and to every gallon, add a quart of boiling water. Let this stand twenty-four hours, stirring it three or four times during this time. The third day strain off the juice, and to every gallon of thîs strained liquor, put two pounds of refined sugar. Cork it tight, and let it stand until cool weather ; when you will have a wine that you will never voluntarily be without. BLAOKBEBRY WINE. Mash the berries without boiling them; strain the juice, and to six pints of juîce, add two pints of water and three pounds of sugar. Mix thoroughly and put it in a wide-mouthed stone jar to ferment. Cover it carefully with a cloth, to keep out all insects; open it and skim it every morning ; then cover ît up again caref ully, for much of the bouquet of the wine depends on this. When it ceases to ferment, strain it and put it in a demijohn ; do not cork it tîghtly, as it must have a little air, but cover the loose stopper with a piece of muslin or tarlatan, to keep out the insects. It will be ready to bottle in two months.

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