Howto Mix Drinksorthe Bon Vivants Companion

HOW T O MIX D RINKS
OR
T HE BON VIVANT S COMPANI ON,
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P113611
to th
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M A N UAL
67
Flip
S oda
C ockt ail
u
u
for a Part y
Bang eree
anot
her recipe
Bit t era D ecant er
1 95
1 71
84
70
58
178
1 79
1 88
198
219
200
19 1
19 2
roe
Mu
p a g e 285.
am pag ne
21 0 Bot t le of C h
26
78
1 47
1 29
18
1 82
72
1 88
1 80
21 2
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51
52
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to th
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1 05
217
216
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1 99
1 66
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11 8
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1 50
215
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1 27
1 87
1 58
1 88
94
.
142
218
188
1 59
1 99
1
10
3
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10
5
111
anot
10
9
her m et hod
C apt ain M arryat t

ulep
ecipe
for M int
1 72
1 78
arm ara
W yndham
198
1 86
181
1 00
abl
is C up
Ch
1 91
a la Lord S alt oun

am pag ne
Ch
Port e r
198
1 69
..
1 87
Gui aces, E ng lish

Punch
C urrant E erv esclng drau g ht
Sh
rub
1 88
20
285
or
a Bru
Cl
aret C up, a l
now
1 69
156
1 55
1 66
1 54
ecant er
Bit t ers,
Punch
erry
Th
om as s
19 8
79
t L em
D raug h
C up
a ls Brunow
282
229
onade
D rink forD og D ays

1 91
2
33
Fam ilies
1 24 D ry Punch
87
60
D uke of N orfolk Punch
1 00
anot h
er m et h
0
od 6
.
M ulled
Punch
. .
1 02
10
3 E gg Flip
he
ooooooo oo
149
14
8
o 0 0
0 0
W
1 04
C ockt ail, Bot t le of Brandy

u
6
6
E g g s,
for a Part y
Ge neralH arrison s
H ot
S herry
M ulled W ine w it hout
u
86
1 20
w it ht
1 21
he w hit e of
10
5
10
9
1 64
1 08
Faiv re s Pousse C afe
Fancy Brandy Co ckt ail
C rim
ean
C up, i la M arm ara
1 22
1 88
M ilk Punch
24
anot h
er m et h
od 2
5
82
w it h
S oda
T he
Wh
iskey
85
oo oo o
Gin
6
68
D rink s
Gin Cockt ail
iladelph
ia
Fishh
ouse Punch
, Ph
1 78 Fixes and S ours
1 16
-
u
0
0 0 0
0 0 0 0
1 61
1 11
46
189
14
0
14
1
com
41
14
8
I ndian Punch
, W
1 50
14
8
14
9
1 64
1 45
her m et hod
N eg us and S h
rub
anot
anot
her m et hod
146
Punch
el
ly,
27
erry
hom as s O w n Bit t ers
19 8
1 14
81
C ockt ail
ersey
GeneralH arrison s Egg N ogg
est
118
J
J
J
77
69
6
1 89
ul
eps,
ep,
ul
Brandy
90
orm w ood
M int , C apt ain M arryat t
Be
81
88
92
91
M int
Pineapple
W hiskey
.
J ulep
Punch
by Boyer
78
1 84
66
S ang aree
S ling
Locom ot iv e
L ouisiana S ug ar house Punch
165
88
222
282
224
227
1 89
226
228
281
45
1 76
1 77
86
M arm ora, C up, alo.

M ilk Punch
ish
, E ng l
1 72
24
1 48
Fine, for Part ies
I t alian
W ine
66
Light Guard
H arrison s E gg N ogg,
H ock C obbler
C up
H oney and
G eneral.
anot
E g g N og g
M ilk Punch
66
1 85
S piced Bu m
W hiskey S ling
.
S cot
u
22
28
1 75
H ot
T ig er s
her m et hod 25
W hit e
88
M int J ulep
C apt M arryat t s R ecipe for 87

4
ouse Punch
M ississippi S ug ar-h
119
12
4
M ulled C laret , A la LordS altoun
12
8
W ine in Verse
6
6
66
12
0
66
u
121
w it h
66
66
e wh
it e of Egg s 1 22
th
.
10
com
96
216
1 15
Cold
I m perial R aspberry
1 58
S cot ch
142
6
6
66
1 87
148
S ours and
S picedR um ,
189
Wh
it e C urrant
207
89
216
T ig ers M il
k
W ine Cobbler, C at aw ba
66
66
66
1 01
C ockt ail
am pag ne
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C up, C h
am pag ne}
. .
6
6
66
Ging er
T
hirt y
S econd R eg im ent .
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o o o e e
in v
o o o
66
erS O
O O
66
E gn
w it hw h
it e
anot
her
m et h
od
Punch
,
Uncle
Cl
aret
T oby
. .
W ine, S elt zer W at er andR
hine
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1 04
14
8
9
10
O O
O O
O O
O O
O O O
O O
O O O O
Ym m
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0 0
0 0
O O
O O O O O I O O O
O O
HO W T O M I X D R I N K S;
on.
THE BON VW ANT S COMPAN ION
T o m ake
punchof
PUN C H
any sort
p erfect ion t he am brosial

ext ract ed b rubbih l
p
u
m
s
y
g
in
he lem on m ust be
h
r
h
i
e
k
h
of ag ar on t h
e rind
c
b
a
d
l
i
i
t
e
t
s
ca
e
w
e
l
t t le v essel
s
,
e essence, and at t h
th
e sam e t im e ab sorbs it
at cont ain t h
Th
is, and m aking t h
e m ixt ure sw eet and st ron , usin
t
e
a
g
g
ly am al
n
m
i
l
inst eadof w at er, andt horoug h
a
a
t
a
l
h
e
o
m
t
c
g
g
pounds, so t hat t he t ast e of neit her t he bit t er, t he sw eet , t he
em ent , sh
spirit , nor t h
e el
al
l be p ercept ible one ov er t h
e
t
q
p
ot h
er, is t h
e g rand secret , onl
o
b
ac
u
i
r
d
b
r
i
e
a
c
c
t
e
e
y
y
I n m aking hot t eddy, or hot punch, you m ust put in t he
spirit s b efore t h
r
o
t
h
e w at er : in col
d p unch
e
,
, g
g
er w ay
ot h
e
T he precise port ions of spirit and w at er, or ev en of t h
it y and sw eet ness, can hav e no g eneralrule, as scarcely
acid
essence of
t wo
r
m
ake
n
s
e
s
o
p
punchalike
12
BR A N D Y PUN C H
B ran dy Pu n ch
(Use larg e bar g lass )

.
1 t
ble spoonfulraspb erry syrup
it e sug ar.
wh
do
1 w ine g lass w at er
randy
1;
do
-
lsize d lem on.

sm al
-
ices of
2 sl
1
iece of
orang e .
pine apple
-
Fillt he t u m bler w it h sh
av ed ice,
t
he
t op w it hberries in
season
h
d dress
roug ha st raw
sip t h
s ake w el
l, an
3 Brandy P unch
.
(For a part y of t w ent y )

.
1 g al
lon
of w at er.
3quart s of
brandy
nun
nor BR AN D Y AN D
2 lbs
of sug ar,
Juice
of
6 lem
13
PUN C H .
ons.
iced
3 orang es sl
.
pine apple pared and cut

l of C urac oa
1 g il
of rasp berry syru p
2
1
d add berries in season

er in
M ix t he m at erials w ell t og et h
unch
u h
spl
end
i
d
o
av
e
a
y
p
I ce,
an
larg e bow l,
and
4 M ississipp i Pun ch
.
(Use larg e but
8M
1 w ine g l
ass of brand
y
-
do
Jam aica rum

Bourb on w h
iskey
do
w at er
do
1 4t
ble spoonfulof pow dered w hit e sug ar
arg e
of a l
lem
on.
av edice
F ill a t um bler w it hsh
he
b ov e m ust
be
l s aken, and t o t
w el
hose
o
wh
l
ike
heir draug ht s like linked sw eet ness long draw n out

let t hem u se a g lass t ube or st raw t o S ip t he n ect ar
is p unch sh
rou g h
Th
e t ap of t h
oul
d be ornam ent ed
th
lpieces of orang e, and b erries in season
w it hsm al
ot
B rand
y
an d
R um
(For s part y of nit een )

.
quart
do
of
C og nac
1 1b
Jam aica rum
of w
brandy
hit e loaf sug ar

-
4 lem ons
quart s of boiling
1 t
w at er
e as oon ulof nut
m eg
P unch
.
14
CO LD
he
wm s
r PUN CH
he lem ons unt il it has ab sorb ed all

low p art of t he S kins, t h
th
e yel
e sug ar int o a
en put t h
punchbow l; add t he ing redient s w ell t og et her, p our ov er
em t h
e b oil
ing w at er, st ir w ell t og et h
th
er ; add t h
e rum ,
brandy and nut m eg ; m ix t horoug hly, and t he punchw ill
be ready t o serv e
A s w e hav e b efore said it is v ery im
p ort ant , in m aking g ood p unch, t hat all t he ing redient s
ly in corp orat ed; and t o insure success, t he
are t h
oroug h
R
ub t
sug ar ov er
process of
a
quart
Allow
be dilig ent ly at t ended t o
p ersons ; but t his inform at ion m ust be
m ixing m u st
for four
aken cum
his kind of
he
for t
r
n
s
t
l
a
a
s
o
g
b ev erag e are
ca acit ies of
p ersons for
pposed t o v ary con
l
n
eral
e
s
u
y
g
.
siderabl
y
I rish W
hisk ey P u n ch
.
is is t he g enuine I rishb ev erag e I t is g enerally m ade

Th
one t h
ich
ird p ure w h
iskey, t w o t h
irds boil
ing w at er, in w h
.
h
r
i
n
p
d
u
n
c
t
e
h
g
I S rubb ed on t h
l p rop ort ion of j uice
e su g ar and a sm al
added before t h
iskey is poured in
e wh
he
ar
su
has
been
dissolv ed
If lem
on
Th
is
C old W
bev erag e
oug
hisk ey Punch
.
ht alw ays
low ed t o concoct
w at er, and al
b efore
e
t
g
and coolfor a
ing
it h b oil
day
or
t wo
d rum
of col
one of
e w
ad
it is put on t he t able
is w ay, t he m at erials
In t h
m
ore int ensel
l
r
a
a
a
m
e
h
c
d
a
e
a
n
a
t
l
d
d
a
n
l
t
d
o
w
t
c
o
y
g
iskey ev er
wh
ow
t o be m
A s t o t he beaut ifulm ut ual adapt at ion

an d col
dw at er, t hat is b eyondallpraise, b eing
e
t
g
at ure s m ost
N
Pun ch
o
,
ex
quisit e achiev em ent s (S ee

.
Glas
ree years ol
d
il it is t h
is K enahan s LL w h
iskey;
I rishw h
iskey is not t t o drink
iskey for t his purpose
best w h
unt
Th
e
GI N
'
St
p t he t hin
ee
PUN C H
15
h W hisk ey Pu nch
cot c
s av ing s of
w
l
e
l
o
y
iskey,/ w h
ichshould
wh
be Glenl
iv et
lem
or
.
on
I slay,
p eel in t he
of
he
b est
qualit y ; t he sug ar should be dissolv ed in boiling w at er

u
d
A s it req uires g en iu s t o m ake w h
i
b
e
iskey p unch
t
o
l
w
,
.
im p ert ine nt t o g iv e
Punch, N o
proport ions
S
ee
(
e
S p rea d E ag l
hisk ey P 1111 011
ar g l
l
l
a
e
s
m
a
b
s
s
s
U
)
(
.
iskey (I rishor S cot
1 w ine g l
ass w
-
do
S ug ar t
boiling
h)
w at er
ast e .
hl w ine g lass of t he w at er,

en p our in t h
th
e wh
iskey, andaddt he b alance of t he w at er,
D issolv e t h
e
sw eet en
or a
to t
sug ar w e l
lw it
ast e, and put
hin slice of
lem
on
1O
in
l
a sm al
piece
of
lem
on rind,
G in Pu nch
.

.
1 t
ble spoonfulof raspberry syrup
2
do
do
it
wh
1 w ine g lass of w at er
.
11
e sug ar.
do
sm al
l- sized lem on.
2 slices of
1
piece
of
orang e.
pine apple
-
he t um bler w it hshav ed ice

S hake w ell, andornam ent t he t op w it h
berries in
S ip t hroug ha g lass t ub e or st raw
Fil
lt
season.
16
11
G in Pu noh
.
(From
pint
a recipe
by Boyer )
.
of ol
d g in
1 g il
lof m
arasc
h
ino
he j uice of t w o lem ons

T he rind of half a lem on;
F our ounces of syrup

1 quart b ot t le of Germ an S el
t zer w at
.
I ce
l
w el
.
ham pag n e Punch (Per bot t le )
12 C
.
quart b ot t le of w ine
1 lb
of sug ar
iced
orang e sl
er.
he j uice
of a
lem on
3 slices of pine
pple
ass of ra spb erry or st raw berry syrup
1 w ine g l
O rnam ent w it hfruit s in season and serv e in ch
am p ag ne
-
blet s
o
g
his can be m ade in any quant it y by observ ing t he pro

p ort ions of t he ing redient s as g iv en abov e Four b ot t les
T
of w ine m ake a
for ft
een
ly suf cient
d a g allon is g eneral
F or a g ood cham
m ix ed p art y
l
l
a
n
o
a
n
,
g
p ersons
p ag ne punch see
,
in
ocky
13
ou nt a in
P unch
N
,
o.
43
.
herry Punch
.
2 w ine g l
a sses of sh
erry
-
1 t
abl
e s oonfulof sug ar.
-
2 or 3 slices of
2
do
Fill t
w it
um
do
orang e.
lem
on.
bler w it hshav ed ice shake w ell and ornam ent
hberries in
season.
S ip t h
rou ha st
g
raw
18
e
A pple Pu nch
i
n
P
l8
(For a part y of t en )
.
4 bot t les of ch
am pag ne
pint
of
do
of
Jam aica rum

brandy
C urac oa
Juice of 4 lem ons

4 pin e apples S l
iced
.
hpulv erized w hit e sug ar

Put t he pine apple w it hone pound of sug ar in a
b ow l, and let t hem st and unt ilt he sug ar is w ell soaked in
e, t h
en add al
ient s except
th
e pin e appl
l t he ot h
er ing red
am pa ne
h
i
s m ixt ure st and in ice for ab out
th
e ch
e
L
t
t
g
our t h
am pag ne
an h
en add t h
e ch
Place a larg e block
e cent re of t h
of ice in t h
e b o w l and ornam ent it w it hl
oaf
ice d orang e, and ot her fruit s in season
sug ar sl
S erv e in cham p ag ne g lasses
Pine apple pun ch is som et im es m ade by adding sl
iced
p ine apple t o brandy punch
S w eet en t
t ast e w it
19
1} t
abl
e- s oonful of org eat
1 } w ine g lass
-
of
S hake
s ru
brandy
J uice of l a lem on
p ort
O rg eat Pu n ch
he t um bler w it hshav ed ice

w it h berries in season, and dash
and l
lt
l, ornam ent
w el
w ine on t op
Place t h
e st raw ,
as re resent ed in cut
p
of
m int
j ulep
PUN C H
M I LK
19
C uracoa Punch
20
( Use larg e bar g lass )

.
1 ta l
e spoonfulof
1 w ine g lass
do
do
1
9
brandy
of
sug ar.
.
do
Jam aica rum
do
w at er
pony g lass of C urac oa
Th
e j uice
half a
of
bler w it h shav ed ice shake w ell and orna
Fill t he t um
m ent w it
lem on
hfruit s of t he season ; sip t he

21
om an
nect ar
Pu n ch
.
(Uso larg e bar g lass)

.
1 t
1
1 t
ble sp oonful of sug ar

raspb erry syrup
do
do
ea s oonful of
-
1 w in e g l
ass
-
do
of
do
Th
e j uice
C urac oa
J am aica rum
brandy
of
s oonfulof
do
ne
hit e
ar.
S ant
brandy
C ruz rum
}
r
l
l
T
u
m
e
f
u
f
h
v ed ice
b
s
a
o
g
.
su
w at er
do
1 w ine g lass of C og nac

a
dash w it h p ort w in e ,
roug h a
eason
I m bibe t h
l,
w el
M ilk Pu nch
22
half a lem on
Fillw it h shav ed ice sh
ake
and ornam ent w it h fruit s in
1 ta l
e
Fill w it hm ilk,
r
t
e
a
a
g
lit t le
s ake
he
lt og et h
er, and
ing redient s w el
nut m eg on t op.
20
H ot M ilk Punch
23
(Use large but
Th
is
punch is m ade t he
cept ion
hat hot
k
m il
g lass )
.
sam e as
is u sed,
he abov e,
and no
w it
ht he ex
ice
E ng lish M ilk Pu nch
24
Put t he follow ing ing redient s int o
a v ery
he j uice of six lem ons

T he rindof t w o do
T
of sug ar.
1 lb
pine apple peeled

-
6 clov
iced and
sl
p ounded
.
es
20 coriande r seeds
lst
sm al
nt
i
p
of
do
ick
of cinn am on.
brandy
rum
l of arrack
1 g il
1 cup of st rong g reen t
b oiling w at er
r t o be added l
t
e
a
s
w
a
T he boilih
t
g
1
quart
ea.
prev ent
of
cork
his dow n t o
;
ing redient
d allow t hese
hours ; t hen add a quart
ev a orat ion, an
o st ee
hot m ilk and

em ons ; m ix , and l
e j uice of t w o l
roug ha j el
t er t h
ly
th
e punch h
as p assed b ri h
bag ; and w hen t h
t
u
t
i
t
a
a
w
g , p
y
in t ig ht corked b ot t les T h
is punchis int ended t o be iced
for at least
six
of
25
E ng lish M ilk Pun ch

.
(Anot her m et hod)

.
Th
is seduct iv e
and nect areous
drink
irect ions herew it hg iv en :

e d
by t h
T o t w o qu art s of w at er add one
S ee N
quart
60
.
can al
so
of m
ilk
be
m ade
M ix
one
PUN C H
u
a
r
t
q
u
t
p
of ol
d
J am aica rum
he spirit
to t
he
w it ht w o
ilk,
st
21
LA m m ).
of
Frenchbrandy,
irring it for a
s ort
and
et
t im e ; l
hour, but do not suer any one of delicat e

t
sig h
a
m
n
i
r
ent st at e, as t h
e
l
i
t
p
s
i
h
t
e
e
o
s
e
a
e
n
s
t
t
t
e
e
e
g
pp
m ig h
en p erfect ed Fil
t er
t creat e a dist ast e for t h
e punchw h
d you nd
oul
es
and sh
th
roug h bl
ot t ing p aper int o b ot t l
ich it should not be, you m ay
iquid is cloudy, w h
t hat t h
e l
arify it
cl
by adding a sm all port ion of ising lass t o each
b ot t le T he abov e receipt w ill furnish you w it h half a
dozen of punch
it
st and for an
'
Pun ch a 13 F ord
26
(A recipe from Benson E H ill, Esq , aut hor of T he M

.
T he lat
G eneral F ord, w ho for
com m anding
board
eng ineer at
and u se d t o m ake
follow ing
m et
ov er,
m any
r
a
s
as
e
w
y
th
e
hospit able
larg e scale, aft er t h
e
kept
punchon
m anac.)
o s Al
a m ost
hod :
hree dozen of lem ons, t he coat s of

ichw ere sm oot h
n
o
o
i
n
r
t
t
h
wh
a
d
h
o
se
i
n
d
s
e
n
t
o
r
W
w
e
,
;
d p eelw it ha sh
ese h
arg e eart h
th
arp knife int o a l
en
e w oul
re t h
oul
d
b
e det ach
v essel t akin
t
one of t h
e rind sh
ca
a
n
g
ed but t h
ls are placed, cont ain
ich t h
at p ort ion in w h
e cel
ing t he essent ialoil; w hen he had com plet ed t he rst p art
of t h
e add
e d t w o p ounds of l
um p sug ar, and
e process, h
st irred t h
r
i
h
an oar sh
ap ed
e p eel and su ar t og et h
e
t
w
g
piece of w ood, for nearly half an hour, t hereby ext ract ing
a g reat er qu ant it y of t h
nt ialoil Boil
ing w at er w as
e esse
next p oured int o t h
l st irred,
e v essel and t h
e wh
e w el
ol
s w ere
l
m
n
l
o
e sug ar w as com l
v
u nt ilt h
et el
d
i
s
s
o
e
d
T
h
e
e
y
p
e kernel
s;
th
en cut and squeezed, t h
e j uice st rainedfrom t h
ing w at er
ese w ere pl
aced in a sep arat e j ug , and b oil
th
p oured upon t hem , t he g eneral being aw are t hat t he pips
f t he
ick m ucilag e fullof av or ; hal
w e re env el
op ed in a t h
H
e w oul
d select
22
lem on
hrow n in ; and as soon as t he ker

i
u or
q
eir t ransp arent coat in , t h
eir l
th
g
uice w as now
nel
s w ere
free from
was st rained and added

.
he sherbe t
pplied
as re uired,
onade
lem
w as now t ast ed; m ore acid or m ore sug ar
t oo w at
er
an
t o render t
t aken not
care
R ichof t he fruit ,
and
he
plent y of
he g en erals m axim
T he sherb et w as
en m easured, and t o ev er t h
th
rt s a int of C og nac
q
r
u
a
e
e
y
p
brandy and a pint of old Jam aica rum w ere al
lot t ed t he
sw eet ness,
w as t
being w ellst irredas poured in ; bot t ling im m ediat ely

follow ed and w h
en co m pl
et ed t h
e b ev erag e w as kept in
a col
d cellar or t ank t ill required A t t he g enerals t able
an six
I hav e frequ ent ly drunk p unch t h
us m ade m ore t h
p
s irit
m ont
hs
m uchim
ol
d; and found it
prov ed by
t im e and a
phere
coolat m os
27
o
o
d
g
Pu nch J elly
bow l of punch
l
a
o
r
a
a
d
l
ready de
F
,
,
T o ev ery pint of punch add an ounce and a hal
scrib ed
f
issolv ed in a quart er of a pint of w at er (ab out
ass, d
of ising l
M ake
half
hot ,
not
t um
bler full) ; p our t his int o t he p unchw hilst quit e
hen ll your m oulds t aking care t hat

dist urbed unt ilt h
e j el
ly is com plet ely set
and
hey are
rang e,
be
can
lem
conv ert ed int o
low ing t he
bov e
he
j elly
u sed at
dinner,
p unchj elly for t he ev ening
by fol
on, or cal
f s-foot
direct ions,
onl
y
not
akin
care
t o om it
he sherbet
Th
is preparat ion is a v ery ag reeable refreshm ent on a
col
dnig ht , but shouldbe u sed in m oderat ion ; t he st reng t h
ly concealed by it s adm ixt ure w it h
of t h
e p unchis so art ful
th
e g el
at ine, t h
at m any p ersons, p art icul
r
h
arl
o
f
e
s
o
f
t
e
t
y
sex h
av e b een t em pt ed t o part ake so
l
n
st o
f
i
a
i
q
o
t
e
t
y
p
render t h
em som ew h
at
un t for w al
ling
t zing or qu adril
port ion
of t
pper
aft er su
acid prescri ed in m aking t
am w
23
s PUN C H
G in Pu nch
28
ready
as al
plan
low ing General F ord s

F ol
for
n
r
t
t
l
i
F
o
b
o
g
(
described,
herbet , add g ood g in, in t he prop er propor

prescribed; t his, bot t led and kept in a cool
m aking s
before
t ion
found an
lar or cist ern, w illbe

cel
sum m er
lent
econom icaland ex cel
drink
29
(Exom
-
M elt lum
a recipe
G lasg ow Pun ch
in t h
e po
ssession of D
r. S
helt on M ackenzie )
.
p sug ar in coldw at er w it ht he j uice of a couple

-
s
u
o
h
on
as
s
e
d
t
h
r
a
p
g
hair st rainer T his is

d Ja
Th
en add ol
sh
and m ust be w el
erbet
l m ing led
i
a
r
u
m
erbet
C ut a
mac
one p art of rum t o v e of sh
coup l
e of l
im es in t w o, and run eachsect ion rapidly aroun d
e edg e of t h
o
m
f
e j ug or b ow l g ent l
q
u
e
e
z
i
n
i
n
e
o
th
s
s
y
g
icat e acid T h
e del
th
is done, t he punchis m ade Im bibe
of l
em
ne
'
30
eg ent
Pu nch
.
(For a pu t y of t w ent y )
.
he
ing redient s for t h

is renow ned punchare 3
3 bot t les ch
ain a n e
p g
do
do
C uragoa
do
do
do
do
4 lbs
o w
ock eim er.

.
C og nac
Jam aica rum

M
ad
eira.
S elt zer,
bloom
or
plain
soda w at er.
-
raisins.
hichadd orang es, lem ons, rock
of
w at e r,
ic y
pow er of t he A rct ic
r
e
e
n
g
ea
to t
.
ast e
candy, and inst ead
efrig erat e
lt
w it h al
he
24
N AT I O N AL G UA R D
31
a se m nm
S EVE N T H
eg ent
'
run es
Pu n ch
.
(Anot her recipe )

.
1}
pint
h,
eac
hot g reen
st rong
ea,
lem
on
j uice
an d
pillaire
1 pint each rum bran dy arrack and C u rac oa
1 b ot t l
e of ch
appl
am p a ne ; mix andsl
p
i
n
ce
a
e
e
i
n
i
t
o
i
t
g
F or st illanot her m et hod of com p ounding t h
is celeb rat ed
punch see recip e N o 29 5 in
M a nu a lf or t he M a m a
ure o
ac
t
n
i
r
r
l
a
t
h
r
o
d
i
a
l
s
c
e
t
t
e
f
h
i
r
p
C
e
t
t
k
o
s
a
t
o
w
f
f
*
ca
32
m
F
o
r
(
lb lum p
3;
su
j uice
e a nd Liquor M
e.
or v in eg ar.
r
a
g
pint s of boiling
w at er
half an hour, st rain add pint of p ort er, 3

1
t
o
}
and b rand
r 1 ; t o 2 pin t s ,
each of rum
eit h
o
r
e
y(
)
I nfuse
p int
Pu nch
asp berry
th
e Bordeaum W
a recipe in
1 ; g il
lof ras berry
3
and add m ore w arm
w at er and su g ar,
if desired w eaker or
A l
iqueu r of g lass of C uragoa,
im prov es it
sw eet er.
hino,
noyau, or m aras
33 N at ional G u ard 7 t h R
.
eg im ent
Pu nch
.

.
ble spoonfulof sug ar

T he j uice of a l of a lem on
1 t
1
1
ine g lass of br dy
-
do
do
C at aw ba
w ine.
F lav or wit hraspb erry syrup

Fillt he g lass w it hshav edice
S ee
recipes
oroug h
ake andm ix t h
Sh
N os 65
.
and 66
.
26
1
Jam aica rum
of
pint
do
C urac oa
J uice
of six
1} l
it
b wh
.
lem ons
e sug ar.
e
described in t h
adding m ore sug ar and
Bot t le, and keep on ice for t hree
lem on j uice, if t o t ast e
e
lbe ready for use, but t h
e p unchw il
or four d
ays, and t h
ly, and st rain, as

oroug h
M ix t h
recip e for
P unch (2 la F ord,
-
ready
al
st ands,
long er it
he b et t er it
t
.
e
s
g
L a P at ria Punch
38
(Fora part y of
h p ag ne, iced
3bot t les of
1
t w ent y )
c am
bot t le of C og nac
6 orang es
p ineapple
ice
Sl
C og nac
he
orang es and
hours, t hen in
1 bot t le
1
of
in
bow l, pour t h
e
hem and let t hem st eep for a couple of

w it ht h
e ch
am pag ne and serv e im m ed
iat ely
ov er
39
pin eapples
he S pread E ag le P unch
.
I slay
iskey
wh
bot t le M onong ahela
L em on
eel
u
a
r
a
n
d
, s g
40
boil
ing w at er at discret ion
ochest er
Punch
.

.
(I i cm
-
2 bot t les of
2
do
do
s rscl
pe in
t he possession of R osw el
lH art , Eng.)
ing
s arkl
do
C at
aw
ba
I sabell
a
S aut erne
2 w ine g l
ino
asses of m arasch
2
do
do
C urac oa
Fill t he t
t
he
b ow l w it hripe st raw berries
ran uil
berry season be ov er
st raw
41
I m p erial Pt m
of cl
aret
do
er.
ble spoonfuls of pow dered w hit e sug ar
t easpoonfulof g rat
A b out
lb
of
ed nut
m eg
m arasch
ino.
queur g lass of
1 l
i
ice
ber rind
Put all t he ing redient s int o a bow lor pit cher and m ix
el
l
3 or 4 slices of
da w at
so
4t
few drops
peach or v anilla
of ext ract of
1 bot t le
or under, add a
S hould
cucum
42 T hirt y S
-
econd R eg im ent
or V ict or
ia
P unch
.
a
r
t
a
f
t
w
o
ent y )
o
r
F
p
y
(
.
l
s
te Wm E HM
i
n
o
m
t
h
e
ec
e
R
(
p
'
M )
.
ices
6l
em ons, in sl
n
f
l
l
o
a
o
g
do
brandy
Jam aica rum
1 l
it e
b of w h
.
1f
quart
sug ar.
of w at er.
pint of boiling m ilk

em ons for
S t eep t h
e l
w ent
hours
in t h
e brand
y
and m il
k, and w h
en w el
l
f
o
u
r
y
-
r
r
u
a
h
e
s
w
a
t
e
;
g ,
ly bag
roug ha j el
m ixed, st rain t h
Th
is punchm ay be bot t led, and used aft erw ard h
ot
and rum
add t
H al
f t he
t
his recipe
quant it y or ev en
is for a part y of t w ent y
a ov e
less,
m ay
be m ade,
or
as
n
m
i
x
o
f
t
w
e
t
a
r
t
o
d
F
r
a
e
p
y
y)
(
.
(From
a recipe in
t he possession of M ajorJ am es Fost er )

.
icious punchis com p ounded as follow s :

is del
Th
1
bot t les of cham pag ne

quart of Jam aica ru m
pint
of m arasc
6 lem
iced
ons, sl
h
ino
S ug ar t
t ast e
M ix t h
e a ov e ing red
ient s
in
larg e
hb ow l, t hen
unc
arg e square bl
ock of ice,
l
e in t h
e b ow la l
ac
ent re of t h
e
c
p
oaf su ar, sl
i
ornam ent ed on t op w it h rock candy, l
ced
g
lem ons or orang es, andfruit s in season T h
is is a splendid
punchfor N
ew
Year s D ay
44 Pun ch G rassot
.
(T he follow ing recipe w as g iv en by M Grasset , t he em inent Frenchcom edian of

"
e Palace R oyal
th
e cel
ebrat ed Ent ert ainer, w h
en per
, t o M r H ow ard Paul
. t h
form ing in Paris )
.
1 w ine g lass of brandy

5 drop s of C urac oa
do
acet ic acid.
2 t easpoonfuls of sim ple
p
1 t easpoonful of syrup of st r
aw berries
i
n
f
r
o
a
p
t
o
f
a
e
w
t
i
llem on sl
iced
Th
e p eelof a sm al
syru
hice, in larg e g oblet , and, if possible,

rnisht h
e t op w it ha sl
i
ce of peachor apricot
a
l
d
I
n
c
o
g
w eat h
er t h
is punchis adm irable serv ed
M ix ,
serv e up w it
N O N S UC H
-
45
PUN C H
29
L ig ht G u ard Pun ch
.

.
3 bot t les of cham p ag ne
do
p ale sherry
do
C og nac
do
S aut erne
iced
sl
1 pineapple,
4 lem
do
ons,
in
w eet en t o t ast e, m ix
lu m
of ice, and serv e
(From
hit e
im m ediat ely
ou se
Pu nch
.
es G Lel
and
arl
th
e possession of C h
, Es
q)
a recipe in
j uice
of l
em on
of w
lb
punchbow l coolw it ha larg e
ia F ish- H
Phila delph
46
pint
su
r
a
g
pint of m ixt ure

2; pint s of cold w at er
*
he
47
6
do
do
do
of
u ch P un ch.
soda w at er.
brandy
h y
s err
pint
on
p erson
bot t les of claret
for one
n
l
l
r
e
e
a
s
u
f
i
n
c
e
t
g
y
abo
re en
ea
J uice of t hree lem ons
of a
S w eet
pin eapple cut

.
i pint
o m ake t
of
it hW hit e sug ar t o t ast e S t rain

K eep for one m ont hb efore u sing
en w
m ediat ely
T
pieces
l
up in sm al
his m ixt ure
am aica rum
t ake i pint
of
peachbrandy,
b t t le im
-
pint of C og nac brandy, and
3O
A R R A CK
is is
Th
C ool before
part y
48
2 quart
pint
and safe
delicious
s of
hiskey
J am aica rum
of
a m ix ed
drink for
C ana dian P unch
rye w
ing
serv
iced
ons, sl
6 lem
1 pineapple, do
4 uart s of w at er
.
S w eet en t o t ast e,
and ice.
49
i
T p T
op
Pun ch
.
(For a part y of v e )
.
bot t le of cham pag ne
do
2
~
soda- w at er.
queur g lass of C urac oa
1 l
i
2 t able
s oonful
s of
ice of
sl
p ow dered sug ar
pineapple
cut
up
he ing redient s t og et her in a sm allp unchbow l,

r
m ix w el
l, and serv e in cham p ag ne g oblet s
Put
al
lt
50
A rrac k
ost
of
he
arrack im
t il
led from rice,
used in
Am
port ed
and com es
pt
erica, ex ce
to
int
from Bat
his
I t is but lit t le
av ia
av or punch;
is dis
count ry
he
ast e of
it
is m ixt ure
is v ery ag reeable in t h
A rrack im prov es v ery
m u chwit hag e
I t is m uchused in som e p art s of I ndia,
.
he j uice of t he cocoanut
e by add
ing t o
of arrack p unchis m ad
here it is dist illed from

A n im it at ion
t ree
t e ddy, t
bow lof pu ncha few g rains of b enzoin

ow er of Benj am in S ee recip e N o 36
a
e M
for t h
th
is
a nu
u m e.
v ol
act u re
C ordials,
com m onl
a
l
l
c
e
d
y
in
Th
e M
in t he
a n ual
end of
PUN C H
com )
A rrack Pu nch
51
In
w in e
tot
e u al
hree
but
ons are enou

g
quant it y of
hree
t um
oug
ht
asses
t o pu t t w o g l
A g ood dealof
al
l, m ust be left
of arrack.
sw eet ening , aft er
es are al
so m at
er of
palat e
but
hfor t he ab ov e quant it y ; put t hen an
r
w at e
for t he lem on
al
low
L em ons and lim
ast e.
two l
em
quired ;
u
o
y
of rum
l
s
es
a
s
g
)
'
sug ar is re
punch
rack
m aking
31
j uice
and
v e but
not
o
u
y
'
sza:
hav e
asses t
l
g
pret t y
a v ery
blers of punch
.
A rrack Punch
52
m
A
n
o
t
h
e
r
et h
od)
(
.
St
in
ee
one
quart
d Bat av ia arrack, six

of ol
ices, for six

in t h
in sl
lem
on m ust
be
hours
rem ov ed w it
pound of loaf sug ar in
one
he hot
is
ut
sol
ion t
he
o.
342, in
he
end of t
of
boiling
s u eezin
quart
th
e
D issolv e
one
t im
w at er, and add
h S ee
a nu a l
end of
or t
he M
his v olum
a nu act u re o
e.
he
he
Bim b o is m ade
nearl
i
n
t
y
pt t hat
b randy is subst it ut ed for arrack
C og nac
und of
o
p
p ort
a ov e, ex
C old Pu nch
.
w ine and w at er, of each t w o
loaf sug ar,

-
sam e w ay as t
54
A rrack,
B im bo P un ch
53
ce
Th
is
.
st and t o cool
L et it
hat
and s oul
d be u sed as suc
Th
e M
in t he
C ordials,
hout
arrack.
delig ht ful liqu eu r,
reci e
At
lem ons cut
and t
he
j uice of
eig
ht
pint s
lem ons
one
3
2
PUN C H .
R O Y AL
55
urem
bu rg h Pu nch
.
(For a part y of ft e en )
.
(From
a recipe in
T ake t hree
u on it
he possession of H on
quart ers
of
p o und
hroug hm uslin t he
Gulian O Verplanck
j uice
of
of
loaf sug ar,

-
press
t w o or m ore g ood
he p eel, out v ery t hin, p our

upon a quart of boil
ing w at er, t h
ird p art of t hat q uan
e t h
ing ,
t it y of Bat av ia arrack, and a b ot t le of h
ot but not b oil
red or w h
it e F rench w ine red is best
S t ir t og et h
er
Th
is is ex cellent w hen cold, and w illim prov e by ag e
sized orang es ;
add a
lit t le
of
56
Unit e d S
erv
ice Pu n ch
.
hot
ree q uart ers of a

t
th
wo
p ound of loaf sug ar, hav ing prev iously rubbed off w it h a
port ion of t he sug ar, t he peel of fou r lem ons; t hen add
th
t l
em ons, and a pint of arrack
e j uice of eig h
pint s
D issolv e, in t
of
ea,
57
u by
Pu n ch
.
D issolv e, in t hree pint s of hot t ea, one p ound of sug ar;

addt h
eret o t h
k, and
e j uice of six l
em ons, a p int of arrac
a
i
n
t
p
p ort
of
w ine.
58
of
1 pint
do
do
hot
reen
g
oyal
Pu nch
.
ea.
brandy
Jam aica rum
.
1 w ine g l
ass of C urac oa
1
do
do
arrack
-
J uiqg of t w o lim es
A th
inr slice of lem on
.
Whit e sug ar t o t ast e
1 g illof w arm calf

T o be drunk as hot
j elly
as p ossibl
e
s- foot
34
dy,
ox roa n PUN C H .
one of w
and a
hit e
quart er of
ed
u
n
o
d
p
k, and one
w ine, and one of m il
L et it be m ixed, and t hen cov er

hours, st rain t hrough a j elly bag t ill
sug ar.
for t w ent y four

en bot t l
cl
e it
ear, t h
-
61
Put
t w o ounces of cream
paring s
se v en
of
t wo l
em ons, int
quart s of boiling
col
d, sw eet en w
cork
t ig h
t
it
ol
wh
esom e ;
of
d t he
and
ur on t h
m
p
o
e
j
st ir and cov er cl
When
ose
st one
ar;
it h l
oaf sug ar,
an
a v ery
but from t he lat t
j uice
art ar, an
o a
w at er,
Th
is is
Pun ch
u een
d st raining it ,
pleasant
bot t le
liq uor,
and
d v ery
an
er considerat ion w as at
one
hquant it ies as t o becom e inj urious A dd,

in bot t l
ing , half a p int of rum t o t h
e quant it y
e wh
ol
t im e drank in
suc
G ot hic Pun ch
62
(For a part y of t en )
.
(From
a recipe in
Four bot t les
st
th
e possession of BayardT ayl
or, Esq )
.
ill C at aw b a ;
pineapple
orang es, or one
en
one
bot t le
aret
cl
ble spoons
of
ree
th
sug ar.
is m ix t u re st and in a v ery cold place, or in ice, for

