1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

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pound ; boil it in one gallon of water, and strain through In this dissolve ten pounds of refined sugar by Over the bruised ginger which re- mains in the muslin strainer pass one gallon unmixed gin (0. P.), mix this and the syrup of ginger together, add lin- ings, and set aside to clear. fine muslin. means of a gentle heat. This may be made by following the same directions as given for ginger gin, or the following will be found more economical though taking a longer time to prepare. 8teep half a pound of well bruised Jamaica ginger in one gallon of strong brandy for fourteen days, shaking it up repeatedly. Let this be strained through muslin. Throw the ginger from the muslin into a gallon of boiling water and allow it to simmer over a low fire for twenty minutes, and strain. To this add ten pounds of refined sugar. 180— GINGER BRANDY.

181— PEPPERMINT.

Mitcham oil of peppermint, one drachm ;

rectified spirit

Pro-

(60 0. P.), three pints ; ceed as in the foregoing

cordial syrup, thirteen pints.

182— LOVAGE.

Essential oil of nutmegs, one drachm :

oil of cinnamon,

one drachm ; rectified spirit (60 0. P.), three pints; cordial syrup, thirteen pints; spirit coloring, two ounces. Dissolve all the oils together in the spirit ;. next add the coloring matter ; and lastly, mix in the syrup a quart at a time, shaking well between each addition. For fining, use alum and tartar in the usual way. oil of carraway, forty drops ;

—RASPBERRY.

183.

spirit of wine (53 0.

Essence of raspberry, eight ounces ;

P.) two and a half pints ;

cordial syrup, thirteen pints

tincture of cudbear, strong, two ounces.

Let all these be