1922 Home-Made Beverages and American Drinks by M E Steedman

Home-made leverages.

51

Nectarine Ratafia. See recipe for Peach Ratafia. Nectarine Shrub, See recipe for Cherry Liqueur. Nectarine Syrup. See recipe for Apricot Syrup. Nectarine Vinegar. See recipe for Apricot Vinegar. Nectarine Water. See recipe for Peach Water. Nectarine Whisky. See recipe for Cherry Whisky. Nectarine Wine. See recipe for Peach Wine. Negus.

Rub 3 oz. of loaf sugar on to the rind of a lemon, pound it, and add to it a pint of port, a quarter of a small nutmeg grated, a pint of boiling water, and if liked one or two drops of essence of ambergris or rather more of vanilla. Serve hot. Nettle Beer. Boil"a full half-peck of young nettle tops and 2 lb. of malt in a gallon of water for half an hour, then add 2 oz. of sarsaparilla, 12 oz. of cane sugar,and 1 oz. of hops. When lukewarm, stir in a table-spoonful of yeast, and bottle off Put the thinly pared rind of two and the strained juice of 1 lemon into a jar,add 3pounds of cane loaf sugar, J oz. bruised cinnamon, half a pound ofblanched and pounded bitter almonds, add a pint of boiling milk, stir until the sugar is dissolved and when cold pour in 3quarts of good brandy. Cover the jar closely, and infuse for 3weeks,shaking it daily,then filter and bottle. Noyeau. (No. 2.) Blanch and pound one and a half oz. each of bitter and sweet almonds, put them into a jar with 12 oz. of crushed sugar candy and a quart of pure rectified spirits of wine,cover closely and infuse for a fortnight, then filter and bottle. while still fermenting. Noyeau. (No. 1.)