Transcribed by Dee Stalioraitis

Blackberry Brandy

To 1 gallon blackberry juice add 2 pounds white sugar, boil and skim it; then add 1 ounce cloves, 1 ounce ground cinnamon, 2 grated nutmegs. Boil again. When cool add 1 quart best whisky.

Mrs. Harder

Grape Juice

Ten pounds of grapes, 2 quarts of water. Boil 10 minutes, strain all night. Add 2 pounds of sugar. Let come to boil; bottle in air-tight bottles. Do not squeeze when straining.

Dandelion Wine

One gallon of dandelion blossoms. Pour over 1 gallon of boiling water and let stand in cool place for 3 days. Then put in porcelain kettle with rind of 3 oranges, 1 lemon; boil 15 minutes, then strain and add 3 1/2 pounds of sugar. Then put in juice and pulp of oranges and lemon. When luke warm put in 2 tablespoons of yeast or one yeast cake. Let stand one week in a warm place, then strain and bottle. Do not put corks in too tight at first.

Grape Juice

One quart (full) grapes and pick from the stem; wash, add 1 quart of water to 1 quart of grapes. Cook until very soft and then mash, and press through strainer; cover with double thickness of cheese cloth. Allow 1 cupful of white sugar to each quart of juice. Boil up once after the sugar has dissolved and bottle at once while hot. Have your bottles hot when you pour in the boiling juice.

Grape Juice

1 pint of grapes, 1 cup of sugar. Place ingredients in 2-quart jar and fill with boiling water. Seal air-tight. Set aside for several days and shake jar occasionally until liquid is thoroughly colored.

Isabel Powell



This page was last updated on Sunday, March 12, 2006

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