Sloe Gin

from a
1912
cook book
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.

Fill one quart bottle 2/3 full of Sloes,
(a small sour wild Plum)
3/4 lb. of White Sugar,
and fill up with the best Gin
(Plymouth if you can get it) ;
prick the Sloes five times with a large hat pin
before putting them in bottle,
cork well and shake well as often as possible
for three Months,
and then use after straining;
keep for any time.
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