1862 Bar Tender's Guide price $1.50 by Jerry Thomas

222

APPENDIX.

some raspberries, and flavor as you please. Some mix a pound of raspberries and a pound of clierries (pi-operly stoned before mashing); then mix, mash,and ferment all together. The quantity of raspberries to be introduced, however,is entirely a matter of taste. Whilst the syi'up is fermenting, it is a good plan to cover the pan with a coarse cloth, or any thing that wUl admit the aii*(which is essential to fermentation), but keep out the dust.

424. Orgeat (or Almond)Symp.

2 lbs. ofsweet almonds. 31 ounces of bitter almonds.

3 pints offresh water. 6 or 6^ lbs. ofsugar.

Take your almonds (sweet and bitter) and drop them into boiling water. This blanches them, and they aie easily skinned. Having peeled them, drop them into cold water,in which wash them; when ready put them into a clean mortar(one of marble is better than bronze), and mash them; next, squeeze in the juice of two lemons, or add a little acid, and, as you pound the almonds,pour part of a pint of clean water into the mortar; mash thor oughly, until the mixture looks like thick milk, and no pieces of almonds are left; then add another pint of the spring water. Kow squeeze the white mash through a hair-cloth, or other good strainer: a common plan is to have a large strainer held by two persons; as they twist the milk may be caught in a clean basin ; whatever of the almonds is left in the cloth put it back into the mortal*,and mash it over again, adding a little of the spring water; then strain it, and mix with the former almond milk; this done miY it with your sugar (about 6 lbs.) which must first, however, he clarified and boiled to a"crack (see