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Beverages
—
Alcoholic
nutmeg,
grated,
and
10
bruised
cloves.
Infuse
them
in
}/2
pt.
boiling
water
for
an
hour,
strain,
and
add
J^
oz.
white
sugar.
Pour
the
whole
into
1 pt.
hot
port
or
sherry-
wine.
This
is
a
good
cordial
and
restorative
in
low
stages
of
fever,
or
in
the
debility
of
convalescence
from
fevers.
l.-^-The
juice
of
50
oranges,
15
lb.
of
loaf
sugar,
4
gal.
of
water,
the whites
and
shells
of
3
eggs,
1 pt.
of
French
brandy,
3
tablespoonfuls
of
brewer's
yeast.
Dissolve
the
sugar
in
the
water,
add
the whites
and
crushed
shells
of
the
eggs,
bring
to
the
boil,
and
simmer
gently
for
20
minutes.
Let
it
stand
until
nearly
cold,
then
strain
through
a
jelly
bag,
add
the
strained
orange
juice
and
yeast,
and
leave
the
vessel
covered
for
24
hours.
Pour
into
a
cask,
bung
loosely
until
fermentation
subsides,
then
tighten
the
bung,
and
allow
the
cask
to
remain
undis-
turbed
for
3
months.
At
the
end
of
this
time
rack
it
off
into
another
cask,
add
the
brandy,
let
it
remain
closely
bunged
for
12
months,
then
bottle
for
use.
2.
—
The
oranges
must
be
perfectly
ripe.
Peel
them
into
halves,
crosswise
of
the
cells;
squeeze
into
a
tub.
The
press
used
must
be
so
close
that
the
seeds
cannot
pass
into
the
must.
Add
2
lb.
white
sugar
to
each
gal.
sour
orange
juice,
and
1
qt.
water
to
each
gal.
of
the
mixed
sugar
and
juice.
Close
fermentation
is
necessary.
The
resultant
wine
is
amber-colored,
and
tastes
like
dry
hock,
with
the
orange
aroma.
Vinegar
can
be
made
from
the
refuse,
and
extract
from
the
peels.
Peach.
—
Take
of
cold
soft
water,
18
gal.;
refined
sugar,
25
lb.;
honey,
6
lb.;
white
tartar,
in
fine
powder,
2
oz.;
peaches,
60
or
80
in
number.
Ferment,
then
add
2
gal.
brandy
(if
obtainable).
This
will
make
18
gal.
The
first
division
is
to
be
put
into
the
vat,
and
the
day
after,
before
the
peaches
are
put
in,
take
the
stones
from
them, break
them
and
the
kernels,
then
put
them
and
the
pulp
into
the
vat.
Port
(Imitation).
—
1.
—
Ripe
fruit,
4
lb.;
clear
soft
water,
1
gal.;
sugar,
3
lb.;
cream
of
tartar^
dissolved
in
boiling
water,
1J^
oz.;
brandy,
2
to
3%;
flavoring
as
required.
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