Page:Old-Time Recipes for Home Made Wines Cordials and Liqueurs.djvu/41
Home Made Wines
the flower heads add three more quarts of water and the peel of one lemon. Boil fifteen minutes, drain, and add to other juice. To every quart, add one pound of sugar; ferment with one cup of yeast. Keep in warm room three weeks, then bottle.
Take five gallons of ale, and a large cock, the older the better. Parboil the cock, flay him, and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flay him), then put the cock into one quart of sack, and put to it one and one-half pounds of raisins of the sun stoned, some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has done working, put the ale and bag together into a vessel. In a week or nine days' time bottle it up; fill the bottle but just above the neck, and give it the same time to ripen as other ale.
To three gallons of water put seven pounds of sugar; stir it well together, and beat the whites of ten eggs very well, and mix with the liquor, and make it boil as fast as possible. Skim it well, and let it continue