1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book


batch of crushed berries. . . . Do not squeeze the fruit overmuch as this will cause it to ferment, which is not desired. . . . Wet a canvas bag with a little of the raspberry vinegar, and strain the whole busi– ness into a stoneware or glass container onto one pound of white sugar-lump sugar is recommended-per each pint of juice. Stir until dissolved. Put jar in pot of water, bringing latter to a simmer. Skim now and again until it grows clear and no further scum rises. Let it cool and bottle. . . . When cold it will have a consistency like heavy syrup, and a teaspoon or so diluted in water with cracked ice makes one of the most delicately flavoured summer thirst-quenchers in the world.. . . Fine for children, invalids; non-alcoholic, and one of the few non-alcoholic drinks worth touching besides water, milk, tea and coffee. The drive up over the mountains, with its view of the Harbour and a maze of little islands dotting steel blue water amazingly like Puget Sound in certain aspects, from Hongkong to Repulse Bay, is one of the most inspiring anywhere. Repulse Bay is a beautiful setting, and small beach bungalows dot the horseshoe curve on either side of the big hotel there. One of the most amazing things we saw, surprising, at least, was a Chinese town on the way where our car exploded a flock of chickens dyed brilliant crimson, rose, cobalt blue and chrome yellow-just why, God only knew. The Chinese have used rhubarb for countless centuries, both to eat and in specifics for varying ail~ents not apt to mention in this work. It was not strange, then, that the No. I Boy of our host of the day had converted the temperance members of his household to this drink. · · · Dice 6 cups of pink-stemmed rhubarb. Mix 4 cups of sugar with 2 of water, heat in a double boiler and add rhubarb before it boils. ' Simmer until tender, then rub through a sieve and mix in the ratio of I cup of rhubarb syrup to the same of orange juice. . . . Pack glasses with fine ice, fill 2/ 3 full or so, with this business, and top off REPULSE BAY "RHUBARB HIGHBALL," from the SUMMER RESORT of HoNGKONG, in CHINA, SPRING 1926

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