1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

56

with ^ gallon o.p. spirit, and i gallon of Cork up and steep for a month, shaking

put into a jar

water.

distilled

You can then commence

every day for the first fortnight.

to use it, straining and

and adding

required,

as

filtering

The

more spirit in proportion to what you have used. chillies will last for a long time, and mind it is

powerfully

strong."

Essence

of Cherries.

Take f lb. of red Kentish morella cherries and J lb. of black geans or wild cherries. Stone them, crack the stones and put the whole into a stone bottle with a quart of proof

Draw off 1 pint of the

Let it stand for a month.

spirit.

Add another

spirit, filter and bottle it in a 3 pint bottle.

pint of spirit to the it up, let it stand 3 days, then strain cherries and all through a flannel bag. Filter once or twice if necessary through paper, and mix with the first infusion. cherries, shake

of Quince.

Ratafia

Cut 1 lb. of quinces in thin shaves with a silver knife, also J lb. of angelica, 1 oz. of bruised coriander seed, 2 pennyworth of oil of juniper, 1 gallon of proof spirit, 1 pint of boiled soft water, and 1 gallon of store syrup, (see page Then strain and filter, and if not bright enough from the quince, add saffron colouring, and /one to standard. 87). Place in a stone jar closely sealed for 6 weeks.

Essence of Arrack.

Pure arrack is a spirit obtained in India, from the juice of the palm tree, but it is generally imitated by an infusion of flowers of Benjamin in rice spirit. Take 40 grains of benzoic acid and dissolve in 1 pint of white rum or plain spirit. It is then ready for mixing.