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

LIQUORS AND RATAFIAS.

2O/

313. tlllisb

Corbtol.

A liquor which is

made in English families, when the white

currants are getting perfectly ripe. Infuse the rind of a thinly peeled lemon, half a pint of white currants (a little mashed), and a small piece of ginger in a quart of whiskey, twenty-four hours, in a warm place; filter, sweeten with half a pound of refined sugar, filter again, and bottle.

femue.

314.

Ufc-fitrr

A quantity of very ripe, wild cherries are pressed through an earthen sieve with a wooden spoon, so that only the pits remain; pulverize them with a few bitter almonds; mix them with the cherry mash, and let the mixture stand two days in a cool place. After this time squeeze the juice thoroughly, let it stand for an- other day, strain carefully through flannel, boil it for a few seconds with lump-sugar one pound to one quart of juice filter again, and after cooling, bottle well and seal, and keep the bot- tles in a cool place. A few spoonfuls of this extract flavor a bottle of claret or a bowl exceedingly well.

315. tUI)i0kes.

"

name from the obsolete Irish word "

It derives its

Usquebah

or "

Usquebaugh "

Another whiskey in Scotland made from barley, but often

(water of life).

is called "Mountain Dew."

It is

other grains are substituted for it.

316. Mead] anb 3toj)U Branbu0.

They are domestic products from the juice of the correspond- ing fruits, and chiefly made in Maryland and New Jersey. As they are sold at high prices much adulteration is going on in them.