East Oregonian : E.O. (Pendleton, OR) 1888-current, 1919-03-13
Good Cherry Bounce.

Cherry bounce was as unique and nice to
taste as its name. The main Ingredient was
four quarts OF Wild cherries Four quarts OF
water were added tQ.the cherries. the mixture
being SKINNED every few days for about
week. Then II strained and three-fourths
OF pound OF sugar were added 10 each quart
OF the liquid Then II was allowed to ferment
again. the process taking two weeks.
Here Is one OF great great at-grandmother's own
recipes for the making OF raspberry wine:--
Pound your fruit and let II strain through n
cloth. Then boil much water as the Juice of
your raspbcrries. and when II is cold put 1t to
your squeezlngs. Let them stand together
five hours, then strain and mix 1t with the
Juice, adding to every gallon OF this liquid
two and one-half pounds of white sugar"
And here is another for rhubarb wine;--"cut
into bits and crush five pounds of raubarb.
adding n thin, yellow rlnd of lemon and one
gallon OF water. letting them stand covered
for two days. Strain off the liquid and add
four pounds of sugar. Put this into a small
cask with the bunghoie covered with muslin.
anc let II work two three days"
Cherry cider she made with seven gallons of
apple cider added TO two quarts of dried black
cherries and one pint OF dried blueberries.
one-half pint of elderberries and eighteen
pounds of brown sugar. Beer and ale from
pea shells were also simply made. A boiler
filled with the green shells OF peas, upon
which water was poured until It rose one-haIf
inch above the shells. The ingredients were
allowed to simmer for three hours. Then the
liquor would be strained off and strong de-
coction of wood sage or hops would be added
SO TO make the beverage pleasantly bitter.
II was fermented with yeast and bottled
Currant wine made by putting five
quarts of currant Juice into five gpilon keg.
Fifteen pounds of sugar added and the
keg was filled up with water. II was allowed
to stand in n cool place until sufficiently
worked and then the keg was bunged up tight
~. The wine allowed to remain in the
cask. tapped whenever the liquor ives desired.
Another variety OF currant wine was made by
taking four gallons OF currants. ntt too ripe
and stripping them into an eaithen stein
that had cow to IT, Two and cue-haif gall
Ions of water nd five and one-hslf pounds OF
double refnef sugar were# boiled together.
SKINNED and poured boiling hot upon the cur
rants. which were left to stand forty eight
hours before stralnlng through flannel bag
into the stein again. After that IL should stand
for fortnight to settle before bottling out
Two OF OBSERVATION-DISCLOSURES favorite
wines we're daisy and dandelion. She would
pick the flowers herself for fthe daisy wine,
taking one quart of daisies for every quart of
cold water This she would LET stand for forty
eight hours stralninc and adding three fourths
of pound OF sugar to each quart of the LIQUID.
She would let IL stand two weeks until the fer
mcntation stopped Then she would strain
again and bottle. the wine improving with
keeping.
Dandelon wine she made by covering four
quarts OF dandelions with four quarts Of boil
ing water. She would let II stand three days,
adding the peel OF three oranges and one
lemon. Then she would boil fifteen minutes,
drain and add the Juice OF oranges and lemons
TO taste. with four pounds of sugar ana one
cup OF yeast. She would keep the mixture in
q warm room and strain again and let II stand
for three weeks. after which It waa ready to
hottla
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