L et t h
our or m ore, t h
one h
en add one bot t l
e of ch
am pa ne
g
.
63
xford
Pu nch
.
fav ored by an E ng lishg ent lem an w it h

low ing recipe for t he concoct ion of p un chas drunk
th
e fol
by t he st udent s of t he Univ ersit y of O xford:
hav e
ub t
been
he rinds of t hree
freshlem ons w it hloaf sug ar t il

l
-
he
he peel
nely off t w o lem ons m ore and t w o sw eet orang es Use
A dd six
em ons and four sw eet orang es
e j uice of six l
th
u
o
y
hav e
ext ract e
d a p ort ion
of
j uice ;
cut
l
asses of
g
f
cal
foot
j elly ;
let
lbe
al
u
t
p
int o
a l
arg e
ug ,
UN C L E T O B
PUN CH
35
her Pour in t w o quart s of w at er boil

ing h
ot
and set t h
e j ug Up on t h
e h
ob for t w ent y m in ut es
S t rain t he liquor t hroug h a ne siev e int o a larg e bow l;
*
pour in a bot t le of capillaire, half a pint of sherry, a pint
and st
ir
l t og et
w el
b randy a pint of old Jam aica rum and a qu art

of oran e sh
r
u
i
r
s
t
e
r
s
b
p
p
i
l
l
a
s
u
o
u
i
n
h
e
i
r
I
f
w
t
o
t
;
g
y
u
n
d
i
r
r
o
s
m
r
t
e
u
i
e
o
r
e
s
q
d
u
u
r
o
w
e
e
t
n
s
a
d
s
a
t
o
es
y
g
y
of
C og nac
t ast
e.
Un cle T oby Pu nch
64
(E ng lish)
T ake t
larg e fresh lem
wo
ri e, and som e
larg e lum
ons w it
ps O f
h roug h skins, quit e
double
rened sug ar.
ub
e yel
low
lt h
e sug ar ov er t h
th
lit h
as a sor edal
em ons t il
el
part of t he skins T hen put int o t he ow lt hese lum ps,
hm ore
and as m uc
posed t o require ;
as
he
acidit
he j uice of t he lem ons m ay be sup

for no cert ain w eig h
t can be m ent ioned,
of a
y
is
th
b
b
as
lem
on
cannot
be know n t illt ried,
and
herefore
m u st be det erm ined by t h
e t ast e
Th
en
sq ueeze t h
em on j uice up on t h
e sug ar ; and w it ha b ruiser
e l
press t he sug ar an d t he j uice part icularly w ellt og et her, for
e punch
a g reat deal of t h
e rich
ness and ne av or of t h
dep ends on t h
is rubbing and m ixing process being
th
oroug h
ly perform ed T h
is up v ery w ell w it h
en m ix t h
t
Capil
l
aire Put
65
syrup, s ake
bot t les
sucre,
C uracoa int o
i
p nt
of cl
aried
e proper sized
int o t h
a
n
t
e
a
l
u
a
a
e
s
a
k
e
i
o
f
a
t
e
r
m
s
l
s
f
r
as
a
w
p
g
l t og et h
w el
er, and
u
r
o
p
it
A t ea spoonful in a
d
s
i
l
46 M anualfor t h
see N o 3
C
o
r
a
e M anufact ure o
,
f
-
th
em
ass of
a w ine-g l
t he
at
is book
th
end of
lon of w at er add
er recipe for m aking Capi
66 A not h
am T o one g al
t w ent y eig ht pounds of loaf sug ar; put bot h ov er t he re t o sim m er;
.
wh
en m
th
ese
ilk w arm
-
ad
d
ht he
it es of four or v e
t he w h
lbeat en ;
egg s, w el
as
it w ell; t hen pour it O E, and av or

ichev er you prefer
it w it horang e ow er w at er or bit t er alm onds, w h
sim m er w it
syrup, skim
36
PUN C H
. w at er is
w at er soil
boiling
.
cool
bet ) is t
t ies,
R O M AI N E .
LA
b est ) t ill t he
hen t his m ixt ure (w hichis now

t
o
u
r
y
and put
ag ain.
ast e,
hem
ake
t o it
brandy and rum
m ixing
is
rat
qualquant i
in
l t og et
ol
e w el
wh
he
quant it y of liquor m ust
he
her
er
e sh
led t h
cal
ol
wh
e
accord
ing
be
her
t o your
ht o m ake four
quart s of punch including a q uart of liquor, w it h half a
pound of sug ar ; but t his dep ends m uchon t ast e, and on
e st reng t hof t h
e spirit
th
A s t he p ulp is disag reeable t o som e p ersons, t he sherb et
m ay be st rained b efore t h
iquor is put in
S om e st rain
e l
'
ichis im
th
em on b efore t h
e l
ey put it t o t h
e sug ar w h
proper, as, w hen t he pulp and sug ar are w ellm ixedt og et h
n ess of t h
er, it adds m ucht o t h
e rich
e p u nch
l
W hen only rum is used ab out hal
f a pint of p ort er w il
so
z
en t h
e p unch; and ev en w h
and b randy
en b ot h rum
are use d, t h
n
d
m
e port er iv es a rich
a
o
a
r
n
e
s
s
t
o
s
e
v
e
,
g
y
em
t ast e ; t w o g oo d l
ons are
l
e
n
o
eral
u
e
n
g
y
g
p leasant av or
67
P un ch a la R
om aine
(For a part y of ft een )

.
T ake t he j uice of t en lem ons and t w o sw eet orang es,

dissolv e in it t w o pounds of pow dered sug ar, and add t he
in rind of
th
an oran e, run
g
his t hroug h a
siev e, an d st ir
in by deg rees t he w hit es of t en eg g s, b eat en int o a frot h

Put t he bow lw it ht he m ixt ure int o an ice p ail, let it freeze
it t l
e, t h
en st ir briskl
i
n
t
o
a
l
a l
i
b
n
n
o
t
t
t
e
o
f
w
i
e
a
d
a
y
.
b ot t le of rum
p
see reci e
o.
F or anot her m et h
od of
29 6 in
Th
e M
a nu al
e l
C ordials, et a , in t h
at t er part
68
M ake
an
ea
infu
sion of t h
e
m aking t
or
of t
th
e M
his p unch
,
a nu act ure
his w ork
Pu nch
b est
r
e
n
e
t
e
a
c
a
o
n
n
e
u
,
g
to
YO R K S H I R E PUN CH
37
boiling w at er ; put before t he re a silv er or

ot h
en put int o it
er m et alb ow l t o b ecom e q uit e h
o t and t h
pint of g ood brandy
quart
of
do
rum
um
of l
sng ar
lb
he j uice
S et t h
ese
p
arg e l
of a l
em on
ig h
al
t , and pour in t
.
it from t im e t
for som
o t im e w it
t im e,
in
ses
l
a
s
g
and
order
is t
ha
he t ea g radually
ladle ; it
be
l rem ain
w il
poured in t hat
t o increase t
m ixing
he
av or
b urning
o t
he
few lum p s
of
st at e
int
h d be rub bed ov er t he lem on p eel This

punchm ay be m ade in a china bow l, but in t hat case t he
he
sug ar s oul
am e
pidly
r
a
o
s
o
e
r
o
e
m
g
'
69
is p unch is
Th
I ndian Punch
e st
m ade t
he
sam e as
brandy punch but

,
h g lass add a clov e or t w o of preserv ed g ing er,

l
it t le of t h
e syru p
to
an d a
eac
70
hg lass
o e ac
u
av
a
g
of
B arbadoes Punoh
.
randy
h, add a
unc
t able spoonfulof
-
j elly
71
Y ork shire Punoh
he rind of t hree lem ons on pieces of sug ar, put

th
e su ar int o a u
n
and add t o it t h
i
n
d
o
f
o
e
h
i
n
r
e
t
g
j g
lem on and an orang e and t he j uice of four orang es and
of t en l
em ons, w it hsix
o
l
e
l
l
j
l
a
o
i
l
f
s
s
e
d
s
f
s
o
f
s
s
l
v
d
ca
e
o
y
g
Pour t w o quart s of w at er ov er t he w hole, m ixing t he
m at eria
ls w ell, t hen cov er t he j ug and keep it on a w arm
heart hfor t went y m inut es Then st rain t he m ixt ure, and
add a pint of cl
aried syrup h
al
f a pint eachof rum and
brandy, and a b ot t le of g ood orang e or lem on shrub
R
ub off
38
an PUN C H
A pp le Pu nch
72
sug ar.
bow l slices of apples and lem on alt er

each l
ayer b eing t h
ickly st rew ed w it h p ow dere d
a c
Pour ov er t he fruit ,
bot t le of
u
r
i
o
t
p
hina
L ay in
nat el
y,
aret
cl
cov er,
hen t he bow lis half lled a

en
Th
and l
et it st and six h
ours
w
rou ha m usl
th
n
a ,
b
i
g
g
of m
ildale,
p ared t hin
l
as
s
o
f
e
w
h
i
t
i
n
e
w
,
g
nut m eg
iat ely
up im m ed
pillaire t he j uice
one of ca
and send it
A le Pu nch
quart
73
A
of a
r
a
n
t
d
o
e
g
brandy
he peel
and a bit of
t oast ed
lem on ,
he t op,
one of
l of
a rol
bread
.
C ider Pu n ch
74
in
O n t he t h
s erry ; add a
rind of
half
quart er of
lem
on
poun d of
r
o
u
p
sug ar,
half a pint of
th
e j uice of a
lit t le g rat ed nut m eg , and a b ot t le of

it w ell, and, if p ossible, place it in ice
A dd,
lem on,
'
cider ; m ix
b efore sent
pieces of cucum ber rind
.
in,
f
l
a
s
s
o
g
brandy
and a
75
'
few
ect ar
Infuse t he peelof ft een
Pu nch
lem ons in
pint
and a
for fort y eig ht hours, add t w o quart s of

u siv e of t h
ree pint s of rum , excl
e p int
w it ht h
rum
half of
col
d w at er
half ;
ns, w it ht w o quart s of boil
em o
e l
ing hot
e j uice of t h
so t h
al
k an d one g rat ed nut m eg ; pour t he m ilk on t he abov e
m il
ours, cov ered cl
ose ; add t w o
and l
et it st and t w ent y four h
p ounds and a half of loaf sug ar ; t hen st rain it t hroug ha
and a
annelbag
lquit
t il
u se as soon as
ne,
b ot t led
.
and
b ot t le it
for use
I t is t t o
39
n onsa r PUN C H
O rang e
76
h om
a rocipe in
th
e
Bordoa m
-
Punch
.
Wm
r
m
d M quor M
he j uice of 3 or 4 orang es
T he p eel of l or 2 do
u
m
l
u
p
l
s
r
b
a
f
g
3; pint s of b oiling w at er
Infuse half an hour st rain add pint
"
port er ; {1 t o 1
er al
one I } t o 2 pint s)
and b randy (or eit h
,
h, rum
pint
eac
and add m ore w arm w at er and sug ar,
A liq ueur g lass of C uracoa,
sw eet er.
im prov es it
st
it
lem
ut ing
77
hino
noyau, or m arasc
m ade
he
sub
hisk ey Punch
.
his punch, see N
a nu act ure o
29 2 in
Th
e
in t he
C ordia ls,
is recipe is for 1 0 g allons

Th
K irschw
78
cipe N o
re
asp berry
reci e t o m ake t
f
is w ork
end of t h
P unch
.
h
M
a
a
e
m
f
t
in t h
e l
is b ook
at t er part of t h
Th
e M
29 3, in
a sser
a nu al
or
f
is recip e is for 1 0 g allons
Th
by
anua l or t
S ee
if desiredw eaker or
A g ood lem on p unch m ay be

ons inst ead of orang es
Im p erial R
F or t he
M
of
et c
act w e o
-
79
S ee
t ure
recipe
o.
D O rsay Punch
29 4 in
C ordials,
et c
7 7w M
a nua l
in t he lat t
Th
is recipe is for 1 0 g al
lons
er
he M anuf ac
is book
of t h
or t
r
a
t
p
80
E G G
Eg g
is a
Nogg
G G
bev erag e of Am erican orig in, but
has
it
pop ularit y t hat is cosm opolit an A t t he S out h it is

m ost indisp ensabl
al
rist m as t im e and at t h
e at C h
e N ort h
it is a fav orit e at
al
lseasons.
I n S cot land t hey
lE g
cal
81
1 t able
s oonfulof
E gg N
ne
do
N og g
sug ar,
og g
1 w ine g lass of C og nac ran dy

o
n
d
a
r
u
z
r
m
S
u
t
a
C
.
3
-
ilk
dissolv ed w it h
col
d w at er,
aul
d m an s m
eg
blerfulof m ilk
l t he t um bler
F il
full w it h shav ed ice sh
ake t h
e
t um
nt
r
d
i
n
u
e
e
s
t
g
rat e a
g
a
t in
lit t le
gg
il t hey
t
t
o
th
m
oroug h
l
i
x
e
d
e
g
y
are
nog g
s aker,
E v ery w el
l ordered bar
nut m eg on t op
er
h
ich is a
wh
reat
g
ih
and
has
aid in m ixing
his bev erag e
82
ot
E gg N
og g
(Use larg e bar glass )

.
i
m
a
n
d
s
a
Th
is drink is v ery popular in C alifornia
,
de in
t
r
ecisel
y
p
pt t hat
ce
he
ou
sam e m anner as t
m u st u se
he cold eg g
boiling
nog g abov e, ex
w at er inst eadof ice.
42
S H ER R Y EGG N O GG
85
G eneral H
arrison s
E gg N
og g .
(Use larg e bar g lu e )

.
gg
1} t
lof
eas oonfu
sug ar.
ps
2 or 3 sm al
llum
of
ice
h
k
e
e
l
l
s
d
a
w
,
Th
is is a splendid drink, and is v ery popular on t he
M ississippi riv er
I t w as G eneral H arrison s fav orit e
Fillt he t
um
bler w it hcider
an
bev erag e
86
lt
herry E g g N og g
it e sug ar
abl
e spoonfulof w h
-
eg g .
2 w ine g l
erry
asses of sh
k
issolv e t he sug ar w it ha lit t le w at er ; reak t h
e yol
of t h
arg e g l
ass ; put in one
u art er t um l
e eg g in a l
erful
-
hm ilk, and shake up unt il t he eg g

e ot h
ly m ix edw it ht h
er ing redient s, t h
e n g rat e
is t horoug h
of
broken
l
it t le
ice ; llw it
nut m eg on
t he
ep, and qua
nect ar cup
M INT
87
J ULE P
JU L E P S
in
he j ulep is p eculiarly an A m erican bev erag e,
It
ern st at es is m ore p op ul
er
an any ot h
t he S out h
ar t h
r
and b C ap t ain M arr at t , w h
e
w as int roduced int o E ng l
e
y
y
n
ain seem s t o
p
it is now quit e a fav orit e
Th
e
a
l
l
ca
t
a
t
g
hav e had a p enchant for t he n ect areous drink and publish
is w ork on A m erica
e recipe in h
ed t h
W e g iv e it in his
I m u st descant a lit t le upon t he m int j ulep

ow n w ords:
e th
erm om et er at
e m ost de
one of t h
as it is w it ht h
lig h
at ev er w as inv ent ed,
t ful and insinuat ing pot at ions t h
e t h
en t h
er
an d m ay be drunk w it heq ualsat isfact ion w h
m om et er is as l
T he re are m any v ariet ies such
ow as
e ing re
as t h
ose com p ose d of c l
aret ,M adeira &c ; but t h
44
HI N T
dient s of t he realm int
j ulep
t o m ake t
hem ,
bler about
p
u on t
hem
ut
'
UL EP
are as
and su cceeded
I learned how
fol
low s
Put int o a t um
p ret t y w ell
.
he t ender shoot s of m int ,

it e sug ar, and equalpro
sp oonfulof w h
dozen
s rig s of
p ort ions of peachand com m on b randy so as t o ll it up

ird or p erhap s a l
it t le less
Then t ake rasp ed or
one t h
pounded ice and ll up t he t um bler E picures rub t he
l
ip s of t he t um bler w it ha piece of freshpineapple and t he
,
t um
t it
bler
es of
it
sel
f
ic e
is
v er
As
oft en
y
he ice
incrust ed out side w it hst alac
m el
t s,
u
o
y
drink
once e v er
heard t w o ladies t alking in t he next room t o m e and one

of t h
em
W ell, if I h
said
av e a w eakness for any one
h
n
i
f
r
i
l
e w eakness
t i g it s o a m nt j u ep
a v ery am iabl
er g ood sense and g ood t ast e
ey are, in
Th
and p rov ing h
ike t h
fact , l
e
e Am erican l
adies, irresist ibl
,

.
ble spoonfulof w hit e pulv erized sug ar

2%
do
lw it ha sp oon
w at er m ix w el
1 t
ree
Take t h
lin t
w el
he
or four s rig s of
freshm int ,
and
press t hem
av or of t he m int is
ass of C og n ac b ran
w ine g l
sug ar and w at er, u nt
ilt he
half
av ed ice, t h
en draw out
ass w it h ne sh
dy, and l
lt h
e gl
e ice w it h t h
em in t h
e S p rig s of m int an d insert t h
e
th
e l
l be ab ov e, in t he
at t h
eav es w il
st em s dow n w ard so t h
l pieces of
ap e of a bou quet ; arrang e b erries, and sm al
sh
sl
iced orang e on t op in a t ast y m anner, dashw it hJ am aiea
Place a st raw as
it e sug ar on t op
e wh
rum and sp rinkl
ep t h
at is t for
av e a j ul
rep resent e d in t h
e cut , and you h
ext ract ed; add one and a
an em
peror
rm
89
rm
J u xr.
B randy Julep
45
'
he brandy j ulep is m ade w it ht he sam e ing redient s as

ep , om it t ing t h
e m int j ul
e fancy xing s
th
T
90
G in Ju lep
he
m int
4
n
j
u
l
p
e
i
g
j ulep
de
is m a
t ing t
om it
s
.
91
ht he
sam e
ing redient s as t h
e
he fancy xing s
'
w it
hisk ey J 1119 p
(Use larg e bfl-I sh-B)

'
he w hiskey j ulep
is
lfruit s and
om it t ing al
92
m ade t
he
sam e as t
he m int
b erries
P ineapple Julep
(For a part y of
v e )
.
p pineapple int o a g lass bow l,

rup a
l of raspb erry s
e j uice of t w o orang es a g il
add t h
y
i
no a g il
d
i
n
r
kl
i
n
b
p
l
of m arasch
l
of ol
o
o
f
a
i
l
a
t
l
s
t
e
g
g
g
le and ab out a p ound of pure ice in shav es ; m ix,
M osel
nt w it hb erries in season and serv ein at
l
s
s
ornam e
a
e
s
g
Peel, slice,
d cut
an
up a ri e
,
46
w m sx nr sm a sh
.
93
S M A S H
T H E
Th
is b ev erag e is sim ply a j ulep on
94
a sm al
l
plan
as
se sm al
lbar g lass.
it e
e spoonfulof w h
ta l
do
1
w at er
-
sug ar.
1 w in e g lass of randy
F illt w o t h
irds fullof shav ed ice, use t w o
-
e
th
sam e as
pieces
B ran dy S m
(
in t he
reci e
for
m in t
t op, and
of orang e on
j ulep
s rig s of m int
L ay t w o
w it
ornam ent
sm al
l
h b erries in
season.
95
G in S m
(Use
lbarg l
sm al
ass.)
a
o
n
f
l
h
i
p
t
l
o
u
o
f
b
s
w
e
t
}
do
r
a
.
g
e su
as
w at er.
1 w ine g l
ass of
i
n
g
-
hirds fullof shav ed ice, use t w o sprig s of m int ,

e sam e as in t h
th
e recip e for m int j ul
L ay t w o sm al
l
ep
pieces of orang e on t op, and ornam ent w it h berries in
F il
lt
wo t
-
season.
96
hisk ey S m ash
.
(Use sm allbar g lass )

.
it e
t able spoonful of w h
1
w at er
do
-
sug ar.
iskey
1 w ine g lass of w h
-
hirds fullof shav ed ice, and use t w o sprig s 0f

e sam e as in t h
th
e recip e for m int j ul
ep
lt
F il
m int
w o-t
97
nnY C O BBLER
T H E
47
OBB
L E R
Like t he
j ulep
his de
licious p ot at ion is an A m er
ican inv ent ion, alt houg hit is
fav orit e in
now a
im at es.
cl
do es
al
lw arm
he
bbler
co
hskill
re uire m uc
n ot
pounding but t o
m ake it accep t abl
e t o t h
e
las t o t he palat e,
e ye as w el
it is necessary t o display
in
com
in
ast e
som e
ornam ent ing
he g lass aft er t he
is m
ade.
b ev erag e
i
l
l
u
s
v
i
a
n
e
g
how a cob
bler should look w hen m ade
t rat ion
s ow ing
picure
o suit
an e
98
herry C obbler
(Uso larg e bar t hat )
l
erry
es of sh
a
s
s
g
n
2wi e
1 t
ble spoonfulof sug ar
ices of
2 or 3 sl
Fill a t
um
orang e
bler w it hsbav
d ice, shake w ell,and orna

m ent w it hberries in season
Place a st raw as represent ed
e
in t
he
w ood- cut
S A T E R N E 00m
99
C ham p ag n e C obbler
(O ne bot t le of w ine t o four larg e bar g lasses)

.
1 t
ble
s oonfulof su a
g
r
.
hof orang e and lem on peel

l w it hsh
av ed ice, and l
Fill t he t um bler one t h
ird ful
l
billance w it hw ine ornam ent in a t ast y m ann er w it hber
r
ies in season
Th
is b ev erag e sh
oul
d be sipped t h
roug h
piece
'
eac
II. st raw .
100
C at
aw
ba C obbler

.
1 t easpoonfulof sug ar dissol

v ed in one t
wat er
abl
e spoonful of
asses of w ine
2 w ineg l
F ill t
orang e
m t
bler w it hshav ed ice, and ornam ent

Place a st raw
and berriesin season
um
iced
w it h sl
as
described
he sherry cobbler
1 01
ock
obbler.
(Use larg e bar glass.)
Th
is drink is
bler,
using
m ade
ock w ine
1 02
C laret
C obbler
'
(Use larg e bar g lass)

.
is drink is
Th
bler,
usm
m ade t
aret w ine
cl
1 03
.
he
sam e as
C at aw ba
he
sam e w ay as
he C at aw ba e61)
inst ead of C at aw ba
'
au t ern e:C obbl

er.
a
C at aw b
bler
cob
using
S aut
erne inst eadof
50
sunscre ens coon an .
1 07
Brandy C ock t ail

.
es of gu m
8 or 4dash
hit t ers
do
syru
b randy
l w ine g l
ass of
-
l or 2 dash
es of C uraeoa
ird fullof ice,

S queeze lem on peel; ll one t h
w it ha spoon
-
and st ir
ncy Brandy C ockt

Fa
1 08
ail
.
(Use sm allbar g lass)

.
Th
is drink is
m ade t
he
sam e
as
he
brandy cockt ail

,
pt t hat it is st rained in a fancy w ine g lass and a piece

row n on t op and t h
h
em on peel t h
f
s
e ed
e
t
of l
o
e
l
as
g
g
exce
m oist ened w it
h lem on
1 09
hisk ey C ockt ail

.

.
3 or 4dash
es of g um syrup
do
hit t ers (Bog art s)
2
.
l
1 w ine
a
o
f
h
i
k
s
e
s
s
w
g
y,
Fil
lone t h
ird fullof ne
-
11 0
piece of
lem on peel
ice ; sh
ake andst rain in a fanc
y
ham pag ne C ockt
(O no bot t le of
ail
.
w ine t o ov ery sl
srg e g l
xl
asses )
hit t ers
as es of
or 2 d
and a
1 piece of lem on peel

Fil
lt um ler one t h
ird fullof
'
w it hw ine
S hake
broken ice
v
W el
land ser e.
dllbalance
an
11 1
en
51
G in C ockt ail
.
(Use sm allbut ( last )
3 or 4 dash
es of g um syrup
do
2
hit t ers
1 w ine g l
ass of g in
1 or 2 dash
es of C uracoa
-
1 sm al
l piece lem
on
l, and st rain
s ake w el
1 12
el;
e
p
in
l one t h
l
ird full of ne ice ;
-
l
as
s
g
F an cy G in C ockt
ail
.
(Use sm all bar g lass )

.
Th
is drink .is
th
at
it is
l
em on
m ade t
st rained in
peelt hrow n
ened w it
on
he
fancy
he
w ine
t op, and t h
e
e
x
c
e
cockt ail
t
,
p
l
ass
g
edg e of
and a
i
e
ce
p
of
e gl
ass m oist
th
hlem on
1 13
Jap an ese C ockt
(Use m
sam e as
ail
.
al
lbar g l
ass.
1 t a le spoonful of org eat syrup
eas
o
n
f
u
l
f
t
B
a
h
o
r
p
o
o
i
r
t
s
t
t
e
s
.
1
g
-
1 w ine g lass of randy

1 or 2 pieces of lem on peel
-
Fil
lth
e t
um
bler
one
hird w it h ice,
lw it
and st ir w el
a spoon.
1 14
J ersey C ockt
ail
.
(Use sm allbe g in s)
.
1 t
easpoonfulof sug ar.
2 dash
e
hit t ers
Fil
lt um bler w it hcider,
on
t op
of
l, w it
and m ix w el
hlem on
e
e
l
p
52
w m sx sz
r ea t en
1 15
oda
C ockt
ail
.
(Use large barg lass )

.
e sam e
Th
cider
as
Jersey
cockt ail
u
i
n
s
,
dof
sod
a- w at er inst ea
B ran dy C ru st
1 16
a.

.
C rust a is
a
fancy
lem
on
of
ice
he sam e as
it t le
w it h a l
m ade t
cockt ail
,
j uice
l lum
and a sm al
added
First ,
m ix t
he
ing redient s in a sm all t um bler,

t hen t ake a fancy red w ine g lass,
-
rub a sl
iced
rim of t
he
lem
he
edg e of
lem
on
th
e gl
ass
he
hat
t h
e
Pare half
sam e as
pple (all in
at t h
th
e p aring
an
sug ar, so
l ad ere
w il
sug ar
he
dip it in
sam e, and
pulv erized w hit e

t
on around t
w ould
ou
one
piece)
so
in t h
e
l t
w il
he cut ,
from t h
e
ass, as sh
ow n in t
w ine g l
-
and st rain t
BR AN D Y C R US T A
1 17
T he
hiskey
t um
crust s
he
bler int o it
crust a
hisk ey C ru st a
is
m ade t
he
Th
en
sm
e
il
sam e as
he
brandy
118
G in C rust
53
w rru se e s
a
(Use sm allbar g lass.)
G in
st ead of
1 19
is m ade like t
cru st a
UL L S
ev er
y
pint
lt um
sm al
A N D
ul
led
using
in
1 20
To
brandy crust s
brandy
he
AN
W ine w it
AR
E E S
hou t E g g s
low :
of w ine al
blerfulof w at er
S ug ar and spice t o t ast e

I n m aking preparat ionsl
ike t h
e
.
t o g iv
he
preport ions
ex act
hat
and spice, as w
of
quant it y m g ht
it is v ery diicult
a ov e,
ing redient s like

suit
sug ar
person w ould
one
her quit e dist ast eful Boilt he spice in t he w at er

e w ine and sug ar
en add t h
e av or is ext ract e d t h
u nt ilt h
in g p oint t hen serv e w it h
e b oil
and bring t h
e wh
ol
e t o t h
T he spices
st rip s of crisp dry t oast , or w it h b iscuit s
be t
o an ot
u su al
ly used for m ulled w ine are clov es,
r
at ed nut m e ,
g
g
led,
e m ul
Any kind of w ine m ay h
e pur
but port or claret are t hose u sual
ly sel
ect ed for t h
p ose ; and t he lat t er requires a larg e proport ion of sug ar
an dcinnam on or m ace.
he
v essel t
hat
he
w ine
is
boiled in
be delicat ely
m ust
ean.
cl
1 21
1
quart
p int
1 t
ulle d
W in e w it
hEggs
of w ine .
of w at er
pice
abl
e s oonful of al
ls
-
and nut m eg
ast e
boil
54
th
em t
og et
her a few
t o yo ur t ast
it
lt
al
w ine,
m inut es ;
beat
pour t he boiling
he t im e Be careful not
or t h
ey w il
lcurdle
.
up six eg g s w
it hsu g ar
he eg g s, st irring
t o p our t h
e eg g s int o t h
w ine on t
1 22
le d
ul
W in e
w
h
h
i
t
e
s
o
f
h
t
e
W
i
t
(
D issolv e 1 1h sug ar in t w o
.
egg s.
pint s of hot
ich
w at er, t o w h
half pint s of g ood sherry w ine and let t he

m ix t ure be set upon t h
m ost ready t o
e re u nt il it is al
boil M eant im e beat up t he w hit es of t w elv e egg s t o a
frot h, and pour int o t hem t he hot m ixt ure, st irrin
r
apid
l
y
g
dd t
w o an d a
A dd a lit t le
nut m eg
1 23
ulled
(I n
W in s
v erse.
First , m y dear m adam , you m ust t ake
N ine eg g s, w h
ichcareful
ly you l
lbreak
I nt
o a
b ow lyou lldrop t he w hit e
T he yolks int o anot her by it

it es w it hsw it ch
L et Bet sy b eat t he w h
,
.
T il
lt h
ey
pp ear q uit e frot hed and rich
A not her hand t he yolks m ust b eat

W it hsug ar, w hichw illm ake t hem
T hree
sw eet
four sp oonfuls m ay h
ldo,
el
T houg hsom e, p erhap s, w ould t ake but t w o
or
I nt o a skillet next you l

l pour
A b ot t le of g ood w ine, or m ore
Put half a pint of w at er, t oo,
prov e t oo st rong for you ;

A nd w h
ile t he eg g s (by t w o) are b eat ing
r it m ay
T he
But ,
heat ing
boiling heat ,
w ine and w at e r m ay
en it com es t o
wh
be
BR AN D
56
sw am
he yolks and w hit es t og et her beat

Wit hhalf a pint of w at er m or
M ixing t hem w ell t he n g ent ly pour
he
w it ht
he w ine,
A nd st ir it briskly al
lt he t im e
T hen p our it o int o a pit ch
er ;
I nt
skil
let
'
Grat e
in t
nut m eg
o m ake
it
ric er.
hot for he s a fool,

W ho let s suchprecious liquor
en drink it
Th
1 24
(A
is recip e see N
F or t h
1 25
C
l
a
r
e
t
d
ul
le
l
a Lord S al
t ow n )
.
o.
191
Port W in e S
ang aree.
(t he sm allbar g lass)
.
1 } w ine g lass
-
1 t
port
of
w ine
eas oonfulof sug ar.
F illt
um
S hake
bler t w o t hirds w it hice

-
land g rat
w el
1 26
e nut
m eg on t op
herry S ang aree

.
1 w ine g l
ass of
-
lt
s err .
y
eas oonfulof
Fil
lt
um
ne
sug ar.
bler one t h
irdw it hice,
-
1 27
B randy S
and
r
a
n
u
m
n
e
t
e
t
o
g
g
t op
ang aree
(Use sm allbar g lass)
he brandy sang aree is m ade w it ht he sam e ing redient s

e nut m e
om it t ing t h
e b randy t oddy (see N o
as t h
g
irds fullof ice and dashabout a t easpoonful of
F illt w o t h
T
r
s
o
i
n
t
e
t
o
w
,
p
hat it
loat on t op.
w il
1 28
G in S
ang aree.
(Use sm allbarg lass )

.
T he g in sang aree is m ade w it ht he sam e ing redient s as

m
i
i
n
e g in t odd
s
o
h
n
u
ee
N
o
t
t
th
t
e
t
m
e
i
l
l
F
g
y(
g
twoth
irds fullof ice and dashabout a t easpoonfulof p ort
loat on t h
at it w il
e t op
w ine, so t h
.
1 29
A le S
ang aree.
u
m )
n
a
b
h
U
(
el
m
l t
easpoonful of sug ar,
dissolv edin
t abl
espoonful of
w at er
e,
Fillt h
e t um bl
er w it hal
130 Port
.
(Use
and g rat e nut
er
m eg on t op
ang aree .
ass )
l
arg e bar gl
.
Th
is bev erag e is m ade t he
is som et im es calledport eree
.
sam e as an a e san aree an

,
g
58
GI N
1 35
S LI N G.
G in T
oddy
(Use sm allbarglass )
.
1 t
ass of w at er.
w ine g l
-
do
m
g
p of ice
S t ir w it ha spoon
sm al
llum
1 36
B randy S ling
I he brandy sling is m ade w it h t he sam e ing redient s

x
n
e brandy t odd
e
e
o
u
r
l
u
m
e
o
p
c
t
a
e
t
e
o
l
i
t
th
a
t
n
t
t
y,
y
g
g
p
ot
Whisk ey
S ling
iskey
ass of w h
1 w ine g l
-
Fil
lt
um
n
ler o e t
hird fullw it hboiling
w at er, andg rat e
nut m eg on t ap
1 38
G in S lin g
(Use em ailher g lass )

.
he
ing
sl
i
d
d
n
t
o
y,
g
exce
is m ade
pt
o
u
y
w it
ht he
r
a
a
e
t
g
sam e
lit t le
ing redient s
nut m eg on t op.
as
he
59
(in? sons.
1 39
FIX E S
1 40
S O UR S
A N D
B randy F ix
(Use sm allher g lass)

.
abl
e s oonfulof sug ar.
1 t
of a
lem on
um
he t op w it hfruit
ble spoonful of sug ar

-
of a l
em on
w o- t
season
a w ine- g l
ass of w at er.
a
t
do
hirds
an d ornam ent t h
e
lt
Fil
in
G in F iX
S t ir w it ha
s av ed ice.
1 41
bler t w o t hirds fullof
spo on, and d

ress t
lt
do
Filla t
a w ine-g l
ass of w at er.
h
ice
S t ir w it h a spoon,
t op w it hfruit s in season
full of
s av e d
1 42
B randy S
ou r.

.
e brandy sour is m ade w it ht h

ient s as
Th
e sam e ing red
m
m
e brand
x
o
i
a
l
l
s
a
l
l
i
i
n
r
p
p
u
i
e
t
s
th
t
t
f
t
e
x
c
a
ec
e
o
f
,
y
g
lem on, t he j uice of w h
ichm ust be pressed in t h
e gl
ass
.
1 43
he g in
i
n
x
,
g
t
om
G in S
sour is m ade w it
it t ing
ht he
sam e
ing redient
s as
piece of
ass f
be pressed in t h
e gl
pt
al
l fruit s, exce
he j uice of w hichm ust
our
a sm al
l
lem
he
on,
Th
e S ant a C ruz x is m ad
e by subst it ut ing S ant a Cruz rum inst ead
of brand
y
m
i
n
u
n
r
t
i
n
r
u
z
s
u
b
s
t
i
t
a
t
a
t
e
a
d
C
b
s
S
T
h
t
a
r
u
u
r
m
a
d
e
a
n
s
s
o
z
e
C
i
u
S
g
y
1
e l
em on skin in
of g in
I n m aking xes andsours be carefuland put t h
th
e s
isa
.
1 44
F L I P, N E G U S
1 45
A N D
F lip
um
S H R UB
Wh
ichD ibdin h
izedas t h
e fav orit e bev era e
as im m ort al
g
of sail
ors al
ev e t h
i
h
e
l
m
n
l
l
i
s
u
u
e
b
e
e
h
i
n
t
o
w
d
o
d
e
i
t
y
g
g
(
)
is m ade b addin a ill of rum t o t he beer, or sub
y
g
g
st it ut ing rum and w at er, w h
en m al
t l
iquor cannot be pro
cured
ips of all sort s is, t o pro
Th
e essent ial in
duce t he sm oot hness by repeat ed pouring back and for
up t h
l
i
n
s, and b eat in
e g s w el
w ard bet w een t w o v essel
e
g
g
.
he rst inst an ce ; t he
sw eet ening and s
pices according
to
t ast e
1 46
um
F lip
(Anot her m et hod)

.
p g rat ed g ing er and nut m eg w it ha lit t le ne dried

lem on peel rubbed t og et her in a m ort ar
K
ee
Put t he ale on t h
e re t o w arm ,
ree or four e g s w it hfour ounces of m oist
and beat up t h
g
sug ar, 9. t easpoonful of g rat ed nut m eg or g ing er, and a
T
o m ake a
quart
of
ip
r
i
l
l
n
f
d
l
r
d
o
o
r
a
d
u
b
o
o
m
o
g
y
g
er,
t o b oil, put it int o one pit ch
her; t urn it
is as sm oot has cream
&c
it
int o
anot
from
When t he
al
e
is
near
he rum and eg g s,
one pit ch
er t o anot h
er t il
l
and
Put on t he re in a saucepan one quart of ale, and let

h
i
f
l
av e read
o eg g s and t h
e
o
h
e
o
e
w
t
w
k
s
t
it boil; h
t
s
y
y
lb eat en up separat ely ; addt h
e
of four, w el
e
e
s
r
em b
d
y
g
nos M
t o four t a le
61
P.
d half
s oonful
s of m oist sug ar, an
hen
a nut m eg
p our on t he boiling ale

by deg rees beat ing up t h
e m ixt ure cont inual
ly ; t hen pour
it rapidly b ackw ard and forw ard from one j ug t o anot h
er,
keepin g one j ug raised h
ig habov e t h
er t il
e ot h
lt he ip is
rat ed.
g
l are w ellm
al
ixed,
'
sm o ot
at t
han d nely frot hed
he
com m en cem ent
qu art
in t he
of al
e
m ean t im
his is a g ood rem edy t o t ake
E g g F lip
Put
of a col
d.
1 48
boil;
in
he re t o
up t h
e yol
ks of fou r w it ht he
t inned
e beat
,
sau ce an on
it es of t w o eg g s, adding four t ab le spoonfuls of brow n

wh
it t le nut m eg ; pour on t he ale by deg rees,
sug ar and a l
b eat ing up, so as t o prev ent t he m ixt ure from curdling ;
-
hen pour b ack andforw ard repeat edly from v esselt o v es

i
h
i
l
s
o
r
e
s
s
n
a
a
h
t
a
h
p
b
e
r
s
s
i
n
e
h
a
d
t
a
e
t
i
t
sel
a
o
,
g
g
g
ing essen
ness andfrot h
ichprocess produce s t he sm oot h
wh
ip T h
is is excellent for a
it y of t h
e
e g oo d qu al
t ialt o t h
t
d, and,
col
nat ed
from it s eecy
pp earance,
is
som et im es
desig
annel
a
r
d
o
y
1 49
E g g Fl
ip
(Anot her m et hod)

.
Beat
u p, in a
ug ,
four
new
laid eg g s,
om it
t ing t w o of
he w hit es ; addhalf a dozen larg e lum ps of sug ar andrub

ing w at er ab out half
l in t h
e eg g s p our in b oil
th
ese w el
row in
u
l
l
h
f
t
e jug is nearl
en t h
a pint at a t im e, an d w h
y
t w o t um
blers of
C og nac
brandy
l
d
n
f
o
o
e
a
n
d
o
,
Jam aica
69
150
Brandy F lip
1 t
1 w ine g l
ass of
-
b randy
F illt h
e t um bl
irdfullof hot
er one t h
-
a t oast ed cracker on t op, and
15 1
o ev ery
quart
lb
pint
of
of
1 l
em on
he
lb )
w at er
Grat ed nut m eg t o t ast

t
ns
Put
eg
o
r
t
w
i
n
a
l
l
o
:
e
w
p
boiling
of l
oaf sug a
r
n
v
t
r
e
i
e
m
a
u
t
o
e
t
g
g
Port W ine N
ace
w at er, m ix, andpl
r
p
q
f
u
a
e
u
o
s
a
l
s
j
g
(
low p art of t he
e l
em on rind unt il al
lt h
th
e yel
um
w ine int o a ug , rub som e l
on
he j uice and st rain it A dd

e
d
r
e su ar and l
m
h
i
a
n
j
i
t
h
e
p
o
r
e
h
e
i
n
th
e
o
u
c
w
e
t
o
t
w
t
t
t
,
g
g
nut m eg ; p our ov er it t h
e b oil
e jug and
ing w at er, cov er t h
wh
en t h
lbe t for use
e b ev erag e h
it t le it w il
as cool
ed a l
Neg us m ay also be m ade of sherry or any ot her sw eet
is b ev erag e
ly m ade of port
w ine, but it is m ore usual
Th
av e
deriv es it s nam e from C olonelN eg us, w h
o is saidt o h
skin
is ab sorb ed, t hen
s ue eze t
inv ent ed it
15 2
p a . Wine N
eg us
1 w ine g l
ass of p ort w ine
1 t easpoonfulof sug ar
-
l w it hh
o
r
ot w at er
b
e
e
th
ird ful
t
l
l
l
n
i
u
m
F
63
153
oda
m ost refresh
ing and el
eg ant
th
ose w h
o
th
us m
ree
th
not
bev erag e part icularly for

