What to drink

GRAPE JUICE

As it is possible to purchase grape juice, either purple or white, in bottles, at prices which are not at all beyond reason, it is hardly necessary to make it at home, but if one has a few grapes which one desires to use for drinks and has not the opportunity to obtain the commercial product it may be made after the directions issued by the Department of Agriculture at Washington.

These directions follow.

TO MAKE GRAPE JUICE

Only clean, sound, well ripened, but not overripe, grapes should be used. These may be crushed and pressed either by hand or in an ordinary cider mill. If light colored juice is desired, the crushed grapes are put in a clean, well washed cloth sack and either hung up and twisted or grasped by two persons, one at either end, and twisted until the greater part of the juice is expressed. Then, in a double boiler or its equivalent, such as a large stone jar placed in a pan of hot water, so that the juice does not come in direct contact with the fire, the juice is gradually heated to a temperature of 180° to 200° F. The temperature should never be allowed to go over 200° F. It is best to use a thermometer; if none is available, however, the juice may be heated until it steams, but it should not be allowed to boil. It should be poured immediately into a glass or enameled vessel and allowed to settle for 24 hours; then the juice should be drained from the sediment and run through several thicknesses of clean flannel or through a conic filter made from woolen cloth or felt and fixed to a hoop of iron, so that it can be suspended wherever necessary. The juice is then poured into clean bottles, space being left at the top for the liquid to expand when heated. A good home substitute for the commercial pasteurizer is an ordinary wash boiler with a thin board fitted over the bottom on which the filled bottles are set. Ordinary glass fruit jars serve the same purpose equally well. The tubs should be filled with water within an inch or so of the tops of the bottles and heated until the water begins to simmer. The bottles should be taken out and sealed or corked immediately. Only new corks that have just been soaked in a temperature of about 140° F. should be used. It is well to take the further precaution of sealing the corks with paraffin or sealing wax to prevent the entrance of mold germs.

When red juice is desired, crushed grapes should first be heated to a temperature of not more than 200° F.; then strained through a clean cloth or drip bag, no pressure being used, and set away to cool and settle. The remaining procedure is the same for the red as for the light colored juice. Many people do not even take the trouble to let the juice settle after it is strained, simply reheating and sealing the vessels and setting them away in an upright position in a cool place where they will be undisturbed. If bottles are used, the corks should be sterilized and the necks of the bottles sealed with sealing wax. The juice settles, and when desired for use the clear liquid is poured off the sediment.

Any person familiar with the process of canning fruit can put up grape juice, for the principles involved are the same. Care should be taken not to sterilize the juice at a temperature higher than 195° F.; or the finished product will have a scorched taste. The bottles or jars should not be so large that when they are opened the juice will spoil before it can be used. Unfermented grape juice, properly made and bottled, will keep indefinitely if not exposed to the atmosphere or to infection of mold germs; when a bottle is once open, however, the contents, like canned goods generally, should be used as soon as possible. Unfermented juice may be made not only from all varieties of grapes, but also from some other fruits, such as apples, pears and cherries. Some berries also yield excellent juices.

GRAPE JUICE No. 2

Crush the grapes in a clean kettle with a wooden spoon and put them in a cloth sack or jelly bag. Twist the sack or press it until the juice has all come out. Put the juice in a double boiler over hot water until it steams. If a kettle is used, great care must be taken that the juice does not boil. Let the juice stand in an enamel kettle for 24 hours to settle. Run it through a flannel jelly bag and put into clean bottles. Leave space in bottle for the liquid to expand. Put the bottle in a sterilizer and fill the sterilizer with cold water until within an inch of the top of the bottles. Heat the water slowly until it is nearly simmering, take the bottles out and insert clean corks, and, as a final precaution it is advisable to dip the top of the cork in sealing wax or paraffin.

This makes a light colored juice. For a red juice, the grapes may be heated until just before the boiling point as in the first part of the process. It is not necessary to allow the juice to settle but it is much clearer if you do.

