|
Classic
Cook Books
< last page | next page >
page 77
TO BOTTLE GREEN CURRANTS.
Gather your currants while they are green and almost full grown when the sun is
hot upon them, pick them from the stalks, and put them into narrow mouthed
bottles; cork them close, and set them in dry sand, and they will keep all the
winter.
To bottle Cramberries.
Gather your cramberries on a fine dry dry, and put them into dry bottles; cork
them tight, and put them upright in a cool dry place, aud they will keep for two
years.
OF WINES.
To make Currant Wine.
Gather your currants when the weather is dry, and are full ripe: strip them
carefully from the stalk, put them into a pan, and bruise them with a wooden
pestle; let it stand about twenty hours, after which strain it through a sieve.
Add three pounds fine powdered sugar to every four quarts of the liquor; and
then shaking or stiring it well, fill your vessel, and put about a quart of
brandy to every seven gallons; as soon as it fine, bottle it off.
To make Currant Wine another way.
Gather your currants when full ripe, which will commonly be about the middle of
July; break them well in a tub or vat, (some have a mill constructed for the
purpose, consisting of a hopper, fixed upon two lignum vitae rollers) press and
measure your juice, add two thirds, water, and to each gallon of that mixture
(i.e. juice and water) put three pounds of muscovado sugar (the cleaner and
dryer the better; very coarse sugar clarified,
< last page | next page >
Classic
Cook Books
|
