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MILK
OF
JULEPS.
235
whiskey,
and
digest
three
pounds
of
prunes
in
it
for
a
week,
and
dissolve
ten
drops
of
oil
of
sassafras,
five
drops
of
oil
of
partridge-berry,
and
fifteen
drops
of
oil
of
lemon
in
half
a
pint
of
alcohol
;
and
to
the
above
three
gallons
of
whiskey
with
the
prunes,
add
one
pound
of
nutmegs,
half
a
pound
of
cloves,
and
four
ounces
of
ginger,
all
well
bruised
;
also>
one
ounce
of
cochineal.
Allow
the
whole
of
the
above,
along
with
the
prunes,
to
digest
for
one
week,
and
then
strain
through
flannel,
and
mix
the
whole.
This
will
be
of
a
deep
red
color.
Cream
of
Juleps.
Refined
sugar,
two
pounds
:
Sweet
almonds,
blanched,
one pound.
The
almonds
are
blanched
by
being
heated
in
warm
water
a
few
moments,
and
then
rubbing
them
through
the
hands,
until
the
husks
rub
off.
Work
the
almonds
to
a
paste
with
an
addition of
the
sugar
and
water.
This
should
be
done
in
a
mortar
;
then
strain
through
a
linen
cloth,
and
mix
the
remainder
of the
sugar
with
one
and
a
half
pints
of
water
;
then
add
half
an
ounce
of
essence
of
peppermint.
Milk
of
Juleps.
Benjamin,
one
quarter
pound
clean
spirit,
two
gallons
;
balsam
of
tolu,
one
ounce
;
dissolve
;
then
add
refined
sugar
(in
three
gallons
water)
twenty
pounds
;
essence
of
peppermint,
one-