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

T-

£20

APPEJSTDIX.

3 quarts ofgood strong boiling hot cider vinegar. Mixed thoroughly together; maeerate 12 hours-; add IJ ounce of ground allspice, ^ an omice of ground ginger,3v ounces of sea-salt, ounce of ground cinnamon, i an ounce of ground cloves; mix it well with the above; add as much more vinegar as to get the required consistence. 420. "Wax Putty,for Leaky Casks,Bungs,Corks, &c. 2 lbs. ofspirits ofturpentine. 4 do. tallow. 8 do. yeUow wax. 12 do. solid turpentine. The wax and solid turpentine are melted together on a slow fire; then add the tallow; when melted take it far off from the fire; then stk in the spiidt of turpentine, and let it cool. The best syrups can only be made with the finest quali ties of sugar. Syrup is the juice of fruit, flowers, vegeta bles, or whatever yon desire to joreserve, mixed with liquid sugar. In boiling to the degrees, it is from the "small thread" (see No. 10) to the "large pearl" (see No. 13)that syrup is produced. The essences or virtues of most fruits, &c., suitable for syrup-making may be extracted by simple infusion. The sugar should be dis solved in this decoction or infusion, and both placed in glass or earthenware vessel; close this vessel down,and place it in a pan on the fire surrounded with water. In some cases the syrup should not be bottled till quite cold. When ready, cork it securely, and stand it in a cool dry place. Care should be taken to boil the syrup to the pre- 421. General Directions for Syrups.