,
ake
punch
p ort
w ine, w it
or
pper
af t er su
lum p s of
sug ar,
t o cov er
a s
r
o
g g
is
ade :
half
Put
do
eg u s.
pint
of
o v es, and en ou
cl
g
l
ing , int
deca
nt
h g rat ed nut m eg
it
o a sauce an ; w arm
boil pour it int o
bot t le
w el
l,
bow lor jug
You
hil
not suffer it t o
he w arm w ine
w il
lh
av e an eer
is m eans
by t h
v escing and del

icious neg us
but do
and u on
of soda- w at er
154
hfour
C herry S
hru b
h
h
m
i
n
e
u
t
t
a
n
th
e st em
p
eart h
ace t h
at in an iron pot of w at er ; boilt il
en pot ; pl
l
th
roug h a cl
ot h t h
ick
e j uice is ext rac
t ed ; st rain it t h
enoug h t o ret ain t h
e p ul
p and sw eet en it t o your t ast e
When perfect ly clear, b ot t le it sealing t he cork By rst
put t ing a g ill of brandy int o each bot t le, it w ill keep
e sum m er
th
roug h t h
I t is delicious m ixed w it hw at er
I rishor M onong ahela w hiskey w ill answ er inst ead of t he
oug hnot as g ood
brandy, t h
Pick
ri e acid c erries from
'
155
Whit e
C urrant S hrub
S t rip t he fruit , and prep are in
ar, as for
j elly ;
st rain
he j uice, of w hich put t w o quart s t o one g allon of rum ,

rou ha j el
l
and t w o pound
um p su ar ; st rain t h
b
a
s of l
y
g
g
g
t
15 6
C urren t S
1 l
b of sug ar
1 pint of st rained currant
.
hrub
j uice
l;
Boil it g ent ly eig ht or t en m inut es, skim m ing it w el
al
f a g illof brandy
dh
en l
ukew arm , ad
t ake it o, and w h
t
t o ev ery pint of sh
Bot t le t ig h
rub
15 7
quart
S hrub
aspberry
of v ineg ar
3 q uart s of
pberries
ri e ras
i
ng t o each pint a
a , st rain it , ad
d
d
y
g
h
f
al
u
o
u
n
d
sug ar, and skim it cl
b
oil
i
n
a
o
t
e
ar, w h
i
l
o
f
e
b
g
p
ou r
Put a w ine g lass of brandy t o eachpint of t he
an h
en cool
is m ixed w it h a
rub, w h
T w o sp oonfuls of t h
sh
Aft er st
and
in
bler of
t um
w at er, is an
B randy S hrub
15 8
e t
th
add t w o
da
ad
hin
rinds of t w o
and
159
Put t h
ree
sug ar t o a
for six
cov er
of s erry and t w o
ly bag ,
roug ha j el
th
pint s of
m
r
u
a
l
l
o
n
o
f
g
eeks, w
hen it
it
hrub
j uice
Put
a
lo f sug ar, run
um
orang e
ound
s of
b ot t le it
R
he j uice of v e,
it for t hree days t hen
ons, and
lem
quart s of brandy ;
uart
er,
w arm w eat h
drink in
excel
lent
and one
pound of
loaf
lint o a cask, and leav e

al
it
lbe ready for u se

w il
E ng lish R
1 60
lons
ree g al
th
orang e
lat t
w
er
hit e
j uice
fruit
pint
out
of
of
v ery
um
hrub
b est Jam aica rum adda quart of

lem on j uice w it h t he p eels of t h
e
,
in,
th
and six
d
n
s
o
u
o
f
p
d
o
e
r
e
w
p
sug ar.
L et t hese be
d close,
cov ere
h
t
g ;
and rem ain so al

l ni
k, and let it g et cold,

day boilt hree pint s of freshm il
l, and let
e spirit andj uice, m ix t h
em w el
en p our it on t h
th
roug ha
ined
annelbag l
it st and for an hour Filt er it t h
es ; cork d
ow n as soon as
w it h blot t ing paper, int o bot t l
led
eachis l
next
66
an.
1 65 .
Pou sse lA m
is de li g
Th
our
ht f u l
French drink is de
scri ed
in t h
e
eng rav ing .
bov e
m ix it
l w ine
sm al
l
la
l
s
s
a
g
half fullof m araschino

e p ure
en put in t h
th
,
of
l
k
o
y
round t
la
v anil
1 66
he
eg g ,
l
k
o
y
ial,
cord
sur
w it
and
dasht he t op w it hC og
nac b randy
PO US S E L A M O UR
an
B randy C ha m p erelle
l
w
i
n
e
s
m
a
l
s
e
U
glass.
(
n
d
b
r
a
y
l
Bog art
bit t ers
u
r
ac oa
3
C
,
Th
is is a delicious Frenchoat hdrink
.
1 67
B randy S
ca
e
s
e
w
i
n
ass.
U
gl
brandy
n
o
arasch
i
m
}
of
hit t ers
l
f
i
l
o
g
ol
d rum
es
2 dash
o a
of eg g s, and t
he j uice
add one ounce of sug ar,

of
half
lem
on
t w o yol
ks
boil half
i
n
t
p
1 69
LA n ar
row
67
C ham p a g n e C up , a la B runow
an d
C laret
asrm our,
hsix clov es, six coriander seeds, and a hit of

isk all t og et h
er, and st rain t h
wh
em int o a
of w at er w it
cinnam on
cam
cu m
(For a part y of
t w ent y.)
ham pag ne cup oug ht , from

led t he nect ar of t h
e cal
e C zar as it is
it s excellence t o h
ere for m any years it
ly appreciat ed in R ussia w h
so h
ig h
has enj oyed a hig hrep ut at ion am ong st t he arist ocracy of
Prop ort ions :
th
e M uscov it e em pire
T he follow ing
a ret
cl
and c
3 bot t les of
p
i
n
t
g
1
of
aret
cl
C urac oa
do
s erry.
do
brandy
as ses
2 w ine g l
-
pberries
rat aa of ras
3 orang es and 1 lem
S om e
s ri s of
of rind of cu cum
balm
and of
a sm al
l
borag e,
piece
b er
2 bot t les of Germ
an
r
el
t ze w at er.
soda w at er
do
in slices
on, cut
r
een
g
S t ir t his t og et h
er, and sw eet en w it hcapil
laire or p ound
our, st rain
et it st and one h
ed sug ar, unt il it ferm ent s ; l
it ,
and
ice it
l
w el
it is t hen t for
l
sses
a
g
use.
S e rv e in
sm al
l
he
cl
aret
sam e
for
h m g ne
h pag ne
c am
c up : c am
inst ead
of
inst ead of rat aa
noyau
his quant it y is for an ev ening part y of t w ent y persons

F or a sm aller n um b er reduce t he p rop ort ions
T
'
3
1 70 R
led rat ia
E v ery liqueur m ade by infusions is cal
en t h
e spirit is m ad
ly t he arom at ic av or
e t o im bibe t h
oroug h
t hat is, w h
or of t h
e fru it st eeped in it : w h
e
is has t aken place t h
en t h
an d col
ot
liqu eu r is draw n cd, and sug ar added t o it ; it is t hen lt ered and h
Th
e M anua lfor t h
e M anufact ure o
t led S ee recipe N o 306 in
f Cordials,
in t he lat t er part of t his w ork

et a ,
.
a t a as
68
I
17 1
B alak lav a N
B
r
e
e
S
v
)
( y
ect ar
(For a part y of ft een )

.
hinly peel t he rind of half a lem on shred it ne , and

e spoonful
p
un chb ow l; add t w o t abl
s of cru sh
u
i
i
n
a
t
t
p
f of a sm all
e j uice of t w o l
em ons, t h
al
e h
ed sug ar, and t h
iced t h
in, w it h t he peelon ; t oss it up sev eral
cucum b er sl
es of soda w at er, 2 of cl
aret , 1 of
en add 2 b ot t l
t im es, t h
lt og et h
er, an d serv e
ch
am pag ne, st ir w el
T
17 2
C rim
(From
C u p a la M
ean
by t he
a recipe
arm ora.
ebrat ed S ayer.
cel
(For a part y of t hirt y )

.
quart
pint
p of org eat
of syru
of
m a rasc
brandy
hino
do
do
C og nac
J am aica rum
bot t les of champ ag ne
do
soda- w at er.
6 ounces of
a
r
.
g
su
4 m iddl
ing sized lem ons.
-
Th
inly
w it
h t he
p eel t he
lem
ons, an d
sug ar, m acerat e
hem
place t he
rind in
lfor a m inut e or t w o,
w el
he av or from t he lem on N ext

e j uice of t h
e l
em ons upon t h
is, add t w o bot t les
squeeze t h
l t ill t he sug ar is dissol
v ed ;
of soda w at er, and st ir w el
pour in t he syrup of org eat , and w hip t he m ixt ure
isk, in order t o w h
l w it h an eg g w h
it en t he com
w el
p osit ion T hen add t he b randy, rum and m araschino,
e p unchb ow l and j ust
ol
e int o t h
before
e wh
st rain t h
am p a ne, w h
i
e ch
ch sh
u
l
d
b
e
l
l
i
c
e
d
e
w
o
serv ing add t h
g
Wh
le ;
ad
e l
ile adding t he cham pag ne, st ir w ell w it h t h
is w illrender t he c up cream y andm ellow
th
in
er t o
ord
ex t ract
roar AN D J u st
69
H alf t he quant it y g iv en here, or ev en less, m ay be m ade ;

th
is recipe b eing for a part y of t h
irt y
.
173
C rim
C u p , a la W yn dham
ea n
(For a part y of v e )
.
Th
inly p eelt h
f an orang e, put it int o
al
e rind of h
w it
ha
crus ed sug ar, and m acerat e w it
th
e l
adl
e for
bow l
ble spoonfulof
e n add one l
ass of
th
arg e w ine g l
half one of C og nac, half one of C uracoa M ix
m inut
e;
hino,
w el
lt og et her, pour in t w o bot t les of soda w at er, and one
of ch
am pa ne, durin
h
m
r
u
h
i
c
a
n
d
d
w
n
i
w
i
t
e
w
o
k
t
o
g
g
p
w it ht h
e punchl
adl
e and it is ready
m arasc
H al
f
poundof pure ice is a g reat
174
5 l
bs
an d
T om
prov em ent
im
J erry
sug ar.
1 2 eg g s
lg lass of
sm al
1} t
Jam aica rum
eas oonfulof
do
Beat
do
do
d
r
u
n
c
i
n
n
o
a
m
o
n
g
do
lpice
als
it
e wh
th
es of
il t h
ey
are as
e
th
s
gg
id frot h
d
n
h
a
t
e
,
hen m ix
icken w it h sug ar
and add t h
e sp ice and ru m t h
m ix t ure at t ains t h
ig h
e consist ence of a l
t b at t er
n
l
u
t
o
k
s
y
hin
st
to a
as w at er,
er
t og et h
unt il t h
e
deal out T om
ake a sm al
lbar
abov
and
J erry t o cust om ers :
s,
l
as
g
and t o on e
r
m ixt u e, add one w ine g l
ass of
i
ng
l
ass w it hboil
g
w at er,
A dept s at t he bar, in
a m ixt ure of
t
p
ado
C ruz rum , inst ead
r
a
e
a
t
g
serv ing
brandy
of
lit t le
ble spoonfulof t he
brandy and llt he
nut m eg on t e p
Jerry
om and
J am aica rum
brandy plain
is
Th
som et im 5
and
S ant a
ound
p
m
co
is
7O
w a rm
usual
ly m ix ed and
is used t o
in
ht um bler of T
n
assful
e, a d a w ine gl
ot t l
and
om
eac
B A t
kep t
m os
J erry
ea- s oonful of cream
of t art ar, or about
as
hc arbonat e of soda as you can g et on a dim e, w illpre

v ent t h
e sug ar from set t l
ing t o t he bot t om of t he m ixt ure
ag en, and som e
Th
is drink is som et im es called C op enh
t im es J erry T h
om as
m uc
17 5
recipe in t h
e
(From
hit
T ig er s M ilk
om as D unn Eng l
ish
, Esq )
possession of T h
.
l
l
a
ck
l
pp
a
e
i
g
j
-
p eachbrandy
t easpoonfulof arom at ic
do
S w eet en
he
hit e
quart
w it
hw hit e
sug ar t o
ast e.
b eat en t o a st i foam
'
of an eg g
pure m ilk
of
Pour in t he m ix ed liquors t o t he m ilk, st irring all t he

it e t illallis w ellm ixed, t hen sprinkle w it hnut m eg
wh
icient t o m ake a ful
e ab ov e recipe is su
Th
l quart of
.
it e t
wh
ig er s
if
k
il
he abov e p rop ort ions
m ore
I f you
for a part y of t w ent y,

e jack, &c
i
n
of appl
t
p
(Use
1 } t easp oonfulof
eas oonfulof
do
Arom at ic
l
l
a
o
n
f
o
g
l bar
sm al
L ion
bev
m il
k t o one
g lass.)
j uice and put
C ruz
ru m
rindin
l
a
s
s
g
)
C am pea
pberry syrup
ras
nat ure T ake
one ounce ; Valerian
prepare t his
q
(
1 w ine g l
ass S ant
t
increase
pulv erized w hit e sug ar
s ueeze out
hit
l
im e
can
l7 6
w ant t o
use one
erag e
is w ant ed, you
half
ose v esselfor fourt ee n

cl
an
of
i
g nger,
cinnam on, orang e
l
ee
p ,
h
u
a
r
t
m
r
ace
at e in
s
,
q
filter t hroug hunsized paper
ounce, al
co ol t w o
days, t hen
177
Put t
honey
w o
a
lt og et
w el
l
o
k
s
o
f
e
s
y
gg
lit t le
C uragoa ;
L ocom
pint
of
and serv e
bev erag e
m ade w it
are of a
of
l
iqueur g lass
of
isk
wh
la Prusse.)
r
e
r
o
a
r
e
d
f
o
l
l
o
ast
s
:
as
w
p p
hey
han ounce
w it
o
g
B ishop
(A
t il
lt
blet
o a
o rit e
hig hBurg undy m ade hot ,

hot in g lasses
17 8
A fav
cl
ov es, and a
essence of
add a
her,
int
iv
ot
h claret
four g oodsized
-
pale brow n
or,
col
lay t
'
or
port
I t is
bit t er orang es
hem in
ureen,
al
f a pound of p ounded loaf sug ar and
em h
th
th
ree
l
h
l
a sses of cl
r
e
e
r
o
n
n
a
p
ac
t
c
o
v
e
h
r
e
t
t
e
t
u
ee
a
d
n
;
g
l
et it st an d t il
lt h
W h
e nex t day
en req uired for use
u
t
p
n
th
e t ure en int o a
l
i
f
i
at er, p re ss t h
a
n
o
r
b
o
w
a
n
e
o
es
g
p
g
w it ha sp oon and run t h
roug ha siev e ; t h
e j uice t h
en b oil
th
e of cl
a ret
e rem ainder of t h
e b ot t l
t aking care t h
at it
does not burn ; add it t o t he st rained j uice , and serv e it
w arm in g l
asses
e p urp ose as
Port w ine w ill answ er t h
w el
l as clare t
Bishop is som et im es made w it h t he
and
u
t
p
o v er
m at erial
s, su st it ut ing
a ov e
lem
o ns
inst ead of
orang es,
hen claret is used S ee recipe
N o 38 in T h
e M a nuf act ure o
r
e M a nualf or t h
o
d
i
C
al
s,
f
at t er part of t h
is w ork
e l
et c ,
at t h
but t his is
not oft en
done
17 9
B ishop
(Anot her recipe )

.
d roast it before a re
When b row n enoug h, cut it in quart ers, and pour ov er it a
quart o f hot p ort w ine, add sug ar t o t he t ast e, let t he m ix
S t ick
t u re
an orang e
sim m er
fullof
for h
f
al
an
ov es, an
cl
hour
72
A rchbishop
l80
Th
e
sam e as
Bishop ,
bst it ut ing
h p ag ne for claret
as abov e, subst it ut ing c am
Pop e
Cardina l;
182
S am e
for t h
e port
cl
aret
su
1 81
S am e
as a ov e, subst it ut ing
"
1 83
Burg undy for cham pag ne
B ishop
(Prot est ant )
4t
ble spoons of w hit e sug ar
2 t um blers of w at
1 lem
on,
er
ices
in sl
bot t le of claret
4 t able spoons of
1
S ant a C ruz or Jam aica
I ce
1 84
K nick erbock er
(Uas sm allbut
a
and
lim
e, or l
em on, s u eeze out
j uice in t he g lass
2t
he j uice, and put
pberry syrup
s of ras
eas oonful
-
rind
0001
w it
h shav ed ice ;
w it h erries in season
it t le m ore
l
h
If t h
is is not
pberry syrup
m uchin v og ue w it
a
sw eet
enoug
b est ow ed upon
aft er t
us :
d is concoct ed t h
an
ornam ent
h, put in
hE ng lishsp ort sm en,
day s shoot ing ,
l
s ake up w el
, an
ras
is is t he sing ular nam

Th
from
1 w ine g lass S ant a C ruz rum

sp oonful of C ura oa
ea
t
g
c
g lass )
drink v ery
heir
ret urn
:
74
ake it w el
lw it ht
aried syrup, sh
w it hcl
he spirit , and let

Pour a t eacupfulof t h
ree days
iq ueur
e l
it rem ain for t h
int o a m ort ar, and b eat up a drachm of p ow dered alum ,
is,
ant it y of carb onat e of p ot ash pour t h
and an equal qu
l, and in a
en w el
l m ixed, int o t he b ot t le shake it w el
wh
ln d t he C uragoa p erfect ly t ransp arent , and
w eek you w il
ines, or any ot her
at im port edfrom M al
equalin
av or t o t h
erse
l
h
u
n
i
v
ac
e
e
i
n
t
p
.
1 89
Pare andpress t
l
d
l
e
e
n
e
s
a
t
,
p
add t w o
ree
th
wo
rem ain on t
b oiling
190
C og nac
of w
hit e
1 2 ounces of
1 l
b of
.
of
he
he m orning
erry, and
of g ood sh
quart
l, add a
w el
-
quart
of
L iq u eur
brandy
bit t er alm onds
bru ised
.
coriander seed
s.
-
es.
Grat e
a su cient
sug ar.
86 clov
j uice
on
hroug ha j elly bag t illclear
u in ce
2 quart s of quince j uice
do
2} l
bs
lnig h
al
t ; in t
M ix
w at er
m il
k, and st rain it t
hem
of
onade
e j uice
zen l
do
em ons ; p our t h
pounds of loaf sug ar
quart s
ing
boil
it
I t alian L em
and s u eeze
ber of quinces t o m ake 2 quart s

roug ha j el
th
em t h
ly bag
M ix t he
num
ing redient s al
l t og et her, and put t hem in a dem ijohn, and
ake t h
em w el
sh
l ev ery day for t en days T h
en st rain t h
e
liquid t h
roug h a j el
ly bag t il
l it is p erfect ly clear, and
bot t le for use
Th
is is a delig h
t ful l
iqueur, and can be
ied upon, as it is from a recipe in t h
rel
e p ossession of a
.
lady w h
o is fam ous for concoct in
p
d
l
i
i
o
u
s
e
c
o
o
n
s
i
t
a
t
g
ow n
19 1
C laret C u p ,
75
an.
ul
led
or
C laret
(A is LordS alt on )
Peel
lem
one
on
t o it
som e w
hit e p ounded
o
u
r
o
v
r
o
e
r
p
e
n
l
as
h
r
b
o
s
s
f
e
t
h
e
n
l
e
o
f
a
d
o
a
d
t
t
;
g
y
r
n
d
r
h
e
r
n
t
d
m
i
i
b
a
n
o
z
es
t
d
s
u
t
e
d
a
e
a
t
o
as
a
t
a
;
(
)
g
sug ar
cl
aret
'
bena
s rig of v er
if you like it
heat
add
ne,
it
bot t le
one
F or cup, st rain
and serv e
it
hot
of
le,
osel
half
F or m ull,
he peelof
hav e t he av or predom inat e ;
hen
C ham pag ne, H
of s erry,
da
lm ixed, andt
w el
to
as
pint
sug ar ; ad
193
B et t led V elv et
s of
abl
e spoonful
be
m ust
it w el
l
19 2
lem on, not t oo m u ch, so

t wo t
and ice
A bot t le
of soda w at er, and nut m eg ,

-
s rig of v erbena ; al
l
st rained and iced

.
ock or
C hablis C u p
D issolv e four or v e lum p s of sug ar in a quart er of a

r
n
h
a
l
i
l
i
l
m
l
i
t
h
n
b
r
v
e
o
p
e
e
n
o
f
o
i
l
i
n
a
e
w
i
t
t
t
e
e
t
t
w
,
;
p
y
g
let it
abov e
st and a
w ines, and a
s erry ;
an
quart er of
half a pint
hour ;
an
s rig
hour ; add one bot t le of t he
of v er ena,
l,
M ix w el
it w ell
of w at er.
st rain , and ice
194
C ider N
ect ar.
(A la H arold lit t ledsle )

.
1 bot t
f
o
s
d
e
o
a
l
w at er.
lg lass of
sm al
brandy
l
a sm al
and l
et
l
s
s
a
g
st and
of
half
76
m an Bu m
Juice of half a lem on, peelof quart er of a lem on sug ar

Flav or it t o
and nut m eg t o t ast e ; a sp rig of v e rb ena
t ast e w it hext ract of pineapple S t rain and ice it allw ell
icious bev erag e and only requires t o be t ast ed
is is a del
Th
.
l9 5
f
Peelhal
Badm int
on
ber, and put it int o a

it t le
a l
ered sug a
v er cup, w it h four ounces of p ow d
sil
When t he sug ar is t hor
e of cl
aret
nut m eg , and a bot t l
ly dissolv ed, pour in a bot t le of soda w at er, andit is
oug h
le sized cucum
of a m idd
-
t for use
M I S C E L L A N E O US
19 6
19 7
D R IN K S
B lu e B lazer
les )
and
(Use t w o larg e silv er plat ed m ug s, w it hh
-
1 w ine g l
ass of S cot chw h
iskey
ing w at er
1
do
boil
-
Put t he
iskey and t
wh
he
boiling
w at er in one
he liquid w it hre, and w h

ile blazing
bot hia
n
r
r
i
n
d
i
s
u
e
t
b
h
r
r
r
m
n
p
o
f
o
o
e
u
t
e
o
v
e
i
m
e
s
f
o
m
t
e
y
g
g
m ug t o t h
er as represent ed in t h
e ot h
I f w elldone
e out
th
is w il
l hav e t h
e appearance of a cont inued st ream of
ig nit
l
iquidre
S w eet en w it hone t
and erv e
s
in
pulv erized w hit e sugar

sm al
l bar t um bler w it h a piece of lem on
p
eas oonful of
peel
.
he
blue blazer
does
not
hav e
Very
phonious
eu
or
JE R R
m on as
77
ow n D EO AN I ER
'
he palat e t han it
sounds t o t h
e car
A b eholder g azing for t he rst t im e
up on an exp erienced art ist
is b ev erag e
ing t h
com p oun d
w ou l
d nat ural
usion t h
ly com e t o t h
at it w as a nect ar
e concl
for Plut o rat h
is
er t h
an Bacch
us
T he nov ice in m ix ing t h
bev erag e should be careful not t o scald h
im sel
f T o be
com e p rocient in t h
iquid from one m ug t o
row ing t h
e l
th
e ot h
er, it w il
l be necessary t o pract ise for som e t im e
w it hcol
d w at er
cl
assic nam e,
but it t
ast es
b et t er
J erry T
hom as
2 ounces of cinn am
1
do
on.
snake root
-
ow n
ecant er
B it t
ers.
78
1 lem on
d1
in sl
ices
orang e cut
an
H ONE
os AN D
1 ounce of cl
ov es
do
pice
al
ls
ldecant er w it h S ant a C ruz rum

Fil
Bot t le
and serv e out
A s fast
as t
p ony g lasses
in
he hit t ers is use d llup ag ain w it hrum
19 9
B u rnt Brandy
an d
Peach
.
(Use sm allbar glsss )

.
is drink is v ery popular in t he S out hern S t at es, w h

Th
ere
it is som et im es used as a
cure
for diarrh
aaa
1 w ine g lass of C og nac

t
n
of w h
i
t
l
p
e
s
oo
a
l
-
burnt
in
a saucer or
l
a
t
e
p
ices of dried p eaches

2 or 3 sl
Place t he driedfruit in
th
em
r
l
u
h
a
s
a
n
d
p
o
e
q
e
r
l
t
u
i
d
v
s
i
o
g
200
Black S t rip e
(Use sm allbar glass )

.
1 w ine g lass of S ant

-
1 t a le
s oonfulof m
C ruz rum
ol
asses
his drink can eit her be m ade in sum m er or w int er : if

e form er season m ix in 1 t abl
in t h
e s p oonfulof w at er an d
coolw it hsh
av ed ice ; if in t h
e l
at t er l
l up t h
e t um bl
er
ing w at er Grat e a lit t le nut m eg on t ap
w it hb oil
T
201
Peach and H
(Use sm allbar glass)
.
1 t able- sp oonfulof h
one
1 w ine g lass of
-
S t ir w it ha
peachbrandy
s oon .
on ey .
em
C O L UM BI A
202
G in
and
(Use w ine
S plit
79
Pine
g lass )
.
i
f
h
r
e
c
e
o
t
e
e
o
f
a
e
n
i
n
l
i
n
a
t
p
e
n
h
e
o
e
r
t
o
p
g
g
e size of a cedar l
abou t t h
a
e
o
t
k
u
n
eadp encil
2
ces
,
a
int s,
spl
of t h
e sam e and put int
cant er w it
o a
quart decant er, andll t he de
hg in
L et t he
pine
soak
for t
hours,
wo
and t
he g in
l be
w il
r
e
e
s
v
read
t
o
y
203 G in
.
and T ansy.
(Use w ine g lass)

-
quart decant er g full of t ansy and pour in g in t o

S erv e t o cust om ers
l
lu p t he b alan ce t ansy t o g g in
la
Fil
in a
ass
w ine g l
-
204
G in
and
Worm w ood
(Use sm allbar glass)

.
Put t hree or four sprig s of w orm w ood int o a qu art de

l up w it h
cant er, an d l
ree d
rinks are not m uch used except in
Th
e abov e t h
sm al
lcount ry v illag es
205
h W hisk ey S kin
cot c
m
a
l
l
a
r
s
e
s
b
U
ass)
gl
(
.
iskey
1 w ine g lass of S cot chw h
1 piece of lem on p eel
.
Fil
lt he t um bler one half fullw it hb oiling w at
-
206
is is
Th
er.
C olum bia S kin:
Bost on drink,
and
is m ade t h
e
.
sam e
80
S ELT ZER W A T ER
BH I N E W IN E AN D
207 ; H ot
S piced R
um
(Use sm allbar glam )
f sug ar
ass of J am aica rum
w ine g l
p
l t eas oonfulo
1 t
1
pices (allspice and clov es )
eas oonfulof m ix ed s
piece
but t er as larg e as half
of
lt um bler w it hhot w at
Fil
208
er.
of a c est nut
R um
ot
(Use sm allbar glass )

.
Th
is drink is m ade t h
e
t ing t
he spices,
sam e as
and g rat ing a
209
St
iskey
ass of w h
1 w ine-g l
2 or 3 sm alllum
ps of
he hot spicedrum ,
l
it t le
on e
(Use larg e
nut m eg on
F ence
mp
bar g l
ass )
.
r
n
B
o
u
o
b
(
)
ice
Fillup t h
ass w it hsw eet
e gl
2lO
ci er.
A bsint
he

.
e
1 w ine g lass of a sint h
l
Pour w at er, drop by drop, unt ilt he g lass is ful
u se a s oon.
21 1
hine Wine
an d
el
z
e
r
t
Wat
er.
(Uso larg e barglass)

.
F il
l larg e bar g l
ass h
al
f fullw it h R h
ine w ine, and l
l
balance w it hS elt zer w at er T his is a Germ an drink, and
-
is not
i
k
l
l
e
t
y
y
v er
be
led for at
cal
an
Am
erican
bar
83
LEM O N AD E .
221
T E M PE R A N C E
D R I N K S
222 L em onade!
.
(U
86 II I se bar g l
ue
Th
e j uice of h
al
f a lem on
1 } t able
2 or t
s oonfulof sug ar.
hree pieces of
orang e.
ble spoonfulof raspberry or st raw berry syrup

Fil
lt he t u m bler one half full w it h sh
av ed ice, t h
e
1 t
ance w it
hw at er ; dashw it hport
fruit s in
season.
w ine, and ornam ent w it h
223 Plain L em
.
(From
a recl
pe
in
th
ices
sl
bal
onade.
by t he celebrat edBoyer)
.
3 lem ons, put t h

em in a basin,
er w h
it e or brow n ; bruise
al
add h
f a pound of sug ar, eit h
lon of w at er, an d st ir w el
al
l t og et h
er, add a g al
l I t is
C ut in
v ery
th
en ready
Th
e rind of 2 l
em ons
Juice of 3 larg e do
l
b
3
oaf sug ar.

of l
-
quart
ub som e of
of
boiling w at er
um ps, on t w o of t h
e l
em ons
e sug ar, in l
th
S ee recipes N os 266, 266, and267 in m uwnualfor #15
is w ork
, et c , at t he lat t er part of t h
t ors of Gordial
'
84
hav e im bibed all t he oilfrom t hem , and put it

e l
em on
e su g ar int o a jug ; addt h
e rem ainder of t h
w it ht h
j uice (but n o pips), and pour ov er t he w hole a quart of
r
n
ing w at er W h
boil
i
ssol
v ed
s
t
a
i
t
h
e
e su ar is d
en t h
,
g
1
lem onade t h
rou h a pie ce of m usl
a
n
h
e
n
0
0
0
i
t
i
n
d
w
,
,
,
g
unt
ilt h
ey
lbe ready for u se

w il
av ing t h
e
be m uch im prov ed by h
it e of an eg g beat en up w it hit ; a lit t le sherry m ixed
wh
is b ev erag e m u chnicer
so m akes t h
w it hit al
Th
e l
em
onade w il
l
225
Th
is ag reeable
ad
e, su st
it ut ing
rang eade
b ev erag e is m ade t he sam e W ay as lem O n

orang es
226
for lem ons
O rg e at L em
onade.

.
w ine
r
o
l
s
f
a
s
o
e
t
a
g
g
syru
he j uice of half of a lem on

Fil
lt he t um bler one t h
ird full of ice, and balance w it h
S hake w ell, and ornam ent w it hb erries in season
w at er
T
'
227
Boilt w elv e
m inut es
in t
en
G ing er L em
ounds and a
ona de
half of lum p
'
a
l
l
n
r
s
o
f
o
w
a
t
e
;
g
cl
ear
sug ar for
t w ent y
it w it ht h
it es
e wh
-
Bruise half a poun d of com m on g ing er, b oil

iquor, and t hen p ou r it up on t en lem ons pared
w it ht h
e l
W hen quit e cold, put it in a cask, w it ht w o t able sp oonfuls
of yeast , t h
iced, and hal
e l
em ons sl
f an ounce of ising lass
Bung up t he cask t he next day ; it w ill be ready in t w o
of six eg g s.
W eeks
85
m M O N AD n row m m s
228
Juic e
t um
of
oda
ect ar.
1 l
em on
blerful of w at er
it e
Pow dered w h
sug ar t o t ast e
da
and add it t o t h
e
1 sm al
lt eas oonful of carbonat e of so
j uice of t he
S t rain t he
lem on,
w at er,
h sufcie nt w hit e sug ar t o sw eet en t he w hole nicely

When w ell m ix ed, put in t he soda, st ir w ell, and drink
ile t he m ixt ure is in an e erv escing st at e
wh
w it
'
229
A bot t le
D rink for t
he D
og
ay s.
of soda w at er
ich a lem on ice

wh
poured int o a larg e g oblet in

has been placed form s a deliciously
,
hing drink ;
h
i
h
d
i
l
and p osit iv el
a
v
o
e
d
o
u
s
t
w
y
y
cooland refres
care,
but
s oul
d be
S herbet
230
t aken w it
are v ery
hsom e
hot
Eig h
t ounces of carbonat e of soda, six ounces of t a rt aric
d
r
d
r
e
e
e
oaf sug ar (nel
p
w
t
h
e
s of l
o
acid, t w o poun d
,
y
)
-
drach
m s of essence of l
em on
L et t h
e pow ders be v ery
M ix t hem int im at ely, and keep t hem for use in a
dry
ed b ot t l
osel
r
k
e
d
P
u
o
c
w ide m out h
e, cl
t
o
t
w
oo
d
i
z
s
e
d
y
g
al
f a pint of cold
t easpoonfuls int o a t um bler ; pour in h
d
d
r
i
n
f
f
k
a
n
o
w at er, st ir briskl
y,
231
L em
onade
Pow ders
O ne pound of nely pow dered loaf sug ar, one ounce

t art aric or cit ric acid, and t w ent y drop s of essence
-
of
of
ree t easp oon

T w o or t h
fuls of t h
is st irred briskly in a t um bler of w at er w il
l m ake
f
efferv escent l
em onade
I
a v er pl
ass of l
asant g l
e
e
m
o
n
y
lem on
M ix,
an d kee
v ery
dry
86
R AS PBE R R
m v nscm e D R AUGH T
e
ad
be desired, one ounce

added t o t h
e abov e
of carbonat e of sod
a m ust
be
D raug ht L em onade,
232
L em
or
Four lem ons sl

iced, four ounces of lum
of
ing
boil
m ade t
w at er
hus
t art aric or
and
half
herbet
p sug ar one quart

ch
eaper drink m ay be
-
O ne ounce of cream of t art ar one ounce of

,
cit ric acid,
u
n
r
o
d
o
,
p
he j uice
of
m ore,
ing
at ed accord
reg ul
be
m ust
Very n e
on
and
peel of
Th
e
loaf sug ar
-
to t
t w o lem
ons,
sw eet ening
ast e.
233 I m p erial D rink for F am ilie s

.
w o ounces of cream of t art ar, t
ree l
em
t w o or t h
he
juice
and
half a p ound of c oarse

pit cher and pour on boiling
ons, and
Put t hese int o a g allon

,
lbe t for use
W hen cool it w il
sug ar.
w at er
234
one drach
m
h, one
p eelof
ect ar
u
r
of cit ric acid
o
n
s
e
c
,
ple of bicarbonat e of
hit e
ow dered
p
F
i
l
l
a soda
g
rop in t h
e nearl ful
l
f
er d
e p ot ashand
o
a
t
w at er bot t l
w
y
r
k
t
h
ast l
i
o
h
b
e
t
r
i
ac
i
d
C
o
l
u
sug ar and l
t
c
t
e
i
c
m
e
t
y
p
o
t
as
p
ounce of w
ar,
su
ake
m ediat ely, and sh
As
soon
he nect ar is t for use

ineal
sm al
lport ion of coch
v ed
sol
,
as
It
th
e
m ay
cryst al
s are
be
col
ored w it
dis
ha
235
aspberry ,
S t raw berry, C urrant

E erv escing D raug ht s
or
O rang e
'
he j uice of eit her of t he abov e fruit s,

lt er it , and b oil it int o a syru p w it hone p ound of pow
al
f of t ar
is add one ounce and a h
deredloaf sug ar T o t h
e, and keep it
t aric acid W hen cold put it int o a b ot t l
al
f pint t um
lcorked When required for use, lla h
w el
T ake
one
quart
of t
om e ns W I N E
87
ree part s ful

bler t h
lof w at er, and add t w o t able spoonful
s
of t h
i
e syru
n
kl
t
r
n
r
m
l
T
h
s
p
b
e
s
i
i
s
a
a
l
t
eas
o
n
f
u
l
o
f
o
y
p
icious drink w ill be
soda, and a v ery del
form ed T h
e col
or m ay be im prov ed by add
ing a v ery
ineal t o t h
of coch
e syrup at t h
e t im e of
-
236
G ing er Wine
Put t w elv e pounds of loaf sug ar and six ounces of pow

dered g in g er int o six g allons of w at er; let it boilfor an
hour, t hen beat up t he w hit es of half a dozen egg s w it ha
l w it h t he l
iquor When quit e
em w el
m ix t h
-
barrel, w it hsix lem ons
d pu t
col
it int o
and a cu
pful of
eas
t
y
u
t
p
it
in t
he bung
In
cut
int o slices,
r
r
r
t
h
l
i
k
f
o
ee d
ays, t h
t
o
t
w
e
en
;
a w eek s t im e you m ay bot t l

e it , and
iat e use.
w illbe ready for im m ed
T H E
T O
H E
R E A D ER
A ut hor of t he follow ing
w ork, in
present ing
it
as a
ble pract icalM anualt o M anufact urers D is
ua
usefulandv al
t illers,
and
eal
ers in
C ordials, Liquors,
et c.,
in t h
is coun
h
inks, t hat long experience as a pract icaldist il
ler and
e abov e art icl
v en der of t h
im st rong cl
es, g iv es h
aim s t o t h
e
fav orable considerat ions of t he publ
ic at larg e
t ry, t
o se and uniform
cl
l
and,
r
i
ac
o
c
e
t
f
p
ft
een
ea
r
s
i
n
y
S w it zer
in t he cit y of N ew York ; a t horoug hac

e m et h
w it ht h
od u sed in t h
ist illeries in
e best d
as w el
l as
quaint ance
a
e
h
h
n
b
e
e
s
;
,
for m any years for w h
is cit y h
e at t ers
e h
ouses in t h
ol
esal
him self t hat in t his M anualhe has furnished allt he facilit ies
irect ions required,
necessary, t h
e recipes used and t h
e d
e m ost cel
for t he best preparat ions of t h
eb rat ed C ord
ials,
Liqu ors, S yrups, et c , ev er yet int roduced T he book con
e easiest , sh
ort est andt h
e m ost econom icalm anner
t ains t h
e v ariou s art icl
es ; t h
e st yl
e is concise and
of preparing t h
ily com preh
ended, and it s m at
ear so t h
at it can be read
cl
phabet ically arrang ed
odandorder, is al
t er, w it hg reat m et h
under proper h
s and references
M easures andw eig h
ts
ead
referred t o are t h
e Unit ed S t at es
ose of t h
or, in t h
is com pendium , did not deem it neces
Th
e A ut h
Paris
and Bordeaux
an d m anufact uring , as
92
m rnoD UC n on
describe t he raw m at erials g enerally used in m ace

rat ing and d
ist il
ling
S ucha descript ion w ould only nu
sary t o
he
hereby increasing t he price

it t le or no adv ant ag e t o t h
w it hbut l
e reader
A w ell in
form ed and pract ical drug g ist w ill at once be able t o
underst and
n
i
n
h
h
r
i
l
i
n
n
e
o
f
r
t
e
a
t
c
es
c
t
a
u
s
i
d
, and p rop erl
,
y
necessaril
n
e
l
a
r
e
t
y
g
w ork, t
Th
e rst t o be describedare t h
e M anuf act u ring I nat ra
e
m ent s, for w it h
ing can be effect ed T h
out t h
ese n ot h
th
e art icl
es descri
bed in
arrang em ent s and re arat ions of
p p
is w ork, do not
th
us, nev ert
a
r
a
t
p
m at
cont em
heless t he
erial
s and m ost
plat e an e xpensiv e and cost ly

aut
ap
hor recom m ends t hat t he b est
subst ant ial inst rum ent s s oul

d be
ided, by reason of t h
it y, and t he
eir durabil
obt aining in it s p erfect ion a g ood product
v
cert aint
'
r
o
p
of
inst rum ent s deem ed indispensable in t h

e
he
dist illing
fol
low s rst ,
are as
furnace ;
process of
second, t w o
boilers of t inned copper; t hird 3 copper skim m er ; fourt h

ol
ders anda percolat or ; ft h
a few l
t er bag s lt ering h
s for v arious u ses ; sixt h m easures from one
t ub s and pail
,
al
lon
t ot
g
eig h
th
,
hat
of t
he
lest
sm al
areom et er ; nint
sev ent
h, funnels ;
h, w eig ht s andscales;
a
l
h
l
l
p
o
m
c
o
a
t ent h
s,
,
h t inned dishes for dierent colors of b ot t le w ax ;

l
f
h
k
s
e
r
k
r
s
d
h
n
t
e
t
cas
d
m
i
ev ent h
a
p
a
n
p
w
el
c
o
es
s
o
,
,
,
;
y
j ohn s, bot t les
is business on a larg e
ose w h
o w ish t o eng ag e in t h
Th
d do w ell t o p urchase a brass m ort ar; one of
e, w oul
scal
ang e t h
e col
or of t h
e m at erial; one of
iron w ould oft en ch
e preparat ion of s rup of or eat
st one is required for t h
y
g
e coarse ow
S iev es m ust also be prov idedfor separat ing t h
p
dered m at erials from t he ne, and a larg e knife for cut t ing
e p ow d
ered st at e
and prep aring root s, et c , et c , for t h
oul
d alw ays be on
N ecessary Prep arat ions T here sh
hand, w ell clari ed w hit e and brow n sug ar syrups, put up
'
w it
'
I N T R O D UC T I O N
in w ellcorked dem ijO hns

