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

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63

153. Soda Negus.

A most refreshing and elegant beverage,particularly for those "^ ho do not take launch or grog after supi)er, is thus made: Put half a pint of port wine, with four lumps of sugar, three cloves, and enough grated nutmeg to cover a siiil- ling, into a saucepan; warm it well, but do not sufler it to boil ; pour it into a bowl or jug, and upon the warm wiuo decant a bottle of soda-water. You will have an effer vescing and delicious negus by this means. 154. Cherry Stmito. Pick ripe acid chei-rics from the stem, put them in an earthen pot; place that in an iron pot of water; boil till tlie juice is extracted ; strain it through a clotli thick enough to retain the pulp, and sweeten it to your taste. When perfectly clear, bottle it, sealing the cork. By first putting a gill of br.mdy into each bottle, it Avill keep through the summer. It is delicious mixed with water. Irish or Monongahela whiskey will answer instead of the brandy,though not as good.

155. White Currant Shrub.

Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of wliich put two quarts to one gallon of rum, and two pounds oflump-sugar; strain through ajelly-bag.

156. Currant Shrub.

1 lb. of sugar. 1 pint ofstrained currantjuice.

Boil it gently eight or ten minutes, skimming it well; take it off, and when lukewarm, add half a gill of brandy to every pint ofshrub. Bottle tight.