And a drink that seemed to me at that time apropos of either event we
used to make by slicing half a dozen juicy apples and three lemons as
a starting point. Then we would lay them alternately in a large bowl,
sprinkling each layer plentifully with sugar, and over all would pour
a quart of claret. Then we would let it stand for fully six hours,
pour it through a muslin bag, and it was ready for use.