1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

SHERBET, MAEASQtriNO.

103

add 32 gallons of water,} of a gallon of white plain

syrup (see No. 7); color dark yellow with oak hark.

326. Rum,St. Groix. (Santa Cruz Rum.) --

62 lbs. ofbrown

dissolved in 40 gallons of boiling

water; cool it down to 80° (degrees); add 1 gallon of

brewers' yeast. When fermentation is over distil.

327. Sherbet, Currant.

21 gallons ofcurrantjuice.

2 do. fresh calves'-feet jelly.

2 do. currant wine.

2 do. currant ratafia.

24 lbs. ofsugar dissolved in the juice.

Filter warm. (See No. 3.)

328. Sherbet, Lemon.

21 gallons oflemon juice.

2 do. fresh calves'-feet jelly.

,,2 do. Madeira wine.

2 do. French brandy.

24 lbs. of sugar rubbed with the rinds of the lemons.

Filter warm. (See No. 3.)

329. Sherbet, Marasquino.

21 gallons oforange juice.

2 do. fresh calves'-feet jelly.

do. Marasquino di Zara.

Filter warm. (See No. 3.)