1903 The still-room by C. Roundell

The StilLRoom

spirits, two gallons of syrup (containing twelve pounds of sugar), water six pints, eau de rose one quart, and four drops of essence of vanilla. Colour delicately with cochineal. To make Sloe Gin, — Digest for a year a mixture of a gallon of unpricked sloes, a gallon of gin, and six or eight pounds of sugar. To make Tent, — Digest a mixture of a quart of port, a pint of sherry, a pint of rectified spirits, a quarter of a pint each of lemon juice and orange- flower water, three and a half pints of syrup (con- taining two pounds of sugar), and three drops of essence of ambergris. To make Usquebaugh. — Digest for a month, in a covered vessel, shaking daily, a mixture of a gallon of brandy, a pound of stoned raisins, a pound of ' sugar candy, an ounce each of crushed cinnamon, cloves, cardamoms, caraways, and nutmeg, a quarter ounce of saffron, and the rind of a Seville orange. To make Vermouth, — Digest for a month, in a closed vessel, a quart of rectified spirits, two and a half gallons of a white wine, a sliced orange, two bruised nutmegs, half an ounce each of centaury, germander, calamus, elecampane, wormwood, and blessed thistle, and a quarter of an ounce each of gentian root and angelica root. Filter, and bottle.

ii6