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LIQUORS AND
RAT
AFiAS.
301. llloso!Jlio.
It is the name of several fine cordials, imported from Italy;
they are prepared of orange-flowers, or other flowers and fruits,
spices, etc., and exported in straw bottles from Turin, Naples,
Venice, Bologna, Udine and Trieste.
An imitatioo of such a rosoglio is made as follows: clear and
refine four pounds of sugar in one and a fourth quarts of water;
mix two quarts of best alcohol of 83°, eight drops of rose es–
sence, two drops of cinnamon essence, two drops of lemon es–
sence, two drops of Portugal essence, a few drops of cochineal
tincture to color, with the sugar syrup; let it stand four weeks in
a large bottle; filter and fill into smaller bottles.
302. lllum.
Genuine rum is a very fine liquor; it is manufactured in the
West Indies out of the juice of the sugar cane, and the relics of
the sugar production, as molasses and syrup: it is used all over
the world for punches, grogs, teas, etc. The best rum is that of
Jamaica, but the branas of St. Croix, Briti$h Guiana, Barbadoes,
Antigua, and
oth~rs,
although they are inferior to the Jamaica
rum, are very palatable. The quality of rum is best known
from its aroma,=.,its pleasing taste, and its alcohol which must
amount to 58° to 66° Tralles.; the best and simplest proof is,
when rum is diluted in hot water or tea; then the fineness of
the aroma is de-;_,eloped, or by rubbing a few drops between the
hands.
.30.3. llltttn iiqnor.
Peel the rind of two or three bitter oranges very thin;
let soak for two days in one pint of cold water, filter, and refine
two pounds of sugar in it; add one pint of cleared juice of the
oranges, and one and a half quarts of old Jamaica rum; filter
the liquor, bottle, and keep it for future use.