ROOT BEERS

GINGER BEER

Place the ginger in a large bowl, bruise and pound thoroughly; add boiling water, then the grated rind of the lemon and when stirred in, add the juice of the lemon. Now mix in the cream of tartar and the sugar; stir well, allow to cool until lukewarm; add the yeast which should have been dissolved in a little warm water. Mix all together, cover tightly and allow to stand for six hours. At the end of that time, strain and put into bottles having patent tops, unless one has a commercial “topper” which is most desirable. Keep in a cool place, for if kept warm or not securely corked the beer will effervesce.

ENGLISH GINGER BEER

This interesting recipe dates back to about 1840.

Pour the boiling water upon the ginger and the sugar (either brown or granulated may be used) add two lemons thinly sliced. Into this pour one cupful of good yeast and allow it to stand for twenty-four hours. Pour off carefully and put into bottles.

MAPLE BEER

This recipe too, dates back to 1840.

Put in a large container, one quart of pure maple syrup, and add one gallon of boiling water and the spruce essence; allow this to stand until lukewarm, then add a pint of yeast, allowing it to stand twenty-four hours. Pour off carefully and bottle and seal.

ROOT BEER

Dissolve the yeast cake in a little warm water; mix the sugar and root beer extract together and add the water, which should be hot; allow this to stand until lukewarm and add the yeast cake; mix well, allow to settle and pour into bottles. If one owns patent top bottles they are easily handled. Fasten the stopper and store where it is cool. The beer will be ready for use after twenty-four hours.

It is not at all necessary to put this beer up in such quantities; just divide or subdivide the recipe.

SPRUCE BEER (CRÉOLE RECIPE)

Gather a handful of spruce sprigs, break and bruise, and steep in a little water until a strong essence is made.

Pour the water over the hops and the ginger and allow to boil; strain and add the molasses and essence of spruce. Cool until lukewarm and add the yeast. Cover tightly and stand away for twenty-four hours. Pour off carefully and bottle. Seal and store in a cool place. In two days the beer is ready for use.

One may gather the spruce sprigs as directed, or purchase the extract or essence of spruce, or steep the spruce gum.

BIRCH BEER

Boil the birch bark in a quart of water until reduced a third; strain and set aside until the hops, syrup and ginger has boiled for twenty minutes. Strain and mix with the birch extract; when cooled until about lukewarm add the yeast cake dissolved in a little warm water. Cover tightly and stand away for twenty-four hours. Strain into bottles and cork well.

CIDER

It would seem unnecessary labor to make cider at home, unless, of course one lives on a farm and has many apples to dispose of after the selected apples are shipped or stored for winter use. And even in that event one is likely to take the apples to a community cider mill. But if there should be a time when one of my readers cares to try cider making at home it may be done with utensils found in every kitchen.

Be sure that there are no bruised or rotted spots on the apples to be used and wipe them carefully with a damp cloth. Cut them in pieces and run through a food grinder, placing a deep dish where it will catch all of the juice. Place a fine cloth in a colander; pile the apple pomace (the ground apple) in it and pour all the juice in too. Fold the cloth over and place a heavy weight on top, pressing it often. When the juice or cider is pressed out, bottle and use. It should not be kept, as it becomes sour very quickly.

It is probably as economical to purchase the sweet cider as to use the time and the necessary apples to make the cider.

TO KEEP CIDER SWEET AND SPARKLING
(Date of recipe, 1845)

Let the new sweet cider ferment from one to three weeks according to whether the weather is cool or warm, longer if cool or one week if warm. When it has attained a lively fermentation, add to each gallon, according to its acidity, from one half to two pounds of sugar, and allow it to again ferment until the desired sweetness is reached. Pour out one quart of the cider and add for each gallon one-quarter ounce of sulphite of lime (anti-chloride). Stir the powder and cider until thoroughly mixed and return to the rest of the cider. Agitate well and briskly for a few minutes and then let the cider settle. The fermentation will cease at once. After a few days draw off the clear cider, bottle carefully, and cork well. Bottles with patent stoppers will be found most satisfactory.

TO BOIL CIDER
(Old New England recipe)

Use perfectly sweet cider, preferably not over two days old: boil until boiled down about half. Skim often, pour into hot bottles and cork tightly. Store in a cool place.

This may be used for drinks, by stirring two tablespoonfuls into a glassful of iced water.