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BARTENDER'S GUIDE.
55
R.aspberry Shrub.
To 111ake one
gal~n.
T a k e on e quart o! vinegar.
Three quar ts of ripe raspberries.
After standing a day, strain It, adding to
l·ach
pint a
pound of s ugar and s kim it clear, while bolling about hal!
au hour. Put a wine-g lass of brandy to eaoh pl11t of the
shrub when c ool.
Two s poonfuls of this ml.xod with a tumbler of water
ls
an excellent drink In warm weather and lu fevers.
Oum Syrup.
F ourteen pounds loaf sugar.
One gallon water.
Boll t ogether for five minutes, and add water
to
make
up two gallons.
Plain Syrup.
Six and a half pounds loaf sugar.
One-ha.If gallon water.
Boil until dissolved and filter through t1au.nel.
Oln Toddy.
A whiskey glass.
One or two bits of broken loe.
H alf teaspoon sugar. ·
One wine-glass Holland gin.
Rtlr well and ser ve· or you may dissolve the flugar with a
little water, put
sp~on
and lee in glass, and hand the
bot1le to the custome1-.