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APPENDIX.
WINE Br.ITERS.
L Bruised gentian root, fresh orange and lemon
peel, of each U oz. ; white wine 1 quart ; digest
for a week, and strain.
II. Cinchona bark, bruised, 8 oz. ; white canella
li
oz.; juniper berries, lemon peel, and winter's
bark, of each
ll
oz. ; carbonate of soda
t
oz. ; Ma–
deira wine 1! gallons ; digest for a week.
ill. Fresh lemon peel 1 lb. ; dried orange peel
i
lb. ; bruised gentian root,
t
lb. ; cape wine 1 gal–
lon ; as before.
NECTAR.
I.
Chopped raisins 2 lbs. ; loaf sugar 4 lbs. ; boil–
ing water 2 gallons ; mix ; when cold, add 2 lemons
sliced; proof spirit (brandy or rum) 3 pints ; mace–
rate in a covered vessel for 4 or 5 days, occasionally
shaking, strain, let it stand in a cold place for a week
to clear, and then bottle.
In
ten days, or Iese,
if
kept in a very cold place, it will be excellent.
II. Red rati:fia 3 gallons ; oils of cassia and cara–
way, of each 25 drops; previously dissolved
~bran
dy
i
pint ; orange wine 1 gallon ; sliced oranges 6 in
number; lump sugar 2 lbs.; macerate for a week,
Digitized
by