1862 The Bartender's Guide price $2,50 by Jerry Thomas

222

APPENDIX.

some raspberries, and flavor as you please. Some inix a pound of raspberries and a pound of cherries (properly stoned before mashing) ; then mix, mash, and ferment all together. The quantity of raspberries to be introduced, however, is entirely a matter of taste. Whilst the syrup is fermenting, it is a good plan to cover the pan with a coarse cloth, or any thing that will admit the air (which is essential to fermentation), but keep out. the dust.

424. Orgeat (or Almond) Syrup.

2 lbs. of sweet almonds. 3i ounces of bitter almonds.

3 pints of fresh water. 6 or 61 lbs. of sugar. Take your almonds (sweet and bitter) and drop them into boiUng water. This blanches them, and they are easily skinned. Having peeled them, drop them into cold water, in which wash them ; when ready put them into a clean mortar (one of marble is better than bronze), and mash them; next, squeeze in the juice of two lemons, or add a little acid, and, as you pound the almonds, pom- part of a pint of clean water into the mortar ; mash thor- oughly, until the mixture looks like thick milk, and no pieces of almonds are left ; then add another pint of the spring water. Now squeeze the white mash through a hair-cloth, or other good strainer : a common plan is to have a large strainer held by two -persons; as they twist the milk may be caught in a clean basin ; Avhatever of the almonds is left in the cloth put it back into the mortar, and mash it over again, adding a little of the spring water then s^iain it, and mix with the former almond milk; this done mix it with your sugar (about 6 lbs.) which mu