Category: Cooking & Drinking
I wish to acknowledge my indebtedness to the following books of reference: “The Compleat Housewife,” “The Cook,” “The Dictionary of Every-day Wants,” “The Household Cyclopedia,” “The Blue Grass Cook Book,” “Two Hundred Recipes from French Cookery.”
I wish to acknowledge my indebtedness to the following books of reference: “The Compleat Housewife,” “The Cook,” “The Dictionary of Every-day Wants,” “The Household Cyclopedia,”...
2. Part 2After being made and barrelled it should be allowed to ferment until it acquires the desired flavor, for perfectly sweet cider is not desirable. In the meantime clean barrels fo...
3. Part 3Take the flowers of elder, and be careful that you don’t let any stalks in; to every quart of flowers put one gallon of water, and three pounds of loaf sugar. Boil the water and...
4. Part 4Take of spring water what quantity you please, make it more than blood-warm, and dissolve honey in it until it is strong enough to bear an egg, the breadth of a shilling; then b...
5. Part 5To each gallon of juice add one gallon of soft water, in which seven pounds of brown sugar have been dissolved. Fill a keg or a barrel with this proportion, leaving the bung out...
6. Part 6Take one-quarter of a pound of cloves, bruised, one ounce pimento, or allspice, two gallons proof spirit. Digest the mixture twelve hours in a gentle heat, and then draw off wit...
7. Part 7