1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

tracLE i:iBT ptmoH.

35

and stir well together. Pour in two quarts of water boil ing hot, and set thejug upon the hob for twenty minutes Strain the liquor through a fine sieve into a large bowl; pour iu a bottle of capillaire,* half a pint of sherry,a pint of Cognac brandy,a pint of old Jamaica rum,and a quart of orange shrub; stir well as you pour in the spirit. If you find it requires more sweetness,add sugar to your taste.

64. Uncle Toby Ptincb.

(English.)

Take two large fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Rub the sugar over thelemonstill it has absorbed all the yellow part of the skins. Then put into the bowl these lumps, and as much more as the juice of the lemons may be sup posed to require; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, auc therefore this must be determined by the taste. Then squeeze thelemon juice upon the sugar; and,with a bruiser press the sugar and the juice particularly weh together,for a great deal of the richness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well with ♦ 65. Capillaire.—Put a ■wiuo-glnss of Curagoa into a pint of clarified ^yvup, shako them well together, and pour it into the proper sized r-^Hles. A tea-spoonful in a glass of fair water makes a pleasant eau ticre, see No. 346 ^'■Manual for the Manufacture of Cordials, etc.," at the end of this hook. 66. Another reotpefor making Capillaire.—To ono gallon of water add twenty-eight pounds of loaf-sugar; put both over the fire to simmer; when mUk-warm add the whites of four or five eggs, wcUbeaten; aa these simmer with the syrup, skim it well; then pour it off, and flavoi it with orange-flower water or bitter almonds, whichever you prefer.