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Jl^oMt JMalrr

WS^lntu

it

stand

five

weeks.

Afterward

strain

it

and

bottle

for

use.

STRAWBERRY

OR

RASPBERRY

COR-

DIAL

Sugar

down

the

berries

overnight,

using

more

sugar

than

you

would

for

the

table,

about

half

as

much

again.

In

the

morning

lay

them

in

a

hair

sieve

over

the

basin

;

let

them

remain

until

evening,

so as

to

thor-

oughly

drain.

Then

put

the

juice

in

a

thick

flannel

bag

;

let

it

drain

all

night,

being

care-

ful

not

to

squeeze

it,

as

that

takes

out

the

brightness

and

clearness.

All

this

should

be

done

in

a

cool

cellar,

or

it

will

be

apt

to

sour.

Add

brandy

in

the

proportion

of

one-third

the

quantity

of

juice,

and

as

much

more

sugar

as

the

taste

demands.

Bottle

it

tightly.

It

will

keep

six

or

eight

years,

and

is

better

at

last

than

at

first.

WHISKEY

CORDIAL

Take

one

ounce

of

cinnamon,

one

ounce

of

ginger,

one

ounce

of

coriander

seed,

one-half

ounce

of

mace,

one-half

ounce

of

cloves,

one-

half

ounce

of

cubebs.

Add

three

gallons

of

proof

spirit

and

two

and

one-half

quarts

of

water,

and

distill.

Now

tie

up

one

and

one-

third

ounces

of

English

saffron,

one

pound

1^9