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Home-made Beverages.
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small lemon and one and a half pints of milk.
Simmer until the rice is verysoft,then rub it all
through a hair sieve, after removing the lemon
rind. Heat the caudle, then add half oz. of
fresh butter, sugar to taste and a table-spoon
ful of brandy and serve hot.
Rose Brandy.
Fill a wide-mouthed pint bottle with freshly
picked rose leaves,add 2oz.crushed sugar candy
and fill up with brandy. Cork tightly and
infuse for a month, then filter and rebottle.
Rose Liqueur.
Put 12 drops of oil of roses and two of oil of
nutmeg into a quart of pure rectified spirits of
wine. Boil half a pound of pure cane sugar and
a gill of water together till reduced to a thick
syrup, and when cold add it to the spirit, shake
well, and add sufficient cochineal to make it all
a fine colour. Filter into bottles and cork and
seal them securely.
Rose Ratafia.
Put half a pound of freshly picked rose leaves
into a bottle, pour over them one and a half
pints of warm water, and let them stand for
two days, then strain and squeeze the rose-
leaves, and to every pint of liquid add a pint of
good brandy, an inch• of bruised cinnamon, and
8 oz. of crushed sugar candy. Infuse for three
weeksin a tightly closed jar,shaking occasionally,
then filter and bottle.
Rosolio.
Put3oz. of freshly picked orange-flower petals
into a jar with 2 quarts of good brandy, and a
pound of crushed sugar candy, a vanilla bean,
the thinly pared rind of two small lemons, 8
cloves, 3 blades of mace, two inches of bruised
cinnamon, and half an ounce each of white
jessamine and rose petals. Infuse for a fort
night, then filter and bottle.
Rowan Liqueur.
Bruise three and a half lb. of ripe mountain
ash (rowan) berries, and put them into a jar
with 2 quarts of old whisky and 2 lb. of
crushed sugar candy. Close the jar tightly, and
infuse for 3 weeks, shaking occasionally, then
filter and bottle.