1903 The Flowing Bowl by Edward Spencer

190

THE FLOWING BOWL

" hell-broth " as the above.

Pah ! Let us take

the taste out with

Ginger Brandy. Bruise slightly two pounds of black currants, and mix them with one ounce and a half of ground ginger. Pour over them one bottle and a half of best old brandy, and let the mixture stand for two days. Strain off the liquid, and add one pound of loaf-sugar which has been boiled to a syrup in a little water. Bottle and cork closely. Orange-Jlower Brandy. There is not much of this in the market, or the store-cupboard. Take a gallon of best brandy, and mix with it a pound of orange-flowers which have been boiled. Save the water, sweeten it, and bottle off the mixture. Carraway Brandy. Steep an ounce of carraway seeds and six ounces of loaf-sugar in a quart of brandy. Let this stand nine days, then strain and bottle. And the author of the above adds : " 'Tis a good cordial." Three hundred years ago carraways invariably figured at the dessert-table in England. The seeds now appear either in cakes for school-treats, sugar-plums, or the favourite liqueur known as Kiimmel. This is principally made in Russia, and is an excellent stomachic. Own brother to the

I' II pf'