United States or Heard Island and McDonald Islands ? Vote for the TOP Country of the Week !
When country-dames make currant-jellies and currant-wine, they know very well, that, if they allow the berries to get dead-ripe, their jelly will not be so firm as when they seize an early opportunity and gather them when first fully red. They may also have observed that jelly made late, besides being less firm, is much more likely to candy.
In that happy time excise was only a word in the dictionary, so the yield of certain trees, very free-bearing, of small, deep, red, clear-seed fruit, was allowed to get dead-ripe on the trees, then mashed to a pulp in the cider trough, and put into stands to ferment, then duly distilled.
Close tight then, and let stand a month longer, then rack off, filter last runnings through triple cheese cloth, bottle and cork tight. Keep where it is dark and warm, rather than cool, but away from any sort of taints. Muscadine Wine: Troublesome, but worth the trouble. Wash dead-ripe muscadines, and pop them one by one, out of the skins.
Pare a dozen and a half of dead-ripe oranges so thin that you can see the knife pass under the rind; pound one dram of finest cinnamon and half a dram of mace; put them to steep for fifteen days in a gallon of pure alcohol, shaking it every day. Make a clarified syrup of four pounds of sugar and one quart of water well boiled and skimmed; add this to the curaçoa.
Word Of The Day