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

SHRUBS

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RASPBERRY SHRUB

One quart of vinegar.

Three quarts of ripe rasp berries.

After standing a day,strain it, adding to each pint a pound of sugar, and skim it clear, while boiling about half an hour. Put a wineglass of brandy to each pint of the shrub, when cool. Two spoonfuls of this mixed with a tumbler of water, is an excellent drink in warm weather,and in fevers.

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BRANDY SHRUB

To the thin rinds of two lemons, and the juice of five, add two quarts of brandy; cover it for three days, then add a quart of sherry and two pounds of loaf sugar,run it through a jelly bag, and bottle it.

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RUM SHRUB

Put three pints of orange juice and one pound of loaf sugar to a gallon of rum.Put all into a cask, and leave it for six weeks, when it will be ready for use.

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ENGLISH RUM SHRUB

To three gallons of best Jamaica rum,add a quart of orange juice, a pint of lemon juice, with the peels of the latter fruit cut very thin, and six pounds of powdered sugar. Let these be covered close,and remain so all night; next 125