1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

SHEKBET, MAEASQTJINO. 15^" 3J gallons of water, ^ of a gallon of white plain Byrnp (see No. 7); color dark yellow with oak bark.

326. Rum,St. Croix. (Saata Cruz Rum.) 62 lbs. ofbrown sngar dissolved in 40 gallons of boiling water; cool it down to 80° (degrees); add 1 gallon oi brewers' yeast. When fermentation is over distil.

327. Sherbet, Currant.

gallons of cnrrantjuice. 2 do. fresh calves'-feet jelly. 2 do. cnrrant wine. 2 do. currant ratafia. 24 lbs. ofsugar dissolved in the juice. Filter warm. (See No.3.)

328. Sherbet, Lemon.

21 gallons oflemon juice. 2 do. fresh calves'-feet jeUy.

2 do. Madeira wine. 2 do. French brandy. 24 lbs. of sugar rubbed with the rinds of the lemons. Filter warm. (See No.3.)

329. Sherbet, Marasquino.

21 gallons oforange juice. 2 do. fresh calves'-feet jelly. 5^ do. Marasquino di Z;vra. Filter warm. (See No. 3.) 9