245 / 308
BOWLS.
245
458.
Nectar
in
tlje
<nglt0l)
(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
water;
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.
Two
pounds
of
raisins
(without
seeds
and
cut
in
small
pieces)
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.
range
Borol.
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
Cardinal.
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.