-
i ed w h
iskey,
an d
93
labelled
C lean
pirit
or
9 5 per cent ; sug ar coloring

for randies, rum , et c ; t inct ure of t urm eric, for essence of
pepperm int ; t inct ure of cochineal for red cordials All
en w ant ed
F lav oring essences
ot h
er col
ors p repared w h
rect
al
co ol of
can
be
prepared in som e larg er quant it y w hen w ant ed, and
i
n
o
l
s
l
a
l
l
f
o
r
f
h
u
s
e
b
b
e
e
d
u
r
t
e
r
t
t
e
,
p
F ruit syrup s, such as raspb erry, st raw b erry,
u
t
p
prepared in sum m er;

ril
la, et c
at
hers,
ot
et c., are
has org eat , g um , sat sapa
suc
any season.
he aut hor has had in

it y
H e believ es t h
at sucha M a
v iew brev it y and ut il
nual
ist il
is m uch w ant ed in t h
e business of d
lat ion, and has
icht horoug hexp erience and a pract ical
sparedno p ains w h
is aid
I t con
know ledg e of t he subject could bring t o h
undred im p rov ed recipes of t h
t ains four h
e v arious prep
arat ions now know n, and eachone can be read
ily referred
abet icalarran em ent s adopt e d
e ex cel
lent alph
t o from t h
g
Toth
ib eral p at ronag e and fav orable considerat ion of
e l
his friends and t he public at large, he m ost respect llly
subm it s t h
e resul
is labors
t of h
In
preparing t he follow ing
w ork, t
N E W YO R K , January 2, 1 862
.
D ESCR IPT ION OF T HE APPAR AT US

US E D
L I
'
Q UO R S
w it
FO R
M AN UFA C T UR I N G
C O R D IA L S
S Y R UPS
h som e ideas on D ist illat ion, F ilt rat ion

C laricat ion
and
e furnace : t em porary
im port ant is t h
rol
ong
odat ions, under t h
naces, onl
p
e nam e of fur
y
T H ] :rst
accom m
and m ost
he O perat ions O f t he dist iller, and render his product s v ery

oft en im p erfect
Wit ha g ood re, andp rop er apparat us,
w ork can be accom pl
ished w it hreadiness and com parat iv e
ereas, t h
ease ; w h
e ord
inary m easures of ev ery day s ex
rim ent s O en
e
p
failof success
96
T
he p ort able furnace (1 ) is
from 5 t
ing
st ov e
1 0 g al
lons,
andm ay
for fam il
ies,
m ost
be
l as
as w el
for b oilers of
l
excel
e nt
use d as a
for t h
e
heat ing
or cook
purposes of
dist il
C oalcan be lled in w it hout m ov ing t he boiler, it

hav ing a g ood draug ht of air, and being laid out w it hre
bricks, w it h a fallg rat e for ext ing uishing t he c oal aft er
using
T he abov e can be obt ained, ready m ade, O f J
lat ion
phy
ur
at
25 6 W
at er st reet
com
plet e for 85
boiler
belong ing t o t he furnace
lons of l
iquid and is form ed of t inned cop
cont ains 1 0 g al
e re
h
p
e bot t om st anding on t h
r
l
r
r
o
f
t
a
l
h
s
m
a
t
e
t
e
e
p
b ricks w hile t he upper bot t om cov ers t he t op of t he fur
l
r
O
f
h
o
h
e
e
c
a
t
a
s
b
s
t
e
h
r
u
n
e
n ac e
c
o
n
i
o
e
a
i
t
n
t
h
s
s
c
l
t
t
T
er b ot t om and rising
e und
ol
t o g iv e it s w h
e st reng t hon t h
er bet w e en t h
e
e b oil
up by t h
e d
oor cont inues around t h
is
By t h
e st ov e pip e
e brick w ork and in t h
t op and t h
T
he
concurb
it
or
process
t im 9
d coalare bot hsav ed
an
C onsist s
essent ial
ly
in
D ist illat ion

conv ert ing
l
iquid int o
v a or
in
heat , and t hen conv eying t he

v apor int o anot h
er coolv essel
ere it is condensed ag ain
, w h
ose v essel
a cl
,
int o
by m
eans of
liquid
.
plisht his t he liquids are placed in t he boiler

ied t o t h
e b oil
er spir
it beg ins
en h
eat is appl
and w h
t o rise in v apor at 1 7 6 (deg rees) and w at er is conv ert ed
T hese v ap ors p ass from t h

e
int o v apor at 21 2 (deg rees)
T
o a ccom
98
FIL T R AT IO N
w at er, are
ow , as
led
dist il
th
e
w it
ha
al
co old
ist
ils
quant it y
of cocoa and s
pice
it
and w at er at
at
is perfect ly app arent t h

olw il
coh
at t h
e 7 pint s O f al
lalldis
t ilfrom O ff t h
r
a
h
i
m
e
n
e
d
w
t
h
e
b
p
t
o
m
e
t
e w at er
d
e
c
i
a
n
,
g
av or and t ast e of t h
e
beg ins t o dist il
T he g reat er t he
pices b efore t he w at er
cocoa and s
he less t he heig ht
th
e v ap ors h
ly does t he dist il
av e t o ascend t h
e m ore rapid
lat ion proceed; and so w el
es under
l are t h
ese prin cipl
st ood b t h
n
a
k
e
m
o
l
t
h
r
h
e
d
o
t
i
l
e
S
o
t
t
r
d
h
a
o
e
c
t
c
s
t
i
e
s
t
,
y
y
an t h
th
ree m inut es t o d
ischarg e a st ill cont aining ft y
l
l
o
n
f
r
o
il
r
h
u
l
l
o
e
a
s
o
b
o
u
i
d
T
h
o
d
o
f
h
s
i
l
s
d
e
e
t
b
t
g
y
nev er be l
led abov e one half, som et im es not ab ov e one
fourt h, t o prev ent t he p ossibil
it y of b oil
ing or spirt ing ov er
e b oil
er, furn ace, &c ,
A s a necessary appendag e t o t h
l holes, such as is u sed in
a capp er skim m er, w it h sm al
kit chens, should be prov ided
surface ex osed, and t
'
3 O
.
n F ilt rat ion
he
row ,
of
lt ering A pparat us consist
e m idd
le of
but st rong t able, in t h
round
holes O f 4 inches diam et er,
long ,
hig h
,
nar
ich are cut out

wh
2 feet dist ant from
eac
he under p art of t he t able aroun d t he holes are

placed4 hooks equidist ant from eachot her, for hang ing up
t ering b ag s :
e l
th
O
n t
F or lt ering bag s, cut a yard of C ant on annel in

e one of t h
ree sq uare pieces as ex act as you can doubl
th
e
-
sqare
pieces
sew
it
on one side and l

et
he
ot
her rem ain
hat you form a t riang le ; t he soft or cot t on sub

th
e inner side w it h brass
st ance of t h
e bag m u st form
e t abl
e se w ed on
F or ev ery
e bag t o t h
ang t h
rin g s t o h
hole in t he t able t here should be a correspondent lt ering
I n connect ion w it ht his p rocess t h
ung up
ere m ust
bag h
o en, so t
'
FI L T R AT I O N
99
prov ided as m any p ails as t here are lt erers in u se ; for

ere m u st be app ort ioned h
eachp ailt h
al
f of a sheet of blot
low s : rub each piece of pap er
t ing p ap er prep are d as fol
in your h
l it b ecom es sm oot han d pliant as near
ands unt i
en pl
ace it in t h
t o clot has p ossible ; t h
e p ailw it ha l
it t le
be
ly b eat ing it and rubbing it t og et h

er w it h
hands unt il it com es t o t he consist ency of a soft or
.
w at er, const ant
he
pulpy
aft erw ard m ore w at er s oul
m at t er ;
d be
adde
d,
he process of beat ing up t he p ulpy sub st ance

ar t o t h
e u sual m ode of b eat ing up eg g s ; t h
sim il
e p ail
led, andt he cont ent s t hrow n int o t h
en be l
e l
t erer
m ust t h
W hen t he w a t er has run t hroug h llup ag ain so as t o keep
l and w hen t he w at er run s clea r let t he
th
e l
t erer ful
rou h
h
r
n
d
i
r
e
s
a
t
e
b
p
p
a
e w at er p ass t h
a
e
d
ol
e of t h
wh
g ,
g
n und
er t h
Place a v eg allon dem ij oh
e l
t erer,
t o l
t er
i
h
n
r
e
m
i
h
n
t
e
t
h
h
d
o
l
i
u
w
l
l
a
o
t
e
j
q
o
r
w it h funnel
t o be
,
cont inuing
100
lt ered; let t he
hof it t urned dow n, be placed (in

e in t h
ag , so t h
th
e
b
e h
e on t h
a
t
t
h
e
e t op of t h
ol
e t abl
)
ldescend one inchin t h
neck of t h
e dem ij oh
t ering
n w il
e l
T he liquor from t he upp er dem ij ohn w il
lj ust llt h
bag
e
ichw il
l run clear, p ure
bag t o t he neck, t he p rodu ct of w h
is w ay t he
n b el
ow
and brig h
In t h
t int o t h
e dem ij oh
dist iller can em ploy as m an y lt erers as he m ay desire, or
m out
liquors
d
uce as m any di erent
r
o
p
as are w ant ed.
ichare larg ely loa ded w it hessent ialoils,

S pirit s w h
,
as
suc
hose of anise seed, &c , u sually require t he addit ion of a

-
n
o
r
s
oo
u
l
p
t w o of m ag nesia
Th
t rat ion
e kind of l
b efore t hey
l ow
w il
quit e
D isplace
l
a
led t h
e p rocess of
disp la cem ent , for ext ract ing t he essence from root s herb s,
e fol
low ing m anner :
seeds b arks, &c , is t o be effect ed in t h
I t is rst necessary t hat t he art icles t o be act edup on sh
oul
d
be g roun d in a drug m illt o t he condit ion of a coars
e pow
der; t hen w eig h each p ow der by it self, and m ix t hem
t og et h
er in t h
e p rop ort ions dem anded by t h
e recip e, and
ly W it h alcoh
m oist en t h
oroug h
low ing it t o
e m ass t h
ol al
*
v e h
lcov ered N ext
ou rs in a v esselw el
m acerat e for t w el
r
n
f
r
m
c
l
u
u
i
l
s
o
d
r
i
c
a
l
r
m
h
q
l
n
v
o
e
r
h
o
i
e
f
o
i
e
a
w
i
a
o
n
t
n
t
y
u
y
g
ike a fun nel so t hat it can be insert ed in
one e nd sh
ap ed l
n and h
e neck of a dem ij oh
av ing insid
e l
th
e, near t h
ow er
lholes like t he
end a p art it ion pierced w it hnu m erou s sm al
e ab sence of sucha
st rainer of a F rench coffee pot ; in t h
r any inso
luble sub st ance m ay be
part it ion, soft cot t on, h
h
s
i
n
i
n
e
i
n
i
d
a
n
b
e
p
l
a
c
t
d
h
l
e
e
sub st it ut ed
d
e
a
t
t
o
e
r
d
e
n
w
,
g
com m onl
c
y
is sim ply t he im m ersing of cert ain subs

t ances in
By t h
spirit s or any ot h
iquid, for a g iv en leng t h of t im e
is process
er l
6 H aw
.
aiian
e root
th
av or are t aken from t h
e st reng t hand
iquid
e l
toth
.
T o m acerat e t he liquid shouldbe

.
hpart ed
and
s, 89 6118,
at
bloodh
eat .
-
1 02
A
no C L AR I FY LO F S UGAR
cont in u ed unt
skim m ing
oat ing
p ort ions
ilt
of scum
hat
l
sm al
low
a co
he
scum
t o rise
of w at er t o ev ery t w o
up
he
hit es of
p ounds of sug ar
he
syru
esca ed not ice,
p t hroug ha coarse
nd m ak e S yrup
u g ar a
int o it your sug ar, broken in

sh
oul
d be sufcient ly larg e t o al
he pan
hav e
and put
pieces
m ay
pp er pan
Take
A ny
C larify L oaf S
iquor b ecom es clear

h
e l
rem ov edby running

are easil
y
annelst rain er w hilst hot
S YR UP
M AK E
AN D
'
l
it t le
w it
hout
b oiling
p ounds of sug arm ay be
ne
added.
pint
Beat
t
o
r
o
u
u
a
e
l
a
r
if
i
n
a
c
y
y g
t w o eg g s
in t h
is p rop ort ion),
or m ix
ov er
unt
ilit is v
en
ery
hy and t hen m ix in w it ht he rest

e pan
N ow place t h
av e ready som e col
on t h
e re, an d h
d w at er W hen t he
e pan
e t op of t h
m ixt ure b eg ins t o b oil and rise t o t h
it t le of t he w at er t o prev ent t he sug ar running
row in a l
th
frot
'
ov er.
You
m u st
let t
he
rise
sug ar
ht im e
th
ree t im
es
b efore
com
he m ixt ure by t he
T he f ou rt h t im e t he sug ar
d w at er j u st sp oken of
col
kim it com plet ely, and drop t he cold w at er g ent ly
rises, s
in as occasion m ay require, cont inuing t o t ake t he
ich is rat her w hit e), un t il n o m ore com es upon t he
o (w h
T he sug ar mu st n ow be st rained t hroug ha ne
su rface
ot h or a ann elba
l
o ne m ade of cl
d
i
l
o
w
siev e
g
I n order t om ake claried sug ar ext ra w hit e you m u st
be carefult o g et t he v ery b est loaf sug ar Break it u p, as
in t he prev ious case, and add w at er in ab out t he sam e pro
m encing t o skim
it
eac
ing
cool
p ort ion
iz ,
.
f
d a hal
an
pounds of
T he
it
can
pint
Beat
t o
scum need not

.
t wo
ple
l a cou
up w el
sug ar are
be claried
ev ery
b eing
p ounds
pounds
pp
o
s
i
n
(
g
be t h
row n aw ay ;
t wo
of eg g s su
cl
ari ed
or
and add som e
aft er a
u
a
n
t
q
en
iv ory
it y is col
lect ed,
nuances non BO I LI N G sc am
black,
a ou t a
m ix ed int o t
as
hot
p ound; see t hat t he iv ory black is t horoug hly

-
he m ixt u re should now be m ade

low ed t o boil I f
out b eing al
w it h
he w at er
p ossible
as
1 03
but
pt om s of boiling and rising appear inst ant ly add a

drop of cold w at er H av ing t horoug hly m elt ed t he m ix
sym
st rain
ure,
st raine r
he syrup
l hav e t o
w il
ext ra
ne
an
he syrup
l
w il
cl
ot
ree or four t im
th
es, unt
ake care
he pan
or
oist
is larg e
S ug ar
enoug
ht o
al
low
hout im m ediat ely b oiling ov er Brow n

require so m u ch w at er as l
A quart
oaf
not
icient
su
Thorou g hly
il it is
t o rise w it
does
be
ne
d clear
ere, ag ain,
sug ar
nee d not
st rained
be
h, or ann el
be h
eat ed any more, but it
O n C larifying B row n
8
H
before t hroug h a
as
for v
e or six
p ounds
of m oist
sug ar.
h
h
ol
e
ad bet t er be om it
k
( y
t ed as it w il
lonly rise w it ht he scu m and be skim m edoff),
and as m ust be ob serv ed in t h
e case of l
e
oaf su ar m ix t h
g
e
i
i
n
t
h
h
e
a
r
e
f
r
r
n
t
e
b
o
p
o
h
e
u
w
w
t
i
i
o
u
a
r
t
t
e
s
n
gg
g
g
N ow , g et about one p ound of ch
m
ade out of
arcoal t h
a
t
(
hedg e w ood or sm allb ranches, is t he b est ) ; b eat it v ery
n e, and st ir it int o t he sug ar A s it b oils, skim it , as in
th
e p rev iou s case and add col
d w at er t o prev ent it run
N ow com m ence st raining it t h
ning ov er
roug ha pocket
First of allit is quit e black but
sh
ap ed st rainer of cl
ot h
th
e st raining m u st be proceede d w it hunt ilt h
e m ix t ure is
quit e clear I f you pour som e of t he syrup int o a g lass,
beat
up on e e g
g
o
u
l
l
n
e
s
e
i
o
o
s
w
y
not
u m u st
o
y
if it is
keep
p erfect ly clear
an d
ne, if it is
on st raining .
O n t he D
eg re es
for B oiling S
u g ar.
he deg rees
ere are nine
of boil
ing sug ar aft er it has b een clari ed Th
You
d
s oul
hav e
p erfect
know ledg e
.
of
1 04
T H E L A R GE PE AR L
essent ial
point s
led
cal
SM
LAR
PE A R
CR
GE
AC K
TH R E AD
A LL
H E
deg rees, in
or
L,
C AR AH EL
sug ar
b oiling
b eing
L A R GE TH R E AD
Th
ey
sug ar.
rL E
are
PE AR
L,
HE
he S
m all Th
read
aried,
cl
u
t
p
it
on
he re,
and aft er
d
i
h
r
f
r
l
o
u
o
t
e
t
o
o
f
e
g
p
p
y
y
n
h
h
an d ap l it t o
o
u
r
u
m
b
o
n
e
t
w
,
,
py
y
few
boiling
BL ow , T H E F E A T H E R , T H E BALL , T
nE
1 0: T
e
Th
m om ent s,
ent
ng er int o t he syrup ,
read
sep arat ing t h
em im m e
diat ely, t he sug ar form s a ne t h
,
ichw illb reak at a short dist an ce, and rem ain as a drop
wh
t
on
he
ng er
Thread
hum b
and t
is is t erm ed t he
Th
S m all
11
T he L arg e Thread
Boila lit t le long er, and ag ain dip t he foreng er int o t he

h
i
s t im e a
h
i
o
h
b
a
l
l
o
f
h
e
u
b
T
syrup , and appl
e
m
t
t
t
t
t
y
is is t erm ed
l be draw n
Th
som ew h
ong er st ring w il
at l
.
he
L arg e Th
read
12
Th
is is
e ne t
th
ot
hen
o
u
y
he L it t le Pe arl
.
parat e
se
hread reache s,
um b
e th
th
out
w it h
breaking
and ng er, and
from
one
tot
he
her
18
he L arg e Pearl
.
hen t he ng er and t hum b are S pread as far as possi

ble, w it hout t he t hread b eing b roken, it is t erm ed t he
L arg e Pearl Anot her sig n also is som et im es sh

ow n by
But
ibit ing b ubbl
e s on t h
e surface
e b oil
ing syrup exh
th
is sh
oul
int t h
th
an as a rul
e ft
dbe considered m ore as a h
W
i
d
a
u
n
c
.
e
g
1 06
17
he C rack
e
Boilt he syrup a v ery lit t le m ore, dip t he ng er int o t h
e
e sug ar adh
ering t o t h
sug ar, and if, up on t aking it out , t h
ng er breaks w it ha slig ht noise, and w ill not st ick t o t he
t eet hw h
en b it t en, t h
e
C rack has been p roduced N ow
.
b oilt he syrup up ag ain
r
i
h
n
r
n
h
o
l
d
e
i
o
t
c
w
a
t
e
e
d
t
e
t
,
,
p
g
h
at er a ain
and as quickl
i
n
t
e
w
t
o
y
g
hen int o t he syrup

I f t he sug ar breaks short
th
e
Great C rack
t
and
b rit t le u pon doing t his
it is
You
be t
cannot
hen t he b oiling syrup is at

asses t o w h
i
s t erm edt h
p
rapidl
a
t
e
y
oo carefulw
is deg ree,
th
b ecause it
C aram el
Be quick
.
and caut
he re, or on e m inut e
be scorched b eyond cure
of
iou s,
delay,
as an addit ionalst ir
m ay cau se t
he syrup
to
18
he C aram el
.
W hen t he sug ar has b een b oiled t o t he C rack, as j u st

h
h
r
a
n
x
h
c
es
t
o
e
n
e
r
T
e
s
u
p
t
e
t
ee
d
st at ed, it quickl
y
g
y
g
l
i
n
l
r
n
s
h
i
i
o
s
t
rapidl
s
e
w
t
e
e
ss
a
d
b
i
n
s
o
b
s
l
h
l
c
o
o
e
t
e
t
,
y
g
g
y
You m ust now add t o t he syrup a few drop s of lem on
ed
acid or j uice, t o p rev en t it s g ra ining
A lit t le v in eg ar or
roduce t h
ro s of pyrol
i
n
l
e desire d
p
e ous acid, w il
a few d
p
g
effect
Dropping t he
i
v
g
low
en
he
col
or,
syru
t ake t
anot
he
is t
erm e d
her slig ht
a
n
p
r
a
n
s
i
e
g
g
boil so
,
from t he re
'
as
and
it
av
o assum e a
place it
in a
ing
l
e
y
dish
hree inches deep This w illprev ent

is p rocess
circum st ance m ost t o be feare d in t h
d w at er,
of col
b urning ;
acid in
tw
o or
'
Unless care be u se d it w ould soon t urn from yellow t o

brow n, and t hen t o black E sp ecially be carefulnot t o use
is w ill spoilt he syrup ,
t oo m u chacid or lem on j uice for t h
r
n
r
d
o
u
h
v
r
a
i
n
i
r
p
e
e
r
n
an d prob abl
c
t
e
u
a
e
t
i
o
t
o
y
yg
g y
y g
A sm al
l piece of b ut t er put int o t h
e pan w il
lpre
av oid
,
t he
v ent
hit ,
or sm oot
i
r
n
a
i
n
g
g
knife,
red
re
of t
and t
ill prev
not
a
of
keeping it from
of t art ar al
so on t
cream
candyin g
he point
A llt h
is t im
ea
of a
d
o
o
g
.
cru st ing w it
burn
hen b oiling
acid in
and w il
l g rease
blaze) should be kept up underneat h A

l keep t he t op edg es
w et rag or annel w il
he pan from
up and
he sides,
l
ike t he
it from
ent
rising ov er t
hus act
A lit t le
piece
sm al
l
from
syrup
1 07
um s
W E I cH rs AN D
hsug ar, w hichm ig ht
soon cake
keep t he t op
ere
d aft er it has b eg un t o b oil, and b efore t he
hat cov
as b een
syrup h
som ew
n
k
l
a
i
s
e
p
t
p
is form ed
sug ar,
it is
b oiled t o t he
hin ; t he
w it
d
o
o
g
C rack
plan
T he st
eam
is
by t h
sides are m oist ened, and no crust
W it h reg ard t
C aram el, t he
C aram el,
19
of
he
nam e
N ism
es, w
ea su res of
lon
1 g al
nin t
i
1
quart
he Unit ed S t
pint
p
i
n
t
3
}
2h
al
v
2
quart s
do
2 pint
do
do
4 g ills
sug ar,
he
C ount Albufag e
at es
r
D
i
e
d
W
a
t
e
s
t
l
l
i
(
es.
boiling
ho discov ered t his st ag e of boiling
4 do
do
of
is deriv ed from
p ounds
h deg ree
2 g ills.
A larg e and a sm all p air of scales m ust be prov ided;

u ar, &c , t h
th
r
s
r
e l
n
r
o
arg e for w ei h
i
s
d
e
s
m
a
l
l
e
f
u
g
g ,
g
g
.
&c &c
.
If
at
any
t im
i
i
l
e
s
3
t
t
l
r
r
u
ce
a
r
u
u
t
h
m
u
o
o
d
b
o
l
e
t
oo
c
h
o
,
p
y p
y
deg ree beyondw hat you w ish for, pour in a lit t le w at er and boil it up
ag ain
S ug ar t hat ha been boiling t oo oft en loses m any of it s g ood
es
r
l
l
e
u
r
n
a
d
e
m
e
a
r
s
a
e
o
t
e
e
d
f
o
r
b
o
i
l
i
n
t
o
t
h
e
u
s
d
a
i
t
a
l
i
e
s
S
o
w
t
g
,
g
p
g
q
.
d enable
ow n w oul
aid d
and no rul
es l
Crack is near
Great
e
l
enabl
i
l
r
a
c
t
i
ce
w
p
care m ust
u
o
y
t o be
en t h
e
t he pract it ioner t o know w h
f
r
e
r
t
h
e
o
e
b
e
,
,
uniform l
y successful.
ers in syrup, t h
at
w it hconfect ioncrs and deal
u
e
s
s
r
r
e
a
y p,
g
but none t
o m ake
used; andnot hing
t here
but
I t is an oldaxiom
are
t w ent y w ays t o
it grain w h
en it is g reas
y
1 08
w m cnrs AN D M EA sUE Es
20 T he W
.
1 pound
eig
ht s
s:
do
4 do
8 drach
ms
8
1 ounce
m
1 drach
60
l ot her
Al
art icl
es
ns,
funn els, dem ijch
and
t
n
l
i
s
e
s
,
p
casks,
o erat ions
of
dist illing
&c &o
.
h as
suc
m ort ars, m il
ls,
bot t les lab els pum p s areom e

b ores boxes cases ham m er and
ham m ers, b ung

t ers, b
nail
s, an d syph
on, m ust be
ung -
ials,
cord
follow
1 6 ounces
do
d
o
i
are as
pplied,
su
and
as nec ssar
y
re aring
p p
liquors,
t he
syru s,
1 10
Aq u a
23
ounces of
Persicana
e
i
c
o
t
W
a
t
e
r
r
P
s
)
(
.
r
n
u
n
d
m
m
o
cinnam on.
o
o
c
g
pounds of g roundpeachkernels
7 pint s of alcohol
20 pint s of w at er
Dist ilt he 7 pint s of alcoholfrom ot he w at er andm ix
coh
olw it h20 p int s of al
ol 9 5
coh
th
e 7 pint s of av ored al
5
r
en addsl
ow l
3
r
p
ct t o of roses t h
n
e
ce
n
d
4
d
o
s
o
f
t
a
1
y
p
l
a in S yrup N o 7
ain syru p
S
e
e
P
s of ne w h
i
n
t
i
t
e pl
(
p
-
Aq ua
%
6%
do
do
3}
do
do
om ana.
on
6 ounces of g roun d C eyl
pint s of
20
do
C olor w hit e
Filt er if necessary
24
a
t
e
r
f
R
o
m
o
e
W
)
(
.
cinnam on.
am us-root
arom at ic cal
nut m eg s
co ol
.
al
w at er
e w at er, and m ix
olfrom off t h
7 pint s of alcoh
5
ol
ol w it h20 pint s of al
coh
9
7 pint s of av ored alcoh
,
i
i
3
n
f
ow l
5
p
s
o
n
e
h
i
t
l
a
n
e
en add sl
t
w
cent , t h
y
p
Dist ilt he
t
he
er
S
ee Pl
a in S yrup , N o 7
(
it e
C olor, w h
Filt er if necessary
sug ar syru
25
A le, Table
lons of g round m alt

2 g al
do
1 42
w at er, at
d
e
r
e
h
e
s
e
a
t
( g
)
W ell st irred t og et her ; and let it st and for

draw of t he liquid as m uchas p ossible ; rep eat
p erat ion w it h 3
n
r
a
l
l
o
s
m
o
o
f
e
g
e
th
hour,
t
he
sam e w arm
sam e
w at er,
he sam e st anding Draw off t he liquor ag ain and

repeat t h
ird t im e w it h3 g allons m ore, as b efore ; m ix
e t h
iquors t og et h
e l
th
em w it h t w o ounces of h
er, b oil t h
ops
and
m om s S A N S rm
1 11
ol
e w it ht h
it e of an
e wh
Clarify t he w h
hot ; coolit as quickly as possible, st ir in
let it ferm ent
of
of
2l
bs
of
Grout
e
as
t
y
s ext ract
ani ul
at ion as
h
r
d
e
s
t
ee
e
a
( g
)
1 42
of w at er, at
1 2 g al
lons
n
e
a
t
a
s
,
y
arl
b
ey)
(
u
r
l
m
a
d
t
o
n
g
of
lb
D ev onshire
1h of hO ps
l
b
g
ile
lt er w h
26 A le W hit
2 g al
lons
eg g ,
for t able ale.
by m ixing t he m alt (g round)

wit h2 l
bs of w at er, lling in a b ot t le cov ered, and let t ing
it st and in a w arm place unt ilt h
e ferm ent at ion h
as ev apo
Grout
m ade
is
s ext ract
.
rat ed
he
m ixt ure t o
Aft er t he ferm
it is t
he
ent at
27
ion is
com
con sist ence of an ext ract
plet e
A lk erm
es
th
e
ot
t o of roses
m in ut es 1 3;
it e
h
al
ed,
e set t l
dc F lorence
plain
he
Dissolv ed in 27 pint s of alcohol 9 5

ne
la.
s of essence of v anil
23 drop s of
for v e
and
b ot t les and t ied up
be put in
asdrach
m
of
be
syru
lbs
g s,
of
p (see
o.
er cent
hen b oil
p
e, in 5 3
ou t n
.
pint s of
an d ad
d t he syrup t o
al
co ol
.
Fil
t er
C olor rose
28
Am
ou r
36 drop s of ot t o
do
81
w it
hcochineal
.
an s
F in
S
e
e N
(
L
e
t
h
o
i
v
o
u
t
w
(
o.
and
.
of roses.
oilof
N eroly
do oilof clov es
Dissolv ed in 27 pint s of alcohol, 9 5 per cent addslow ly
5 3 pint s of ne plain w h
it e syrup
S
ee
N
o
7
(
Filt er C olor rose wit hcoch
in eal (S ee N o
1 08
112
m et ers Eon T EN
29
Ang elica
4 ounces of pim pinella
do
12
'
ic
l
av ender ow ers
do
Bran dy
do
ang el a
root
E AC H
G ALLO N S
Ground and m ade a t inct ure, w it hone quart of alcoh

ol
,
9 5 per cent
add t h
e t inct ure t o 4 al
l
h
l
e
l
n
f
o
s
h
o
c
o
o
a
t
,
g
and 6 g al
lons of w at er
.
Filt er
C olor
30
Anise seed B randy

-
2; drach
m
brow n w it hsug ar color (S ee N o
al
e
do
st ar anise-see
Dissolv ed in 4} g allons of alcohol 9 5
r
e
ce
n
t
p
.
s of oilof anise seed
do
of a
n
l
l
o
a
o
f
g
ne
hit e plain
syrup
see
;t
hen add
m ixed
No
h5 g allons of w at er
Filt er C olor w h
it e
w it
31
A nise -seed C ordial

.
m s of oilof anise
3 drach
seed.
Dissolv ed in 2} g allons of
add
lons
2} g al
n e w h
it e
of
!
4
f
a
o
n
s
w
t
h
a
l
l
o
t
i
w
3g
.
32
bs
2} l
2}
Aniset t e
n
t
h
e
;
m ixed
o.
de B ordeaux
-seed
r
i
r
u
a
r
o
d
c
o
d
e
n
n
.
g
do
do
r
i
d
u
n
o
a
n
s
e
s
e
e
d
g
pint s of alcohol 9 5
20
see
cent
ounces of
do
of
syrup
9 5 per
er.
it e
C olor w h
F ilt er
al
co ol
,
C eylon cinnam on
r
n
e
ce
t
p
w at er.
Dist il t he 7 pint s of alcoholfrom o t he w at er and m ix

e 7 pint s of av ored al
ol w it h20 pint s of al
coh
coh
th
ol 9 5
1 14
rss FO R
R Ecr
Dist ilt he
m ix t
it e
wh
GA L LO N S
T EN
E A CH
he 47 } pint s
h
th
e w at er, and
av ored alcoholw it h 32} pint s of ne
plain
S
e N
e
(
Filt er if
47%pint s
syru
of al
co ol from cd
it e
C olor w h
necessar .
y
36
nt
i
p
58
s of
ne Bat
av ia arrack.
pure 4t hproof
do
A rrack
21
rice S
pirit
ounce oil of cocoa nu t s.

.
it e
C olor w h
37
Filt er
B eaum
23 drops of
54
do
1 62
54
ain.
H um
oil of roses
cinnam on.
do
do
do
cedrat
do
do
m ace
5
r
n
f
al
l
c
i
o
coh
o
9
e
n
e
t
t
s
,
p
p
it e plain syrup
S
wh
ee N o
(
Dissolv ed in 27
5 3 pint s of ne
.
B ishop
1 00 g rains
of
it e
wh
car am om
1}
do
20 pint
s of syru
r
e
.
pp
e
p
seed.
m ace.
p (plain w hit e
do
aret
cl
"
see
39
2}
of
do
do
o.
W ine
M ix ed and b oiled t og et her for 1
10 l
bs
m
r
u
e
u
n
n
s
o
d
t
.
g
g
do
do
1 } ounce of
38
60
ad
d
it e
or w h
C ol
Filt er
60
m inut e
B ishop E xt
und oran e
r
o
g
g
cinnam on .
im om
cardz
5
1 0 g al
9
lons of alcohol
,
p eel
.
er
cent
ract
Filt ered
.
for 1 4 days (see N
acerat e
red w it
hcochineal (S ee
.
40
B it t
do
do
do
do
do
C olor dark
B it t
brow n
aurium
ow ers
n
r
i
e
g g
1}
do
nut m eg s
do
l
root
a
a
n
a
g
g
2
t
do
do
do
acerat e
do
w ood
n
n
e
t
i
a
g
W orm
pow dered
lcoarse
ag aric, al
for 1 4 days w it h1 0 g allons of
r
ss out t h
p
e
e
(
dark brow n w it hcoloring
S
ee N o
(
r
oof
p
see
o.
42
lb. of lem
on
B it t
do
ers,
h
E ng lis
l
e
s
.
e
p
ples
sm al
lorang e ap
spirit
dreg s,
peels
oun ces of orang e
o.
2;
6;
S
N
ee
(
r
r
y
cassia
s of al
oes.
do
do
cent
D rop s
l
i
r
oo
e
ca
t
g
oun ce of m
I;
hcoloring
an
3%drachm
w it
er D anzig er
do
pirit at 45 per
add2%
pint s of brow n
s
do
2 ounces of g round cent
B
row n S yrup , N o
S
ee
(
ic.
or
col
p eel
press out t he dreg s
Filt er
at
No
sug ar syru
41
A rom
for 1 4 days w it h 1 0 g allons of
acerat e
ers,
pim pinella root

op s
out h
see
l
t er,
am us root
cal
2 do
r
es
s
,
p
No
orang e
2 ounces
cent
o.
pples
lb
115
r
i
m
l
l
r
ang e a
r
u
d
e
d
s
o
n
d
a
o
g
of
2} l
bs
n rE R s, EN GLI S H
'
45 per
lt er, color
at
116
Es roR
R Ec
ounce of cal
am us root
do
1
r
do
n
r
a
l
a
a
o
o
t
g
g
do
u
a
s
s
i
a
q
do
n
r
t
i
a
n
o
o
t
e
g
2}
3 drach
m s of
do
Ground t
3
an
w ood
.
ov es.
cl
d
r
m
r
i
o
a
a
t
e
ce
t
e
w
w
;
p
o coarse
9 5 per cent
d5 )
nut m eg s.
al
co
ang el
ica root
m en
GA LLO N S
T EE
add 4}
lbs
fer t
of
weeks,
wo
brow n
w it
h 5 ; g allons o f pure
7}
ounces of su ar col
r
i
o
n
g
g,
see
displace (see N os
boiled, andclari ed
o.
6)
brow n
dark
n
l
l
o
s
o
f
a
g
or
sug ar,
w at er
col
or
N
S
ee
(
it w it h
o.
Filt er
43 B it t
ers,
E ssence
1; l
b of orang e peel
1 l
b of orang e apples
.
%
l
1%
b
of
e
n
t
g
1 } lb. of lem
ian
on
root
e
l
.
e
p
Ground t o coarse pow der; m acerat e or displace w it h7 i

o
l
5
f
a
l
l
l
l
l
n
n
f
h
i
h
a
o
c
o
r
t
o
s
o
e
s
a
o
n
m
i
x
e
d
t
2
9
c
e
w
,
,
g
g
p
.
w at er
Fil
t er
e
N
S
e
(
44
os
Bit t
3, 4 and
,
ers,
am
bu rg
2 ounces of ag aric
do
do
cinnam on.
cassia
buds
r
do
a
i
n
f
a
r
s
o
a
d
i
s
e
g
p
3
do
u assia w ood
q
d
a
r
d
o
m
c
a
m
o
seed
}
3
n
i
t
e
a
n
r
o
do
t
o
g
3
orang e app l
do
es, d
ried
oran g e peel
do
G round t o coarse p ow der ; m acerat e
.
of
11 8
lb of g alang a
do
oran
peel
do lem on pe el
.
p ow der; m acerat e w it h 4%g allons of

en add a syru p m ade of
ol 9 5 per cent (see N o 5 ) t h
al
coh
S
o
7
4%g allons of w at er and 1 2 lbs of sug ar
e
e
N
(
F ilt er (S ee N o
Ground t
o coarse
B it t
of
n
e
t
g
do
ian
I } do
snake
do
Am
Ground t
4t hproof
erican sa ron.
p ow der ; displac e w it h 10 g allons of
o coarse
S
e
N
e
(
B randy A ng elica
liquorice
hole
and 6 l
bs
root
of rect
ier s
add
lons of
t o 1 0 g al
arc oal
ist il ov er
ch
.
hen m ix 3 pint s of W hit e plain syrup (see

m uch of w at er a s t o g et 1 0 al
l
n
i
o
n
s
t
h
e
g
; t
50
B randy, A nise
of anise seed
2 ozs
of caraw ay seed
ozs of
.
Ground t
seed.
3 lbs
8
p ow der ; t hen
o coarse
and so
5 0per cent
o.
p roof spirit
lav ender ow ers
do
'
spirit
do
G round t
o
oug ht on
ica root
of ang el
I}
St
ounce s of cinnam on
1;
ers,
p eel
root
r
i
n
V
i
i
a
( g
)
49
.
red saunders w ood.
do
2}
root
orang e
1b
48
bs
8l
r
o ris root
o a coarse
pow der ; t hen
add
t o 1 0 g al
lons of
am
BR AN D Y, sw
i er s
c arcoal
.
hen m ix
and as m u chw at er as t o g et
t o 5 0 per
No
cent
t
;
51
9
t
i
h
Dist il ov er
3 pint s of w h
it e plain syrup (see
bs. of rect
and 6 l
i
r
i
r
oo
f
s
t
p
p
119
l
l
o
a
n
s
.
g
B ran dy , B la ck berry
ounce of cinnam on.
do
cl
ov es.
do
m ace
do
Ground t o
berries
m as ed
,
M acerat
10l
bs
see
for t
and
ad
d
5 g al
lons
w o w eeks
t o l6 l
bs of
.
of al
co
.
1
3
black
hol,
9 5 per cent .
press it ; t hen add
No
see
dissolv ed in
of sug ar,
o
pow der ;
a coarse
al
l
o
n
s
o
f
g
w at er.
Filt er
B ran dy, B rit ish
52
hu
1 ounce of
drach
m
cat ec
la,
of v anil
n ely
pow dered
.
A dd 1 g allon of ne g ood C og nac and 9 g al

lons of pure
r
i
i
o
o
f
s
t
o
l
r
e
o
r
d
r
p
N
C
a
l
a
k
o
s
e
o
e
r
p
p
(
.
53
m
drach
B ran dy, C alam
u s.
em on.
of oilof l
am u s
ounce of oil of cal
5 drops. of oilof
Dissolv e in
l
l
n
a
o
s
o
f
a
l
l
c
o
o
,
g
5 g all
ons of w at
er, an d
n
a
l
l
o
w
g
F leshcolor w it ht inct
corian d
er.
os.
91
9 5 per cent ; t h
en
.
hit e plain
p (see N
syru
B randy , C arm inat iv e
I } drach
m s of
oilof cal
am us.
1 6 drop s of oilof anise-seed.
32 do
do
orang e.
o.
h
ineal(se e
ure of saffron and co c
and
54
add
1 20
16 d
rops of oilof coriander
do
16
do
lem
Dissolv e in 4;
on
balm
s of al
co ol
l
l
o
n
a
,
g
hen add
plain syrup (see N o
9 5 per cent ; t
it e
5 g al
lons of w at er and g allon w h
C olor yellow (see N o
55
B randy , C araw ay
ounce of oilof caraw ay seed.

