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SEE PAGES I to 6.
Macerate together; let it stand till nearlj cold,strain,
press, and dissolve in it 15' lt>s. of sugai, previonsl)
rubbed together with an ounce of the oil of cloves
and Y-, an ounce of the oil of cinnamon; when nearly
lukewarm add i pint of yeast; let it stand for 14 hours;
skim and filter; bottle, and be careful to bind the corks
well.
316. Strong Sangaree.
Y Ik. of candied lemons.
Y do. do. oranges.
Cut very small; macerate them with 4 gallons of
cherry brandy, V2. a gallon of lemon juice, and i gallon
of Madeira wine for 8 days; strain and press; then
'macerate in another demijohn, for the same length of
time,% a lb. of grated nutmegs,.14 a lb. of powdered
.allspice, 2 ounces of pounded bitter almonds, with 3V2
gallons of proof spirit;.strain, press; and mix the two
.extracts. Filter.
317. Syrup, Arrack Punch.
531/3 lbs: of sugar.
3^ gallons of water.
Boiled to the crack; add 1% gallons of lemon juice,
(to the boiling sugar), and stir till the liquid is clear;
pour it in a clean tub, and when nearly cool, add 5
gallons of Batavia arrack; then filter.
318. Syrup, Blackberry.
80 lbs. of crushed sugar moistened and boiled for 2
minutes with 5 gallons of blackberry juice, skimmed
and strained boiling hot.
.ijiT
1.*