Ingredients
- one quart of currant juice
- two quarts of water
- three pounds of nice
- a piece of net
- a pound of loaf sugar
Directions
One quart of currant juice, two quarts of water; add to each gallon of this mixture three pounds of nice, dry, brown sugar.
BEVEEAGES. 145
Pour water over the skins and seeds that have been squeezed ; strain this ; measure, and add to the currant juice. Do not fill the barrel. Leave the bung out until the wine has ceased fer. menting ; cover the hole with a piece of net, to keep out flies. — i Mrs. J. Mowcrton.
BRANDY PEACHES. Take fine, large freestone peaches, quite ripe ; put them into a pan containing a weak solution of saleratus and water ; let them lie in it until upon trial the fuzz can be easily rubbed oflf with a coarse towel. To each pound of peaches allow a pound of loaf sugar ; have ready large glasa jars with tight-fitting covers, in which place a layer of peaches, having first a layer of sugar in the bottom of each jar, and so on, alternately, until the jar is nearly full, the upper layer being of sugar ; then pour in the best white brandy until the jars are filled ; cover them closely, and set in a flat-bottomed kettle of cold water (the water must be a little below the top of the jars) ; place the kettle on the fire, the jars remaining until the peaches boil ; then set away ; cover closely. — Mrs. McCamey.