-
30 drops of oilof anise seed

5 drop s of oilof coriander seed
-
Dissolv ed in
4* g allons
add 5
l
n
r
a
l
o
s
o
f
a
t
e
a
n
d
w
g
o.
see
of al
co ol
,
9 5 per
i
a
l
l
o
n
f
h
t
o
w
e
g
cent
plain
h
e
n
t
;
syrup
B randy , C herry
56
16l
bs o f
.
black cherries
m ash
ed w it ht
5
r
5 g al
lons of alcoh
ol
9
e
n
c
t
e
,
p
M acerat e for t w o w eeks (see N o
he st ones
'
1 0l
bs of sug ar,
.
; t
hen add
of w at er.
Filt er
press it
dissolv ed in 3%g allons
No
see
57
B ran dy , C innam
on.
oun ce of oilof cinnam on
32 drops of oilof cassia buds

-
32
do
oilof cl
ov es.
Dissolv e in 4} g allons of alcohol 9 5

,
42g allons of
.
o.
w at er and
C olor brow n
58
see
al
lon of w
r
c
n
e
e
t
p
h
n
d
t
e
a
d
;
s
h
o.
B ran dy , C lov
e s.
m s of oil of cl
ov es
4} drach
4
drachm
of oil of cinnam on.
Dissolv e in 4;
hol
ons of al
l
co
l
a
g
5
r
c
9
e
n
n
h
e
t
t
e
a
d
d
,
;
p
of w h
4} g allons of w at e r and 1} g allon

N o
C olor dark b row n (see N
.
o.
1 22
n orm s son was cannons m en
hours (see
M a cerat e for 24
st rained and l
t ered
it e
wh
plain
s ru
t inct
see
C olor brow n
w at er.
63
43ozs
.
of
o
w
p
hen
dto
ad
m ade of
he
on of
a
l
l
g
dissolv ed in 41} g al
lons of
o.
B randy ,
o.
ure a syru
S
e
e
(
No
I m p erial
Peach
.
dered bit t er alm onds
3} g allons of alcohol, 9 5 per cent

5 ; g al
lons w at er
M ix t og et her, and m acerat e for 24 hours (see N o

t hen add a st rained syrup , m ade of 8} lbs of sug ar; 1 pint
.
of
peachjelly ; 2} ozs preserv ed g ing er ;

.
ices ;
sl
in
drachm
p ow der
M ix t he
of
and 5
1 lem on, cut
n ut m e s ; l drac m
d
r
a
t
e
g
g
pint s
of w at er,
pice
of al
l
s
boiled for t w o
m inut es
t er.
wh
e, and l
ol
64
B randy
b est
oil of
m
9 drach
s of
Ju nip er
j unip er
dissolv ed in
4} g allons of alcohol, 9 5 per cent ; t hen add 6 lbs

sug ar, d
issolv edin 4%g allons of w at er F ilt er
65
Brandy , M int
30 drop s of
p earm int
oilof p epp erm int
3 drop s of
oilof
ounce of oilof S
Dissolv e in
3 lbs
in
of sug ar
C olor g reen
berg am ot
9 5 per c ent
dissolv ed in 5 ; g allons of w at er
w it hindig o an d sa ron t in ct ure
t hen
ad
3 drops of
a
l
l
o
n
o
f
a
l
o
l
s
c
o
g
66
4} drach
m
of
B ran dy
s of oil of oran e .
g
oilof nerol
O rang e
S
e
e
N
(
o.
1 23
BR AN D Y am on
in 4; g allons of alcoh
en add
ol 9 5 per cent , t h
2} l
bs of sug ar dissolv ed in 5 } g allons of w at er
Filt er (S ee N o
D issolv
'
Brandy , Peach
.
peaches m ashedw it ht he st ones m acerat e t hem

for 24 hours w it h 4%g allons of alcohol 9 5 per cent (see
1 8 lbs
of
and 4 g al
lons of w at er
press
S t rain ,
S
ee N
(
and l
t er ; add 5
i
n
t
p
s of w
hit e plain syrup
C olor dark yellow
w it
hcoloring
S
e
e
N
(
B randy , Pepp erm int
68
o.
pepp erm int (E ng lish)
ounce of oilof
Dissolv e in 4%g allons of alcohol 95 per cent

4%lbs: of sug ar dissolv ed in 5 g allons of w at er
,
hen add
S
ee
(
Filt er
No
69
4 g allons
r
n
t
e
ce
p
B randy , R
pb erry j uice
of ras
aspberry
4%g allons
for 2 days (see N

plain syrup (see N o 7
m acerat e
l
l
a
o
n
f
o
w
g
hit e
o.
B randy , S p ice
al
co ol
,
of
hen
add
95
1}
Filt er
70
ounces of cinnam on.

o
d
i
d
o
5
1
do
1
do
Groundt
cl
ov es.
cardam om
a
n
l
a
g
a
r
oo
t
g
i
r
n
e
g g
p ow der ; m acerat e it for a w eek w it h

r
F
n
chbrand
ee
N
F
r
oo
d
o
l
e
S
t
e
i
g
y
(
o a coarse
1 0 g allons of
'
1 24
R E C I PE S
71
lb
%
1%
FO R
c annons
T EN
om ac
b b
of cu e s.
ounces of cent aurium .
do
do
ii
t refol
cassia
G round t o
drach
m
b uds
coarse
p ow der ;
m acerat e for one w eek in
r
n
e
e
t
c
p
eN
e
S
(
l
5
o
n
o
f
a
l
c
o
o
9
a
l
l
s
,
g
oilof sag e.
do
oilof cam om il
e.
do
oil of
pp erm int
sp earm int
do
oil of
lav ender
oilof
o.
e
p
ao
oil of caraw ay.
do
oilof orig anum
do
oilof
do
oil of c oriander- seed.
do
do
oil of anise-see d.
oilof fenn elseed
h
o
e
N
S
e
(
72
do
do
do
do
do
dissolv edin 5
w it ht inct ure of indig o and
.
C olor g reen
h
r
d
a
c
m
t
d
o
t
on .
dissolv ed, add 4 lbs
at er
l
n
a
l
o
s
o
f
w
g
saffron.
lem
Aft er b eing
F ilt er, t h
en add
4%
oil of r
osem ary.
of
do
h (Green )
B randy , S t
m en
of s ug ar
o.
Brandy , S t
om ac
h (W hit e )
.
of oilof anise seed

-
oilof coriander seed.
oilof S
p earm int
oilof orang e .
oilof cl
ov es.
oilof cinnam on
am us
oil of c al
Dissolv e in 4%g allons of alcohol 9 5 per cent ; {m ixed

wit h4 lbs of sug ar dissolv ed in 5 g allons of w at er
,
Filt er
S
N
e
e
(
126
R EC I PE S FO R
m en
c annons
T EN
n
h
o
i
n
n
m
f
f
c
r
o
o
i
l
o
m
s
a
d
ac
%
Dissolv e in 3% g allons of alcohol 95 per cent

n
l
h
i
e syrup
o
i
n
s
t
S
e
p
a
l
l
o
f
a
w
N
add 6%
e
o
g
(
,
1 3 drach
m
C edrat
s of oilof cedrat
in 3%g al
lons of
i
on
i
l
l
n
t
e pl
syrup
s of w h
a
a
g
al
co
N
S
e
e
(
C olor, yellow
e
S
e
N
(
and 6
of caraw ay seed
-
dam bret t e
do
r
i
n
s
a
g
do
C eylon cinnam
o.
cent
9 5 per
C ham p d A sile
80
8 ounces
hol,
Dissolv e
h
n
e
t
;
79
m acerat e and dist
on,
oundt o coarse
r
g
il w it h3 g allons
of al
co ol
,
r;
d
o
w
e
p
9 5 per cent
and 3
f
n
r
a
l
l
o
s
o
a
.
t
e
w
g
Dist ilt he
m ix t
of
he
holfrom
3 g al
lonsof
3 g al
lons
al
co
pirit
of arom at ic 8
.
off
w it
e w at
th
ha
of sug ar and 4
42 lbs
n
s
w
r
.
a
l
l
o
o
f
a
t
e
g
er, and
syru
m a de
o
S
e
e
N
(
F ilt er
C hrist in e
81
2 drach
r
hs of
8 drop s
48
oilof nerol
oil of cinnam on.
Dissolv e
w it
ha
w at er
essence of v anil
la.
of oilof roses.
do
do
24
in 3 g al
lons of 9 5 per cent
bs; of sug ar,
syrup m ade of 42 l
e
S
e
(
No
82
C hrist
Op
m s of S panishsaron
6 drach
%
6%
14
'
do
do
cinnam on.
cardam om
helet
co ol;
al
and
m ix
it
4%g allons of
cm ER
1 27
S T R O N G.
%
m s of g al
1 0%drach
ang a root
4%ounces of orris root
2% do
sag e
1 0 ouncesof g s
4% do
2% do
c oriander seed.
-
Ground t o
a coarse
p ow der
acerat e
dist ilw it h6 g allons of alcohol, 9 5 per cent
Dist iloff 5
of w at er
n
l
l
a
o
s
o
f
g
he
see
and
and 1
n
o
s
a
l
l
g
pirit
arom at ic s
; t
hen
1
n
o
f
l
l
s
i
n
u
l
i
e
n
M
d
o
c
e
a
o
e
w
J
; %g
%
dist illed w at er ; 1 3 drop s of t inct ure of am berg ris, and
C olor pur
it e plain syrup (see N o
2%g allons of w h
add
l
ns of
l
a
o
g
St
l
n
t
h
t
i
c
e
w
i
t
p
der erry
ure of el
d and clear.
ol
1 0 g al
lons of cider,
a st rong
b eer casks) ;
-
iron
bung
ready in
it
ounces of
pples
th
em
larg e
surface,
roug
ha
as w
M ake
cider m
-
in t he
ill
.
p en
p (see
K eep t he
syru
acid.
i
r
n
a
c
a
o
e
t
b
b
%
las possible
and w el
ounces of
C ider, S t rong
as m any a
cask.
t art aric
add 7
uickl
y,
as
a st rong
i
nt s cl
ari ed w h
t
e pl
ain
p
i
%
84
ll
b ound cask pit ched inside (like
hand; t hen
p ot assa ; bung
Take
dissolv e in it 5
of
add
o.
C ider, C hampag ne
83
Put it in
see
ill m ake
j uice
icient
su
to
pulp of t hem by passing

S pread t his p ulp out on a
,
d leav e it for 24 hours
air, an
j uice as t horoug hly as p ossible and ll t he

h
and keep it ful
e b un
ol
as l
as t h
cask up t o t h
l
o
n
e
e
g
g
ferm ent at ion is g oing on by addin g som e j uice kept aside
Press out t he
for t hat p urp ose W hen t he ferm

it off in anot her clean cask ; but
.
c ask,
burn
drachm
roug h t h
v essel t h
e
keep it in
a cool
of
hole
ion is
ended,
prev ious t o
draw
lling t h
is
r
n
h
i
i
n
b
a
n
a
o
n
,
g g
y
Bung it up carefully, and
brim st one in it
ung -
place
ent at
1 28
R ECI PES
85
c annons m os .
T EN
FO R
C ider, S w
e et
Procure a cask, pit ched in side (like a b eer cask) ; t hen

l m ake j uice sufcient t o
t ake as m any sw eet apples as w il
llit
Press t he apples as quickly as p ossible, b eing care
-
ful t
j uice
lst
th
e
let
and put
Burn
j uice
set
tl
e
it in t
he
cask
ounce of
lit t le
hile ; t hen decant t he
in t he follow ing
brim st one
in t he
cask
m ann er, v iz
as
describ ed
h
e cask and l
e
i
t
t
s
n
d
a
t
p
fullw it ht he j uice, b eing v ery
e cask
a wh
ile
3d Fillt h
rou g ht h
ake it w el
l Go t h
is process t hree
careful t o sh
ar t o ob serv e t h
t im es, and be v ery p art icul
e ab ov e d
irec
t ions eacht im e
Aft er you hav e put t he last
e j uice
of t h
in t he cask, bung it carefully, and put it in a cool place
in
reci e
2d Bung
.
for use
C it
86
ron .
dissolv ed in
ounce of oilof l
em on,
3%g allons of alcohol, 9 5 per cent

it e plain
T hen add 6%g allons of w h
.
C olor yellow
see
p (see No
syru
o.
87
C it
ronel
le.
p eel only t he yellow p art

2 ounces of orang e p eel only t h
e yel
low
b of lem
1 l
.
on
m
1 drach
r
a
t
p
nut m eg s.
l
sm al
pieces ;
m acerat e
wit h5
l
a
l
n
o
l
o
s
o
f
o
a
l
c
,
g
lons of w at er (se e N o
9 5 per cent , and 5 g al
off 8
of arom at ic spirit , and m ix it w it
l
l
s
a
o
n
g
.
of w
ov es.
of cl
do
C ut in
h
it e plain
Dist il
p (see N
syru
o.
h2 g allons
C olor yellow
see
No
1 30
91
M ix
l
b
Am erican
of al
co ol
,
Y ellow
ol
or,
saffron, out
ne, w it h1 quart
cov eredjar, in a w arm
v er
y
9 5 per cent ; put it in a

an d l
et
it S t and for 8 days; t
.
l
a
e
c
,
p
b ot t le for
use
t urm eric inst
eadof sa ron.
and m ake in
e
th
be
and
m ad
e of
he sam e proport ions,
C olor, P urple
pulp w it h1 quart of
i
n
5
e
N
o
a
a
r
m
e
s
w
(
)
ol
or,
'
bot t le for use
and
lt er,
1 ounce of nely
acerat e
press
93
-
9 5 per cent
en
8 days t h
drach
m
m ay al
so
el
der erries, m as ed t o a
of alco ol
,
l
ace for
p
lt er,
sam e w ay.
lb
hen press
O bserv e t
'
92
M ix
col
oring
e
l
l
o
w
y
ed
.
pow dered cochineal

.
um
of cal
cinat ed al
Boiled w it ha qu art of w at er, in an eart hen dish; add

r
r
5
e
r
e
n
l
e
a
n
r
l
c
t
p
e
s
b
f
1 quart of alcoh
ol
t
d
o
t
e
o
s
t
9
,
,
,
,
p
.
use.
C olor, Violet
94
pint of blue color

2 pint s of red color
1
M ix t og et her
95
C oq u et t
F lat t
eu se
24drap s of oilof rose
do
32 do
48
oil of m ace.
essence of am
see
m ade of
o.
42 lbs
hol,
Dissolv e in 3 g allons of
a syru
berg ris
al
co
9 5 per cent ; t
.
of sug ar and 4
C olor rose
see
hen add
n
t
er
l
l
o
s
o
f
w
a
a
g
001m m
C ordial
96
32 drops of
24
do
24
do
do
oilof cinn am on
ov es.
oilof cl
oil of m ace.
48
13
1
C AR AW AY.
pepp erm int
oilof
in 3 g allons of alcohol, 9 5 per cent ; a dd a

lons of w at er
bs of sug ar and 4%g al
ade of 42 l
F ilt er ( cc N o
Dissolv e
p m
see No
(
syru
ial, Brig ht Pearl (Jena)

C ord
ied lem ons
of cand
97
2 ounces
2
do
do
do
lem
p eel
.
ied g ing er.

cand
on
n
r
i
e
g g
raw
Boilfor 20m inut es in 2g allon

s of w at er, st rain it , andad
d
t o th
e st rained l
iqu or a j el
ly m ade of t h
lowing ing re
e fol
dient e
.
4 ounces of
do
do
do
do
do
do
do
roses
cinnam on
h
it e
n
r
e
d
e
r
i
p
o
d
w
e
g g
con erv e of w
j elly
m onds bl
anch
ed and broken
al
al
m ond bit t er
S t John s bread broken and m ash
ed
curran t
m ace
r
i
r
f
o
i
u
p
r
o
t
h
o
f
s
t
2
7
,
,
p
is t og et her in
ounces of ising l
v ed in w at er ; put t h
ass dissol
a st one pot w el
lcov ered; t hen t ake 6 lbs of M alag a raisins
i
n
t
p
of
lem on
j uice
l
l
a
o
n
o
s
f
g
boiled w it hone
n
a
l
l
o
o
f
g
r
ess an d l
r
i
e
t
t
t
p
hroug ha annelw hile hot
98
m
6 drach
hol, 9 5
e a ov e ;
w at er, and m ix w it ht h
C ordial, C araw ay
lons of alco
dissolv edin 3g al
bs of sug ar and
syrup m ade of 42 l
s of oilof caraw ay
r
e
e
c
t
n
p
lons of
4%g al
add a
w at er
ee N
S
(
Filt er
13
2
R E CI PE S
99
FO R
G AL L O N s E A CH
T EN
C ordial, C herry
c erries, red sour,
80 l
bs of
.
w it
hout
st em s, m ake
hem
p ulp and m acerat e w it h 4%g allons of alcohol 9 5 per

ress an dadd a s rup m ade of 42 l
cent
p
see N o
b
s
y
(
l
r
a
l
s
o
o
n
f
t
e
N
o
S
e
of sug ar and 3%
a
e
w
g
(
o a
1 00
C ordial, C innam
on.
dissolv ed in 3 g allons
add a syrup m ade of 42 l
bs
ounce of oil of cinnam on,
al
co ol
,
9 5 per cent
t
;
hen
sug ar, and 3
a
l
l
o
n
o
f
r
.
t
e
s
w
a
g
1 01
S
e
e N
(
C ordial, C lov
of
of
Filt er
o.
es.
cl
ov es.
l2 ounces of
do
do
do
Ground t o
2
cin nam on.
card
am om
pow der ;
coarse
n
l
a
l
l
o
s
o
f
a
l
c
o
o
,
g
s of w at er.
n
a
l
l
o
g
9 5 per cent
ist il from
pirit , and t hen
r
a
l
l
o
n
s
f
o
a
t
w
e
g
C olor brow n
w it
see
oil t
he
add a syru
arom at ic s
sug ar and 3
isplace w it
m acerat e or d
4 an d
os
ee N
S
(
w at er 5
h5 %
an
d5%
s of
n
a
l
l
o
g
m ade of 24 l
bs of
.
ht inct ure of clov es
1 02
ordial,
G ing er
s of g round g ing er, 5 drop s of oilof

1 0 ounce
erg am ot ;
lons of alcoh
ol 9 5 per cent , press
m acerat e it w it h 3 g al
.
and l er, and t
hen adda
and 4
e N
S
e
(
ri
l
l
n
e
f
a
o
s
o
a
t
w
g
p m ade w it h42lbs of sug ar

ol
r
al
l
e N o
C
o
e yel
o
p
S
e
w
(
syru
o.
R ed g ing er is t he
ineal
red w it hcoch
.
sam e
as
he ab ov e
pt
ex ce
it is colored
R E CI PE S
1O 5
C ordial M
acearon,
EA C H
GAL LO N S
T EN
FO R
F rench
.
22 ounces of bit t er alm onds
%
1%
1%
do
cinn am on.
do
ov es.
cl
do
card
am om
Ground t o
9
'
%
Dist ilfrom
h
o t h
e
lons of w at er
9 5 per cent ., and5 g al
lons of arom at ic spirit , and
w at er 5 g al
ha
ordial,
p earm int
Dissolv e
e
e N
S
(
in 3 g allons of
m ade of 42 l
bs of
.
o.
n
a
l
l
o
s
g
Filt er
o.
ounce of oilof S
a syru
for one
1 06 C
M int
co ol
al
,
9 5 per cent
sug ar and
hen add
4%g al
lons of
w at er
C olor g reen,
m acerat e
bs of sug ar; and3

m ade of 24l
syru
N
e
S
e
(
of w at er.
pow der ;
l
l
n
l
l
a
o
s
o
o
f
a
c
o
,
g
m ix it w it
w eek, w it
coarse
w it
h t inct ure of indig o and saron
e
S
e
(
'
o.
l07
1
1
b
%
of a ricot
do
do
p
p each
prune
C ordial, N
oyau .
kernels
do
do
he rinds of 1 2 orang es, cut in sm allpieces

M acerat e for 24 h
ours in 3
l
n
o
l
o
5
r
a
l
l
o
s
f
a
o
h
e
c
9
,
%g
p
cent
and 3
l
l
n
o
a
s
o
e
r
f
a
t
w
g
Dist ilfrom
o t
he w at er 3gallons of av ored spirit
it w it ha syrup m ade
lons of w at er (S ee N o
m ix
1O8
1 ounce
of
42lbs
of sug ar, and
nd
4%
l
a
g
Filt er
C ordial,
O rang e
of oilof orang e .
Dissolv e in 3 g allons of alcohol 9 5

,
r
e
ce
n
t
p
en
th
ad
da
C O R D I AL , Q UI N CR
syru
m ade of
N
S
e
e
(
42lbs
of su ar, and
g
1 35
4%g al
lons
of w at er.
7
w it ha t inct ure of saffron
low ,
C olor yel
1 09
p eaches
S
e
N
e
(
o.
C ordial, P each
.
d kernels m ash
e d t o a p ul
p let
th
em ferm ent for eig h
t days, and t h
en b oilfor 2 m inut es in
it e plain syrup
lons of w h
e
N
S
e
o
r
7 g al
a
i
n
S
t
t
h
n
7
e
(
,
add 3 g al
lons of alcohol, 9 5 per cent
C olor yellow , and lt er (S ee No
12 l
bs of
.
an
1 10
C ordial, Pepp erm int
ounce of oil
9 5 per
cent
p epperm int
d7
ad
lons of alcoh
dissolv edin 3g al
ol
l
n
al
f
o
s
o
w
g
h
it e plain syrup
S
ee
N
(
o.
Filt er
1 l1
3lbs
C ordial P ersicot
hkernels
of
eac
p
6 ounces of lem on peel

cinnam on
2
do
.
do
cl
ov es.
do
nut m eg s.
M
cent
for 24 hours in 3%g al

lons of alcoh
ol
9
5
r
e
,
p
ns of w at er
i
t
i
l
rom ot h
f
D
e
and 3%
a
l
l
o
s
r
3
w
a
t
e
g
acerat e
of
a
l
l
o
s
n
g
av ored spirit
p (S ee N
syru
o.
hen add 7 g allons of w h

it e plain
C olor peachblossom
e
N
o
S
e
(
-
or, w it
col
h t inct ure of
hineal
coc
1 l2
.
C ordial, Q
uince
48 ounces of quinces, g rat ed, m acer

at e for 8 days in 3
%
r
l
5
cent , and 3
al
l
o
n
s
o
f
a
r
a
l
l
n
s
o
o
h
e
w
t
o
f
a
l
c
o
9
e
p
%g
g
.
Dist ilfrom
lons of
7 g al
he w at er, 3 g allons of av ored spirit , add

ee N o
S
it e plain syrup
wh
(
off t
13
6
1 1 3.
2 drach
m s of
C ordial R
ail
road.
pepp erm int
oilof
do
do w orm w ood
32 drops of oilof roses
1 drach
m of oilof h
s
o
s
y
p
1
in 3 g allons of alcoh
ol 9 5 per cent
it e plain syrup
7 g allons of w h
S
e
N
o
e
7
(
Dissolv e
C olor lilac
1 14
C ordial R
asp berry .
F ilt er
1 15
ordial
ed
at er
of cl
ov es.
1 ounce
1
do
Jam aica
do
nut m e s ; al
l
u
n
d
t
o
a
r
o
c
o
a
s
e
r
g
g
pberries ; boilt he j uice w it h6%g allons of

l
5
h
o
d
3
a
l
l
o
n
s
o
c
o
9
syrup see N o
a
d
f
a
l
g
(
plain
r
n
t
c
e
e
p
see
p epp er
o
d
e
r
.
w
p
for 8 days in 3 g al
lons of alcoh
ol
5
r
9
e
c
n
t
e
,
p
it e plain syrup
lons of w h
add 7 g al
e
e No
S
(
acerat e
ad
d
of ras
1 2 lbs
it e
wh
en
th
S
ee
N
(
o.
ineal
C olor red w it hcoch
1 16
40 drops of
C ordial, R
ose
do
t inct
24
do
oil of orang e
Filt er
o.
oilof roses
40
ee N
S
(
ure of
Dissolv e in 3g allons of
m usk
h 9 5 per cent
e
N
S
e
o
(
S
ee
N
o
(
al
co ol
,
hit e plain syrup

ineal
C olor rose w it hcoch
l
ons of w
l
a
g
hen add 7
1 38
l
Ground; t hen
h
e
th
al
co ol
,
9 5 per cent
and
1 22
n
f
a
l
l
s
o
o
g
C rem
hours
in 3%g al
lons of
of w at er ; d
ist ilfrom
3%g allons
%
l
a
of sug ar and 3%
s
o
n
o
f
l
g
w at er 3
for 24
m acerat e
'
av ored spirit t hen add 53 lbs

ing h
eat
w at er near b oil
,
de B arbadoes (Barbadoes Cream )

.
4 lem ons, t he rinds only

4 orang es, C eylon, do
ounces of cinnam on.
3 drachm s of
1
m ace.
d
r
h
o
f
l
e
s
ac
c
o
v
s
m
%
coriand
er- see
11
do
11
do
bit t er alm onds
do
nut m eg s
G roundandcut ; m acerat e for 24 hours in 3%g al

lons of
ol
5
al
coh
r
i
l
r
9
e
t
l
3
a
l
o
n
o
f
a
D
i
s
f
o
m
a
n
d
s
w
t
n
e
e
r
c
t
,
,
%g
p
.
of
he
av ored spirit ; t hen add5 3lbs

r near b oil
h
n
n
ea
a
l
l
o
s
o
a
i
t
f
w
t
e
and 3%
g
g
w at er
of sug ar,
lons of
3%g al
1 23
.
5 l
bs of roast
.
C rem
de C acao
r
a
C
e
a
m
C
o
c
o
(
ed cacao.
1 oun ce of C eylon cinnam on
G round; m
lons of alcoh
ol
for 24 hours in 3%g al
,
ons of w at er
i
st ilfrom off t h
e
nd 3 g al
D
l
%
a
acerat e
9 5 per cent ,
ons of av
l
l
a
w at er 3%
g
.
and 3
l
l
n
f
at er,
o
s
a
o
w
g
of
la.
ure of v anil
t inct
1 24.
rem e
a
n
h
d
d
5
3
l
b
o
f
u
a
r
e
s
s
,
g
ing heat ; add one oun ce
near b oil
pirit
oreds
de C edrat w it
C ream )
h C ham pag n e (Cedrat

.
1 ounce
rat
of oilof ced
9 5 per cent
add 4
sug ar, and 3
l
o
n
l
2
l
s
i
f
d
i
s
o
l
e
n
a
o
a
l
c
o
h
o
s
v
,
,
%g
quart b ot t les
at
n
l
l
s
o
w
f
o
a
g
er,
of c am pag ne,
near
boiling heat
5 3l
bs of
.
Om
1 25
C rem
de C hoc olat
13
9
D E D AT T EB.
l
at e Cream
h
o
c
o
C
(
of roast ed cacao.
8l
bs
1 2 ounces of cinnam on
do
v anil
la.
do
cl
ov es.
Ground
m acerat e
hours in
for 48
3%
l
a
l
l
o
h
o
s
n
f
a
c
o
o
l
,
g
Dist il
9 5 per cent , 3 g al
lons of w at er
S
ee N o
(
from o t he w at er 3 g allons of h
ig hav ored spirit
.
r
a
l
l
n
e
n
r
o
f
t
s
o
a
e
w
a
,
g
hen
add 5 3 l
bs. of sug ar, and 3
heat
boiling
1 26
C rem
1 62 drape
de C innam
on.
n
i
n
a
m
C
n
m
o
0
(
of oil of cinnam on
Dissolv e in 3%g allons of alcohol 9 5 per cent t hen add

5 3l
bs of sug ar and 3%g allons of w at er near boiling heat
.
C olor yellow
1 27
C rem
e
S
e
N
(
de C inq F ruit
a
m
r
e
C
(
of
Fiv e Fruit s )
.
berg am ot s t he rinds only

do do
6 bit t er orang es
6 cedrat
6 lem
s,
do
do
do
do
do
ons
for 24 hours w it h 3%g allons
ons of w at
9 5 per cent , and 3 g all
ist il from o t h
e w at er 3 g al
lons of
al
co ol
,
l; m acerat e
sm al
do
orang es,
C ut
er
see
of
p
a
r
v
o
e
d
s
i
r
i
t
%
l
l
ons of w at er n ear boil
a
t hen add 5 3 l
bs of sug ar and 3%
g
'
ing
heat
1 28
8l
bs
of
C rem
de
dat es pounded,
3%g al
lons of w at er ;
D at t es
a
t
e
Cream
D
(
b oiledw it h5 3lbs
and
st rain and
p ress ; t hen
of su ar,
g
add 7 2 dro s
1 40
Bnorrns FO B T E N
C A LLoxs E AC H
lons of alcoh
ol
9
5
dissolv e in 3%g al
,
d
of oil of nerol
a
n
y,
r cent
e
p
1 29
C rem
I m p eriale
I
r
m
e
( p ialm
4 ounces of carrot seed

.
do
C eylon cinnam
do
ic
ang el
do
aseed
9 5 per cent
h3%g allons of alco
and 3
he
l
l
r
a
o
e
.
o
a
n
s
f
t
w
g
S
ee
N
(
3%g allons of av ored spirit ;

add 5 3 l
lons of w at er, heat ed
Dist ilfrom
t
m acerat e for 24 h
ours w it
Ground;
,
orris- root
hol
on.
hen
off t
w at
er
near
b oiling
1 30
C rem
de M
4 drachm s of t inct
art iniq u e. (M art inique Cream
ure of v anil
l
a.
32 drop s of
oil of n ew
1 4 drops of
oilof roses.
24 drop s of
oil of cinnam on .
ly
Dissolv e in 3%g allons of alcbhol 9 5 per cent ; t hen add

lons of w at er near boiling heat
5 3l
.
or rose.
and col
1 31
5 lbs
hol
,
C rem
of s earm int
25 lem
C ut
S
e
N
e
(
ons,
o.
de M
e nt
Cream
for 24 h
ours w it h3
l
l
a
o
n
s
f
o
%g
l
ons of w at er
and 3 g al
N
S
e
e
o
%
(
011 t
'
he
w at er
dissolv e in it 5 drachm
of
s of oil of
p epperm int
a
l
l
n
o
f
s
o
g
al
co
3%g allons
add 5 3 l
bs. of sug ar and 3
.
he rinds only
cent
Dist ilfrom
heat
he (M int
and m acerat e
9 5 per
and
av ored spirit
w at er, near
; t
hen
ing
boil
1 42
'
c an o ns E AC H
as non T EN
1 37 . C rem
oyale.
a
o
m
l
R
0
y
(
4 ounces of clov es
a
r
r
o
t
see d
.
c
do.
1 0 orang es, t
M
cent
he
rinds onl
.
y
lons of alcoh
5
for 24 hours w it h3; g al
ol
e
r
9
,
p
and 3 g al
r
s
e
n
l
o
o
f
w
a
t
e
s
e
N
o
D
i
s
i
l
f
r
o
t
m
%
(
acerat e
.
av oredS pirit t hen add5 3lbs

of sug ar and 31 g al
lons of w at er near b oil
ing heat
o t
he
w at e r
3%g allons
of
1 38
C rem
de Trufe s
t rufes, g round; m
n
5
e
r
ce
t
coh
ol
9
of al
,
p
of
1 l
b
a
l
l
o
n
s
g
d 5 3 lbs
and ad
boiling heat
see
C rem
m
2 drach
e
e
N
S
(
b ean
n
l
a
n
r
a
l
o
s
o
e
e
f
t
a
r
w
,
g
hol,
sug ar and
ne
m acerat e
9 5 per cent
see
for 2 days
hen
31 g allons of w at er
e
b
i
n
a
r
o
n
i
l
,
g
-
1 40
C rem
Virg ina l
Dissolv e
h
al
co ol
,
in it 5 3lbs
9 5 per
cent
1 41
lbs
of
r
i
i
r
s
n
a
C
e
V
m
g
(
1 5 g al
lons of rose w at er
do
orang e ow er w at
1}
for 8 days w it h3%

N o
st rain, press
a
n
il
l
a
r
e
r
V
m
C
C
o
di
al)
a
(
out
co
of al
o.
de V aniue
la
s of v anil
in 3%g allons
add 5 3 l
bs of
heat
T ruinas )
of
acerat e
of sug ar, and 3
C olor dark yellow

1 39
r
ea
m
C
(
er.
of sug ar, t
hen
d 3%g allons of
ad
Filt er
C u ck old s C om fort
freshp oppies m
as ed, m acerat e one w e ek w it
proof spirit (see N o

Wh
.
st rain,
No
press
add one
av or
w it
hg
1 43
nm zr
enn nnors
24drops of oilof roses, dissolv e
la,
oun ce of essence of v anil
n
5
r
t
in 2 ounc es of alcohol
e
ce
9
,
p
1 42
do
]
}
do
do
s
P
e
o
s
B
e
r
e
ec
h
)
( p
ov es
cl
v anil
la.
for 24hours w it h3; g al

lons of alcohol, 9 5 per
a nd 3
r
S
t
a
:
N
o
a
l
l
n
f
e
o
s
o
w
e
e
%g
(
acerat e
cen t
D ist il from
42 lbs
a
l
e
p
r
a
g
l
l
e
o
w
y
1 lb of
.
do
st rain,
C uracoa
soak
lt er ;
drach
m
in
boil t hem
w at er;
or dark
col
aurium
for 5 m inut
es w it
N
e
S
e
(
D rop s
o.
S
ee
N
o
(
2%ounces g ing er
nut m e s.
g
do
do
I}
do
w orm w ood
al
oe socot rin.
Galang a root
r
r
y
2 ounces cassia
buds
d
r
i
o
a
a
c
g
2
G rind and m acerat e
and 5
l
l
.
e
o
w
y
anzig er
ica root
ang el
ou nce m
lt er,
do
peel
lons of w h
1 6 orang es and 7 g al
it e plain syrup
th
en ad
d 3 g allons of alcohol, 9 5 per cent ;
2 ounces cent
orang e
o
l
l
a
n
m
H
0
d
m
(
lan de.
ol
C eylon cinnam on
1 44
o.
j uice of
C ura ao d H
L et t hem
No
he w at er 3 g allons av ored spirit ; add

b oiled w it h 4%g allons of w at er C olor
t
e
N
S
e
(
see
off
of su
1 43
cen t
da Pape
o.
cyl
on cinnam on.
he
ou nce of nut m eg s.
C ulot t
e
e
S
N
(
Filt er
w it
h 4;
dark yellow
(
S
e
N
e
(
r
al
l
n
s
f
a
t
o
o
e
w
g
or
and col
n
l
a
l
l
o
s
a
l
o
o
f
c
o
,
g
see
o.
o.
st rain,
9 5 per
press
1 44
14
5
80 apricot
C ut in
w
hit e
syru
E au d A bric ot
p (see
s, v ery ripe.
sm al
l
W ine
i
t
W
t
e
r
A
r
c
o
a
p
)
(
and
pieces
st rain,
lons of
it h4g al
it e plain
of w h
1 } g al
lon
an ounce of t inct ure
4} g allons
w eeks
up w
and add
and
boil t hem
of al
co ol
,
9 5 per cent
of cinnam on,
r
l
e
t
;
aft er
t wo
1 46
E au d A bsint
22 ounces of
i
n
A
t
h
e
W
a
r
b
t
e
s
)
(
.
w orm w ood
.
hours
24
acerat e
he
W it
and 3} g allons of
h 3 g allons of
(
e w at er 3 al
th
l
n
p
o
o
r
d
i
s
f
av
i
r
t
o
e
s
g
cent
w at er see
al
co ol
,
Dist ilfrom
No
9 5 per
off
bs. of sug ar
andadd 8 l
dissolv ed in 6} g allons of w at er ; lt er, and color g reen

w it ht inct ure of saffron and indig o
(S ee No
.
1 47
1
hol,
E 31] d A nis
a
r
f
A
n
i
s
e
d
W
t
e
o
s
e
e
(
)
-
ounce of oilof anise- seedd

issolv ed in
9 5 per
cent
hen add 8 lbs
n
f
a
l
l
t
r
o
s
o
w
a
t
d
l
r
a
n
e
.
e
,
g
1 48
E au d An is C om p ose
seed)
3 g allons of alco
of sug ar
ee N
S
(
dissolv ed in 6}
o.
m
u
n
o
d
o
W
f
a
t
A
n
i
s
e
C
r
o
e
p
(
of
lb
of st ar anise seed.
lb
ica seed.
of ang el
Grind;
9 5 per
from
reen anise- seed.
lb
of sug ar
o.
m acerat e
cent
off
S
e
e
N
(
for 24hours w it h3 g allons of alcohol,
d 3} g allons of
an
w at er
see
he w at er 3 g allons av ored spirit ,

dissolv ed in 6} g allons
dist il
and add 3 l
bs.
of w at er ;
en l
th
t er
E au de B elles
15 2
2} drach
m s of
D am es
essence of v anil
la.
1 2 dr0ps of oil of nerol

y
8d
rops of
oilof roses.
Dissolv e in 3 g allons of alcohol 9 5 p er cent

,
d20 lbs
ad
dissolv ed in 5 } g allons Cf w at er
S
N
Filt er C olor ros
e
e
o
e
(
of sug ar
E au de B erg amw t
15 3
.
r
B
t
r
a
m
W
a
t
e
e
o
)
( g
e.
1 0 orang es, t h
e rind
s onl
y
10
b erg am ot s
do
do
5 lem ons,
do
do
C ut t hem in
lpieces, and m acerat e for 24 ours w it

sm al
3 g allons of alcohol, 9 5 per cent

add 3
a
l
l
o
r
f
n
s
o
a
t
e
w
}g
st ilfrom off t h
see N o
i
r
3
n
D
e
a
a
l
l
s
a
r
d
t
e
o
f
v
o
e
w
o
g
(
.
pirit
d20lbs
and ad
1 54
lounce of
of sug ar,
N
S
ee
(
Filt er
w at er
dissolv ed in 5 } g al
lons
E au de C ann elle
a
a
t
o
C
i
n
n
n
m
W
er)
(
.
l
i
d
n
l
l
n
l
s
s
o
e
i
3
a
o
o
a
f
c
o
s
v
;
g
bs of sug ar dissolv edin 6}
add 8 l
oil of cinnam on
hol, 9 5 p er cent
.
n
f
w
at er.
a
l
l
s
o
o
g
155
hen
Filt er
S
e
e
N
(
E au de C arv i
o.
a
a
r
a
a
t
e
r
C
w
W
y
)
(
.
1} l
b of caraw ay seed, g round; andm
.
5
r
e
n
ol
e
c
t
lons of alcoh
9
w it h 3 g al
,
p
w at er see
No
av oredspirit
lons of w at
of
er.
Dist il from
and a
dd 8 lbs
F ilt er
off
he
of su ar
g
e N
S
e
(
o.
i
acerat e for24 ours

,
an d
lons of
3} g al
w at er
3 g al
l
o ns of
.
1 47
m u nn unassnnns
48 cedrat s, t h
s onl
e rin d
y
do
24 orang es,
do
C ut
an
d m acerat e t hem for 24 h

ou rs w it h3 g al
lons of
co ol
al
,
ons of w at er see N o
9 5 per cent , and 3} g all
(
ist il from off t he w at er 3 g allons of av ored spirit ; add
.
24 l
bs
of sug ar
N
S
e
e
(
o.
1 2 ounces
of
cel
ery seed
h3 g allons of
N
w at er see
; t
in 5} g allons of w at
15 8
Filt er
off
he
24 l
bs
ee N
S
(
of
for 24 hours
acerat e
cent
and
a
l
n
l
o
s
3
o
f
,
} g
lons
e 3 g al
w at er t h
dissolv ed
of sug ar
o.
at
r
r
W
C
h
e
(
y
E 31] (16 C erises
er
black cherries w it hout st em s and

and
fuls of cherry
th
em ; b reak t w o h
bushels
pulp
m ake a
hen add
er
9 5 per
dist il from
o.
K
i
c
h
n
r
a
e
s
w
s
s
)
(
Filt er
r
o
d
n
u
g
hol
al
co
av ored spirit
Take 9
5 } g al
lons of w at er
E au de C elery
w it
dissolv ed in
of
his p u lp in a larg e cask, and let it ferm ent

for 2 or 3 m ont hs keep o t he air by a good x ed cov er
and add w at er su
icient t o prev ent it s b urning w hen dis
1
led; t hen dist il ov er t o t h
0
t il
e st reng t hof 5 5 per cent
(
abov e proof), and l
l it in dem ijohns or bot t les
st ones ;
u
t
p
15 9
E au de C hasse urs
D
u
r
e
w
H
t
e
n
s
(
drops of oilof pepperm int

48
do
oil of m ace
Dissolv ed in 3 g allons of alcohol, 9 5 per cent ; t hen add
8 l
bs of su g ar dissolv ed in 6} g al
lons of W at er F ilt er
S
ee
N
o
(
1 45
1 48
1 60
au
de C olog ne, pure
o
l
t
e
a
r
o
W
e
C
n
)
( g
.
oun ces of oil of orang e.
21
b erg am ot
21
do
oilof
2}
do
oilof nerol
y
do
'
do
av ender.
oilof l
oil of rosem ary.
63 drO ps of oilof roses
1 26
do
oil of cl
ov es.
Dissolv e in
1 61
E au
5
r
n
e
e
t
1 0 g al
c
ol
9
lons of alcoh
,
p
de C olog n e,
lA m breg ris
i
A
m
r
s
h
e
r
O
o
g
(
log ne W at er)
.
21
ounces of oilof orang e.
berg am ot
21
do
oil of
2}
do
.
oilof n erol
y
do
do
av ender.
oilof l
oilof rosem ary.
63 drop s of oilof ros

es
1 26
do
oil of clov es
200
do
essenc e of am
b er
Dissolv e in1 0 g allons of alcohol 9 5

