1908 The World's Drinks and How to Mix Them by Hon Wm Boothby

The juice of the grape is given to him who will use it wisely, As that which cheers the heart of men after toil. Refreshes him in sickness, and comforts him in sorrow.

He who enjoyetb it may thank G-od for bis wine cup as for bis daily bread, And be who abuses the gift of heaven is not a grea ter fool than thou in t hine abstinence.-Scott.

BRANDY SHRUB. 396 Into a vessel containing two quarts of cognac place the juice of six good lemons and the peel of three. Cover for a few days, and add one quart of sherry and one and' a half pounds of sugar. Strain through a jelly bag, and then bottle. 397 P lace any quantity o:f cherries in an earthen pot, and place this pot in a large kettle of water. Cook over slow fire until all the juice is extracted from the fruit; strain through muslin bag, sweeten to taste, and bottle with a glass of any kind of liquor in each bottle. 398 'fo one pint of currant juice a dd sweetening to taste. Boil gently for five or six minutes, skimming the ·while. When luke·warm add a wineglassful of liquor (whichever kind you prefer), and bottle. CHERRY SHRUB. CURRANT SHRUB.

399

RUM SHRUB.

ENGLISH STYLE. To one quart of the juice of sour oranges add sugar to taste and one quart of Jamaica rum. This drink must be put away in a cool place for some weeks before usi.ng, as it in1proves with age.