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

The Gentleman's Table Guide.

32

capillaire 3 quarts. Process: When the several ingredients have been prepared as above, put them into a jar well corked up, with the quantity of spirit ordered, and allow it to remain a month, shaking it frequently every day, and, if possible, kept in a very warm temperature oieightydegrees; at the expiration of this time pour ofiP the spirit and add the quantity of water ordered in the recipe; let this stand 7 days, shaking it up as before; then pour off, press out all the liquid, and mix with the spirit; add the capillaire, and filter through a jelly bag. No. 52.-CURAC0A. |AKB the peel of 24 Seville oranges, cut thin, 5 quarts of proof pale brandy, 1 drachm cinnamon, mace, 4 lbs. of bruised sugar candy, 3 pints ofdistilled water. Process the same as No. 51. No. 53.-PUNCH LIQUEUR. SAKE the rinds of fresh lemons, 1 lb.; half pound do. Seville oranges; infuse in a close vessel with 9 quarts of boiling water 6 hours; when cold filter; 5 quarts of proof rum, 4 quarts proof brandy, lemon juice 1 pint, sugar candy, bruised, 15ibs. We recommend Rappolt's essence of punch. See advt.