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

LIQUORS AND RATAFIAS.

205

304. Saffron Ctquor.

In a big, well-corked jug half an ounce of best saffron, one- fourth of a pound of pulverized sugar, half an ounce of broken cinnamon, half an ounce of cloves, half an ounce of Jamaica pepper, half an ounce of nutmeg (cloves, pepper, and nutmeg roughly pulverized), one ounce of sweet almonds, one-fourth of an ounce of bitter ones (both skinned and mashed with a little alcohol), one ounce of caraway, are infused in three-fourths of a quart of water and as much of the best brandy, for a fortnight; strain until perfectly clear, bottle, cork and seal; let them lie in the cellar the longer, the better.

305. Stomacl) <00ence.

One and a half pounds of cortex Chinee, six ounces of curagao peel, one ounce of flores Cassice are infused in four quarts of cognac from two to three weeks; filter the fluid, sweeten with two pounds of refined sugar, and bottle. (The sweetening may be omitted.)

306. Stratuberrg Ctquor.

one pound of fresh strawberries,

Fill into a large glass jar

half a pound of white rock-candy (pulverized), and one and a half quarts of cognac; cork and seal well; let it stand in the sun for five weeks; shake daily, then strain the liquor through blot- ting-paper, and bottle.

307. Srueet Calamus Ctquor.

Infuse four ounces of dried, thinly cut sweet calamus, and a little over an ounce of cut angelica in two and one-half quarts of cognac, in a well-corked, large bottle, for four weeks, in a rather warm place; clear and refine two pounds of lump-sugar "in one and a half quarts of water; mix it with the liquor, filter, and bottle.