1892 The flowing bowl when and what to drink (1892, c1891)

LIQUORS AND RATAFIAS.

195

269. A wide-necked bottle is filled with ripe, dried cones of the hop; shake them together without pressing, infuse it with sher- ry for four weeks; strain and mix it with a thin sugar syrup of six ounces of sugar with half a pint of water; strain again, bottle and seal; use either unmixed or with water as a tonic for the stomach. 270. Jvisl) 10qucbaugl). (SEE WHISKEY.) This famous cordial, which the French call Scubac, is prepar- ed in various ways. One and one-fifth ounces of nutmeg, as much of cloves and of cinnamon, two and one-third ounces of anise, as much of kiimmel and coriander are mashed; put this with four ounces of licorice root, twenty-three quarts of rectified alcohol, and four and a half quarts of water in the distilling apparatus; color the condensated liquor with saffron, and sweeten with sugar syrup. Infuse one ounce of grated nutmeg, as much of cinnamon, angelica, rhubarb and cassia; one-third ounce of saffron, as much of cardamom, cloves and mace; one-third ounce of coriander, as much of anise and kiimmel, and three and one-third ounces of licorice root in twenty-three quarts of brandy a fortnight; filter the liquor; sweeten with sugar syrup, filter again and bottle; use after a few months. 271. In smaller quantities this liquor is prepared by Irish house- wives as follows : Infuse one pound of seedless raisins, half an ounce of grated nutmeg, one-fourth of an ounce of pulverized cloves, as much of cardamom, the peel of a sour orange rubbed off on sugar, half a pound of brown rock-candy, and a little saffron tincture in two quarts of brandy a fortnight; stir daily; filter and bottle. 272.