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

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CTJEEANT sheub.

153. Soda Negus. A most refresliiug and elegant beverage,particularly for those who d.o not take punch or grog after supper, ia thus made; Put half a pint of port "wine, ■with four lumps of sugar, three-cloves, and enough grated nutmeg to cover a shil ling into a saucepan; warm it well, but do not suffer it to boil; pour it into a bowl or jug, and upon the warm ■wine decant a bottle of soda-water. You wUl have an effer vescing and delicious negus by this means. 154. Cherry Shrub. ■ Pick ripe acid cherries from the stem, put them in an earthen pot; place that in an iron pot of water; boil tiU the juice is extracted; strain it through a cloth thick enough to retain the pulp, and sweeten it to your taste. When perfectly clear, bottle it, seahng the cork. By first putting a giU of brandy into each bottle, it will keep through the summer. It is delicious mixed -with water. Irish or Monougahela whiskey wiU answer uistead of the t»randy, though not as good. 155. White Currant Shrub. Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of which put two quarts to one gallon of rum, ind two pounds of lump-sugar; strain through a jelly-bag. 156. Currant Shrub. 1 lb. of sugar. 1pint of strained currant juice. Boil it gently eight or ten minutes, skimming it well; take it off, and when lukewarm, add half a gill of brandy to every pint of shrub. Bottle tight.