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water boiling hot, and set the jug upon the hob for
twenty minutes. Strain the liquor through a fine sieve
into a large bowl; pour in a bottle of capillaire,* half a
pint of sherry, a pint of Cognac brandy, a pint t)f old
Jamaica rum, and a quart of orange shrub; stir well as
you pour in spirit. If you find it requires more sweat-
ness, add sugar to your taste.
64. Uncle Toby Punch.
(English.)
Take two large fresh lemons with rough skins, quite
ripe, and some large lumps of double-refined sugar.
Rub the sugar over the lemons till it has absorbed all
the yellow part of the skins. Then put into the bowl
these lumps and as much more as the juice of thelemons
may be supposed to require; for no certain weight can
be mentioned, as the acidity of a lemon cannot be
known till tried, and therefore this must be determined
by the taste. Then squeeze the lemon juice upon* the
sugar ; and, with a bruiser press the sugar and the juice
particularly well together, for a great deal of the rich
ness and fine flavor of the punch depends on this
rubbing and mixing process being thoroughly performed.
Then mix this up very well with boiling water (soft
water is best) till the whole is rather cool. When this
mixture (which is now called the sherbet) is to your
*65. Capillairc.—Put a wine-glass of Curacoa into a pint of
clarified syrup,shake them will together, and pour it into the proper
si2ed bottles. A tea-spoonful in a glass of fair water makes a
pleasant eau swcre, see recipe in Manual for the Manufo-cture ot
Cordials, etc.," at the end of.this book.
66, Another recipe for making Capillaire.—To one gallon of water
add twenty-eight pounds of loaf-sugar; put both over the fire to
simmer; when milk-warm add the whites of four or five eggs, wel
beaten ; as these simmer with the syrup,skim it well; then pour it
off, and flavor it with orange flower water or bitter almonds, which
ever you prefer.
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