1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

170

Macerate together; let it stand till nearlj cold,strain, press, and dissolve in it 15' lt>s. of sugai, previonsl) rubbed together with an ounce of the oil of cloves and Y-, an ounce of the oil of cinnamon; when nearly lukewarm add i pint of yeast; let it stand for 14 hours; skim and filter; bottle, and be careful to bind the corks well. 316. Strong Sangaree. Cut very small; macerate them with 4 gallons of cherry brandy, V2. a gallon of lemon juice, and i gallon of Madeira wine for 8 days; strain and press; then 'macerate in another demijohn, for the same length of time,% a lb. of grated nutmegs,.14 a lb. of powdered .allspice, 2 ounces of pounded bitter almonds, with 3V2 gallons of proof spirit;.strain, press; and mix the two .extracts. Filter. 317. Syrup, Arrack Punch. 531/3 lbs: of sugar. 3^ gallons of water. Boiled to the crack; add 1% gallons of lemon juice, (to the boiling sugar), and stir till the liquid is clear; pour it in a clean tub, and when nearly cool, add 5 gallons of Batavia arrack; then filter. 318. Syrup, Blackberry. 80 lbs. of crushed sugar moistened and boiled for 2 minutes with 5 gallons of blackberry juice, skimmed and strained boiling hot. Y Ik. of candied lemons. Y do. do. oranges.

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