The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Sack Mead.—Add 4 pints of honey to every gal. of honey, boil 3-4 of an hour, taking care to skim it, and to every gal. add 1 oz, of hops, then boil the mixture 1-2 hour and let it stand till next day; put it into a cask and to 13 gals, of the mixture add a quart of brandy. Let it be lightly stopped till it has ceased to ferment, then stop it very closely. If a large cask, keep it a year in the cask.
Welsh Metheglin or Bragget.—To 1 gal. of water put 1 pint of clear honey and stir the whole well, then add 1-2 handful each of balm, thyme, rosemary tops, bay leaves, angelica, sweet briar and other fragrant herbs, with 1-2 oz. each of nutmeg, cinnamon, cloves, ginger and mace; boil all gently for 30 minutes and skim constantly. This liquor is mixed with 3 gals, of the first running of strong ale or sweet flagroot and placed over the fire, but not sufficient to boil. When cool, it is strained and fermented with yeast, and afterwards barrelled with a bag of spices in it.
Apple Water.—Pare, core and cut into very thin slices 3 large juicy apples, put them in a pitcher, and if you have it, the rind of a lemon pared thin, and pour on a pint of boiling water, cover it close­ly and let it stand by the fire for an hour or 2. Let it cool and pour the liquid in a glass and sweeten with loaf sugar. It is a cooling drink in fevers, and should be taken warm when going to bed, for colds.
Cherry Water.—Pick 2 lbs. of Mayduke cherries, put them into a basin, pour over them 3 quarts of boiling water and let them steep for 2 hours; filter through a flannel bag with some paper. To the filtered juice add 1 quart of warm syrup. Mix hot and pour the cherry water into glass bottles.
Black Cherry Water.—Crush 6 lbs. of black cherries and to them put a handful each of the tops of marigold, angelica, rosemary, spearmint, balm and sweet marjoram, 1-2 oz. each of sweet fennel and anis-seed, 1 oz. of dried violets. Cut the herbs small, mix them all together and distill them in a cold still.
Cranberry Water.—Bruise a cupful of cranberries mixed with a cupful of cold water. Boil 2 quarts of water with a tablespoonful of oatmeal and the rind of a lemon, then stir in the cranberries and add 2 oz. of loaf sugar and 1-4 pint of white wine ; simmer for a 1-4 of an hour.
Currant Water.—Press 1-2 pint of raspberries and 1 quart of currants into a basin, add 2 quarts of water and filter through a flan­nel bag, at the bottom of which is a pulp of brown paper; add 1 quart of warm syrup of sugar to the filtered juice. Mix, and pour the currant water into glass bottles.
Ginger Pop.—10 quarts of water, 1 pound of coarse brown sugar (but the loaf is better, and more wholesome), 2 ounces of ground white ginger, 1 quart of ale or very strong beer.