Method.—Remove the stones of the fruit, take out the kernels, and cut each apricot into 6 or 8 pieces. Put them into a preserving pan with the water, sugar, and about half the kernels, and simmer very gently for 1 hour. Turn the whole into an earthenware vessel, let it remain undisturbed until cool, then stir in the yeast; if compressed yeast is used it must previously be mixed smoothly with a little warm water. Cover the vessel with a cloth, let it remain undisturbed for 3 days, then strain the liquid into a clean, dry cask, add the white wine, and bung lightly. At the end of 6 months draw off the wine into bottles, cork them closely, store in a cool, dry place for about 12 months, and the wine will be then ready for use.
3487.—APRICOT WINE. (Another Method.)
Ingredients.—12 lbs. of firm, ripe apricots, loaf sugar, 2 gallons of water.
Method.—Prepare the fruit as directed in the preceding recipe, put it into a preserving pan with 2 gallons of cold water and half the kernels and boil gently for about 1 hour. Strain, return to the pan; to each quart of liquid add 6 ozs. of loaf sugar, bring to the boil, and remove the scum as it rises. Let the whole simmer gently for 10 minutes, then turn into an earthenware vessel. Allow it to remain covered until the following day, pour into dry bottles, to each one add a lump of sugar, and cork closely. Store in a cool, dry place for about 6 months, when the wine should be ready for use.
3488.—BIRCH BEER.
Ingredients.—½ a lb. of black birch bark, 1 oz. of hops, ¼ of a lb. of pimento, ¼ of a lb. of ginger, 6 pints of golden syrup, ½ a pint of yeast, or 2 ozs. of German yeast.
Method.—Boil the bark in 3 or 4 pints of water, and, when considerably reduced, strain and boil rapidly until the liquor is as thick as treacle. Meanwhile boil the hops, pimento and ginger in 6 quarts of water for 20 minutes, then strain it on to the bark extract. Stir until it boils, add the golden syrup, and, when quite dissolved, strain the whole into a cask. Add 10 gallons of water previously boiled and allowed to cool, and as soon as it becomes lukewarm stir in the liquid yeast. Let it remain loosely bunged for 2 or 3 days, or until fermentation has ceased, then strain into small bottles, cork them tightly, and store in a cool place.
3489.—BLACKBERRY SYRUP.
Ingredients.—To each lb. of fruit allow 1 lb. of loaf or preserving sugar, and 1 tablespoonful of cold water, brandy.
