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THE FLOWING BOWL
" hell-broth " as the above.
Pah ! Let us take
the taste out with
Ginger Brandy.
Bruise slightly two pounds of black currants,
and mix them with one ounce and a half of ground
ginger. Pour over them one bottle and a half of
best old brandy, and let the mixture stand for two
days. Strain off the liquid, and add one pound of
loaf-sugar which has been boiled to a syrup in a
little water. Bottle and cork closely.
Orange-Jlower Brandy.
There is not much of this in the market, or
the store-cupboard.
Take a gallon of best brandy, and mix with it a
pound of orange-flowers which have been boiled.
Save the water, sweeten it, and bottle off the
mixture.
Carraway Brandy.
Steep an ounce of carraway seeds and six ounces
of loaf-sugar in a quart of brandy. Let this stand
nine days, then strain and bottle.
And the author of the above adds : " 'Tis
a good cordial." Three hundred years ago
carraways invariably figured at the dessert-table
in England.
The seeds now appear either in
cakes for school-treats, sugar-plums, or the
favourite liqueur known as
Kiimmel.
This is principally made in Russia, and is
an excellent stomachic.
Own brother to the