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CUPS AND THEIR CUSTOMS.
61
blacks/
3
Let this stand for a week^ and then add half
a pound of powdered lump sugar and a quarter of a
pound of powdered sugar-candy^ with half an ounce of
blanched bitter almonds. The longer It is kept^ the
better it will become. Where the juice of the black
cherry cannot be obtained, sirap of mulberries will be
found an excellent substitute.
Bramiy Bitters.
To each gallon of brandy add seven ounces of sliced
gentian-root,
fy&
ounces of dried orange-peel, two
ounces of seeds of cardamoms, one ounce of braised
cinnamon
,
half an ounce of cloves^ and a small quantity
of cochineal to colour It. Many other ingredients
may be added which complicate the flavour; but none
will make the above compound more wholesome or
palatable*
Ginger Brrniiy*
To each bottle of brandy add two ounces of the best
ginger bruised; let it stand for a week; then strain
the liquid through muslin, and add a pound of finely
powdered sugar-candy. This should be kept at least
one year*
Hunting-flash.
As to the best compound for a liunting-flask, it will
seldom be found that any two men perfectly agree; yet,
as a rule, the man who carries the largest, and is most
liberal with it to his friends, will be generally esteemed