1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

SHERBET, MAEASQtriNO. 103 add 32 gallons of water,} of a gallon of white plain syrup (see No. 7); color dark yellow with oak hark.

326. Rum,St. Groix. (Santa Cruz Rum.) --

62 lbs. ofbrown sug.ar dissolved in 40 gallons of boiling water; cool it down to 80° (degrees); add 1 gallon of brewers' yeast. When fermentation is over distil.

327. Sherbet, Currant.

21 gallons ofcurrantjuice. 2 do. fresh calves'-feet jelly. 2 do. currant wine. 2 do. currant ratafia. 24 lbs. ofsugar dissolved in the juice. Filter warm. (See No. 3.)

328. Sherbet, Lemon.

21 gallons oflemon juice. 2 do. fresh calves'-feet jelly.

,,2 do. Madeira wine. 2 do. French brandy. 24 lbs. of sugar rubbed with the rinds of the lemons. Filter warm. (See No. 3.)

329. Sherbet, Marasquino.

21 gallons oforange juice. 2 do. fresh calves'-feet jelly. do. Marasquino di Zara. Filter warm. (See No. 3.) 9