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

VKltDULINO DE TURDSrO.

2U1

359. Tickle my Fancy.

{gallon oflemon juice. 2 gallons of calves'-foet jelly. 8 lbs. ofstoned raisins. 4 do. sugar.

Boiled together, with the addition ofa little water,so as to get 21 g.allons of liquid; press, strain, and add 4 gal lons of good cider; also macerate for 24 hours(see No. 5)8 ounees ofground cloves,8oimces ofground cinnamon, 1 lb. ofground ginger,^ ofa pound oflemon peel cut, |of a lb. ofisinglass dissolved in a i ofa gallon of white wine, and 4 gallons of French brandy,4th proof; strain, press; filter. 360. Usquebaugh.

lb. ofcinnamon. 10 oimces ofcloves. 10 do. nutmeg. 10 do. ginger. 10 do. allspice.

All ground and macerated for 8 days (see No.5) with 10 gallons of old Irish whiskey; then make another tinc ture consisting of 2|- ounces of.Spanish s.affron, 10 ounces of isinglass dissolved in 1 quart of wliite wine in another vessel; macerate both for the same length of time, say 8 days; then strain both tinctures; then dissolve 8 lbs. of sugar candy in ^a gallon of water; strain,and mix all these three strained liquids together, and add 5 ounces of tino- tare ofrhubarb. Filter. (See No. 3.)

361. Verdulino de Turino.

1 ounce of myrrh. 4 ounces of Ceylon cinnamon. 9*