3i8 FRUIT RECIPES 



until tender enough to be pierced with a wooden splinter, 



and the sugar with water and cream of tartar until it forms 



a syrup. (Allow a half pint of water and a half teaspoon of 



cream of tartar to each pound of sugar.) Skim the syrup 



well ; place the ginger in it and when it has boiled up well 



place in jars and seal. 



This may be varied in flavour by adding lemon, orange, 



or other fruit as flavouring. To every three pounds of 



ginger allow at least the juice of one lemon and rind, and 



for each pint additional of lemon juice add one pound of 



sugar. 



CANDIED GINGER 



See Candied Cherries and the Kumquat. 



GINGER VINEGAR 



For each quart of strong vinegar allow two ounces of 

 crushed white ginger and let stand two months, when 

 strain, bottle, and cork well. 



GINGER WINE No. i (Old Recipe) 



Allow twelve ounces of bruised ginger to nine gallons of 

 soft water and boil till well-flavoured, when add eighteen 

 pounds of sugar. Let dissolve and partially cool when 

 add a little hop-yeast. When clear rack off and bottle 

 at once. 



GINGER WINE No. 2 (Old Recipe) 



To ten gallons of soft water add fifteen pounds of "loaf- 

 sugar clarified with the whites of six eggs," and one-half 

 pound of sliced and bruised white ginger. When this has 

 boiled one-half hour stir into it the thin-peeled yellow rind 

 of a dozen lemons and let stand till cool. Then add a 

 gill of yeast, first, however, reserving two quarts of the 

 mixture in which must be dissolved two ounces of 



