1871 The Gentleman's Table Guide by E Ricket and C Thomas

The Gentleman's Table Guide, 29 This compound was highly appreciated by the guests of Sir George when pheasant-shooting at Lochend, or grouse-shooting on the Perthshire moors; a pint (Scotch) keg being the quantity consumed on the liills by a party of eight; pro bably the gillies kindly assisted. This compound will be found very nourishing to fishing or yacht ing parties. No. 43.-T0NIC CORDIAL WINE. 3AKE fresh-dried hops half a pint, direct from the " oast house," if possible; the peel of half a lemon, cut very thin; put them in a well-stoppered bottle or vessel, pour over them one bottle of sherry; infuse 21 days, then add half a pint of syrup; strain and bottle off. This will be found a very strengthening cordial; may be taken by the most delicate per sons. One wineglassful to be taken half an hour before dinner. No. 44.-SYRUP OR CAPILLAIRE. 50 every pound of sugar or candy (white, K pmk, or amber) allow half a pint ofwater; boil the sugar and water together for a quarter of an hour, carefully removing the scum as it rises. The syrup is then ready for the tonic cordial wine.