77 / 156
SHRUBS
fy
SHRUBS.
AH shrubs should be carefully strained before bottline,
and then tightly corked.
Brandy Shrub.
Put the juice of five lemons and the rind of
ttvo into two quarts of brandy, cover it over for
three days; then add a quart of sherry and
two pounds of loaf sugar, run it through a iellv
bag, and bottle.
Cherry Shrub.
In an iron pot of water place an earthenware
pot of ripe acid cherries, free from stalks ; boil
till the juice is extracted, then strain through a
cloth just thick enough to retain the pulp, and
sweeten to taste. When perfectly clear, bottle
it, and seal the cork. By putting a gill of
brandy into each bottle, it will keep through
the summer.
It makes an excellent drink
mixed with water.
Currant Shrub.
Boil one pint of strained currant juice and
one pound of sugar for ten minutes, skimming
it well; take it off, and when lukewarm add
half a gill of brandy to each pint of shrub.
Bottle tight.