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204
LIQUORS
AND
RATAFIAS.
301.
Rosoglto.
It
is
the
name
of
several
fine
cordials,
imported
from
Italy;
they
are
prepared
of
orange-flowers,
or
other
flowers
and
fruits,
spices,
etc.,
and
exported
in
straw
bottles
from
Turin,
Naples,
Venice,
Bologna,
Udine
and
Trieste.
An
imitation
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,
two
drops
of
cinnamon
essence,
two
drops
of
lemon
es-
sence,
two
drops
of
Portugal
essence,
a
few
drops
of
cochineal
tincture
to
color,
with
the
sugar
syrup;
let
it
stand
four
weeks
in
a
large
bottle;
filter
and
fill
into
smaller
bottles.
302.
Inm.
Genuine
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
all
over
the
world
for
punches,
grogs,
teas,
etc.
The
best
rum
is
that
of
Jamaica,
but
the
brands
of
St.
Croix,
British
Guiana,
Barbadoes,
Antigua,
and
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
to
66
Tralles;
the
best
and
simplest
proof
is,
when
rum
is
diluted
in
hot
water
or
tea;
then
the
fineness
of
the
aroma
is
developed,
or
by
rubbing
a
few
drops
between
the
hands.
303.
Hum
Ciquor.
Peel
the
rind
of
two
or
three
bitter
oranges
very
thin;
let
soak
for
two
days
in
one
pint
of
cold
water,
filter,
and
refine
two pounds
of
sugar
in
it;
add
one
pint
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.