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243.
WHISKEY AND WORMWOOD.
Put half a dozen sprigs of wormwood
lntc a decant~r or bottle.
Fill up with
whiskey and serve in whiskey glasses.
Any liquor-such
as gin, brandy, rum, etc.
-can be used. This is a great drink among
the farmers.
244.
WHITE
TIGER'S MILK.
Use small punch bowl; 1 jigger apple
jack,
1
jigger peach brandy,
%
Jigger
.i\bbott's
Bitters,
sweeten
with
sugar
to taste, the whites of
2
eggs beaten
to a stiff foam,
2
quarts of fresh milk. Pour
on the mixed liquors slowly, stirring all
the time, till thoroughly mixed, then sprin–
kle over top with nutmeg.
245.
WHISKEY
AND MINT.
Fill a decanter or bottle with sprigs of
~nint and fill up with "·hlskey.
A
bottle
prepared in this way can be refilled any
number of· times; the mint will hold flavor
for a long time.
246.
WHISKEY
AND TANSY.
Prepare this preparation same as with
mint, using sprigs of tansy in place of
mint.
247.
WHISKEY
AND SASSAFRAS.
Prepare this same as whiskey and tansy,
substituting
fresh sassafras root instead .
248.
WHISKEY
AND ROCK CANDY.
Put into a large decanter or bottle cry–
stallized rock candy, enough to fill up
same; then fill up with Bourbon or rye
whiskey; with the addition of a few drops
of
lemon juice, ft is excellent for a cold
or cough.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA