1869 Cooling Cups and Dainty drinks by William Terrington

and Liqueurs.

81

( Adiantum pedatum), infused in

maiden-liair fern

; add 5 pints clari-

2 pints of boiling water ;

strain

; pour the boiling syrup over 2 oz. more

a’up

fied S 3

re-infuse for two hours, and again

of maiden-liair ;

strain. Syrup of Cream, for Travelling. — Equal quanti- ties of pounded loaf-sugar and cream, well mixed ; bottled and closely corked and sealed in 2 oz. wide-mouth phials, so as to only open sufficient enough for a meal. Syrup of Rose. — Use of damask-rose petals, 12 oz. ; refined sugar, 3lbs. ; boiling water, 1 \ pint rectified spirit, 2|- fluid oz. ; macerate the rose petals in the water for 12 hours; filter ; evaporate in a water bath to 2 quarts ; add the sugar ; strain

; when cold, add the spirit. Syrup of Citric Acid. — 1 oz.

clear

of citric

acid

dissolved in 1 oz. of water ;

tincture of lemon-peel,

well mix

30 drops

; add 1 pint of syrup. — Macerate ljlb. fresh violet

;

Syrup of Violets.

flowers, free from stalk, in

pint distilled soft

1

water, for two

days, closely covered ; add 21bs. of sugar ;

then press,

strain, filter clear ;

boil to a

; when cool, add 1 \ fluid oz. of spirit. Syrup of Ginger.

syrup

— To tincture of ginger, \ fluid

oz., add clarified syrup, \ pint.

G