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LIQUEURS
51
Orange
Wine.
To
every
ten
Seville
oranges
put
three
pounds
of
loaf
sugar
;
place
the
required
quantity
in
a
per-
fectly
clean
and
dry
cask
;
squeeze
the
juice
from
the
oranges,
and
put
the
pulp
into
a
large
pan
and
pour
over
it
a
gallon
of
water,
and
let
it
stand
for
twenty-four
hours,
then
strain
into
the
cask
and
leave
for
a
week.
Peppermint.
To
one
gallon
of
simple
syrup
add
six
ounces
of
essence
of
peppermint.
Pousse
I'Amour.
A
teaspoonful
of
Kirschwasser,
a
teaspoonful
of cura^oa,
and
half
a
teaspoonful
of
chartreuse.
Raspberry
Liqueur.
One
gallon
of
simple
syrup,
four
ounces
of
essence
of
raspberry,
one
ounce
of
tartaric
acid,
one-eighth
of
an
ounce
of
caramel,
one-eighth
of
an
ounce
of
carmine.
Raspberry
Whisky.
Take
four
and
a
half
quarts
of
raspberries,
pick
them,
and
boil
them
for
twenty
minutes
with
three-
quarters
of
a
pound
of
best
loaf
sugar
;
skim
con-
stantly
;
strain
the
liquor
through
a
tammy
and
mix
it
with
half
a
gallon
of
old
Scotch
whisky
and
a
gill
of
strained
lemon-juice.
Put
it
into
a
clean
E
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