1895 American Bar-Tender by R. C. Miller

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SEE PACES I to 6.

192

Dissolve and add 2% pints of boiling water; agitate for 5 minutes in a strong corked bottle, and when cold strain and add jVz lb. of lump sugar. 406. Brandy, Angelica. Take thick, fresh angelica stems; cut and free the stems of the leaves; wipe them clean with a linen cloth; make pieces of i to i inches in length, and put them in fresh water to be washed; then put them in boiling water; boil up for several times; let the fire go out, cover the boiler; macerate for i hour; take them out with the skimmer, and put them in cold water; take them out again; press them gently between the linen cloth, so as to get all the water out; then boil them thoroughly in plain syrup, and lay them on a sieve to drip off the syrup for 24 hours; then again boil the syrup to its former thickness, clarify it, and mix it with 2 parts white 4th-proof brandy; fill up the jars and cork and seal them. 407. Brandy Cedrats. Take cedrats with very thick rinds, cut off, with a very sharp knife, the butside part of them, without touching the white; keep the rinds for the use of cor dials, etc.; split the white rind in 4 parts, without touching the fruit; take the rinds off; put them for a little while in alum water (this is done to retain the nat ural color of.the fruit;) then boil in plain syrup by a slow fire, and when soft enough take them out with a skimmer; put them in an earthen dish; cover them with fresh clarified syrup; after 24 hours take them o\it of the dish, and put them in jars; mix two parts of white 4th-proof brandy (macerated before with some rinds;) add I part of the syrup; fill up the jar, cork and seal.

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