1859 The Book of one Hundred Beverages - BERNHARD (William) -

49 wineglassfull 0£ orange :flower water, and cork closely in dry bottles for uae. , SYRUP OF ORGEA.T. Sweet almonds, one pow:ld ; . bitt.er alinonds, (peach stone almonds) four ounces ; water, three pm~ ; sugar, six pounda. Blanch the a.lmonda by throwing them into boiling water, and beat them in a mortar to fine paste with a little water, and a.bout a pound of the sugar, and the .remainder of the water, gradually ; strain with strong pressure ; to the strained liquor add the remainder or the sugar, .and diss0lve by • gentle heai ; strain the orgeat through 1Uien, and keep ii, in well-corked bottles, in a cool place. The gum and orange flower watel'S, directed ·in some recipes, are not recommended,-u the· former is apt to become sour, and the latter frequently contains aome lead. A tab1espoonful cL o~ syrup, in• glass of water, makes a.delieioua drink ; it is soothing, and slightly aeda.Qye or waging, from the bitter almolid& . ... Sweet almonds, b1anched, half an ounce; pow- dered gum arnbic, one drachm ; white IUp, two drachms ; and water, six ounces and a h&lf; · beat the almonds with the sugar and gum, and add the water 21'3Alually. A1Jnond milk ~· with animal milk in many of ita properties, and is agreeable and nutritioll& · · :a ALMOND llILL ..:

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