1903 The Flowing Bowl by Edward Spencer

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THE FLOWING BOWL

1. Warm two quarts or water and one of new milk, then mix them well together, and sweeten with a sufficient quantity of loaf-sugar. Rub a few lumps of sugar on the peel of a lemon, put them inp a jugwith the above, and halfa pint of lemon juice, stirring the mixture well as it is poured in. Then add one quart of old brandy. Strain and bottle off, and in cold weather it will keep a fort night. 2. Dissolve two pounds and a half of sugar in one gallon of cold spring-water ; add thereto a quarter of a pint of orange-flower water, with the juice of twenty limes and eight oranges. Stirwell together ; pour one quart of boiling milk into it, and then add three bottles of old brandy, and a like quantity of orange brandy shrub. Strain and bottle off. 3. Cut the peeling of six Seville oranges and six lemons very thin. Pound in a stone mortar. Add one pint of brandy and let the mixture stand six hours, covered. Then squeeze in the juice of six Seville oranges and eight lemons. Stir well, and add three more pints of brandy, three pints of rum, and three quarts of water. Make two quarts of milk boiling hot, and grate a nutmeg into it; mix this gradually with the other ingredients, and add a sufficient quantity of loaf-sugar to sweeten it—about two pounds. Stir till the sugar is dissolved; let the mixture stand twelve hours, then strain through a jelly-bag until quite clear. Bottle off, and it will keep in any climate for any length of time. 4. Three bottles of rum. One bottle of sherry. Three pounds of loaf-sugar. The rind of six lemons and the juice of twelve. One quart of boiling skim milk. Mix together, and let the mixture stand eight days,