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100
LIQUORS
AND RATAFIAS.
3(11.
~tosoglio.
It is the name of several fine cordials, imported from Italy;
they are prepared of orange-flowers, or other flowers a nd fruits,
spices, etc. , and exported in straw bottles from Turin, Naples,
Venice, Bologna, Udine a nd 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, t wo drops of cinnamon essence, two drops of lemon es–
sence, two drops of Portugal essence, a few drops of cochineq.l
tincture to color, with the sugar syrup; let it sta nd four weeks in
a large bottle; filter a nd fill into smaller bottles.
302.
~tum.
Ge nuine 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 a ll over
the world for punches, grogs, teas, etc. The best rum is that of
J a ma ica, but the brands of St. Croix, British Guiana, Barbadoes,
Antigua, a nd others, 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° t o 66° Tralles; the best and simplest proof is,
when rum is diluted in hot water or t ea; then the fineness of
the aroma is developed, or by rubbing a few drops between the
ha nds.
303.
mum
Jr,iquor.
P eel the rind of two or three bitter oranges very thin;
let soak for two days in one pint of cold water, filter, and refine
t wo pounds of sugar in it; add one p int 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 .
~
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