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SEE PAGES I to 6.
153. Soda Negus.
A niost refreshing and elegant beverage, particularly
for those who do not take punch or grog after supper,
is thus made >
Put half a pint of port wine, with fourlumps of sugar,
three cloves, and enough grated nutmeg to cover a
shilling, into a saucepan; warm it well, but do not
suffer it to boil; pour it into a bowl or jug, and upon
the warm wine decant a bottle of soda-water. You will
have an effervescing and delicious negus by this means.
154, Cherry Shrub.
Pick ripe acid cherries from the stem, put them in an
earthen pot; place that in an iron pot of water; boil till
the juice is extracted; strain it through a cloth thick
enough to retain the pulp, and sweeten it to your taste.
When perfectly clear, bottle it, sealing the cork. By
first putting a gill of brandy into each bottle, it will
keep through the summer. It is delicious mixed with
water. Irish or Monongahela whiskey will answer in
stead of the brandy, though not as good.
155. White Currant Shrub!.
Strip the fruit, and prepare in a jar, as for jelly,
strain the juice, of which put two quarts to one gallon
of rum, and two pounds of lump-sugar; strain through
a jelly-bag.
156. Currant Shrub.
I lb. of sugar.
I pint of strained currant juice.
Boil it gently eight or ten minutes, skimming it well;
take it off, and when lukewarm, add half a gill of brandy
to every pint of shrub. Bottle tight.