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VEKDtlLINO DE TUETNO.
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359. Tickle my Fancy.
^ gallon oflemon juice.
2 gallons of calves'-feet jelly.
8 lbs. ofstoned raisins.
4 do. sugar.
Boiled together, with the addition ofa little water,so as
to get 21 g.allons of liquid; press, sti'ain,^d add 4 gal
lons of good cider; also macerate for 24 hours (see No.
5)8 ounces ofground cloves,8 ounces ofground cinnamon,
1 lb. ofground ginger, ofa pound oflemon peel cut,i of
a lb. ofisinglass dissolved in a i ofa gallon of white wine,
and 4 gallons of French brandy,4th proof; strain, press;
filter.
360. Usquebaugh.
1;J- lb. ofcinnamon.
^
10 oiinces of cloves.
"".
'r
10 do. nutmeg.
10 do. ginger.
10 do. allspice.
All ground and macerated for 8 days (see No.5) with
10 gallons of old Irish whiskey; then make another tinc
ture consisting of 2i ounces of;Spauish saffron, 10 ounces
of isinglass dissolved in 1 quart of white wine in another
vessel; macerate both for the same length of time, say 8
days; then strain both tinctures; then dissolve 8 lbs. of
sugar candy in ^a gallon of water; strain,and mix all these
three strained liquids together, and add 5 ounces of tinc
ture ofrhubarb. Filter. (See No. 3.)
361. Verdulino de Turino.
1 ounce of myrrh.
4 ounces of Ceylon cinnamon.
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