1900 Harry Johnsons Bartenders Manual (Mixellany)

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out the peel, add the syrup; shake well, and let it stand for 3 days. Take out a teacupful into a mortar, and beat up with alum and potash; when well mixed, pour it back into the bottle, and let it remain thus for a week. The curagoa will then be perfectly clear and equal in flavor to the best imported article. DUKE OF NORFOLK PUNCH FOR BOTTLING. 20 quarts of French brandy (Martell); Pare off the peel of the oranges and lemons very thinly, excluding all the white rind; infuse in the brandy for 12 hours; dissolve the sugar in the water; add the juice of the oranges and of 24 of the lemons; pour this upon the brandy and peels, mixing it thor- oughly; strain through a very fine hair sieve into a bar- rel that has held spirits, and add the milk. Stir and bung close, after it has been six weeks in a warm cellar, pour it into perfectly clean and dry bottles, and cork well. This will keep for years and improve with age. BISHOP A LA PRUSSE (Use a punch bowl for mixing.) 1 bottle of claret; •| pound of pounded loaf sugar; 4 good-sized bitter oranges; Roast the oranges until they are of a pale-brown color; lay them in a tureen, and cover them with the sugar, adding 3 glasses of claret; cover the tureen, and let it stand until the next day. 30 lemons; 30 oranges; 30 quarts of cold, boiled water; 15 pounds of double-refined sugar; 6 quarts of new milk;