1857 The Bordeaux wine and liquor dealers' guide

145

APPENDIX.

champagne 1 bottle ; mix, and slice a pine-apple into it. IX. (Tea Pwnch). Hot tea 1 quart; arrack i bot– tle; white sugar 6 oz.; juice of 8 lemons ; yellow rinds of 4 lemons ; mix. X. (Wine Punch). Sugar 1 lb. ; yellow peel of 3 lemons ; juice of 9 lemons ; mTack 1 pint ; port or port or sherry wine (hot) 1 gallon; cinnamon! oz.; nutmeg 1 dr. ; mix. *** All the above are pleasant intoxicating beve– rages.

COLORING FOR LIQUORS.

Take two lbs. crushed or lump sugar, put it into a kettle that will hold four to six quarts, with one half– tumbler of water. Boil it until it is blaek, then take 'it off and cool with water, stirring it as you put in the water.

BEAD FOR LIQUORS.

One oz. sulphuric acid and one half oz. sweet oil, mixed together in a glass bottle. . One drop is eno:ugh for a quart, and in proportion for a larger quantity.

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