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THE FLOWING BOWL
1. Warm two quarts or water and one of new
milk, then mix them well together, and sweeten
with a sufficient quantity of loaf-sugar. Rub a few
lumps of sugar on the peel of a lemon, put them
inp a jugwith the above, and halfa pint of lemon
juice, stirring the mixture well as it is poured in.
Then add one quart of old brandy. Strain and
bottle off, and in cold weather it will keep a fort
night.
2. Dissolve two pounds and a half of sugar in one
gallon of cold spring-water ; add thereto a quarter
of a pint of orange-flower water, with the juice of
twenty limes and eight oranges. Stirwell together ;
pour one quart of boiling milk into it, and then add
three bottles of old brandy, and a like quantity of
orange brandy shrub. Strain and bottle off.
3. Cut the peeling of six Seville oranges and six
lemons very thin. Pound in a stone mortar. Add
one pint of brandy and let the mixture stand six
hours, covered. Then squeeze in the juice of six
Seville oranges and eight lemons. Stir well, and
add three more pints of brandy, three pints of rum,
and three quarts of water. Make two quarts of
milk boiling hot, and grate a nutmeg into it; mix
this gradually with the other ingredients, and add a
sufficient quantity of loaf-sugar to sweeten it—about
two pounds. Stir till the sugar is dissolved; let
the mixture stand twelve hours, then strain through
a jelly-bag until quite clear. Bottle off, and it will
keep in any climate for any length of time.
4.
Three bottles of rum.
One bottle of sherry.
Three pounds of loaf-sugar.
The rind of six lemons and the juice of twelve.
One quart of boiling skim milk.
Mix together, and let the mixture stand eight days,