,
1 62
21
E au de C olog n e
eu
u se
er cent
p
M
u
k
o
l
o
a
r
n
t
C
e
s
W
e
g
(
)
.
ounces of oil of orang e.
berg am ot
21
do
oil of
2}
do
oilof nerol
y
do
oilof l
av ender.
do
oilof rosem ary.
1 26
do
oilof cl
ov es.
ounce essence of m usk.
Dissolv e in
1 0 g al
1 50
R EC I PES
1 67
8l
bs
of su ar
g
p ulp
Boilfor 5
m inu t es in 6}
hen add 3 g allons
to
b
a
t
e
r
r
r
e
t
r
a
W
S
w
y
(
)
of st raw berries m ade
c a nnons EA C H
E au de F raises
6l
bs
non T EN
press
Filt er (S e e
r
r
i
n
l
l
n
s
o
a
a
o
f
e
s
t
t
a
w
,
;
g
of al
co ol
,
9 5 per cent
o.
1 68
E au de F ram boises
pberries m ade t o
6l
bs
of ras
R
(
W at er)
.
p boil for 5
ul
aspberry
m inut es
h8 lbs of sug ar and 6} g allons of w at er ; st rain, press,

n
5
F
lons of alcoh
ol
e
r
i
l
t
e
r
t
en add 3 g al
and t h
9
e
c
,
p
w it
S
ee N
(
1 69
m
3 dr
ach
hol,
9 5 per
E au de G niev re
r
J
u
n
i
a
e
r
W
t
e
p
)
(
.
s of oil of
cent
l
ons of w at er.
a
l
g
17 0
1 0 ounces of
n
l
o
f
i
c
l
e
i
n
3
o
s
o
a
a
l
l
s
o
d
s
v
,
g
add 8 l
bs of sug ar dissolv ed in 6}
hen
Filt er
.
E au
j unip er
de G iroe
l
e
a
r
G
o
t
e
W
v
)
(
.
ov es.
cl
m ace
do
Ground; m acerat e for 24 hours w it h3g allons of alcohol,
i
ons of w at er see N o
D
st il
9 5 per cent , and 3} g all
(
from off t he w at er 3 g allons of av ored spirit , t hen add
1}
20lbs
C olor brow n
17 1
6l
bs
wit
dissolv ed in 6} g allons of w at er
w it hcoloring and l
t er (see N os 3and
of sug ar
E au de G roseilles (Currant W at er )
f red currant s m ade
h8 lbs
of sug ar and 6
to
u
l
p
a
l
l
o
n
s
f
o
g
p,
b oil for 5
m inut es
w at er, st rain,
r
s
s
e
,
p
EA U D E m
en
th
add 3 g al
lons of alco ol,
1 51
9 5 per
cent
e
S
e
(
Filt er
o.
E au de la C o
t e, 8t
17 2
4 lbs
A ndre
hkern els
of
c
ea
p
4 oun ces of C eylon cinnam on

27 orang es, t h
low part s of t he rinds of t hem
e yel
.
for 24 hours w it h3 g allons of

r cent , and 3
al
l
n
f
r
e
o
s
N
e
o
a
t
e
s
e
o
w
}g
p
(
C ut ; m
off t
he
lbs
of su ar
g
hol
co
al
acerat e
w at er
3 g allons of ne
av ored spirit
dissolv edin 5 } g allons of w at
er.
95
Dist ilfrom
th
en add 20
Filt er
S
ee
(
o.
173
E au de L u crec e
64 d
rops of oilof cinnam
32
do
oil of cl
ov es.
1 46
do
oil of ced
rat
on.
20 lbs
3 g al
lons of w at
of sug ar d
issolv edin 5 } g al
S
e
e
N
(
o.
Dissolv e in
.
1 7 4 E au de M
'
al
t a.
er.
hen add
Filt er
f
M
a
l
a
o
t
a
.
t
e
r
W
)
(
4 ounces of C eylon cinnam on

do
cast oreum
do
C ut
an
m ace
d g roun d;
m acerat e
lons of w at er (see N o
9 5 per cent , an d 3} g al
dist il from off t he w at er 3 g allons of av ored spirit ;
of alco ol
,
5)
add
for 24hours w it h8 g allons

.
20 l
bs
Fil
t er
of sug ar
S
ee N
(
o.
dissolv ed in
5 } g al
lons of w at er
1 52
17 5
E au de M
hol,
9 5 per
e
p
cent
t
;
in 6} g allons of w at er
N
S
e
e
(
1 l
b
of ang el
ica root
b
1 l
of
o.
E au do M ore
j unip er berries
Ground;
hol
hen
17 6
r
i
n
t
W
a
t
e
M
)
(
dissolv ed in 3 g al
lons of
add 8 l
bs of sug ar dissolv ed
Filt er
pperm int
ounce of oil of
al
co
he
ent
m acerat e
co
al
r
e
N
l
l
f
a
e
s
e
o
6
o
n
t
a
s
o
w
,
,
} g
(
issolv e in t he li uor 8 lbs of sug ar Filt er
st rain, press ; d
9 5 per
cent
and
N
S
e
e
(
E au de M leeu rs
1 2 ounces of
do
do
5
do
do
5
do
4
4 do
do
2
1 } do
Ground ;
ow ers
quincy blossom s
lav ender ow ers
orang e
orris root
-
p epperm int
balm
lem
cinnam on.
on
hym e
cl
ov es.
m acerat e
for 24 hours w it h3 g al
lons of
hol 9 5 per cent and 3} g allon s of w at er (see

dist ilfrom off t he w at er 3g allons of av ored spirit
.
bs
20 l
N
os.
1 7 8 E au de N
.
5 4u nripe w al
nut
oix
a
r
f
W
a
l
n
u
t
e
o
t s)
W
(
.
p ounded t o
pulp
of sug ar
3 and
al
co
andad
dissolv ed in 5 } g allons of w at er ;
w it ht inct ure of indig o and saffron, and l
t er
.
n
r
e
e
g
o.
17 7
or
col
S
ee
(
1 54
ron T E N
R ECI PE S
3ounces of cardam om
do
r
ains
g
Ground;
hol
,
Dist ilfrom
cent
off
1 82
dam bret t
for 24 h
ou rs
w it
h 3 g allons of alco
3} g allons of w at er (se e N o
lonso f av ored spirit , t h
en
w at er 3 g al
and
he
d 20 lbs. of sug ar,

ad
eet
m ix in 2 sh
E ACH .
m acerat e
9 5 per
GAL L O N S
dissolv ed in 5
p ure g old leaf
s of
l
l
n
t
a
o
s
f
e
r
a
o
w
,
g
to
E au des Paci cat
lt er,
hbot t le
eac
eu rs
de G rece
low rinds onl

u
n
d
r
a
24lem ons, t h
c
t
m
a
e
a
t
e
r
c
f
o
e yel
y;
lons of alcohol, 95 per cent , and 3} g al
24h
ours w it h3 g al
.
lons of w at er
lons of
see
Dist ilfrom
o.
av ored spirit
and ad
d
ow er w at er and 20 lbs of
.
1 83
E au de Q
u at re
of
1b
of cel
ery- se e
lb
of st ar anise-seed.
lb
of
a
l
l
o
n
n
f
o
o
r
a
e
g
g
dissolv ed in 5 } g allons
.
G raines
a
t
r
W
e
(
of
Four S eeds )
.
fennelseed
lb
he w at er 3g al
ee N o
S
(
t o it
sug ar
C olor red
F ilt er
of w at er
o t
'
d
.
dillseed
-
Grou nd;
hol
m acerat e
al
co
r
n
n
n
a
l
l
a
r
s
o
5
c
e
t
3
o
f
a
t
e
e
w
s
9
e
N
o
i
s
e
i
d
t
l
,
,
}
g
p
lons of ne av ored spirit ; t hen
from off t he w at er 3 g al
bs of sug ar, dissolv e ih 5 } g allons of w at er Filt er
add20l
'
S
e
e
N
(
o.
1 84
E au de T
he (T ea W at er)
.
hyson t ea
ong t ea
lb of souch
1 l
b
of
for 8 days w it h3g al

lons of alco
hol, 9 5 per cent , and4} g allons of w at er (see N o 5 ) st rain,
Ground;
and m acerat e
.
1 55
m u D E VI E D AN D AYE
hen add2} g allons of
r
r
e
l
a
n
s
s
t
e
t
d
;
p
S
ee
N
(
o.
3 ounces of
V ert e
E au
st ar anise see d.
do
do
ica seed.
ang el
St
S p anish saron
s of
'
do
Peruv ian
do
m ace
b alsam
1 8 accajou n ut
m
6 drac h
he
do
Ground;
m acerat e
and 3
for 2 w eeks w it h3 g allons of alcoh

ol
,
l
l
o
n
s
f
r
a
a
e
o
t
w
g
see
Dist il
3 g allons of h
ig hav ored spirit , m ix
issolv ed in 5 } g allons of w at er Fil
of sug ar d
e
th
.
ds only
do
do
l
r
i
n
e
o
w
l
y
w at er
C olor g reen
6 lem ons
t er
s of rosem ary.
6 orang es, t
h20 lbs
1 } ounce of C eylon cinnam on

m s of carrot seed
6 drach
off
cl
ov es.
cent
hiq u e
om ac
3 drach
m
w it
do
from
l
i
n
u
a
s
r
p
y p
corian der seed.
1}
9 5 per
it e
wh
1 85
1}
see
No
E au de Vie d A ndaye
1 86
4 ounces of st ar anise seed

-
4
4
do
do
do
coriander- seed.
reen anise- seed

.
orris root
1 8 orang es, t
of al
5
9
co ol
,
he yellow rin ds only
Groun d and cut ;
m acerat e for 24bonus w it h3}

and
.
r
e
n
t
c
e
,
p
Dist il from
011
'
he
l
o
n
s
a
l
g
4 g allons of w at er (S ee
lons of av ored
w at er 3} g al
-
156
F O B T EN
R E C I PES
hen add 40 lb
S pirit , t
Filt er
w at er
1 87
.
do
do
lons of
of sug ar
E AC H
N
S
ee
o
(
1 l
b of
GAL LO N S
E au de V ie de D
anzig
cacao, roast ed.
C eylon cinnam on
m ace.
he yellow rinds only

Groun d and cut ; m a
ours w it h3} g al
lons
cerat e for 24 h
5
r
n
n
l
a
d
l
e
a
of alcoh
ol
9
ce
t
4
o
n
f
r
N
s
o
t
e
s
e
o
w
a
e
,
,
p
g
(
dist ilfrom o t he w at er 3} g allons of av ored spirit ;
it w it h40 lbs of sug ar dissolv ed in 3} g al
lons of w at er ;
lt er ; color yellow , m ix ed w it hg old leav es (S ee N os 9 1
l3 lem ons, t
'
and
E au de V ie de L ang u edoc
1 88
ounces of
p earlb arley b oiled for 2 hours in

-
of w at er ; add 1 ounce of
ow ers
an ounce of
ad
dt o
low ing ,
ow ers,1 ounce of alder

t ea ; b oil onl
f
or 2 m inu t es ;
y
m ade int o a t inct ure : 1 5
hb
r u ar
an ounce of oak
bark ;
h (
of al
co ol see
black
T urkey
N
4 g allons
linden
his 5 } g allons of alcohol, 9 5 per cent
rains of
g
add t
he fol
rains of cru de cassia,

g
a g rain
of
30
of al
oe soc ot rin,
m acerat e for 48 hours in 3 pin t s

low
col
or p ale or dark yel
S
ee
(
o.
1 89
E lixir de G aru s
drachm s of m yrrh
do
al
oes
10
do
ov es
l5
cl
nu t m eg s
15
do
i on
5 ounces of S panishsa
3}
C eylon cinn am on
do
Ground and cut ; m acerat e for 8 days w it h3} g al
lons of
1O
1 58
R E C I PE S FO B T E N
1 l
b of orang e
.
c annons E ACH
ow ers
ounce of m ac e.
do
R av enzara nut s, or allspice
C ut , andm acerat e for 2 w eeks w it h3} g allons of alcohol,
ons of w at er S ee N o
9 5 per cent , and 4 g all
d
i
i
l
s
t
(
2
from
off
20 lbs
he w at er 3} g allons of alcoholw ellav ored; add
of sug ar
S
e
e
(
or rose.
col
N o
3 g allons of syrup
2
do
syru
do
et s
of v iol
i
rit
p
Violet t es
E lix ir de
lt er ;
19 4
of w at er ;
pb erries (see N
of ras
60 per cent
o.
t er.
and l
M ix
19 5
E scubac d I relande
ian fenneLseed
1 2 ounces of It al
.
do
Ground;
8
C eylon cinnam on
hol 9 5
m a cerat e
lons of
for 24 h
ours w it h3} g al
al
co
d
i
i
s
t
l
,
,
(
from off t he w at er 3} g allons of av ored spirit ; add 6}
r
n
ain s ru , l
d
o
al
l
i
e pl
e
r
a
c
o
l
o
e
l
l
S
e
ons of w h
t
t
w
e
,
y
y p
(
g
n
e
r
e
c
t
p
lons of w at er
and 4 g al
see
o.
os.
3, 7 ,
and
19 6
E sprit de M
1 00 drops of oilof pepp erm int
do
59
anu el
.
ov es.
oilof cl
in 3} g allons of alcohol, 9 5 per cent ;

n
wh
r
up ; col
r
r
a
l
i
f
i
l
a
i
n
s
o
s
a
l
p
e
n
h
o
o
e
w
s
t
e
t
g
g
y
Dissolv e
indig o
S
e
N
e
(
os.
and
ad
d6
on and
'
n AnsnsT H E .
E X T R AJ T
19 7
2l
bs
of
E ssence
al
co ol
,
9 5 per cent
4
do
of w at er
M acerat e for 2 w eeks (see N
.
2 ounces of
oil of
of
L em
on .
lem
on
S
N
ee
(
199
2
st rain, and l
t er.
dissolv ed in 6 g allons of alco

cent ; add 4
n
s
a
l
l
o
o
f
a
r
l
r
l
e
e
c
o
r
w
t
t
o
;
;
g
r
e
p
o.
E ssen ce
l
l
e
o
w
y
19 8
G ing er
of
r
u
n
n
o
d
r
.
i
e
g
g g
lons of
6 g al
hol 9 5
15 9
o.
E ssen ce
p epperm int
9 5 per cent
t inct ure of t urm eric. Fil
t er
.
S
e
N
e
(
200
E ssence
dissolv ed in 6 g allons of
ad
d 4 g allons of w at er ; color w it h
ounces of oilof
al
co ol
,
Pepp erm int
of
of
o.
W int
erg re en
lons of
disso
lv ed in 6 g al
r
l
r
al
5
o
l
o
coh
ol
r
n
d
4
l
n
e
c
r
e
d
e
9
e
t
a
s
o
f
t
d
c
a
o
w
a
,
;
;
p
g
S
e N o
e
t er
w it ht inct ure of sanders w ood; l
(
2 ounces of
oilof W int erg reen

.
E x t rait d A bsint
201
26}
ounces of
It
al
ian
3} drach
m s of
Ground;
hol 9 5
am us root
cal
-
m acerat e
fennelseed
5 l
bs of g reen anise seed
1 3} ounces of l
i uorice root
.
he
for 24 h
ours w it h7
n
o
a
l
l
s
o
f
a
l
c
o
g
and
r
N
o
s
a
l
l
o
n
o
a
t
e
e
6
s
w
f
e
,
,
(
} g
dist ilov er t il
lrunning 45 per cent ; m acerat e t he dist illed
li uor for 48 h
ou rs w it h4} ounces of p epperm int and 1 2
ent
e
r
c
p
ounces of Pont
ic
w orm w ood;
press and lt er
1 60
202
h M ilk
F inin g W it
pint of good m ilk boiled and cooled

lons of l
w ith 1 0 gal
iquor ; it w il
l soon set t le it
of a
ites beat
2 eg g w h
en
frot h;
it w it h1 0 gallons of liquor ; it
204
co ol; m ix
al
dd a lit tle
ttle it
willso on
F in ing w it
h E ggs
F inin g w it
se
h P ot a sh
.
bonat e of p otash dissolv ed in 1 pint of

m ixe d w ith 1 0 g al
lons of liquor willsoon sett le it
1 } ounce
of car
205
3 drachm s
c
al
203
w at er,
m i ed
of
and m
oh ol
sett l
e it
,
F ining
it h A lu m
p owdered calcinat ed alum
ixed
wit h
1 0 g allons
dissolved in
of l
l soon
iquor, w il
206
l
s
b
%
of cal
am u s- r ot
do
F ev er D rop s
o
1;
do ging er
3% do dried orange apples
Ground; m acerate for 8 days in 5 g al
lons of alcohol
ter ; th en
strain p ress an d l
80 per cent (see No
lcohol
add 4 t o 6 o unces of a
ic extract of Peruvian bark dis
ved in 5 g allons of alcohol 80 per cent Filt er (S ee
sol
1;
zed ar
y
ose
3t
4t
s a
eas oonful
207
day
G eroine
oves dissolv edin
ounce of oil of cl
3gal
lons of alcoh
ol
,
1 62
boiled tog et her; let t hem

st and untilnearl
l
r
n
c
o
s
t
p
th
v
o
a
i
n
a
d
r
e
s
s
e
m
D
i
s
o
i
n
s
e
l
;
y
t his m ixt ure 1 5 l
bs of sugar andadd when luk ewarm o ne
pint of yeast ; let t he com pound stand for 1 4 ho urs skim
e corks
and l
t er ; bot t le and bind t h
l0 lem ons
cut
in
ices and
sl
21 3
op
B eer
.
hops boiled for 1 0 m inutes in 1 0 gallons of

water w ith 1 6 lbs of sugar ; then skim and strain ; let it
cool to 80 deg rees F ah renh eit ; add L} p int of brew ers
r
l
l
l
l
a
n
d
i
i
n
n
n
t
d
t
4
ho
u
r
s
t
e
t
a
s
a
e
i
t
s
a
d
f
o
r
2
a
n
e
t
;
y
i
gh
iron b ound and wellpit ch
ed cask and bung it u
t
t
p
2 ounces
of
214
b
1} l
Hulls
of w orm
d A bsint
he
n
o
o
f
A
b
s
i
n
t
h
e
)
(
.
wood
.
1 l
b of g reen anise
1 1b of fennelseed
seed.
Ground;
for 1 0 days in 4 gallons of alcoh

ol
,
m acerat e
D ist il
9 5 per cent ; add 5 gallons of wat er (see N o
4
i
m
r
i
r
i
r
l
n
e
d
s
i
x
t
w
t
th
e wat e 4 g alo s of av o
i
from o t h
;
p
-
gar boiled for 3 hours with 3 gallons of w at er,

ile w arm
lling up as it evap orat es ; skim , m ix lter wh
S w eet oilcolor
48 lbs
of su
21 5
311 116 d A m our (O ilof
8 ounces of m oldav ique
do
Lov e )
.
seed.
po t
s r u s of rosem ary
th ow ers
wi
lem on balm
do
Ground; m acerate for 1 0 days in 4 gallons of alcohol, 9 5
i
r
d
d
5
l
l
s
D
s
f
o
m
r
t
g
o
w
t
e
No
a
e
t
i
l
e
e
n
a
n
o
f
a
e
r
c
s
;
(
p
off t h
e w at er 4 gal
lons of av ored spirit, and m ix it w it h
16
H UI L E
48 lbs
llin g
of sug ar
it
as
C olor g reen
21 e
.
w at er,
v p
w arm
skim
e a orat es ;
lter
hile
o.
Huile d A nanas (Pineapple O il)
S train,
press
and
lt er ;
add a s ru
gar boiled for 3hours with

m ix
as it
evap orat es ; skim
su
o.
m ix,
of
1 63
l
e
pp
es, grat ed; m acerat e t h em w ith4 al
i
n
a
p
g
r
n
f
o
o
of al
cohol
5
e
t
k
s
e
No
r
n
e
e
c
ee
e
9
w
,
,
p
(
4l
bs
lons
RGAM OT
lons of
boiled for 3 hours w ith 3 gal
N
S
ee
(
D E BE
m ade of
y
3 gal
lons of
lt er if
48 lbs
wat er
l
ling
of
S
ee
(
necessary.
21 7
11 11 116 d A ng eliq u e
i
l
i
n
e
O
l
o
f
c
a
A
g
)
(
gelica root
do
C eylon cinnam on
2
ol 9 5
Ground; m acerate for 1 0 days in 4g allons of alcoh
l
i
l
and 5 g al
i
rom
ons of w ater (see N o
r
cent
D
s
t
f
e
p
lons of av ored spirit ; m ix it with 48
e w at er 4 g al
of t h
lbs of sug ar boiled fo r 3 ho urs w ith 3 g allons of w ater ll
S
e
e
ing up as it evap orat es ; skim m ix and lt er w arm
(
1 2 ounces
of an
'
o.
21 8
-s
i
l
A
n
i
s
e
o
f
e
e
m
O
(
uj le
3 drac m s of oil of anise seed

-
o unce of t incture of v anilla

D issolve in 4 gallons of alcohol 9 5 per cent ; add a
bs of sug ar boiledfor 3h
syrup m ade of 48 l
ours w ith 3 g al
ing up as it evap orates ; skim m ix, lt er
lons of w ater ll
S
ee N o
w arm if necessary
(
.
21 9
Huile
b ergam ot
oilof o rang e
ounce of oilof
1 drachm of
de B erg am
.
ot
i
l
r
m
O
f
B
e
o
(
g
ot
1 64
c au cus m an.
as non T E N
gallons of alcohol, 9 5 per cent ; add a

bs of sugar b oiled for 3 h ours w ith3
syrup m ade of 48 l
i
l
u
n
f
a
er l
i
n
t
a
l
o
s
o
w
t
g
e
v
a
S
N
a
l
a
s
o
r
t
e
s
e
o
e
p
g
p
(
D issolve in 4
kim
m ix ,
lt er w arm if necessary
220
Huile
hol
de C annelle
ounce of oilof cinn am on,
n
a
Ci
n
m
o
n
i
l
O
(
)
.
dissolved in 4gallons of alco
t
b
f
sugar
o
s
p
boiled for 3 hours with 3 gallons of water llin g up as it
m ix l
evapo rat es ; skim
ter w arm if necessary (S ee
,
95
er cen
o.
221
Huile
de C elery
l
r
C
e
e
O
i
l
y
)
(
.
d
m
u
n
r
r
1
d
g
r
o
t
ac
f
o
a
t
e
0
a
s
i
w
h
e
;
g
y
4 gallons of alcohol 9 5 per cent and 5 gallons of water
e w at er 4 al
D
stilfrom off t h
i
o
n
o
vo
r
e No
l
s
f
a
e
d
S
e
g
(
da syrup m ade of 48 lbs of sugar boiled for three
ad
spirit
hours with3 gallons of water lling up as it evap orates;
skim , m ix l
S
e
e No 7
t er w arm if necessary
(
lb
of cel
ery seed
,
222
C hasseu rs
Huile des
20 drops of oilof m
12
do
oilof S
r
H
l
t
e
s
O
i
n
u
)
(
ace
pearm int
do
oilof nerol
y
1 20 do
oilof p ep perm int
lons of alcohol, 9 5 per cent ; add a
D issol
v e in 4 g al
bs of sugar boiled for 3hours w ith 3 g al
syrup m ade of 48 l
8
lons of
w arm .
water lling up as it evap orat es ;

S
ee N os 7 and
C olor green
(
,
u
o
n
ce
}
em
of oilof l
m ix ,
lt er
223 11 11 116 (16 C it

1
skim
on
ron.
L
m
e
on Oil)
(
.
dissolved in 4g allons of alcohoi,
1 66
dist il
gallons of wat er (see No
from off t he water 4 gallons of avoredspirit ; add a syrup
ours wit h 3 gallons
m ade of 48 l
bs of sugar b oiled for 3 h
ling up as it ev aporat es ; skim , m ix, lt er
of w at er l
S
N
o
ee
w arm
(
9 5 per
cent
and 5
add a syrup m ade of
4 gallons of K irschwasser ;
of sug ar boil
ed
up as
it
for 3 ho urs
ev aporat es ; skim
229
r
n
e
c
e
p
lons of
3 gal
lt er warm
ent
he
an ou
al
c
nce
ohol 9 5
,
boiled for
de M
e
e
r
c
p
da
;
3 h ours with 3
231
do
m ix ,
Huile
w at er,
S
ee
(
u scade.
l
ling
up as it
No
f
i
l
o
O
a
M
c
e)
(
.
dissolved in 4 gallons 01
syru p m a de of 48 l
bs of sugar
.
gallons of water lling

lter warm
o 7
S
e
N
e
(
,
do M yrrhe
up as
it
O
i
l
f
M
r
h
o
r
y
)
(
.
cinnam on.
Ground;
m ace
ad
No
'
of oil of
ev a orat es ; skim
ul
ls
ll
ing
S
ee
(
f
Oi
l
o
m
m
(
boiled for 3 h ours w ith 3 gallons of

evaporat es ; skim , m ix, lter w arm
230
w at e r,
pepperm int dissolved in 4 gallons of

bs of sug ar
m ix,
H ue de M
an ounce of oilof
4
cohol 9 5
al
with
48 lbs
t for 1 0 days with 4g allons of alcohol

9 5 per cent (see No 5 ) strain press ; th en add a syrup
bs of sugar boiled for 3 h ours w ith 3 g all
m ade of 48 l
ons
m acera e
H UI LE norm
of wat er,
warm
l
ing
l
N
e
S
e
(
232
6 ounces of
it
do S ept G rains
dillseed
do
c riander seed
.
do
fennel~seed
do
st ar anise seed.
do
cara
i
o
f
n
e
v
O
l
S
e
e
S
e
d
s
)
(
.
way seed
cel
ery see d.
do
Ground
L}
lt er,
m ix,
do
n
r
a
n
i
s
e
e
e
e
s
e
d
g
kim
ev aporat es ;
o.
ul
ls
up as
1 67
m acera e
for 1 0 days w it h 4 gal

lons of alcohol
,
gallons of water (see No

distil
from o t he w at er 4 gallons of avore d spirit ; add a syrup
bs of sugar boile d for 3 ho urs in 3 gal
lons of
m ade of 48 l
water lling up as it ev ap orates skim m ix lter warm
S
e
e
No
7
(
9 5 per
cent
and
f
O
i
l
R
o
(
oses
233
Huile
(19
ose
p s of oilof roses dissolved in 4 gallons of alcohol

ed
9 5 per cent ; add a syrup m ade of 48 lbs of sug ar b oil
lons of w at er ; llup as it ev ap orat es ;
for 3 ho urs in 3 gal
N
s
n
S
e
e
o
skim
m ix lt er w arm ; color ro se
a
d
7
(
5 0 dro
234
Hu ile
4 ounces of ground clov

4
do
do
oyals
o
a
l
R
O
i
l
y
(
)
.
es.
cinnam on.
h
8
do
carrot seed
1 0 oranges t h
lo w rinds only
e yel
M acerat e for 1 0 days w ith 4 gallons
m
rr
y
hol, 9 5 per
of al
co
RECI PE S
1 68
om
T EN
FO R
ens m en
gallons of w at er (see N o
di t il from o
e wat er 4 gal
lons of avored spirit ; add a syrup m ade
th
of 48 l
bs of sugar boiled for 3 h ours with 3 gallons of
w ater ; ll up as it ev ap orat es ; skim m ix lter w arm
S
ee N o
(
cent
d5
'
an
235
Huile
de R hum
ounces of m aidenhair
2% do
C eylon cin nam on
Gro und and cut ; add to t he follow ing syrup wh en
nearl
l
r
f
r
3
u
r
o
t
4
f
bo
i
l
i
ho
s
d
n
a
k
e
8
b
s
s
a
t
o
e
:
o
u
y
g
with 3 gallons of water lling up as it evap orates (see
N o 7 ) skim p ress and lt er ; th en add 4 gal
lons of goo d
2;
J am aica
m m
236
Huile
de T he (onof T ea )
.
b oiled for 3 ho urs with 3gallons

l up as it evap orat es (see No
of w at er; l
add 8
ounces of im p erialt ea ; st rain p ress ; add 4 g allons of alco
hol 9 5 per cent ; lt er warm
48 lbs
of su
gar to
be
237
2 drachm
s of
i
a
a
n
i
l
l
O
l
V
)
(
la
de V an il
Hu ile
vanilla
bb ed with 1 ounce of
roses ; d
issolve in 4 gallons
and ru
cut
gar ; add 1 3 drops of oilof

th
b
s of
of al oh ol 9 5 per cent
en adda syrup m ade of 48 l
c
lon s of w ater lling up as
sug ar bo il
edfor 3 hours in 3 gal
it ev ap orates (see No 7
skim m ix and lt er w arm
su
238
Huile
5 ounces of
do
de
Venu s
ot owers
carr
reen anise-seed.
O
i
l
o
f
e
n
u
s
V
(
)
.
1 70
E EorrEs FO R
242
Hyp ocras
cau
T EN
cus E AC H
C e drat
au
a
t
a
C
d
r
H
i
o
r
e
s
c
p
p
(
)
.
40 cedrat s, t he rinds o
f t h em cut ; add gallon of alco
hol, 9 5 per cent , and 9 gallons of good claret w ine ; m acer
.
for 2 days
at e
en
wh
Hypocras
gar in pow der ;
of su
F ram bois
r
b
e
1
R
s
r
1
a
1
y
W
( p
Hyp ocras
2} l
bs
th
of rasp erries m ad
e
244
wi
N
S
ee
(
lbs
d
l
l
b
g
d
s
f
a
t o a pul
n
o
a
o
9
;
p
lon of alcoh ol 9 5 per cent
D issolv e
w ine and 4g al
r in it
Filt er (S ee No
of sug ar in p ow de
3 lbs
add 8
o.
bs
8l
dissolved Filter
243
cl
aret
see
of
'
g o
r
n
e
ce
S
ee
No
t
p
(
dered sugar ; st rain
.
480 apricot
m acera e
for 2 days
ohol 9 5
of al
c
an d add 8
lbs bf pow
.
and lt er.
Hyp ocras
l
l
n
g
o
a
;
D issolve
245
i
i
r
J
H
r
as
u
e
o
c
n
p
(
pp
)
b erries ;
t w
1
n
i e, and
al
l n s of clare
240
G ni v re
au
u
r
r
n
d
e
u
n
i
g
au x
oyaux
H
i
m
N
o
a
o
c
r
r
p
p
)
(
tones
peach
do
hout touching t he kernels ; m acerate stones

it e
lons of W h
and kernel
s t og eth er for 2 days w ith 9 g al
F rench wine an d 4 gallon of alcohol 9 5 per cent (see
dissolv e it in 8 lbs of p owdered sugar Strain and
No
lt er (S ee No
Broken
w it
246
5 ounces of
2 dracm
1
do
Hyp ocras
S im ple
cinnam on.
of cl v es.
M ace
Ground; m acerat e for 2 days w ith
l
a
f
a
l
l
5
g
o
l
n
o
c
h
o
9
o
,
4
I M PE R I AL m
171
an
e of am b er,
o
n
d
r
f
es
s
e
c
h
a
c
m
(
)
andd
issolve 8 lbs of p owderedsugar in 9 g al
lons of claret
w ine ; strain an d lt er
S
N
o
e
e
(
r
e
n
c
e
t
p
see
o.
add one
247
v t hem
al
5
cohol
9
,
sol e
248
vanilla p ow dered wit h8 lbs
au
he
V in d A bsint
of
5 ounces
of su ar.
t
h
e
H
i
o
s
i
n
A
b
p
p
(
of anise seed
do
ours in 9
for 1 2 h
add t o t his
esh
worm wood; m acerate

er ;
l
l
o
n
s
o
f
h
i
No
l
t
a
i
n
t
e
e
s
e
w
w
e
g
(
40 lem ons t he t hin yellow rinds only
40 cedrata
do do
do
do
21} lbs
H ippom
Hyp ocras
(Vanilla
D is
ia 9 g allons of claret w ine ; add l g al
lon of
r
r
n
e
c
e
Fil
t
t
e
p
ounce of
a la V anilla
Hyp ocras
ov es
cl
Ground and out ; m acerat e t he w hole w it h 4g allon of

r
n
al
5
r
c
d
d
l
r
u
r
a
i
n
t
p
w
a
a
8
o
f
e
s
d
cohol
9
e
b
o
s
s
t
e
e
d
,
;
;
g
p
S
e
e
No
and l
t er
(
.
249
7}
a la
Hyp ocras
ounces of c rris-ro
ot
Violet t
l
H
i
e
m
o
c
i
o
t
V
p
p
)
(
.
do
w ine and
n
sol e l
m acera e
o
l
a
l
l
o
n
c
o
a
l
o
f
,
g
it 8 lbs
drops of
for 2 days w ith 9
Groun d;
of
9 5 per
cent
gallons of
se e N o
(
.
wdered sugar ; strain

am b er and 4
0 dr0ps
o
p
essence of
m us
25 0
I m p erial N
low rinds only

e yel
em ons, t h
8l
do do
do
1 0 orang es
ect
ar:
lt er ;
of
aret
cl
D is
ad
d
essence
40
of
REC IPE S
17 2
6 ounces of C eylon
1
8
do
do
do
do
do
cinn am on.
m ace
s ar anise-seed.
t
coriander seed
i
p
er b erries
u
n
j
-
ang el
ica seed
-
2 drachm
s of
off
sa
ron.
'
for 1 0 days w ith 4 g al

lons of
lons of w at er (see No
and 5 g al
acera e
D istilfrom
Spanish
Gro und and cut ; m

r
e
t
n
95
e
cohol
c
al
,
,
p
add a syru
c annons E AC H .
FO B T E N
he water 4 gallons of avored alcohol, and
p m ade of 20 lbs
gar boiledw ith 4} gallons

in 1 gallon of ro se wat er
of su
wat er ; wh en nearly cold m ix

S
ee No
Fil
t er, and color rose
(
of
I n st an t an eou s B eer
25 1
lons of w ater
9 } g al
do
i
n
n
c
o
e
i
j
ounce of ginger p owder
1 0 lbs of sugar D issolv e and m ix t ogether ; cont inu e
ing (strong bottl
es) g et corks m al
let
e bottl
st irring whil
e separate one
en add for each bottl
and st ring at hand th
drachm of bicarb onat e of so da ; cork and string it quick
lem
L ait
25 2
drach m
of
de
Vieillesse
t in ct ure
of
f
l
M
i
l
k
o
O
d
A
e
g
(
)
.
Peruvian
balsam
m i ed w i
th 3
sugar,
o
ohol 9 5 per cent ; then add 20 lbs of
dissolv ed in 5 } g al
lons of w at er ; m ix in 1 gallon of orang e
ow er w at er Filter (S ee No
l
of al
c
a
l
n
s
g
25 8
L ait Virg inale
r
i
n
M
i
l
V
i
s
k
g
)
(
lons of alcoh
disolv e in 3 gal
ol
,
cent ; add 20 l
bs of sugar dissolved in 5} gal
lons
ounce of oilof
9 5 per
lem
on,
.
REC I PE S
1 74
FO R
T EN
GA
LLON S
m os
oda wat er bottles ; add t o each bot t le 4

drach
m of bicarbonat e of so d
a in pieces ; co rk an d st rin
g
lt er and llit in
25 7
L em onade
1h of tartaric
.
R
1
ons
lem
well;
ounce of this p ow der m akes } a int
p
it
L ife of
25 8
2 drachm s
p ow der
of oilof
ub and m ix
F
o
e
n
a
l
l
n
s
r
T
G
o
)
(
powder
acid in
16l
bs of sugar in
1 %drachm
Plain, in Pow der
of l
em onade.
an.
ons
em
of oilof l
I}
do
27 dro
ps of oilof m ace
ov es.
oil of cl
gallons of alcohol 9 5 per cent ; then add

ater; l
n
f
w
24 lbs of sugar dissolv ed in
al
l
o
s
o
t
er ;
g
col
or dark rose (S ee N o
D issolve in 3
25 9
L iq u eur
a la C am bron
64 g rains of v anilla
4 ounces of cinnam
on
do
orris root
4
Ground; m acerate for 24 hours with 3 gallons of alc o
dis
hol 9 5 per cent and 3%gallons of wat er (see No
e w at er 8 g al
lons of avored spirit ; add 24
t il from of t h
lons of w at er ; lter ; color
lbs of sugar dissolved in 5 %gal
N
S
ee
o
red
(
.
260
L iq u eu r
8 ounces of
crris-root
do
of m yrr
des A m ie R u nis
LI Q UEUR
C AN N E
DE
4ounces of cinnam on
64 grain s of v anill
a:
G round; m acerate for 24h
ours
LLE
1 75
h3 gallons of alco
hol, 9 5 per cent (see N o
n
g
o
f
t
and 3
a
l
l
s
o
a
r
w
e
;
4
distilfrom off t he wat er 3 gallons of av ored spirit ; m ix
w it h 24 l
bs of sugar dissolv ed in 5 } gallons of w at er ;
lt er (S ee N o
w it
261
L iq u eur
rrot
4 ounces of ca
do
es.
t
S
(P
of M ara
seed.
cardam
des Brav
om
seed.
t c
4
C eylon cinnam on
Ground; m acerate for 24 hours w it h 3 gal
lons of alco
hol 9 5 per cent , and 3; gallons of wat er (see N o
dis
t ilfrom off t h
lons of av ored spirit ; add 24
e w at er 3 gal
bs of sugar diss
l
ved in 5 } gallons of w at er ; lt er (S ee
ol
do
do
roas ed acao.
o.
262
Liq u eu r de
C afe (S pirit
of
Coffee )
.
ig ht brow n roast ed coee ground and boiled

l
for 2 m inutes wit h 2 gallons of w at er ; strain, w h en cool;
3 lbs
'
of
add 24l
bs. of su
gar dissolv ed in
3g allons of alcohol 9 5 per cent ;
.
263
.
L iq u eur de
o
g
lter
dd
l ns of w at er ; a
al
.
C annelle
(S ee N
i
r
i
S
(p t
of
o.
Cinnam on )
.
on g round; m acerate for 24hours w ith

3 gallons of alcohol 9 5 per cent and 3%gallons of w ater
see No 5
l
n
avo red
d
i
i
l
f
r
r
3
l
o
w
t
g
s
t
m
o
f
h
s
f
e
a
e
a
o
t
o
(
)
lons of
spirit ; add 24 l
bs of sugar dissolved in 5 } g al
w at er ; lt er ; col
or red
S
ee
o
N
(
2lb
of cinnam
1 76
REC I PE S
264
T EN
FO R
de
iq u eu r
O S
E AC H
GAL L N
C it ron
i
r
i
t
S
p
(
of Lem on
on rinds only t he yellow part

C ut and m acerate for 24 h ours w ith 3 gallons of alcohol,
distil
ons of water (see No
9 5 per cent and 3%gall
from off t he wat er 3 gallons of av ored spirit ; add 24 lbs
issolv ed in 5 } gallons of w ater ; lter ; co lor yel
of sugar d
S
e
o
low
e
N
(
em
of l
3 lbs
265
L iq u eur de
F leu rs d O ran g es
i
r
i
t
S
p
(
of
Or nge
a
Flow ers )
.
water added t o a syrup m ade

bs of sugar dissolved in 44g allons of w ater ; m ix
of 24 l
lons of alcohol 9 5 per cent ; lt er
ee No
S
w it h 3g al
(
gallon of
orang e
ow er
L iq u eu r de
266
P ra ises
t wberries b oiled
10 l
bs
of s ra
p m ade of
syru
24lbs cf
sug ar,
i
r
i
t
S
p
(
for 5
t
S
e
e
N
(
lter
267
os.
S t raw berries )
.
th
m inu es w i
ohol
g allons of
9 5 per cent
sa nd 7
L iq u eur de
of
dissolved in 5 }
lons of alc
w a er ; s rain, and add 3 al
F ram boises
pberries
boiled for 5
i
t
S
r
i
p
(
of
R aspberries)
.
t with a syrup
m ade of 24 l
bs of sugar dissolved in 5 %gallons of wat er
S train and add 3 gallon s of alcohol 9 5 per cent ; lter
N
s 3 and
e
o
S
e
(
1 0l
bs
of ras
m inu es
Liq u eu r
268
de G roseilles
i
r
i
S
t
(p
of
C urrant s )
.
boiled for 5 m inut es w ith a syrup

m ade of 24 l
bs of sug ar dissolved in 5 ; gallons of w at er
Strain and add 3 gallons of alcohol 9 5 per cent lt er
1 0 lbs of red currant
.
S
e
e
N
(
s,
os.
3and
178
necr
rns EO E T EN
c annons m os
hol 9 5 per cent and 4 gallons of w at er

D istilover 3 gallons of av ored spirit ; add
24 lbs of sugar dissolv ed in 5 4gal
lons of wat er ;
e No
C olor rose
e
S
(
gallons of
s
e
e
No
(
al
co
27 3
.
6 ounces of
L iq u eur S t om achiqu e
orang e
do
lem
p eels
on
anise seed
1}
do
14
do
cinnam
1}
orris-root
1}
do
do
do
do
do
do
1}
on
b asil
large cam om ile ow ers
lavender ow ers
rosem ar .
y
la.
v anil
o
d
4
o
d
4
do
1}
d
o
5
G round;
nu m e .
g
m ace
cardam om
for 24 hours w it h 3
m acerat e
of
r
g
o
o
f
w
t
e
s
o
l
l
n
a
e
N
a
e
s
;
(
distil from o ff t he wat er 3 gallons of avored alcohol
add 24 l
bs of sugar dissolv ed in 5 ; gallons of w at er ;
col
or redyello w w ith a tinct ure of saffron and cochl
neal Fil
t er
S
e N os 9 1 and
e
(
hol
9 5 per
cen
an d
27 4
.
L iqu eur de T he
.
of su ar and 5
S
i
r
i
t
(p
of
T ea )
.
ki
i
g
a
l
l
o
n
s
f
t
r
bo
d
m
o
e
s
a
n
w
a
l
;
}
l
et it st and til
t h en add 8 ounces of t h
e b est H yson t ea ; l
nearl
l
m
i
c
r
l
i
r
s
s
i
o
o
t
a
p
s
x
w
th
i
t
3
g
a
l
l
o
n
s
f
n
e
o
a
l
o
c
o
h
;
,
y
24l
bs
m
9 5 per cent
on
m ay
'
y
asonr
do
cent
ol
land
t inct u e m
m acerat e
see
lons of H
8 g al
1 79
ess
l.
w el
27 5
s ru
e of t inct ure of S anishsat ?

