1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

Shrubs

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CHERRY SHRUB

Pick ripe acid cherries from the stem, and put them in an earthen pot; place that in an iron pot of water; boil till the juice is extracted; strain it through a cloth thick enough to retain the pulp, and sweeten it to your taste. When perfectly clear, bottle it, sealing the cork. By first putting a gill of brandy into each bottle, it will keep through the summer.It is delicious mixed with water.Irish or Monongahela whiskey will answer instead of brandy,though not as good.

WHITE CURRANT SHRUB

Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of which put two quarts to one gallon of rum,and two pounds of lump sugar; strain through a jelly bag.

CURRANT SHRUB

One pint of sugar.

One pint of strained currant juice.

Bon,it gently eight or ten minutes,skimming it well; take it off and,when lukewarm,add half a gill of brandy to every pint of shrub. Bottle tight.

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