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, The don Vivant's Companion
77
Shrubs
BRANDY SHRUB
To the thin rinds of two lemons, and the juice of five,
add two quarts of brandy; cover it for three days, then
add a quart of sherry and two pounds of loaf sugar; run
it through a jelly bag, and bottle it.
CHERRY SHRUB
Pick ripe acid cherries from the stem; put them in an
earthen pot; place that in an iron pot of water; boil
until the juice is extraded; strain it through a cloth thick
enough to retain the pulp; and sweeten it to your taste.
When perfedly 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 will answer instead of the brandy,
though not so good.
CURRANT SHRUB
1 pound of sugar
1 pint of strained currant juice
Boil it gently eight or ten minutes, skimming it well;
take it offand, whenlukewarm, add half a pint of brandy
to every pint of shrub. Bottle tight.