186 A GARDEN OF HERBS 



Add the juice and rind of the oranges and then the sugar. 

 Heat the milk and pour it boiling over the other ingredients 

 in the pan. Let the liquid remain six or eight days, stirring 

 thoroughly each day, strain into bottles and cork well. 

 E. G. Hayden, Travels round our Village. 



BLACK CURRANT WINE. To every three quarts of juice 

 allow the same amount of water unboiled, and to every 

 three quarts of the liquid add three pounds very pure moist 

 sugar. Put all into a Cask, reserving a little for filling up. 

 Place the cask in a warm, dry room, the liquid will ferment 

 of itself. Skim off the refuse when fermentation ceases, 

 fill up with the reserved liquid when it has ceased working, 

 pour in three quarts of brandy to four quarts of wine. Bung 

 it close for nine months, then bottle it and strain the thick 

 part through a Jelly bag, when it also can be bottled. Keep 

 ten or twelve months before drinking. Ibid. 



SLOE GIN. To every gallon of Sloes add the same quantity 

 of good gin and one pound of white sugar, more or less 

 according as the liquor is desired sweet or not. Crush the 

 fruit in a jar, take out and crack the stones, replace them in 

 the jar, add the sugar, pour over the gin. Cork or cover 

 the jar lightly and leave it to stand for a month, when strain 

 and bottle. Ibid. 



