(d) The yolks of 8 eggs well beaten up, powdered sugar, and a grated nutmeg; extract the juice from the rind of a lemon by rubbing loaf sugar upon it; put the sugar, a piece of cinnamon, and 1 qt. strong beer into a saucepan, take it off the fire when boiling, pour into it 1 glass cold beer, or a glass of gin if agreeable; put it into a jug, and pour it gradually among the yolks of the eggs, &c., stirring all the time; add sugar if required. Pour the mixture as swiftly as possible from one vessel to the other till a white froth is obtained.
Elderberry Wine.—(a) Gather your elderberries when quite ripe, bake them in an oven prepared for bread, then strain the juice; for every quart of juice take 1 gal. water, and boil in it ½ lb. moist sugar for 1 hour, skimming it carefully, and adding more water to make up for the evaporation, so as to leave at the end 1 gal. syrup. When cool, add the juice, spread a toast thickly with yeast, put it in, and let it ferment for a week in an open vessel; then pour it into a cask, with 1 lb. raisins, and 1 oz. each sugar and allspice. Let it stand 3 months, strain and bottle, adding ½ pint brandy at the last moment.
(b) To 3 qt. of berries put 1 gal. water; boil the berries for 15 minutes, then strain; boil not quite 3 lb. of sugar to the gallon for 45 minutes; and then add some ginger and cloves according to taste.
Elder-flower Wine.—To 1 gal. water put 4 lb. white sugar, ½ pint elder flowers loosely packed, and one tablespoonful of yeast. Mix and put all in a barrel, stirring the whole every morning for a week; then stop it up close, and it will be ready to bottle in 6 weeks.
Ginger Beer.—(a) 1¼ lb. lump sugar, ¾ oz. ginger well pounded, the peel of 1 lemon cut very thin; put them into a pitcher, then add 11 pints boiling water; stir the whole, then cover it up. When cooled till only milk warm, put 2 spoonfuls of yeast on a piece of toast, hot from the fire; add the juice of the lemon. Let work 12 hours; strain through muslin and bottle. Will be fit to drink in 4 days.
(b) 2 lb. loaf sugar, 2 oz. bruised ginger, 1 lemon; put all together and pour 2 gal. boiling water on it; let stand one day, then strain, and put 2 spoonfuls of yeast to it; bottle.
(c) To 10 gal. water put 12 lb. sugar, 6 oz. bruised ginger (unbleached is the best). Boil 1 hour, put into a barrel with 1 oz. hops and 3 or 4 spoonfuls of yeast. Let stand 3 days; then close the barrel, putting in 1 oz. isinglass. In a week it is fit for use. Draw out in a jug and use as beer.
(d) The rinds of 3 lemons pared very thin, 1½ oz. cream of tartar, ¼ lb. ginger (bruised), 3½ lb. loaf sugar, 2½ gal. boiling water. Let all stand till milk warm; then add a dessertspoonful of yeast. Let remain all night, then strain off, and add ½ pint brandy. Bottle in very clean half-pint glass bottles, and tie down the corks. It will be ready for drinking in a week’s time. Lemon juice may be added, if desired.
(e) 18 gal. water, 24 lb. sugar, 24 lemons, whites of 18 eggs, 2 lb. ginger, 1 oz. isinglass, 3 tablespoonfuls yeast. Boil the water and sugar, add the whites of eggs; when coming to the boil, add the ginger; boil for ½ hour, then add the lemon peel and juice; boil for 10 minutes, strain into a tub, add the isinglass; when nearly cold, add the yeast; when done fermenting, close up. Let stand for a fortnight, then bottle.
(f) Put 4 lb. loaf sugar in a crock, also 6 lemons (sliced), 5 oz. cream of tartar, 4 oz. ground ginger, 24 cloves in a small bag; pour on the above 4 gal. boiling water; cover up close. When nearly cold, whisk in the whites of 3 eggs, then add 3 tablespoonful a good yeast on a slice of toast; ferment 24 hours, then strain and skim and bottle off. Lay the bottles on their sides for 24 hours.