1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

103

LIQUORS AND RATAFIAS.

313. lUIJiSkc!;! illodrial.

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.

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. It derives its name from the obsolete Irish word " Usquebah " or" Usquebaugh" (water of life). Another whiskey in Scotland is called "Mountain Dew." It is made from barley, but often other grains are substituted for it. 316. 1\ltad) aner '.:lµµlc llhnnllics. They are domestic produ'cts 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.