1872 Cooling Cups and Dainty Drinks (Mixellany)

82 Syrups and Liqueurs. Syrup of Orange or Lemon Peel. —Tincture of orange-peel, 3 drachms; clarified syrup, J pint. Syrup of Lemons. —Lemon-juice (strained), i pint; sugar, 2|lbs. ; rectified spirit, 2 fluid oz.; boil the juice ten minutes ; strain ; add the sugar ; when cool, colour the spirit with saffron. Imitation Lemon Syrup. —4 oz. tartaric acid ; 2 drachms oil of lemon ; 6 oz. powdered loaf- sugar. Sirop de Oomme. —Make a solution with best gum arabic, with hot water ; sweeten with syrup. Usquebaugh, which is a strong compound liquor, chiefly taken as a dram, is made in the highest perfection at Drogheda, in Ireland. The following are the ingredients, and the proportions in which they are to be used: of best brandy, 1 gallon ; raisins (stoned), l ib.; cinnamon, cloves, nutmeg, and cardamoms, of each, 1 oz., crushed in a mortar; saffron, J oz.; rind of 1 Seville orange ; brown sugar-candy, lib. ; shake all these well every day, for at least three weeks, then filter for use. Vanilla Milk. —To 12 drops essence of vanilla, and 1 oz. of lump sugar, add 1 pint of new milk.