Gorse Wine
Dear Aunt Daisy, Some time ago, I heard you give over the air a recipe for making Gorse Wine. Would you please put it in the " Listener "’?-" Omaka." Yes, the gorse will soon be in bloom again. Here is the recipe: Halt a gallon of gorse flowers; one gallon of water; 2 ounces of root ginger; 1 ounce of compressed yeast; 3lb. of Demerara sugar; 1 "orange; 1 lemon. Simmer the flowers, water and ginger together for fifteen minutes. Stir in the sugar till dissolved. Slice the orange and lemon, and add to the cooling liquid, and when just warm, float the yeast on a piece of toast, on top. Cover with a folded blanket, leave undisturbed for a week, then skim off the head. Strain into a jar, allow to work for another week before corking tightly. A few raisins and a lump of sugar keep it lively. If you cannot get Demerara sugar, use good brown crystallised sugar.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400419.2.51.4.4
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New Zealand Listener, Volume 2, Issue 43, 19 April 1940, Page 45
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162Gorse Wine New Zealand Listener, Volume 2, Issue 43, 19 April 1940, Page 45
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
Copyright in the Denis Glover serial Hot Water Sailor published in 1959 is owned by Pia Glover. The National Library has been granted permission to digitise this serial and make it available online as part of this digitised version of the Listener. You can search, browse, and print this serial for research and personal study only. Permission must be obtained from Pia Glover for any other use.
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