1869 Drinking Cups and their Customs (Mixellany)

CUPS AND THEIR CUSTOMS. 61 blacks/ 3 Let this stand for a week^ and then add half a pound of powdered lump sugar and a quarter of a pound of powdered sugar-candy^ with half an ounce of blanched bitter almonds. The longer It is kept^ the better it will become. Where the juice of the black cherry cannot be obtained, sirap of mulberries will be found an excellent substitute. Bramiy Bitters. To each gallon of brandy add seven ounces of sliced gentian-root, fy& ounces of dried orange-peel, two ounces of seeds of cardamoms, one ounce of braised cinnamon , half an ounce of cloves^ and a small quantity of cochineal to colour It. Many other ingredients may be added which complicate the flavour; but none will make the above compound more wholesome or palatable* Ginger Brrniiy* To each bottle of brandy add two ounces of the best ginger bruised; let it stand for a week; then strain the liquid through muslin, and add a pound of finely powdered sugar-candy. This should be kept at least one year* Hunting-flash. As to the best compound for a liunting-flask, it will seldom be found that any two men perfectly agree; yet, as a rule, the man who carries the largest, and is most liberal with it to his friends, will be generally esteemed