63 / 256
CURKANT
SimUB.
63
153.
Soda
Negus.
A
most
refresliiiig
and
elegant
beverage,
particularly
for
lliose
who
do
Dot
take
pmicli
or
grog
after
supper,
is
thus
made
Put
half
a pint
of
port
wine,
with
four
lumps
of
sugar,
three
cloves,
and
enough
grated,
nutmeg
to
cover
a
shil-
ling,
into
a
saucepan
;
warm
it
well,
but
do
not
suffer
it
to
boil
;
pour
it
into
a
bowl
or jug,
and
upon
the
warm
wine
decant
a
bottle
of
soda-water.
You
will
have
an
effer
vescing
and
delicious
negus
by
this
means.
154.
Cherry
Shrub.
Pick
ripe
acid
cherries
from
the
stem,
put
them
in
an
earthen
pot
;
place
that
in
an
iron
pot
of
water
;
boil
till
the
juice
is
extracted
;
strain
it
through
a
cloth
thick
enough
to
retain
the
pulp,
and
sweeten
it
to
your
taste.
When
perfectly
clear,
bottle
it,
sealing
the
cork.
By
first
putting
a
gill
of
brandy
into
each
bottle,
it
will
keep
through
the
summer.
It
is
delicious
mixed
with
water.
Irish
or
Monongahela
whiskey
will
answer
instead
of
the
brandy,
though
not
as
good.
155.
White
Currant
Shrub.
Strip
the
fruit,
and
prepare
in
a
jar,
as
for
jelly;
strain
the
juice,
of
which
put
two
quarts
to
one
gallon
of
rum,
and
two
pounds
of
lump-sugar
;
strain
through
a
jelly-bag.
156.
Currant
Shrub.
1
lb.
of
sugar.
1
pint
of
strained
currant
juice.
Boil
it
gently
eight
or
ten
minutes,
skimming
it
well
take
it olf,
and
when
lukewarm,
add
half
a
gill
of
brandy
to
every
pint
of
shrub.
Bottle
tight.