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

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APPENDIX.

some rasplierncs, and flavor as you please. Some mix a pound of raspberries and a pound of cherries (projierly stoned before mashing); then mix, mash,and ferment all together. The quantity of raspberries to be introduced, however,is entirely a matter of taste. Whilst the syrup is fermenting, it is a good plan to cover the pan with a coarse cloth, or any thing that will admit the ak(which is essential to fermentation), but keep out the dust.

424. Orgeat (or Almond)Syrup,

2 lbs. ofsweet almonds. 3^ ounces ofbitter almonds.

3 pints offresh water. 6 or 01 lbs. ofsugar.

Take your almonds (sweet and bitter) and drop them into boiling watei'. This blanches them, and they are easily skinned. Having peeled them, drop them into cold water,in which wash them; when ready put them into a clean mortar(one of marble is better than bronze), and mash them; next, squeeze in the juice of two lemons, or add a little acid, and, as you pound the almonds, pour part of a pint of clean water into the mortar; mash thor- oughly, until the mixture looks like thick milk, and no pieces of almonds are left; then add another pint of the spring water. Now squeeze the white mash through a hair-cloth, or other good strainer: a common plan is to have a large strainer held by two persons; as they twist the milk may be caught in a clean basin; whatever of the almonds is left in the cloth put it back into the mortar,and mash it over again, adding a little of the spring water; then skain it, and mix with the former almond milk; this done mix it with your sugar (about 6 lbs.) which must first however, be clariflcd and boiled to a"crack" (see

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