the whole into a clean, dry cask. Cover the bung-hole with a folded cloth, let the cask remain undisturbed for 14 days, then stir in the brandy and bung tightly. In about 6 months the wine may be drawn off into bottles, tightly corked, and stored for use.
Elderberry Wine.—The elderberry is well adapted for the production of wine; its juice contains a considerable portion of the principle necessary for a vigorous fermentation, and its beautiful colour communicates a rich tint to the wine made from it. It is, however, deficient in sweetness, and therefore demands an addition of sugar. It is one of the best old English wines.
3508.—FLOSTER.
Ingredients.—1 gill of sherry, ½ a gill of noyeau, 1 oz. of loaf sugar, 3 or 4 thin slices of lemon, 1 bottle of iced soda-water, 1 lump of ice.
Method.—Mix all the ingredients together in a large tumbler, and imbibe through a straw.
3509.—GINGER BEER.
Ingredients.—5 quarts of boiling water, 1¼ lb. of sugar, 1 oz. of whole ginger bruised, 2 lemons, ¼ of an oz. of cream of tartar, 1 good tablespoonful of brewer's yeast.
Method.—Remove the rinds of the lemons as thinly as possible, strip off every particle of white pith, cut the lemons into thin slices, removing the pips. Put the sliced lemon into an earthenware bowl with the sugar, ginger, and cream of tartar, and pour in the boiling water. Allow it to stand until milk-warm, then stir in the yeast and let the bowl remain in a moderately warm place for 24 hours. Skim the yeast off the top, strain the ginger-beer carefully from the sediment, bottle, tie the corks down securely, and in 2 days it will be ready for use.
3510.—GINGER BRANDY.
Ingredients.—2 ozs. of Jamaica ginger, 1 quart of brandy, ½ a pint of water, 1 lb. of sugar, 2 ozs. of juniper berries (mixed black and white).
Method.—Crush finely the ginger and juniper berries, put them into a wide-necked bottle, and pour in the brandy. Cork securely, let the bottle stand in a warm place for 3 days, shaking it 3 or 4 times daily. On the third day boil the sugar and water to a thick syrup, and when cool add to it the brandy, which must previously be strained through fine muslin or filtering paper until quite clear. When quite cold, bottle, cork securely, and store for use.
3511.—GINGER WINE.
Ingredients.—3 gallons of cold water, 9 lbs. of loaf sugar, ¼ of a lb. of whole ginger, bruised, ¼ of a lb. of raisins, the strained juice and finely-pared rinds of 4 lemons, a good tablespoonful of brewer's yeast.
Method.—Stone and halve the raisins, put them into a large preserving pan, or perfectly clean copper, with the water, sugar, and ginger,
