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THE GENTLEMAN'S COMPANION
after clearing with white and shell of an egg, strain well, heat up to
boil again and pour over petals. Stand in tightly covered crock or
enamel kettle around
70
degrees Fahrenheit for twenty-four hours.
Stir, and cover once more, and repeat for three days. Strain, put in
wood keg; add grated rind of three oranges and another pound of
sugar. Add a yeast cake and cover bung with cloth and when fer–
mentation stops add a pint of brandy, stir in half an ounce of dis–
solved isinglass, or other clearing agent, and bung tightly. After four
months rack off carefully into bottles; cork tightly. Ready for use in
six months.
ORGEAT or ALMOND SYRUP, from a RECEIPT DATING back to
1817
This syrup is used in flavouring certain delicate and oddly con–
ceived cocktails. The receipt may be compounded as follows:
Jordan almonds, blanched,
l
lb
Bitter almonds, blanched,
l
lb
Rose-water,
2
cups
Orange-Rower water,
l
tbsp
(Yz
gill or so)
Spring or rain water,
2
cups
Pound almonds very fine in a mortar or bowl, first adding the
orange-flower water to keep from oiling. Then add rose water and
spring water and rub through a fine sieve until the almonds are dry.
ROCK and RYE
All of us have seen this eye-titillating array of goodies imprisoned
in spiritual bliss in a large squarish bottle. How many of us have
thought to assemble a bit for ourselves. It's very simple indeed.
Rye.whisky,
1/5
gallon, not a full
Whole cloves,
l
doz
quart
Quartered small California
Jamaica rum, jigger
orange, peel left on
Rock candy,
Yz
cup, leave in large
Quartered seedless lemon, peel
lumps
left on
Stick of cinnamon, or two
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