199 / 244
199
Ale
Posset,
8fc.
juice,
1
pint
of
calves-foot
jelly,
lib.
of
stoned
raisins,
Jib.
of
sugar,
1
pint
of
water
;
when
coo],
add
1
gallon
of
cider
;
strain
with
pressure
add
to this
liquid
a
liqueur
made
by
macerating,
in
a
quart
of
brandy
and
pint
of
raisin
wine
(or
sherry),
cloves,
cinnamon,
ground
ginger,
lemon-peel,
equal
weights,
as
per
strength
desired
;
strain
with
pres-
sure
;
filter
clear.
Apple-Water
.
—
Boil
12
pippins
and
1
quince
in
2
quarts
of
water
;
strain
with
pressure
;
add
honey
or
sugar.
Apple-Water
.
—
Bake
12
apples
and
1
pear
;
when
well
baked,
put
them
into
a
pitcher
;
add
thin
peel
of
a
lemon,
1
oz.
grated
ginger
;
pour
on
boiling
water
;
strain
with
pressure
when
cool.
Aleberry
.
—
Mix
3
spoonfuls
of
fine
oatmeal
with
quart
of
old
ale
;
boil,
strain
clear,
and
sweeten
;
add
juice
of
1
lemon,
J
grated
nutmeg,
some
powdered
ginger,
J
pint
of
grape
wine
;
put
a
toast
of
bread
on
the
surface
of
the
liquor.
Ale
Posset
.
—
To
a
quart
of
ale
add
a
round
-of
buttered
toast
;
let
it
soak
in
the
ale
;
grate
nutmeg
on
the
bread,
also
sugar
;
and
1
pint of
sherry
serve
hot.
“
Arf-and-Arf
.”
—
The
London
mixture
is,
1-
pint