1864 Bar Tender's Guide price $2 00 by Jerry Thomas

222

APPENDIX.

somo raspberries, and flavor as you please. Some mix a pound of raspberries and a pound of cherries (properly- stoned before masliing); then mix, mash, and ferment all together. The quantity of raspberries to be introduced, however, is entirely a matter of taste. "Whilst the syrup is fermenting,it is a good plan to cover the pan with a coarse cloth, or any tiling tliat will admit the air (which is essential to fermentation), but keep out the dust.

424. Orgeat (or Almond)Syrup.

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

3 pints offrcsli water. 6 or lbs. ofsugar.

Take your almonds (sweet and bitter) and drop them into boiling water. This blanches tliem, and they are easily skinned. Having peeled them, drop them into cold water, in which wash tliem; 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- on«-hly, until the mixture looks like thick milk, and no pierces of almonds are left; then add another pint of the spring water. How squeeze the white mash through a haii-ciotb, 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 tlie almonds is left in the cloth put it back into the mortar,and mash it over again, adding a little of the spring water; then strain it, and mix with tlic former almond milk: this done mix it with your sugar (about 6 lbs.) which must first, however, be clarified and boiled to a "crack" (see