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APPENDIX.
ill.
(Gin
Pwrwh.)
Yellow peel and juice of
1
lemon ; gin
t
pint ; water U pints ; sherry 1 glass ;
mix.--(Iced
Pwrwh.)
Champagne or Rhenish wine
1 quart ; arrack 1 pint ; juice and yellow peels of 6
lemons ; white sugar
1
lb. ; soda water 1 or 2 bot–
tles ; ice as cream.
IV.
(.Huk
PuMh.)
Yellow rinds of 2 dozen
lemons ; steep for two days
in
rum or brandy 2
quart.a ; then add spirit 3 quarts more ; hot water
3 quarts; lemon juice 1 quart; loaf sugar 4 lbs. ; 2
nutmegs, grated; boiling milk 2 quarts; mix, and
in 2 hours strain through a jelly bag.
V.
(Brandy
PuMh).
French brandy 20 quarts;
yellow peels of 30 oranges and 30 lemons ; infuse
for 12 hours ; add 30 quarts of cold water, 15 lbs.
of lump sugar, and the juice of the oranges and
lemons ; mix well, strain through a hair-sieve, add
new milk 2 quarts, and
in
six weeks bottle.-Keeps
well.
VI.
(Orange PuMh).
As No.
1.
using oranges,
and adding a little orange wine. A little cura9olf
noyeau, or merischino, improves it.
VII.
(Raspberry
PuMh.)
As last, but using rasp–
berry juice or vinegar for oranges or lemons.
VIII.
(Regent's
PU7Wh).
Strong hot green tea,
lemon juice, and capillaire, of each
li
pints; rum,
brandy, arrack, and cura9oa, of each
1
pint ;
Digitized
by