142 / 172
BOWLS.
458.
Nectar in tlJe Qfogli5IJ Zi!Jle.
(FOR BOTTLING.)
Put the rind of two or three lemons, one pound of raisins
(without seeds and cut in pieces), one and a half pounds of loaf–
sugar, in a tureen, and pour over it nine quarts of boiling wa!er;
after cooling add the juice of the lemons, let the beverage stand
a week in a cool place; stir daily, then filter through a flannel
bag, and bottle; you may use it right away.
459.
'.2lnotf.1er.
Two pounds of raisins (without seeds and cut in small pier.es)
and four pounds of sugar are infused in nine quarts of boil–
ing water; stir until the water is getting cool; add two lemons
(cut in slices), one and a half to two quarts of rum or best brandy;
cover the vessel well and let it stand a week; stir daily a few
times, press all through flannel, let it stand for another week for
getting clear; decant into bottles for immediate or future use.
460.
®ra11ge JBowl.
Rub the peel of one large or two small oranges on sugar;
pour over it a bottle of Moselle wine, and let it stand two hours;
then peel six oranges very neatly, divide them into nice cuts,
remove the seeds and their inner skin, partially, that the juice
may flow out freely; add one pound of pulverized sugar and four
bottles of white wine; put the bowl on ice, and add, before serv–
ing, a bottle of champagne.
461.
®range <!rarCl-inal.
Peel an orange very thin with a sharp knife; add three bot–
tles of Rhine wine; let it stand at least from eight to twelve
hours; strain the wine through a sieve; add the juice of six or–
anges and one and a half pounds of sugar,