O
n
n
e
o
c
u
(
p
Filt er
D E
i
n
g
of
a e
L ov ag e
ix ed w it h one g allon of
of nel
t
r
c
u
c
e
l
r
t
s
e
o
o
;
y
y
are m
4 lbs
.
lon of al
for 24 h
ours w it h one g al
coh
ol
, 9 5 per
N o
st rain, and press t h
e alcoh
l
ol v ery w el
.
h
l
v
d
r
m
s
f
o
i
l
f
m
d
i
ss
o
6
ac
o
i
n
a
n
e
o
o
c
,
n
drachm s of oilof caraw ay seed; lt er (S ee N o
and
out
27 6
4l
bs
of
and
acaroni.
bit t er alm onds
8 ounces of cinnam on
do.
Ground;
nut m eg s
for 24 hours w it h3g allons of alco

hol, 9 5 per cent , and 3; g allons of w at er (sec N o
D ist il
from off t he w at er 3 g allons of av ored spirit , and add 24
m acerat e
lbs
of sug ar,
dissolv ed in 8} g allons of w at er Filt er (S ee

.
o.
27 7
am
q u in
dc G oing s
48 quinces g rat ed
.
1 ounce of
p eachkernels broken
lons of alcoh
ol
5
e
r
ours in 3 g al
9
for 24 h
,
p
i
D
n
l
at er
i
l
3
s
t
o
v
r
a
l
o
s
o
f
l
n
s
o
o
f
w
e
l
and 3
a
cent
g
} g
it est plain
lons of t he w h
av ored alcohol, and add 7 g al
acerat e
syru
N
S
ee
(
o.
27 8
10 l
bs of
.
arasq u in
st raw berries m ade
n
of
o
s
a
l
l
ours w it h3
24 h
} g
do F raises
to
al
co ol
,
pulp ;
for
and 8
}
m acerat e
9 5 per cent
1 80
e w at er 3
D
i
st ilf rom 011 t h
(
g
e
n
d
al
l
f
av ored al
ol
d
ad
s of t h
l
l
o
o
coh
a
n
s
o
a
n
7
,
g
g
S
e N o 7
it est plain syrup
e
wh
(
lons of w at er see
al
'
o.
27 9
de F ram boises
arasq u in
berries m ade t o
1 0 lbs of rasp
.
m acerat e for 24
p ulp ;
hours w it hS lg allons of alcohol 9 5 per cent

D ist il from off t h
e
of w at er (se e N o
d3%g allons
'
av ored alcohol,
N
o
syru
e
S
e
p (
and add 7
n
a
l
l
o
s
o
f
g
aras uin
lons
ours w it h 3; g al
24 h
at er see N o
f
l
l
o
n
s
o
w
a
(
g
plain
plain
syru
28 1
.
o t
he
l
l
o
a
n
s
o
f
g
No
to
and 3
w at er
e wh
it
th
plain
est
of
lons
7 g al
he
pulp ;
syru
of orang e
of ras
arasq uino
3l
bs
ade
add
onl
a
y
see
few
e N
S
e
(
st ones
al
co ol
,
D ist il
3 g allons of av ored alcoh

ol
,
bs
6l
f
r
n
a
l
l
a
e
o
s
o
w
t
g
pb erries
of sour red ch
erries
an
for 24 hours w it h34} g allons of
282
9 lbs
for
M arasq uin do Pches
acerat e
9 5 per cent
pulp ; macerat e
9 5 per cent and 3}

dist il from o t he w at er 8
p eaches m ade
12 l
bs of
broken ;
e
S
e
(
to a
av ored alcohol,
al
lons of
it est
wh
of al
co ol
,
it est
wh
he
de G roseilles
of red currant s m ade
bs
10 l
from
3 g allons
280
w at er
of
an
dd 7
and a
o.
di Z ara
o a
p ulp
ow ers
w it
hst ones ; m acerat e for 24hours w it h

8} g al
%g
and 3
al
lons of
t
a
w er
1 82
m am as FO B rm
6 drach
m s of cinnam
c annons
m en
on.
dissolv e for 24 hours w it h5 g allons

of t h
e purest al
ol
s
e
N
o
coh
e
n
a
d
e
t
h
d
, 9 5 per cent
(
22} g rains t art aric acid dissolv ed in 5 g al
lons of w at er ;
col
or yel
low ; lt er (S ee N os 3 and
and
C ut , m acerat e,
O slio di V enere
286
of cardam om
1} l
b
n
u
f
i
O
o
s
l
e
V
)
(
.
do g rain es dam bret t es
do
d
o
i
cinnam on.
h
low
th
e yel
r
r
y
l6 orang es,
Ground; m acerat
hol, 9 5
rinds of.
for 24 h
ours w it h3 al
l
o
n
s
o
f
g
'
al
co
d
i
s
,
}
(
t ilfrom oil
?t h
lons of av ored alcoh
ol; add 24
e w at er 3 g al
lbs of sug ar dissolv ed in 5 ; g al
lons of w at er ; sw eet oil
or ; l
col
t er
o
S
e
N
e
(
r
c
n
e
e
t
p
and 3
f
a
l
l
o
o
n
s
g
w at er se e
o.
287
O rang e N
ect ar.
1 ounce of oilof nerol

y
40 orang es,
onl
y
he yellow rinds
for 8 days in 3 g allons of alcoh

ol
5
e
n
9
c
e
r
t
,
p
s
e
e
N
o
d
d
4
l
b
s
o
r
a
2
s
u
o
5
f
d
i
s
s
l
v
e
i
n
a
l
l
o
d
a
n
s
(
}g
g
of w at er ; l
t er; color yell
l
ow
S
e
N
o
9
e
(
M
acerat e
288
O rang eade
40 orang es, t h
e rind
r
d
i
d
e
e
t
h
o
s onl
w
w
y, p
10l
bs of sug ar
.
lons of w at er.
8 g al
D issolv ed and m ix ed t og et her in

80orang es, t
he j uice
onl
.
y
boiler or t ub
1 83
roam
40 lem
ons,
he j uice
M ix t og et her,
289
onl
.
y
and add t o
rat
ced
rinds.
do
lem on
peels
cl
ov es.
do
Ground;
he rst
Parfait A m
8 oun ces of
m ixt ure ;
lt er
r
f
P
e
e
c
t
L
o
v
e
(
)
ou r.
lons of
m ac erat e
al
co
hol, 9 5 per cent , and 3} g allons of w at er (see N o 5 ) dis

ol; add 30
lons of av ored alcoh
t ilfrom off t h
e w at er 3 g al
.
lbs
of sug ar
dissolv ed in
lons of w at er ; color
5 } g al
deep
d
N
s
3
a
n
o
e
S
e
(
red, and lt er
29 0
Port er
t
2; g allons of row n m al
ops
ounces of h
2}
do
3%
do
6 g rains
24
do
.
of
m ol
asses
liquorice
m
n
h
n
t
e
p
of
ext ract
S panish liquorice
7}
do
i indici.
cocul
22}
do
n
r
i
e
g g
do
heading ,
pint
1
oring
of col
do
see
half burnt
-
of w at er at
dark burned m alt
oring
col
be g round; t h
en add6 al
g
1 44 of F ah
renh
l t og et h
eit , st ir w el
er,
All subst ant ialart icles are t
lons
of
or ext ract
he liquor as m u chas pos

e
R epeat t he sam e O p erat ion w it h 3 g allon s for t h
sibl
e
iquors boilt h
em ; cl
arif
ese l
2d an d 3d t im e m ix t h
w
i
t
h
y
it e of 1 or 2 eg g s ; coolas q uick as p ossible t o 5 0 of

th
e wh
add 41h of yeast , and l
l up in
renh
eit (see N o
F ah
e ferm ent at ion is ov er
en t h
casks w h
let
st and
for 1 } hour ; draw
off
1 84
:
29 1
Port
pint s of pale m alt

o w m al
t
8} p int s of yell
4} pint s of brow n m alt
11
Ground;
of
1 44
at
ercle s
er en
for 1 4hour
m acerat e
eit
F ah
renh
see
h6 g allons of
w it
st
o.
ir
and m ix
w at er
it
l;
w el
he liquo r as
ird
e
R ep eat a second or t h
cl
ear and as m uchas p ossibl
3
each t im e
h
a
l
l
o
n
i
t
s
t im e t h
e sam e op erat ion, onl
w
y
g
M ix t h
iquors ; boiland clarify w it h t he w h
ese l
it e of l or
2 eg g s (see N o 6) add 3 ounces of hop s and drachm of
1 4h
our
d cov ere d for
let it
st an
raw off t
sal
t
st rain, and coolas
east
y
as
renh
5 0 of Fah
eit ; l
l in
at
P un ch, I m pe rial R
29 2
5 oun ces of sw eet
q uick
I nfused in
add
n
i
p
t
4
d let it ferm ent
cask, an
aspberry
hisk ey
of
.
al
m onds.
bit t er
do
p ossible ;
do
boiling w at er ; t hen skin
dd 1 } ounce of
of p ow dered cl
ov es, and 5
,
pow dered cinnam on 4ounce

oun ces of pl
ain syrup (see N o
,
and a
rub t
hem
ne ;
boilin
7 g allons of wat er for 5 m in ut e s ; st rain, add w h

en 0001 2
n
a
l
l
o
n
s
o
f
h
i
k
e
a
n
d
o
e
a
l
l
n
o
f
r
as
p
b
r
r
p
s
w
o
e
s
r
u
,
g
y
g
y y
'
ee
S
N
(
o.
29 3 P unch, K irschw
.
asser
5 3; l
it
bs of w h
.
n
E
e
f
s
s
c
e
o
(
)
.
a
r
g
e su
3} g allons of w at er
Boilt o t he crack (sce N
.
os.
and 1 7
add 1
l
a
l
o
n
s
o
f
g
hen put it in a clean

t ub, add w h
en col
d 5 g allons of kirschw asser Filt er (S ee
lem on
j uice ;
st ir t
il
l g et t ing
ear,
cl
1 86
um
Boiled t
hen
of
crack
a cl
ean
in
ut
o
o
d
g
he
see
Jam aica rum
1 l
b of quassia root
.
of orang e
Ground;
ee N
S
(
o.
u at ia
lons of
see
press ;
st rain,
o.
of sug ar
cent
lon
al
p eel
m acerat e
hol, 9 5 per
ad
d
st ir t
r
a
g
su
F ilt er
and
os.
i
l
l
e
i
n
c
l
r
t
t
e
a
;
);
g
g
en near cooladd 5' g al
t ub, and w h
lons
29 8
1 l
b
j uice (t o t he boiling
of l
em on
c au cu s m ea
non T EN
of w at er.
add
al
co
32 l
bs
Filt er
e
S
e
(
29 9
d A bricot
at a a
8} l
bs of apricot
.
s,
at a
o
f
A
r
i
c
o
t
s
R
a
p
)
(
s.
he j uice of t hem
boilfor 5
m inut es
4} g allons of w at er ; t h
en add 4
r
N
i
5
r
c
h
ol
e
e
n
F
l
e
o
l
S
o
t
t
e
a
l
o
n
s
o
f
c
9
e
a
l
,
p
(
g
of sug ar, and
in 20 lbs
00 R
.
at a a
1 2 ounces of
'
d A ng eliq u e
a
ic root
ang el
cut
j uniper berries
do
f
l
i
ca
a
e
t
a
a
o
A
n
R
g
)
(
round.
g
lons of
w it h 4 g al
,
5
al
coh
r
ol
e
9
for 8 days
,
p
l
l
o
s of w at er
n
a
bs of sug ar dissolv ed in 4%
cent , and 20 l
g
N
o
F
i
l
t
er
e
e
see N o
S
(
(
M acerat
O1
6; ounces of
do
1 31}
at a a.
d
f
n
s
e
a
a
s
e
e
A
t
a
o
i
B
)
(
d A nis
n
r
i
eed
s
e
e
n
e
s
a
g
st ar anise seed.
-
days in 4g allons of alcohol, 9 5

a
u
o
r
f
s
s
r
d
l
s
s
d
2
0
b
r
i
a
n
p
e
a
N
s
t
e
s
o
n
t
e
r
c
e
,
;
g
e
(
p
lons of w at er F ilt er (S ee N o
dissolv ed in 4*g al
Ground;
.
m acerat e for 8
R A T AFI A
302
Ground;
m acerat e
see
v ed in
sol
a
a
R
t
a
(
j uice
C a ssie
u
ant e )
a
n
R
a
a
t
o
f
B
l
a
k
c
G
(
-
black
1 2 lbs of
of
at a a (1 6
N
o
S
e
e
(
F ilt er
w at er
currant s,
b oiled
hen add 4 g allons of alcohol,
orGon e
'
m inut es w it h 20 l
bs of sug ar, and 4
1 87
orsns
for 8 days in 4 g al
lons of alcohol
5
9
,
bs of su g ar dis
st rain ; add 20 l
a
l
l
n
f
o
s
o
g
303 R
he
de C af
at a a
m m
of roast ed M oc a coee.
1 0l
bs
r
e
ce
n
t
p
DE
for 5
n
a
l
l
s
o
f
o
g
w at er,
Filt er
S
e
e
(
9 5 per cent
304
49
M
cent
quinces
de
G oing s
s)
e
r
a
a
u
i
n
R
a
t
o
c
q
(
rat ed
.
lons of alcoh
ol
5
r
for 8 days w it h 4 g al
9
e
,
p
N o
p ress ; add 20 lbs of sug ar dissolv edin
acerat e
.
see
w at er
Filt er
S
e
N
e
(
de F leu rs d orang es
Flow ers )
at a a
4; g all
ons of
305
at aa
a
B
( t aa
of
O rang e
4%lbs
M
cent
of
freshorang e ow ers
for 8 days
st rain,
N o
w it
acerat e
.
see
orang e
ow er
at a a
h20 lbs
of su
al
c o ol
,
9 5 per
a
l
l
n
o
f
o
g
double
r
a
g
dissolv ed in 4
o.
f
o
R
R
a
t
a
(
he j uice of t hem
aspberries.
b oiled for 5 m in
dissolv e in 4} g al
lons of w at er ;
of al
coh
ol
5
9
e
r
e
n
i
l
c
t
F
t
e
r
S
e
e
,
p
(
of sug ar ;
l
o ns
st rain, add 4 g al
de F ram boises
lbs
N
S
e
e
(
Filt er
12l
bs of rasp erries, t
ut es w it
w at er and 20
l
l
n
s of w at er.
o
a
g
306
ress ; add a of a
h4 g allons of
1 88
nnorrns son T E N
307
2 lbs
re
a
R
a
t
o
f
i
u
e
r
J
n
a
p
(
)
.
ounce of cinnam on
der
do
corian
do
m ace.
Ground;
9 5 per
308
see
20 lbs
S
e
N
e
(
cent
o.
for 8 days in 4
5 ) st rain , p ress,
m acerat e
see
Fil
n
r
al
l
o
.
s
o
f
a
t
w
e
g
cl
ov es.
do
m ace
at aa
de G renoble
cinnam on.
C eylon
1
1; l
b
cut
dis
t
a
a
o
f
P
o
m
e
a
t
e
s
r
a
n
R
a
g
)
(
dissolv ed in
do
S
e
e
N
(
of sug ar
ounce of
F ilt er
er
al
co ol
,
309
4
4
9 5 per
of sug ar
de G renades
at a a.
ns of al
a
l
l
o
co ol
,
g
er
dd 20 lbs
st rain , a
p om eg ranat es rip e
1 05
add
lons of
for 8 days w it h4 g al
4; g al
lons of w at
m acerat e
cent
v ed in
sol
j uniper b erries
of
de G nibv
at aa
c annons E ACH
herry leav es
8l
bs of black cherries
of c
G round;
m ac erat e
9 5 per cent
lons of
5 g al
.
31 o
see
black
m inut es w it
dcherry j uice
w il
-
at aa
12 l
bs of red
.
for 8 days w it h4 g allons of alcohol,

add 20 l
bs of sug ar dissolv ed in
o.
S
N
ee
(
o.
de G rcseil
le s (R at aa of C urrant s )
.
currant s,
h 20 lbs
e
th
j uice
of
hem
boiled for 5
dissolv ed in 4} g allons of
r
r
of al
5
n
ol
9
Fi
l
e
e
coh
e
t
t
c
,
p
of sug ar,
lons
w at er ; st rain, add 4 g al
S
ee N
(
Filt er
1 90
n am es non ran cannons E A CH
31 5
of
16l
bs
de O illet s (m
at aa
aa of
Pinks )
.
pinks t he ow er leav es only

-
1 ounce of C eylon
1
do clov es
cinnam on.
Ground;
for 2 w eeks
9 5 per cent
m acerat e
and 3
r
ss, andadd 2;
e
p
81 6
h4 g allons of alcohol,
w it
l
l
n
a
a
o
s
f
t
e
r
s
ee
o
w
g
a
l
l
o
n
s
o
f
w
g
at a a
hit e plain
o.
syru
5)
st rain,
Filt er
de Peache s (Bat aa of Peaches )

.
peaches (t he j uice of t hem )

t ones and
iquid ferm ent for 8 days ; break t h
e s
L et t he l
bs of sug ar boiled for 5
add t o it a syru p m ade of 20 l
1 2l
bs
of
h4}
m inut es w it
al
co ol
,
31 7
r
o
n
f
a
e
l
l
s
a
o
w
t
;
g
9 5 per cent
at aa
en
th
add
4 g al
lons
of
Filt er
de Q
F ruit
u at re
a
a
t
a
R
(
of
Four
Fruit s )
.
1 g al
lon of black cherry
red currant
1
do
j uice
do
black
do
do
an ounce of
4
M
cent
pberry
do
u
n
e
r
c
l
d
v
o
o
s
.
g
.
coriander seed
do
for 1
acerat e
.
do
ras
do
see
o.
w eek w it
add
h4 g allons of alcohol,
24 l
bs
boiled w it h} a gallon of w at er ;
1
31 8
at aa
m ix
3ounces of dil
l-seed
do
of sug ar m oist ened and
de S ept G raines
'
ica
ang el
seed.
9 5 per
boiling hot
Filt er
a of S ev en S eed
a
R
a
t
s)
(
191
3ounces of fennelseed
3
coriander seed
do
-
do
3
do
3
do
Ground;
3
carrot -seed.
caraw ay seed.
-
n
anise seed
r
ee
.
g
-
9 5 per cent
a
l
l
o
f
n
s
o
w
g
days w it h4 g al
lons of alcohol,
m acerat e for 8
.
and 3
n
al
l
o
s of w at er
g
hit e plain
31 9
Filt er
syrup.
Bian ca
osa
(
8
%
(
see
add
5)
o.
os.
2}
3 and
(W hit e R ose )
.
40 drops of oil of roses
65
do
t inct ure of m usk
D issolv ed in 3 g allons of alcohol, 9 5 per cent ; add 20

lbs of sug ar dissolv ed in 5 } g allons of w at er Filt er
.
320
ose
oug e
R
8
8
d
3
0
e
(
do
do
40
24
t inct ure of m usk
oil of orang e
D issolv ed in 3 g allons of alcohol, 9 5 per cent

20 l
bs of sug ar dissolv ed in 5 1 g allons of w at er,
d color
an
rose.
S
ee
N
(
Filt er
321
m s of
2 drach
S
ee N
(
and a
dd
o.
R osolio
essence of v anil
l
a
1 3 draps of oil of roses
do
57
essence of am
ber
D issolv ed in 3 g allons of alcohol, 9 5 per cent , and add

20 l
bs of sug ar dissolv ed in 5 } g al
lons of w at er; color
.
rose
N
S
ee
(
o.
Filt er
1 92
322
de B reslau
osol
io
m
2 drach
s of essence of v anil
la.
1 6 drops
of oilof roses.
do
24
oilof n erol
of
he j uice of
9 orang es, t
A dd 4 lbs
dried g s,
cut
boil t he
j uice and
orang e
g s t og et her for 5 m inut es in a boiler cont aining 20 lbs

n
n
r
al
o
o
f
at er ; t h
e
st rain, and
p
s
s
of sug ar and
l
s
e
w
,
g
d 3 g allons of alcohol, 9 5 per cent , hav ing prev iously
ad
.
dissolv ed t he
Filt er
essence and oil

s in
e N
S
e
(
hol 9 5
ug a
for 24 hou rs
n
e
t
e
r
c
p
(
st rain p r
ess
see
o.
dissolv ed in 5 %g allons of
w at er
u
B
s
)
(
of rug a, or rue.
acerat e
324
5 ) w it h3g al
lons of alco
and add 20 lbs
S
e
e
( N
F ilt er
R um
Jam aica
ers
a
eas
t
y
80
g
low
dark yel
plain
add 1
ent at ion
p (see N
is
n
al
l
f
o
o
g
ov er
o
d
o
g
he
brew
dist iland add 4of
or w it
col
e
t
g
h oak
bark
R um
Jam aica
I m it
at
ion
of frag m ent s of sug ar canes
M acerat
hol 9 5
s ru
heat
325
7 lbs
d
e rees)
( g
W hen ferm
al
lon of
of sug ar
35 g allons f sug ar scum , from ren eries

do
W est I n dia m olasses
7
ot enou g ht
D issolv ed in 35 g allon s of w at er h
m ix t ure at
o.
o.
323
2l
bs
S
ee N
(
col
or rose.
it ;
see
o.
5 ) for 24 h
ours w it
h6 g allons of alco
l
a
l
4
d g ons of w at e r ; add 1 3 ounces
,
lons of av ored spirit ;
sal
t ; dist il o v er 6 g al
n
r
c
t
e
e
p
of com m on
N
.
an
1 94
arom as non run c annons sacs
330 S herbet do Q
.
lons of ch
2} g al
erry uice
2
do
freshcalv es feet
rat aa
Fil
t er w arm
e
e
S
(
331
do quat re fruit s
N o
herbet , R
lons of rasp erry uice

2} g al
do
freshcalv es feet
2
N
S
e
e
(
de fram b oises (raspb erry)
rat a a
Filt er w arm
j elly
do
aspberry .
um
2} g al
lons of lem on uice
2
do
freshcalv es feet
j elly
do
do
Jam aica rum

of sug ar rubb ed w it ht h
e l
em on rind
s
.
24lbs
Filt er w arm
N
S
ee
(
o.
383 S hrub, C urrant
j uice
5 } g al
lons of red currant
40 lbs
of sug ar
Boiled t og et her for
8 or 1 0 m inut es ; let
hbrandy
of g ood Frenc
l
o
l
n
s
a
g
834 S
.
5 } g al
lons of lem on
do
do
8}
.
1}
o.
332 S herbet , R
j elly
do
of Four Fruit s-
e
h
e
r
t
S
b
(
F ruit s
ua t re
do
Filt er
hrub, L em on
j uice
plain syrup (see N
S
e N
e
(
S
ee N
(
Filt er
cord
ial.
cool; add 1
o
195
835
hrub, R
aspberry.
3} g al
lons of raspberry j uice
2
do
v ineg ar
48 lbs of sug ar
Boiled and skim m ed for half an hour ; w h
d add
en col
1} g al
lon of g ood F renchbrandy Filt er (S ee N o
.
'
336
S hrub, R um
4g allons of proof J am aica rum

1}
do
plain syrup (see N o
.
4}
do
do
lem
on
w at er
o
S
e
e
N
(
Filt er
j uice
337
1 0 g al
lons of w at
er
oda
lled in
Wat er
fount ain
lized cit ric acid; add 8

ounces of cryst al
receiv er ; add 8}
bonat e
of soda
quick ; shake it
in lum p s
3 sm all bunches
do:
do
do
do
do
do
do
do
do
do
on
e pipe
th
or cryst al
s ; screw
bicar
dissolv e
to
338
ounces of
S p ring B eer
of sw eet
fern
la.
sarsap aril
w int er g reen.
sassafras.
prince pin e
S p ice w ood
.
lons of decoct ion

lons of w at er oiled dow n t o 6 g al
8 g al
lons of w at er oiled dow n t o 3
or ext ract ; st rain ; 4 g al
a l
b
of h
o s ; st rain ; m ix
n
l
s of decoct ion, w it h
o
l
a
g
th
e t w o ext ract s or decoct ions t og et
her ; dissolv e in t hem
1 96
as ron run c annons nacn
hen
d t o 80 (deg rees)
1} l
b of roast ed bread soaked in fresh brew ers
1 g allon
heat ,
asses, and, w
of m ol
'
cool
e
v er
n
t
a
o
n
i
s
o
r
m
e
n
f
h
t
i
n
k
e
e
e
l
l
l
l
1
a
u
a
0
o
w
;
g
g ;
p
it e of one eg g beat en t o frot h; bung
m ix w it hit t h
e wh
ear
it , and bot t le w h
en cl
eas
t
y
339
S pruce B eer.
o 80
lons of w at er boile d; let it coolt

9 } g al
heat , and t hen dissolv e 9 lbs of sug ar in it
iously m ix ed w it hit 1
add
1 pint
hav ing
ounce of essence of s ruce
brew ers
od
o
g
of
r
e
d
e
e
s
)
( g
e
as
t
y
p
and po ur
r
e
p
; t
it
hen
in
and
I O g all
on keg t il
l ferm ent at ion is ov er ; t hen add a h
ful of rick pow der and t he w h
it e of 2 eg g s eat en t o a
-
frot h; m ix
ht he beer
w it
om ac
boiling
w at er
1 0 g al
lons of
1 0 ounces of cream
do
let it
st and t
il
l clear,t hen
hic Bev erag e
340 S t
.
15
and
of
art ar.
r
i
n
o
u
n
d
e
r
.
g g
g
10l
em ons,
cut
in sl
ices
M acerat e (see N
d; st rain, p ress,
col
o 5
.
er ; l
t og et h
et
and dissol
v e
it
st and t
in it 1 5 lbs
ill nearly
of sug ar,
r
e
p
i
l
o
o
h
e
f
y
cl
ov es and
en nearl
e oil of cinnam on ; w h
an ounce of t h
y
lukew arm add 1 pint of yeast ; let it st and for 1 4 hours ;
skim and l
e, an
t er; b ot t l
d be careful t o bind t he corks
bbed t og et her
v iousl
w it
ru
an
l.
w el
341
lb
'
S t rong S W
died lem ons
of can
do
do
orang es
ounce
of t
1 98
m ort ar, so as t o m ake it
u
t
p
it in
lt er bag ,
pow der (see
and
part
lat t er
of
o.
l
l
r on
a
o
n
o
f
e
t
w
a
s
g
5
r
u
o
p
it ; pour t h
e w at er ov er and ov e r t il
l it runs clear ; g et in
th
is w ay 5 g allons of clear h
ig hav ored w at er ; dissolv e
-
80 lbs
of sug ar
e
in t h
av ore d w at er,
ut es ; t
hen
and st rain
1 l
b
skim
N
S
e
e
(
of m aiden air
herb
in
hout
sing ,
r
e
s
p
e
t
g
h
,
quid; t hen
i
e l
th
of
.
st rain w it
5 g al
lons ; t ake t h
e wh
it es of 3 eg g s
fusion ; keep
and m ix t h
e in
em w it h t h
so as t o
80 l
bs
o.
quart
b oil for 2 m in
ing w at er
5} g allons of oil
M acerat e t illcold (see N o 5 )
t o frot
and
dissolv e
and
beat en
back a
e abov e
th
boil in
ug ar by a g ood best ; w hen t he scum rises, put

is w il
lm ake
from t he quart of cold liq uid, and t h
of s
lit t le
he scum set t le ; let it raise and set t le 3 t im es ; t hen skim

l
er
en p erfect l
t
o
n
o
r
and w h
a
d
d
a
i
n
o
e
w
c
e
f
a
a
r
y
g
p
N
r
n
a
o
a
i
n
en boilonce up a
d
a
i
S
e
e
w at er ; t h
s
t
n
g
(
t
S irop d6 C erises
5 g al
e rry uice
lons of ch
Let it ferm ent a few days ;
h
u
r
r
r
S
C
e
p)
y
y
(
.
ear, skim and st rain

wh
en cl
of sug ar
348
and
dissolv e
les
S irop do G roseil
boil 80 lbs
ee N
S
(
o.
u
C
u
n
e
d
r
R
t
r
r
a
S
p)
y
(
.
av ing ferm ent ed

5 g al
lons of currant uice, pressedaft e r h
bs of
e fruit for 2 days ; dissol
v e and oilw it h80 l
w it ht h
sug ar; skim
l clear ; t
t il
hen
st rain.
N
S
ee
(
os
and
199
sr
nor n oncnar.
849
S irop do F leu rs d orang es

Flovv ers )
of
r
u
S
(y p
O range
5 g allons O f orang e ow er w at er oiled up for 2 m inut

bs of sug ar ; skim andst rain (S ee N os 7 and
w it h80l
-
35 0
S irop do G om m
20 lbs
best
of
cl
ear w
r
n
r
l
l
l
o
n
s
o
a
f
a
t
e
e
w
a
,
g
y
m el
t and clarify it w it
add
he g um
hit e
boiling hot
dissolv ed in 4
O f sug ar,
; t ake 60 lbs
h1 g allon of
sol
ut ion, and
u
m
u
r
G
S
y p)
(
arabic
m
u
g
es
w at er see
b oil for
2 m inut
os 6 and
.
es.
S
e
e
(
l
m
a
l
l
o
n
f
e
n
o
s
o
g
j uice
1 ounce of best oilof lem ons
D issolv ed in
hol, or t he rinds of 1 6 lem ons

th
e essent ialoil; d
issolv e 80
pint
of al
co
bbed w it hsug ar t o ext ract

lbs of sug ar in t he j uice and b oil for
ru
hen st rain
S
N
ee
(
35 2
os.
S irop d orang es
5 g al
lons of orang e uice
T ake t he rinds O f 1 6 orang es,
sug ar
t o ex t ract
sug ar and
and st rain .
4 lbs
and rub t
essent ial O il;
S irop d O rg eat
of sw eet
of
u
r
O
r
a
n
e
S
p)
g
y
(
hen
hem
ake
w it
hloaf
80 l
bs of
.
b oil 2 m inut es
skim
he
dissolv e it in t he j uice ;
S
e N os 7 an d
e
(
35 3
1 0l
bs
es ; S kim
and
2 m inut
r
a
O
t
r
u
e
S
g
(
y p)
.
al
m o nds.
bit t er alm onds
em w it hboil
ing h
et t h
em st and t il
C ov er t h
ot w at er; l
l
d, and p eel t h
em by pressing t h
near col
roug h your n
-
200
nncrrns ron ran c annons ma cs
r
b
ea
t
t
e
s
;
g
hom
in a st one or (r acem
w it h som e sug ar, adding
h,
a
s
ort ar t o a v ery ne
richm
iquid 80 lbs
is l
ilk ; dissolv e in t h
press t hroug h a
liquid resem bling
5 g al
lons of
cl
ot
so
et
of sug ar ;
once, and
add 1
e
S
e
N
(
os.
pint
past e
ow l
w at er sl
y;
linen
so
of orang e
boil up
ow er w at er ; t hen
st rain.
and
35 4
S irop d A nana s
P
i
n
l
e
ea
pp
)
(
i
n
a
l
e
u
i
e
n
i
n
a
pp
j
c
r
r
m
e
a
f
t
e
f
e
e
t
2
d
s
,
p
y
g
e fruit ; d
issolv e in t h
e j uice 80 l
bs of sug ar, and
w it ht h
boilfor 2 m inut es ; skim and st rain (S ee N os 7 and
5
o
s
a
l
l
o
n
f
g
35 5
S yrup , Plain
is syrup,
For a descript ion how t o m ake t h
35 6
S yrup , R
p berry j uice
f
l
l
s
o
s
n
o
r
a
a
g
see
o.
asp berry.
aft er
hav ing
ferm ent ed for
2 days ; dissolv e in it and b oil for 2 m inut es 80 lbs

en l
t er
S
N
sug ar ; skim and st rain ; t h
O
ee
(
35 7
a sp berry
S y rup , R
V in eg ar
5 g al
lons of ras erry v ineg ar (S ee N o
D issolv e in it 80 lbs O f sugar ; boilfor 2 m inut
.
and st rain
ee
N
S
(
35 8
S y ru p , S t raw berry
of sug ar ; skim
es ; skim
an
lons of st raw berry uice, aft er

5 g al
dissolv e in it and
th
e fruit for 2 days
80 1bS
of
and t
hen
st rain.
hav ing ferm ent ed
boil for 2 m inut es

S
N
e
e
(
o.
202
ron run ca nnons E AC H .
R EC I PE S
4 ounces of cardam om
lons of
M acerat e for 24 hours (see N O 5 ) w it h 3} g al
i
l
m
i
s
r
n
a
t
f
o
l
r
d
4
f
w
l
s
o
t
e
5
n
d
a
r
n
a
o
ol
e
c
al
coh
9
t
e
;
,
,
g
p
i
rit , and add 24l
s
r
s
f
a
v
o
e
d
p
b
l
l
o
O t h
e w at er 3
n
s
o
a
}g
.
lons
dissolv ed in 5 g al
of sug ar
S
e
e
N
(
or
of w at er ; col
n
r
e
e
g
Filt er
362 V espet ro
e
l
i
n
c
es
a
c seed.
oun
of a g
do
C eylon cinnam on
do
m ace
40 lem ons, t he yellow rinds only

lons O f
M acerat e for 24 hours (see N o 5 ) w it h 3} g al
lons of w at er ; dist ilfrom
dcohol, 9 5 per cent , and 4 g al
.
he
dd 24
3 g allons of av ored spirit , and a
l
bs of sug ar dissolv ed in 5 g allons of w at er Filt er (S ee
of
w at er
O.
pberries m ade t o a pulp
of ras
30 lbs
lons of w ine or cider v ineg ar

7} g al
M acerat e for 8 d
press and st rain
ays (see N o 5 )
.
364 Whisk ey I rish
3 g allons of g enuine I rishw h

iskey
do
best
pure spirit
m ix ed
.
see
S oot ch, N os
bug t o
364- 366) cgm not be
m ake t
hem
m anufact uredw it hprot
I t is a bum
w it h essences, and a nuisance as reg ard

s
h
eal
th
.
w rnn, Bnaox C UR R AN T
365
Whisk ey,
203
M onong ahela
3 g al
lons of M onong ah
el
a wh
iskey
do
p ure spirit
C olor yel
ee N o
low
S
(
7
366
hisk ey , S
cot c
3 g allons of best g enuine S cot chw h

iskey
do
b est pure spirit M ix
7
4
367 .
ounce of
drachm
1
do
of
su g ar
heat ed at
hav e
hen
add
b een prev iously dissolv ed; ll up a

keep b ack a g allon and place it in a
,
h 5 g allons
ich1 0 lbs O f
wh
w it
lon
u p a 1 0-g al
of
pre ss
cent
Filt er
or
C urrant
m ade
heat ed
hav e
keep it
9 5 per cent
202, 203, 204,
to
1 00
an
and
pulp ;
m ix
Fahrenheit , in
been p rev iously dissolv ed;
keg , but keep back
and t
st rain,
os.
currant s,
w at er
sug ar
place ;
,
co ol
O f al
,
black
n
s of
l
o
a
l
g
a w arm
l
a
l
o
n
g
Wine Black
and
pulp
F ah
renh
eit , in w h
ich1 0
1 00
i
n
n
s, N
S
ee
Fi
(
g
368
o a
keep t he keg const ant ly full from t h

is
as ended st rain and
and aft er ferm ent at ion h
in
phere ;
l
t er or ne
m ad
e
at m os
l
n
a
l
o
,
g
press ;
I O g al
lon keg , but
w arm
blackberries
of w at er
l
n
a
l
o
s
g
cl
ov es.
nut m ug
5 g al
lons of
of cardam om
lbs
Win e B lack berry;
n
u
d
i
n
n
o
m
o
a
r
c
n
g
do
const ant
a
l
l
o
n
g
u
t
p
ly ful
lfrom t h
e
ll
he keg
n
a
l
l
o
;
g
hen add 1 g allon of g ood alcohol, 9 5 per
ne
i
n
S
e
e
F
i
n
N
s
,
(
g
os.
202, 203 204,

,
204
FO R
R E CI PE S
369
c a nnons E A CH
T EN
Win e,Bordeau x
ed.
4 g al
lons of h
ig hav ored redBordeaux w ine
-
do
plain w ine
C olored t o t he
sam e s ade w it
ht inct ure of elderberries
37 0 W ine, B ordeaux , W hit
e.
ig hav ored w h
it e
4g allons of h
-
C olor t
S
e
N
e
(
o t
he shade
88 and
as.
and cool it
dissolv e in it
9 l
bs
l
u
t
g
en
boiland skim ,
W ine, B irch
e m ont hof F ebru

birch j uic e draw n in t h
M arch from t he b irch t ree by b oring h
es in it ;
ol
lons of
9 g al
peels
ing or t inct ure of saffron.

or
w it hcol
37 1
ary or
w ine
nely
u
t
p
cut
dow n t
1 00 F ah
renh
eit ; t h
en
of sug ar, and add 2 ounces of
produce
ferm
he ing redient s in
ent at ion
keg ,
w it
lem
pint
and
keep it
or ne it
on
of
co n
from
ly full t ill ferm ent at ion is ov er ; lt er

N os 202 t o
and put in anot h
er keg , in
u
o
y
hav e prev iously
paper
st ant
N
S
ee
(
st ri
of
brunst one
hich
.
o.
37 2
lons
1 0 g al
R h
ine
burnt
see
w ine,
lig h
t wh
it e w ine, such as S aut
l clari ed; add 3 l
w el
bs of t he
Of
dy dissolv ed in
rock can
C ham p ag ne
Win e
1}
pint
of w at er ;
erne
or
hit est
is syrup
th
hol (bon g out ), or any ot her

perfect ly free of av or ; w hen all t his is p erfect ly clear
l it in a soda w at er apparat us, and im preg nat e it w it h
l
use 1
h
i
r
i
n
d
r
m
i
d
carbonic acid (for fam il
a
c
o
f
c
t
c
c
a
d
a
,
y
add
al
l
O f w ine al
o
n
c
o
g
206
do
3}
ove
cl
Boilt og et h er for 1 hour ; skim ; st rain w h en cooled t o

