1872 The Gentleman's Table Guide (2nd edition)

32 The Gentleman's Table Guide.

capillaire 3 quarts. Process: When the several ingredients have been prepared as above,putthem into a jar mcU corked up, with the quantity of spirit ordered, and allow it to remain a month, shaking it frequently every day, and, if possible, keptin a very warm temperature o^^ghty degrees; at the expiration of this time pour off 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.-CUM^A0. PAKE the peel of 24 Seville oranges, cut thin, 5 quarts of proof pale brandy, 1 drachm cinnamon, mace, 4lbs. of^bruised sugar candy,3pints of distilled water. Process the same as No.51. No. 53.-PUNCH LIQUEUR. ?AKE the rinds of fresh lemons, 1 lb.; half pi 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, braised, 15 lbs.