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Home-made leverages.
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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
while still fermenting.
Noyeau. (No. 1.)
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.