1. NETTLE SYRUP [Gwin danadl poethion]
Gather the tops of young nettles, wash well, and to
every 1 lb. of nettles add one quart of water. Boil
for one hour, strain, and to every pint of juice add 1
lb. sugar. Boil for 30 minutes, and when cold, bottle.
This syrup is said to have great health-giving powers
as a blood purifier. Used with soda water it is a cooling
drink.
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2. HERB BEER [Diod dail]
A good dozen nettle-tops
about 1 oz. dandelion leaves
1 oz. root ginger
1 lb. demerara sugar
half oz. yeast
Tie bruised ginger in muslin and boil with berbs in one
gallon of cold water for about half an hour. Strain on
to sugar and stir well. When lukewarm put in yeast
floating on a piece of toast. Stand overnight and bottle
next day in corked bottles. Ready to drink after 2 or 3
days.
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I have 2 or 3 other recipes which involve adding such things
as hops, burdock, blackcurrant leaves, raspberry leaves,
lemon or rhubarb.
For the U.S.A. "demerara sugar" is dark brown sugar.
1 quart is 40 fluid oz.; 1 pint is 20 fluid oz. & 1 gallon
is 8 pints [please correct me on this, we use metric here &
I haven't used imperial measure for at least 40 years].
The yeast referred to is the older paste kind.
I have not tested these recipes as I have yet to see [feel!] a
nettle anywhere in Manitoba.
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Jean Gilson E-mail <jmgilson(a)mts.net>
Winnipeg, Canada