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Home-made Beverages.
Sherbet Powder,
Rub 4oz.loaf sugar on the rind of four lemons
until all the zest is extracted, then crush it to
a very line powder. Mix with it 2 oz. each of
bicarbonate of soda and tartaric acid. Rub
through a fine sieve and store in dry, tightly
corked bottles. When required add a large
teaspoonful to a tumbler of water.
Sherry, English.
Boil 3lb. of good honey,seventeen pounds of
brown cane sugar, 5 gallons of water and the
beaten whites of 6 eggs together for one and a
half hours, removing the scum as it rises, then
pour it into a tub containing the thinly pared
rind and strained juice of 6 Seville oranges,5oz.
of gum arable and half a peck of the young
sweetbriar shoots and buds. Stir well and when
lukewarm add a gill of yeast, cover the tub and
leave for four or five days, then strain into a
cask, add half oz. blanched and pounded bitter
almonds,4 oz. crushed sugar candy and a quart
of pure fresh grape juice. Keep the cask well
filled up, and leave the bung out till the fer
mentation is over, then remove the scum from
the top, add a pint and a half of good brandy,
bung the cask', tightly and leave for 2 years
before bottling. Keep the wine for 18 months
longer before using.
Shrub.
. .
Put the thinly pared rind and strained ]uice
of 4 large lemons into a bottle with 2 quarts of
brandy,a quarter
oz.ofnutmeg,grated,and one
and a half lb. of crushed sugar candy. Cork
the jar tightly and infuse for a week, then add
3pints of sherry, filter and bottle.
Sleeping Cup.
BoU 12 coriander seeds, the same quantity
of cloves, and an inch of bruised cinnamon in
J pint of water, for 10 minutes, then add half a
pint of rum and sugar to taste, strain and serve.
Sloe Gin.
Crush 4 lb. of sloes, and put them into a jar
with 2 quarts of unsweetened;^gin," 2 lb. of
crushed sugar candy, and J oz. each of blanched
and pounded bitter and sweet almonds. Cork