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.

47

shaken well up together in a jar, using no finings, for if the materials are genuine, the cordial will be bright and ready for use the day it is mixed.

— STRAWBERRY.

184

Essence of strawberry, six ounces ;

rectified spirit (GO

tincture of cudbear, two ounces; cor-

0. P.), three pints $

Proceed as with raspberry

dial syrup, thirteen pints.

135— NOYEAU.

Bitter oil of almonds, one drachm ;

oil of cinnamon,

twenty drops ; thirteen pints ;

rectified spirit, three pints ;

cordial syrup,

tincture of cudbear, enough to give a slight Dissolve the oil as usual, add the syrup, and

pink tinge.

if necessary fine with alum, &c.

186— USQUEBAUGH.

Oil of aniseed, one drachm; oil of cloves, one drachm; essential oil of nutmegs, one drachm; oil of cinnamon, twenty drops ; oil of juniper, thirty drops. Mix all the oils together, shaking well occasionally for a day or so then dissolve them in rectified spirit (60 0. P.), one pint colored with burnt sugar, one ounce ; and add of each, syrup and boiling water, twelve pints. Mix all together thoroughly and fine with alum, &c.

187— CORDIAL SYRUP.

Refined lump sugar, thirty pounds ;

boiling water, three

Dissolve the sugar in the water, and strain through

gallons.

flannel.

138— RUM SHRUB.

Bitter orange juice, half gallon;

refined sugar, eight

pounds ; rum, reduced to 40 U. P., one and a half gallons. Dissolve the sugar in the juice by aid of a gentle heat, mix