F hr nh i and u i a lo
i
n
i
o
n
wh
c
h
c
o
n
t
a
s
l
l
1 00
e t ,
e
a
e
t
a
k
n
p
g
g
1 0} ounces of m ash ed raisins ; l
l up t he keg , and add 1
r
r
i
i
n
f
d
u
n
f
e
e
n
n
e
t
n
d
t
a
t
i
o
e
f
k
p
a
m
d
o
eas
t
b
c
a
r
e
u
l
a
n
e
,
g
y
p
-
he keg
S
e
e
N
(
fullwith t
os.
he b alance of t he liquid
W in e, D
and
202, 203, 204,
37 7
i
r
l
t
r
e
t
n
e
o
am son.
80 l
bs of d am sons
.
acera e
for 2 d ays (see
No
5 ) w ith 1 0 g al
lons of
b oil
water ; strain press and dissolve 25 lbs of sug ar in

e l
iquid ; then add 2%pints f F rench brandy andlet it
th
o
ter bott le and be careful and add
st and a few days ; l
n
f
u
r
d
r
r
a
u
n
u
n
o
o
d
s
to
h
bott
k
c
e
o
a
a
e
c
o
a
n
c
l
e
;
i
g
g
string it
ing
37 8
W ine, F ront ig nan
of
4} g allons of red w ine

do
4}
w hit e w ine
.
4t hpro of spirit
do
37 9
M ix
W in e G ing er
.
1 2 g al
lons of
water and 1 9 lbs of sug ar dissolved and

boiled to syrup (see No
9 o unces of w ash
ed and cut
l
i
n
e
r
n
a
a
l
o
f
i
i
o
n
r
bo
l
w
a
t
t
o
d
t
m
e
a
e
r
a
e
l
s
e
l
l
c
e
c
i
g g
;
g
g
(
strain press and m ix wit h t h
No
e syrup ; th
en add
6 lbs of M alag a raisins, 3lbs of M uscat raisins m ash ed to
a p ul
p 1 ounce of ising lass soaked in g a pint of w ater 4
lem ons cut in sl
ices and 1 pint of g ood b rew ers yeast ;
u
t
a
l
l
i
n
k
e
a
d
p
th
q
d
d
a
n
k
ee
i
t
f
u
l
l
i
h
w
t
e
l
i
u
i
u
r
i
n
p
g
g
th
e process of ferm entation for 8 w eeks ; at t h
e end of
.
W I N E , J UNI PER
207
hicht im e bot t le or ll a keg in w hich has been burned

som e brim st one ; bung tig ht
ee No
S
(
w
380
W ine G rap es
1 1 g al
lons of lig ht ly ressedj uice of sw eet g ra es ; l
la
lo g al
lon keg to t he bung ; let it st and in a w arm p lace,
-
keep it full d urin g ferm entation aft er it has set tled

draw it off in a clean keg lter t he dreg s of t he rst and
ear t o t h
e l
e cl
iquid th at has b een d rawn off I n
add t h
th
e m ont h of M arch t h
e second ferm ent ation b eg ins th en
ift t he b ung ; wh en t he second ferm ent ation is ov er if t h
l
e
wine is red ne w it h t he whit e of 1 eg g b eaten to a froth
but when w h
it e with a m ixt ure com p osed of 1 o unce of
ising lass steep ed in a pint of t he w ine and b eaten and
m ix ed as w ith t h
e eg g ; pu t t h
e redw ine in a pit ched keg
e w hit e in a b rim st o ne keg and b ung t ig ht
th
and
'
381
W in e, G reek
Take a suicient quantity of p erfect ly ripe g rap es t o

e sun for
m ak e 1 0 g al
lons of j uice and exp ose th em to t h
er and k eep it over
t en days ; press out t h
e j uice in a boil
a re until it att ains t h
ing po int ; t hen add 5 ozs of
e boil
t ; take it from t h
sea sal
e re and l
et it stand for 8 d ays,
t h en bot t le
,
382 W ine, J unip er
1 2 g al
lons of hot w at
er.
ounce of g roun d corian der seed

55 l
bs of g round j um p er b erries and
5 l
bs of brown sug ar
Wh
iquid is cooled to 1 00 Fah renh eit , add 1
en t h
e l
h
i
e
i
o
b
a
n
d
u
t
i
n
a
k
e
w
t
h
t
a
l
r
ew ers yeast
n
t
f
l
o
o
d
g
p
p
g
-
208
3m
t op out ; x t
he top
ferm ent at ion is

and
lter t h
e
G LLO NS
FO B rm
ag ain as
over
and
balance
t
t ig h
he
and put
en.
ssibl
e
o
p
cl
ear draw
as
w in e
it in
383 W ine, L em
.
Take 1 1
and w
of ;
ean
a new , cl
hen
press
pitched
on.
of sug ar, and
boil
them tog ether until t he sug ar is perfectly dissolve d ; th en
ed to 1 00
iquid and when it h
e l
as cool
skim and strain t h
1
F ahrenh eit add 5 0 lem o ns cut in very thin sl
es
n
d
a
ic
quart of fresh brewers yeast ; put a lo g allon keg in a
warm place and ll it full to t he b ung and keep it full
with t he liquid d uring t he ferm entation ; strain press and
lon of g oo d sh erry or M ad eira
lt er ; th en add g a g al
o
water and 1 5
a
l
l
n
s
o
f
g
lbs
384 W ine, L iq u eur

.
Take
C
o
r
d
i
a
l
(
)
quantity of sweet g rapes to m a ke 7

ns of j uice and e xp ose them t o t h
l
l
a
o
d
s
u
n
f
o
r
1
a
0
s
e
g
y
b efore pressing th em ; as soon as th ey are pressed put t he
j uice in a lo g allon keg and ll it up w ith 3 g allons of
al
cohol 9 5 per cent
and 1 o unce of g ro un d cinnam on ;
m ix w el
l hung it and a
ft er settling (say 1 m ont h) bot
a suicient
,
t le it
385
W in e, M
4 g al
lons of g ood M adeira,
do
C ol
o r to
S
N
e
e
(
a deira.
hig h avored
.
plain w ine
sam e s ade
with coloring
or t inct ure of saron

'
88 and
os.
386
W ine, M
alag a.
4 g allons of M alag a w ine, b est quality

6
do
n
i
l
a
i
r
w
n
e
a
n
d
f
w
o
s
eet ening
;
p
.
d
ad
21 0
G L LO NS
Eon T EN
R ECI PES
AC H
lons ; press out t h l

9 g al
d
iquid, beat 3 eg g s t o frot h
n
a
,
m ix with t h
l
e decoction ; wh en it is cool t ake out
a
a
g
-
an d add
ounce of bruised bitter alm onds and dis

ve ia t he d ecoction 25 lbs of sug ar ; boil and let t he
sol
ing from
scum rise 3 tim es ; th en st op t h
e raising by ad d
i
r
an d
u
n
o
f
l
i
i
m
o
c
o
o
q
d
No
k
e
l
n
l
i
s
e
e
s
s
t
a
th
a
l
7
g
(
cooldown t o 1 00 Fah renh

eit ; then add 1 qu art of yeast
4t hproof
and aft er ferm e
ntation is ov er, add 1 ; quart
C og nac Filter
S
e
No
e
(
lon,
'
39 1
W in e, Peach
.
To 1 0 g allons of peach j uice pressed from t he ripest

em ; dis
out breaking t h
fruits add t h
e st o nes but with
ve 5 lbs of sug ar in t he j uice, and put it in a keg w hich
sol
l
i
l
f
f
ul
l
uid t il
erm enta
w
i
th
h
q
t
e
m ust be k ept const antl
y
t ion ends ; then add 1 ounce of g round cloves st rain and
lon of g ood p ure alcohol 9 5 per cent
m ix to it i a g al
F ilter (S ee No
,
39 2 W ine, Plain
lons of w at er, at
9 } g al
10l
bs of sug ar
.
86
F ahrenh
eit
h
3 ounces of tartaric acid
1 pint of strong vineg ar
1 quart of brew ers yeast
Mixed and dissolved t og eth er ; llup a keg put it in a
ace and keep it constant l
u
i
u
l
l
w
d
i
t
w arm pl
h
e
l
i
f
h
t
q
y
l
on of alcohol,
until ferm entation is ov er ; t h en add 1 g al
S
e
No
9 5 per cent ; st rain press and lt er
e
(
4
raisins, m as ed
do
39 3 W in e, Port
.
4 g al
lons of h
ig hav ored p ort
-
w ine
5 ; g al
lons of
plain w ine
r
l
a
i
p
s
u
n
p
y
21 1
AS PBER R Y
W IN E , R
S
ee No 7
do
(
C olored w it htincture of alderberries
.
39 4
W ine, Q uince
quince j uice m ade as follows:

ices andm ake
A ft er w iping off t he quinces cut th em in sl
a pul
p ; p ress out t he j uice ; heat it near boiling ; dissolve
1 0l
bs of sug ar in it th
et it coolt o 86
en skim strain and l
F ahrenheit ; lla keg and put it in a warm place ; add 1
quart of brewers yeast ; m ix well; ll up t he keg with
iquid d uring ferm ent ation and when over add 2} g al
e l
th
lons of g ood sherry or M ad eira wine
S
ee
No
(
8 g all
ons of
'
39 5
Take
80 l
bs of M
.
al
l ns of
W ine, R
a a
al
g
aisin
raisins, and m acerat e w it
10
r
u
n
i
l
l
i
l
bo
i
n
w
t
c
oo
s
e
e
No
h
t
n
a
e
r
t
e
u
b
g
g
(
them bet w een t he hands so as not to h urt t he st ones ; pass
i
r
a
s
l
l
r
u
th
e p ul
th
h
s
e
v
e
p
es
s
o
o
t
o
w
s
as
o
t
e
1
1
;
g
p
y
g
l
er used to w ash out
n
s of t h
uid w ith t h
i
a
l
o
q
e
t
e
l
w
a
g
p ; then dissolve in it 6 ounces of p owd ered
th
e pul
rock cand
rinds of 4 o ran es 2 l
d
n
h
o
a
d
e
d
a
m
t
n
e
s
g
y
an d 1 o unce of bruise d bitt er al
m onds with 1 quart of
brewers yeast ; ll a lo g allon keg and keep it fullwit h
iquid during ferm entation ; th en st rain press and add
t he l
1 quart of t h
e b est French brand y
-
'
39 6
Tak e
W in e, R
lons of fresh
1 0 g al
a spberry .
pb erry j uice
ras
and add 7
l
s
b
}
d with t he white of 2 eg g s ;
d
1
i
c
l
d
oo
a
n
ood
skim
strain and wh en nearl
o
f
t
y
p
g
brew ers yeast ; lla log allon keg and hang in it a little
of su g ar,
boiled
ari e
and cl
21 2
ro R
R EC I PE S
GA LL O N B E
T EN
AC H
ounce of g round m ace ; ll up with t he j uice

lon of g ood port
untilferm ent at ion is over and add 1 } g al
Filter
S
No
w ine
ee
(
bag
w it h1
39 7
W in e, R
ose
1 0 g al
lons of w at er
30 l
bs
of su g ar.
1 } g al
lon of red rose leaves
Boil for 2 m inut es ; when lukew arm ll up a keg ; put

it in a w arm place ; add 1 pin t of yeast ; l
l up const ant
ly w ith t he liquid t ill ferm entation ceases; dissolve 1}
drachm of ott o of ro ses in 2 ounces of alcohol 9 5 per

cent , and m ix it w it ht h
e ab ove wine ; st rain ; col
orrose
with t he t inct ure of cochineal Filter (S ee N os 3 and
,
39 8
W ine, S t
G eorg e
5 g al
lons of dark red claret
i
5
u
l
i
e
o
do
u
pq p
M ix ; add 1 g il
lof s irit of ras
of
lem onbalm ,
and 1
pberries
l
f
sp irit
i
l
o
g
39 9
of
W ine , S
orris root
-
herry
ig hav ored sherry w ine

lons of h
4 g al
plain wine
6
do
-
C olored
w it
h coloring
S
ee
(
400 W ine,
.
4g allons of t ok ay,
6
do
plain
best
No
w ine
S ug ar and color t o
suit
Tokay
ty
u
l
a
i
q
he tast e
l of
l g il
.
21 4
O
o re ; add about an ounce of boiled lin

seed oil or varnish so as wh en a drop is t aken ou t on a
d stone it loses it s brit tleness ; t hen mix in 1 ounce of
col
ion m ixed w ith 3 ounces of prep ared
C innab ar or verm il
dish
ov er a sl w
405
B ot t le w
-
wh
ite
ax,
hit
d transparent ; m elt it in a t in
dishover a slow re ; add about an ounce of boiled lin
rop is t aken out on a
s
eed oil or v arnish, so as w h en a d
en m ix in 4 ounces of
d st o ne it loses it s brit t leness ; th
col
llum p s are dissolved
zinc w hit e ; st ir unt ilal
1 l
b of rosin,
.
an
k o
p ots before becom ing perfectly rip e
ig htly w ith a l
rub t h em sl
inen cloth and prick t hem w it h
e st on e in di erent pl
aces ; th en l
ay them in ver
a pin t o t h
y
d w ater and at t he sam e tim e take equalpart s of water
col
and pl
ain syru
o as to cover t h
e apricots boil t h
e syru
s
p
p
in a copp er boiler and wh en bo iling throw al
lt he apricots
at o nce in t h
e syrup and ke ep them do w n w ith t h
e skim
m er ; wh en th ey b eg in t o g et soft u nder pressure of t h
e n
ut
r take them
l
r
i
oif
ent l
o
a
th
m
s
i
v
o
d
p
e
e
i
n
a
e
e
t
y
y
g
g
e syrup ; t h
e arrang e t h
e fruit in an earth en dish cl
arif
th
y
y
e syrup w ith t h
boilit t o
th
e whit e of an eg g (see No
it s reg ular thickness and throw it boiling hot on t he apri
cot s so as to cover th em ; l
et th em stan d for 24 ho urs th en
take t h em out of t he syrup andput th em in g lass j ars with
out squ eezing t h
em
T he balance of syrup is clari ed
a ain and m ix ed w ith 3 p arts white 4t hp roof b rand ; l
l
g
y
u
i
s ru
r
n
m
n
h
th
o
k
d
s
l
e
t
e
w
a
d
c
a
e
a
t
h
y p
p
T
a e s m e nice a ric
'
'
BR A ND Y C H E R R IES
407
Take t hick
of
he
pieces
B ran dy , A n g elica
fresh
21 5
cut and free
ica s em s
ang el
th
e st em s
leaves ; w ipe them clean w it h a linen cloth ; m ake

of 1 t o 1 %
inch es in leng th, and put t hem in fresh
'
water to
washed t h en put th em in boiling w ater ; boil

u
r
l
f
o
s
e
r
i
m
l
h
r
o
v
t
ov
bo
e
e
e
u
i
a
es
t
o
r
t
e
c
h
l
r
t
e
t
e
e
;
p
;
g
m acerate for 1 ho ur ; tak e them out with t h
e skim m er
and
u
m
i
n
l
r
e
e
a
e
u
t
th
o
d
w
t
t
k
th
c
a
e
m
a
i
n
r
o
t
e
a
s
s
;
;
p
g
p
t hem g en t ly between t he linen cloth so as to g et al
l t he
l
n
i
u
w at er out ; then boil them thoroug hl
p
a
i
n
s
a
n
r
d
y p
y
lay th
em
i
r
e s
u
i
b
p
ho
on a siev e t o drip off t h
u
s
r
;
y
e syrup t o it s form er thickn ess cl
arify it
t h en ag ain boilt h
and inix it w ith 2 p art s wh it e 4
t hproof b randy ; l
l up t h
e
j ars and cork and sealthem
be
'
408
B randy c adrat
s.
Take cedrate with very thick rin ds ; cut o w ith a very

without touching
e out sid e p art of th em
sh arp knife t h
e u se of cordial
s &c ;
e rinds for t h
th
e white ; k eep t h
e fruit ;
t
wh
t
i
h
e rind in 4 p art s without tou ching t h
s l
e
i
t
p
take t he rinds o ; put th em for a litt le while in alum
wat er (this is do ne to retain t he naturalcolor of t he fruit) ;
then boil in plain syrup by a slow re and wh en soft
eno ug h t ake th em out with a skim m er ; pu t t h em in an
aried syrup ; aft er
earth en dish ; cov er th em w ith fresh cl
ut of t h
e dish an d put th em in j ars ;
24 hours t ake th em
q
m ix 2 p art s of whit e 4t hp roof b rand y (m acerat ed before
with som e rinds) ; add 1 part of t he syrup ; llup t he j ars
cork and seal
'
409
6l
bs of
.
last ;
B ran dy C herries
with short st em s ; t ake o t he

l
l
n
4
h
r
a
r
n
f
o
o
t
p
oo
f
w
h
i
b
a
d
t
e
g
y;
red s ur c erries
cov er t h em
h
w it h1
21 6
m acerat e t
hem for 2 weeks (see No 5) decant t he liquor ;

.
oistened and boiled with 1 pin t

r
i
d
n
m
a
e
a
i
n
e
o
f
1
r
m
th
o
k
t
d
h
o
f
s
e
c
ac
t
u
;
4 drachm s of g round coriander 4 drach
m s
of st ar anise 2 d rachm s of g ro un d cinnam on and 36 rains
g
of m ace with 1 quart of 4t hproof w hite b randy m ixed
ter ; cover t he cherries in t he j ars ;
e above ; l
w ith t h
cork and seal
then add 4 lbs

of wat er ; skim
l
r
o
u
d
ov
e
n
c
s
g
of sug ar, m
41 0
B randy G rap es
Take som e M uscat g rapes ; pick out t he soundest and

larg est fruit ; w ash and put them in cold wat er ; prick
ace th em in a sieve to
t hem 2 or 3 tinies with a pin and pl
drip o t he w ater ; wipe dry with a linen cloth andar
e
rang e th em in j ars ; cover th
em with t h
e j uice of t h
ler fruit m ixed with 2 p arts of whit e 4t hproof b randy
sm al
ter ; cork and
sw e et ened w ith pl
ain syrup t o t ast e and l
e j ars
seal t h
,
41 1
B ran dy M
el
on s
oth er m elons ; cut th em in slices ;

art s o ; put th em I n w ater
e insid e
e rind and t h
t ak e t h
p
ittle lem o n j uic e and boil th em up for 2 or
cont aining a l
3 tim es ; t ak e the m off t he re ; let th em stand covere d
for 1 ho ur ; th en p o ur th em in oth er cold water con t ain
ing lem on j uice and let th em cool; em pty th em on a siev e
to drip off t he water ; th en boil them g ently in
when soft take th em off with t he skim
syrup (see No
m er and place them in an eart h en dish ; cov er th em with
ing claried syrup aft er 24 h o urs st anding ;
e fresh boil
th
then drip off t he syrup and arrang e th em in jars ; clarify
t he syrup ag ain ; wh en necessary m ix w ith it 4t hproof
l t he j ars
w h ite bra
ndy of 2 p art s of it s ow n volum e ; l
e m el
ons ; co rk and seal
u p to cover t h
Get
s m e
m us
or
31 8
he
tim e t ake equal part s of wat er

and pl
ain syrup (see No 7 ) in q uantity suf cient to cover
row
s th
e syrup boil
er ; wh en t h
e peach es in a cop per boil
th
in t h
e p eache s ; k eep th em down w it h t h
e skim m er until
l
ay t h em on a siev e t o drip of t h
soft ; take th em o ut
e
syrup ; next cl
arify t h
e syrup w ith t h
e whit e of eg g s ; b oil
it t o t he prop er thickness an d th en arrang e t he p each es in
ing hot ov er th em so as
an eart hen dish and throw it boil
em stand for 24 hours ; l
et th
l th em in
t o cover th em ; l
j ars w it hout squ eezing ; then ag ain clarify t he b alanc e of
e syrup and m ix it
with 8 part s of 4t hproof whit e
th
e jars ; cork and sealthe m
brandy ; llup t h
in
col
d w at er ; at t
sam e
.
41 5
Take
Bran dy Pears
hig hly p erfum ed pears skin t hem t aking

e st em s ; cut off t h
e ends of t h
e
care not to dam ag e t h
ay t h
e fruit in iron free al
u m s v at er
th
b
i
st em s and l
s
(y
g
e nat u ral col
or of t he fruit) let th em
m eans you retain t h
rem ain in for i an ho ur ; tak e th em out and put th em in
boiling water ; as oon as they g et soft tak e th em out
d wat er which contains t he j uice of a
ay the m in col
and l
few lem ons ; wh en t he water b ecom es warm it m ust be
d ; w hen p erfect ly cold arrang e t h em in
ch ang ed w ith col
j ars w itho ut breaking t he st em s ; take in t he b eg inning
rt of boil
ing hot syrup and th row it
of t h
e O p eration 1 pa
over t he skins ; let it cool; then add 2 parts of 4t hproof
white brandy ; m ix it wit h t he syrup ; lter and ll t he
j ars up ; cork and seal
l,
sm al
41 6
Are m ade
B randy Prune s,
ub
s,
precisely t he sam e w ay as t he peach

.
41 7
R
Plum
or
he quinces
B ran dy Q
wi
th
linen
uinces.
cl
ot
and
take
of
he
M US T AR D
21 9
FR E NC H .
very delicat ely and lay t h em in cold wat er ; cut

th
em in 4 par
e h eart s ; t hen l
ay them in
t s ; t ake out t h
iron free alum w at er for a few m in utes (by th is m eans you
retain t h
or of t he fruit) and throw them in
e nat ural col
boiling syrup u ntil they b eg in to g et soft ; take them out
witht he skim m er; arrang e them in an earthen dish ; clarify
ing hot on t he fruit to cov er ; aft er
th
e syrup ; thro w it boil
24 hours standing drip off t h
e syrup ; cl
arify it and a dd
2 p art s of 4t hproof whit e b randy in wh ich w ere m acer
uit ; l
lup t he j ars pre
e fr
t er and l
ated t h
e skin s of t h
viously arrang ed with t he q uin ces ; co rk ands eal
skin
'
41 8
B rim st
P ap er, for sm oking K

ent W in e g et t in g sou r
on e
v
eg s,
p re
im st one m elted in an iron pan

br
40 to 5 0 strong p aper st rips of } an inchin breadth and
ted brim st one and
9 in ch es lo ng are drawn thro ug h t h
e m el
laid aside ; wh en alldo ne rep eat it a second and t hird tim e
to g et t he t hickness of g ood sized pasteboard ; som e take
ro un d coriand er seed anise see d and fenn elseed eq ual
g
part s m ixed tog ether which th ey strew aft er t he last dip
ping on t he brim stone p aper strip s while hot ; th ey are
n
l
1
i
r
i
n
s
o
f
s
w
th
t
both
ac
k
e
d
i
n
b
u
d
e
o
f
o
a
h
n
s
a
4
g
p
e nds and brou g ht int o m arket
Take for a 60 g allon cask 1 st rip ; lig ht it with a
UZ
sc
m at ch
bring it to t he bun g hole ; put t he b ung loosely in ;
let it burn as long as it can ; let t he cask stand u n t o uch ed
for 1 hour ; th en t ak e it out and put in t he whit e wine
re d wine woul
d lose it s color
1 l
b
of
41 9
1} l
b
1}
of
do
u st ard,
F rench
.
black m ustardseed
do yellow do
do
d
r
u
n
g
.
220
APPE ND I X
boiling hot cider vineg ar

ly tog ether ; m acerate 1 2 ho urs add1 %
M ix ed thoro ug h
ounce of g round allspice 4an oun ce of g round g ing er 3
ounces of sea salt 1 } o unce of g round cinnam on 4 an
o unce of g round cloves ; m ix it w ellw ith t he above ; add
e required consist ence
as m uch m ore vineg ar as to g et t h
3 quart s of g oo d st rong
420 W
.
Pu t t y , for L eaky C a sk s, B u ng s, C ork s,
ax
&c
.
2l
bs of
.
pirit s of turpent ine
4 do
tallow
x
e
l
l
a
o
w
w
8 do
y
id turpentine
sol
1 2 do
T he wax and solid turp ent ine are m elted t og eth er on a
ow re ; th en add t he tallow ; w hen m elted t ake it far
sl
e re ; then stir in t h
e spirit of t urpentine and
off fro m t h
let it cool
.
421
G eneral D irect ions for S yrup s
ps can only be m ade with t he nest quali

ties of sug ar S yrup is t he j uice of fruit owers veg eta
bles or whatever you desire t o preserve m ix ed with
T he
b est
syru
.
boiling to t he deg rees it is fro m t he
larg e p ear
l thread (see No 1 0) to t he
see
sm al
(
No 1 3) that syrup is produ ced T he e ssences or virt ues
fruits &c suitable for syrup m aking m ay be
of m o st
T he sug arsho uld be dis
e infusio n
e xt ract ed by sim pl
ved in this deco ction or infusion and both placed in a
sol
l
o se th
i
essel down and
ss or earth enware v essel; cl
v
a
s
g
place it in a pan on t he re su rro unded w ith water I n
d not be bot tled tillquite cold
e syru p sho ul
som e cases t h
W h en ready cork it securely and stand it in a cool dry
place C are should be taken to boil t he sv rup to t he pre
liquid
In
sug ar.
222
A PPE N D I X
om e raspb erries and avor as you please S om e m ix a

rries (properl
o
und of raspb erries and a p oun d of ch
e
y
p
ing ) ; then m ix m ash and ferm ent al
l
st o ned before m ash
e quantity of raspberries to be int roduced
Th
t og e ther
how ever is entirely a m at t er of t ast e W hilst t he syrup
an w it h a
e
is ferm entin g it is a g ood plan to cov er t h
p
ot h or any thing that willadm it t he air (which is
co arse cl
e d ust
essentialto ferm ent at ion) but keep out t h
s
424 O rg eat (or A lm
ond)
S yrup
weet alm onds

3} o unces of bitt er alm onds
3 pints of fresh wat er
2 lbs of
.
6 or 6} l
bs of sug ar
.
Take your alm onds (S w eet and bitt er) and drop t hem
into boiling w ater
This blanches th em and they are
i
n
a
l
k
d
H
v
i
n
p
d
th
d
p
th
t
easil
s
n
e
ee
e
m
o
e
m
i
n
o
r
e
y
g
col
d wat er in which wash them ; wh en ready put t h em
into a clean m ortar (one of m arble is b ett er than bronze)
and m ash th em ; next s u eeze in t h
e j uice of two l
em ons,
q
or add a l
m onds p our
ittle acid and as you p o un d t he al
p art of a p int of clean water into t he m ortar; m ash thor
oug hly until t he m ixture looks like thick m ilk and no
pieces of alm onds are left ; th en add anoth er pint of t he
Now squeeze t he w hit e m ash throug h a
sp ring w at er
hair clot h or other g ood strainer : a com m on plan is t o
h ave a larg e strainer held by t w o p ersons ; as th ey tw ist
e m il
th
k m ay be caug ht in a clean basin ; w h at ever of t he
al
m ond s is l
eft in t h
e m ort ar and
e cl
ot h put it b ack into t h
ittle of t h
e spring w ater ;
m ash it ov er ag ain addin g a l
then strain it and m ix w itht he form er alm and m ilk ; t his
done m ix it w ith your sug ar (about 6 lbs ) w hich m ust
rst, h
aried and boil
ed t o a
ow ever be cl
s
ee
crack
(
.
R EC I PE S
223
S M A L L Q UAN T I T I ES .
FO R
ding t he alm ond m ilk let t he pan of

e re ; wh en m ix ed g iv e anoth er boil
sug ar be off t h
e re and stir t h
e syrup
en rem ove t h
up th
e pan fro m t h
p our in a sm all p ortion of t he t inct ure of
until c old
east drop of t h
e l
orang e owers or t h
e essence of nerol
y
oth ; g ive t h
and pass t h
e m ixt ure ag ain throug h a cl
e
bott les an o ccasional S hake for a few days aft erw ard; it
No
hot
ad
hilst
p t he syrup from
lkee
w il
425
4lbs
r
i
a
t
n
.
g
p
orel
lo
C herry S yrup
of sug ar
em ,
S ee t hat t he ch erries are ripe, and, having st oned t h
an d er or sieve, pressing out t h
m ash th em in a col
e j uice
e j uice stand for a day or t w o,
int o a panor basin ; let t h
th en strain t hroug h a annel bag until v ery clear ; boil
l
u ar to a
see No
i
crack
o
u
r
d
c
a
r
s
e
a
n
d
u
r
o
y
g
(
p
e prop ortion of one pint of j uic e t o 2
e j uice in in t h
th
l on t h
e re with a skim m er and
lbs of sug ar; stir it w el
n
c
u
m
r
i
i
n
i
f
s
e
i
s
s
e
i
o
o
r
i
l
e
o
v
two
bo
k
s
t
a
t
l
e
a
t
e
t
;
;
y
g
l
r
i
l
i
e
o
o
u
n
m
it thoroug hl
c
o
l
th
e
bo
t
t
h
e
n
d
p
t
t
e
o
e
;
;
p
y
jars and t ie down w ith bladd ers
.
'
426 M
.
2 ints of m
2; l
bs
ul erry
berry
ul
S yrup
j uice
of sug ar.
b
do not require so m uch sug ar as raspb erries
M
m
ul
see No
ash t h
b
erries and p ro ceed as with
e
(
S ee t hat t he m ulb erries are
ch erry syrup (see No
uniform l
r
i
p
e
y
M
ul erries
.
is is done t o keep it from

Th
bot t led
.
it t l
ng up aft erbeing
at ing and S pl
separ
224
427
m ade t
M ay be
S t raw berry S yrup
he sam e w ay as raspb erry syrup (see N o
arg e fruit
S elect l
e
Th
hod of m aking this is p recisely t he sam e as t hat

for m aking M orello ch erry syrup (see No
m et
429
4 oz
aiden air)
S yrup
pillaire
of ca
4} lbs
C apillaire (or M
of sug ar.
he b est
pillaire
is found in Am
ca
erica, and g r
ows near
andg ro w
n
s or runnin
ream s
s
h
r
n
o
d
t
T
l
v
r
e
e
a
e
s
a
e
e
e
g
p
g
double t he stalk long and of t he color of rip e plum s Be
careful t o obt ain t h
e
r
e
u
i
i
n
o
t
wh
h
o
n
s
e
r
r
e
o
r
n
n
e
e
a
t
f
g
g
ich ever kind you require
t iv e wh
C ut t he capillaire into
lit t le pieces ; th en infuse th em in boiling w ater covering
th
e pan ov er ; add t h
e sug ar and cl
arify w ith t h
e wh
ites
re m ixin
r
if you h
of 4 eg g s
h
r
i
l
bov
p
o
o
t
o
bo
i
n
e
e
n
t
a
i
p
g
pearl (see No
then p o ur off thro ug h a strain
to a
er ; wh en cool add som e orang c ow er wat er ; th en bottl
e
cl
ose O rdinary syrup with tinct ure of orang e ow er in
it is often soldfor t he g enuine art icle
.
430 L em
.
2l
bs
of sug ar or
on
S yru p
p)
(
1 pint of lem on j uice
L et t h
e j uice set t l
e ; cl
ear of? t h
e thin skin w hich form s
on t h
e t op ; th en st rain thro ug h a ne sieve or cl
ot h ; b oil
.
2 int
s of syru
226
435
G rape S yrup
r
o
d
s
h
e
r
l
y
lb of elder ow ers
8l
bs of sug ar
Ma de t he sam e w ay as violet
R aspberry
436
3} l
bs
syrup see
V ineg ar S yrup
of sug ar.
pint of rasp berry juice

2 pints of vineg ar
A S in m aking raspb erry
1
syrup
No
see
422)
hite or
how ever re
w
h te raspberries
quire t he b est loaf sug ar and whit e wine vineg ar so as not
e syrup
C lean t he raspb erries ; m ash them
t o discolor t h
in a pan and put in a w arm place for a day or two until
they ferm ent ; strain t hem and pour in t h
e vineg ar ; strain
ear
see No
e sug ar and boilto t h
e
ag ain ; add t h
p
(
i
n
A nother plan is to t ake w hole raspb erries (say 2 lbs 1 %
t
p
of vineg ar and 2 l
e vi e
bs of sug ar) and put th em in t h
p
r
ered in a sh ady pl
a
n
d
t
n
d
w
el
l
c
ov
ace
f
o
a
a
s
e
a
t
h
r
r
g
j
1 0 days A t t h
t er t h
e m ixt ure ;
e exp iration of th is tim e l
ot water and
add t h
ace t h
e j ar in a pan of h
e sug ar and pl
boil g ently This m od e preserves t he nest qualities of
e fruit wh
ich are not p art ial
ly lost by boil
th
ing , as in t h
e
revious m et h
od
p
red frui
m ay
be
used.
437
1 pint
C offee S yrup
of
Make a st rong
decoct ion of M
oc a coffee,
very cl
ear, t o
227
R ECI PE S roe smAL L Q UAN T rrI Es.
he am ount
of a
i
l
i
o
a
r
2
i
n
f
t
t
k
s
u
bo
t
i
n
e
t
t
s
o
a
y p;
p
p ;
and add t h
e coffee ; put it ag ain on
ball (see No
e
N
a
r
s
e
l
e
th
e re ; b oil it t o a
o
p
(
roug ha cl
th
d
e it w h
en col
ot h bot t l
.
d st rain it
an
438
orm w ood
S yrup
ounce of w orm w oo d
.
1 lb
of sug ar.
M ake
nearl
a
y
pint
of t
t o it 1 l
b of loaf sug ar ;
cl
arify
boilt o a
he infusion of
pear (S ee N o
439
M arshM
-
it
orm w ood;
N os 6 and
d, bot t le it
col
see
hen
all
ow
and
S yrup
add
ounces of m arshm allow root s ; cut t hem int o

m
al
sm al
l pieces ; b ruise t h em in a m ort ar and boil t h
g
l
i
n
o
a
r
l
l
r
edu cedt o a p int ; t h
a
r
w
lows in
f
t
e
n
e
i
t
t
e
c
p
it and add 1 lb of sug ar nishing it in t h
e sam e w ay as
capil
laire (see No
Take
440 S yrup
.
l
b
4
of
Pinks
of
pinks
1 l
b of sug ar
f a p oundof pinks ;
Pick off all t he g reen part s from hal
ut t h
e o w ers in a m ort ar, and pound t h em wit h a pint
p
ing w ater ; st rain t he d eco ction t hroug h a clot h ;
of boil
b of loaf sug ar (S ee No
boil it t o a b all
arify 1 l
cl
and add it t o t h
see No
i
e
c
o
o
n
u
i
a
d
e
t
c
t
t
a
i
n
o
n
;
(
p
g
th
e re, an d boilit t o a
p ear (see No
This syrup
.
m ay also
be m ad e wi thout
pounding t he ow ers only boil

,
th em w it h t he sug ar ; when done, skim

it thro ug h a clot h
vet y
Th
e dark red v el
th
e best for syrup
ing
'
it ,
and st rain
sing l
e-pink
is
228
APPE N D I X
441
at a as
.
Every liqueur m ade by infusions is called rat aa ; t hat

is, w h en t he spirit is m ade to im bibe thorou g hly t he aro
or of t he fruit steeped in it ; wh en this
m at ic avo r and col
has t aken place t he liquor is drawn off, andsug ar added t o
it ; it is th
en l
t ered and bot tled
.
442
C herries
at a a of
cinna
erries, 1 0 l
bs
W ild cherries, 1 0 l
bs ; M orello ch
rach m s ; b randy, 8 pints ; st raw
m on, 2 drachm s ; m ace, 2 d
b erries, 2lbs raspberries, 2lbs corianders, 4ounces, and
.
4 ounces of sug ar to
'
e er
y
i
t
n
p
of
j uice
C rush t h
e fruit ;
j uice t hroug h a sieve and p ound t he stones

u
t
h
a
n
d
i
n
f
s
e
e
corianders cinnam on and m ace separatel
y
To every pint of j uice add 4 o unces of
w holei n a jar
e for
et it st eep for a m onth ; l
t er it and bo t tl
sug ar ; l
st rain
e
th
443 A not her R

.
at a a of
C herries
J uice of M orello cherries, 1 5 pint s ; peach leav es, 1 1h ;

brandy, 1 4pints ; cinnam on, 3 drachm s ; cloves, 1 drachm ;
.
throug ha sieve t he p ulp of

u
r
e
e
r
r
i
s
n
u
n
o
h
p
o
d
t
s
to
es
u
th
o
th
c
e
m
a
l
t
r
e
t
e
i
n
e
h
;
y
; p
g
e re and g iv e th em
a pan on t h
d
one boil; wh en co l
e j uice ; and wh en
m easure t h
h
v
p
t
o
o
5
i
u
1
n
e
u
r
s
a
a
d
d
y
y
p each leaves cinnam on and cloves which m ust have been
previously bruised in a m ort ar t he S ug ar and brandy being
added; put t h
e w hol
e into a
r; l
eave it for a m ont h ;
a
j
draw it
and bot t l
e it
sug ar,
C rush
8l
bs
and s rain
444 R
at a a
M orello
herries
nom fbur F ruit

'
8l
bs ; w ild
.
c erries,
s.
6l
bs ; raS pbcr
.
m s; cl
m s, and proceed as for
ov es, 2 drach
nam on, 2 drach
raspberries
45 0 R
.
at a a of
M ulberries
M ulberries, 1 0 l
bs ; brandy, 1 0 pint s ; sug ar, 4 lbs ;
Proceed as b efore
ms
m ace, 2 drach
.
45 1
at a a of
Brandy, 3 pint s ; w at er,

b Put t he
and sug ar, 1 l
O rang egow ers
pint s ;
ol
wh
e
orang e- ow ers,
in
bat h alm ost boiling hot

day lt er andb ot t le it
l
ace it in
p
1 lb
ar w el
l st ep ed ;
for a day ; t he next
V espit ro
Brandy, 2 pint s ;
anise seed,
1 ounce ; 2 l
em ons; sug ar,
ica, 2
1 1b ; corianders, 2 ounces ; fenn el
, 1 ounce ; ang el
Break up t hese ing redient s, and put t hem in a
drach
m8
-
h
2
e
m
n
e
p
i
n
t
s of brand
p
e
l
o
h
i
h
o
u
t
e
l
2
h
s
w
c
,
y;
y
j
e m ixt ure, and squeeze in t h
e j uice ; b reak
m ust add t o t h
issolv e it in w at er, and put it int o t he jar; let
e su g ar; d
th
en st rain it t h
t ; th
roug ha annel
it st and for a fort nig h
ar w it
bag ; lt er and bot t le it
45 3 Y ellow E scubac
.
1 ounce of
saffron
ounce of cinnam on ;
ounce of
w at er
ounce of
1
;
3lbs
corian ers ;
Pound t hese ing re dient s,
hird at fart hest
dissolv e
and
hole in
raisins ;
ounce of l
i uorice
pint s of brandy ;
in 2 pint s of w at er; put t he

i
r
ki
n
r
o
i
t
a
a
e
s
t
t
c
t
a m ont h
,
g
t
D am ascus
of su ar :
g
'
ar
1
;
pint s of
th
e sug ar
t o infuse for
up ev ery secondd
ay, or t
he
R E CI PE S
45 4 R
.
nut
2Q 0 w al
drachm
at a a of
hat
nut s so young
d
t
o
u
n
p
a m
in
of
brandy
drachm
231
al
nu t
G reen W
pint s
10
s,
of nut m eg ,
hem
S M A L L g um
FO R
4 lbs
hells
of
su g ar,
oose 200 w al
Ch
of cl
ov es.
m
i
n
a
r
as
h
o
i
l
e
t
u
h
o
t
h
e
m
;
p \
y
y g
g
ort ar, and infuse t h
em in t h
e brandy,
a
ht he nut m eg and clov es for a m ont h; aft er t hat t im e

rou ha annel ba , l
st rain t h
e m ix t ure t h
e
r
a
n
o
t
d
t
b
,
g
g
w it
tl
e it
4 oun ces of ang elica seed, 2 ounces of t he

-
root s of ang el
pint s of brandy 1 drachm of clov es 1 drachm of

4 p ounds of sug ar
Pound t he ing redient s
cinnam on
ica, 1 0
l
r
n
d
s
s
o
h
s
u
r
i
n
e
a
d
a
d
i
t
h
d
i
v
e
a
w
t
e
t
t
o
t
e
a
,
;
g
r a m ont h; st rain it
f
e b rand
o
m ixt ure ; infuse it in t h
y
roug ha bag and l
t er it
th
coarsel
y
45 6
R at
3l
bs
drachm
a a of
ed
Pink s
n
4
o
f
r
a
d
l
o
f
u
r
1
p
b
i
n
s
k
1
b
s
a
i
n
s
t
s
0
,
,
y
g ,
p
rach
Pick of t he
m of cinnam on
of cl
ov es, 1 d
of
d infuse t hem
ov es and cinnam on ;
e cl
for a m ont hin t he brandy, w it ht h
is draw of t he liquor and lt er it
aft er t h
r
e
e
n
g
from your pinks,
p ound t he leav es
an
'
45 7
1
m
drach
B alm
of M olu cca.
of m ace, s reded.
ov
1 ounce of cl
es,
b ruised
.
1 g allon of clean spirit (22 under proof

n or
lcorked dem ijoh
M acerat e for a w eek in a w el
j
oring (see
or w it h col
col
ed in 3a
d
i
ssol
v
a
r
u
s
p
g
ar,
frequent ly
s aking
and add
s
n
r
e
o
f
a
l
l
o
o
u
p
g
see
No
4} lbs
w a t er.
of
IM
'
232
n rm m rx
45 8
ears of
he
W idow
of
alabar.
m of
drach
ea
a
n
a
t
reded , . an ounce of
m ace (sh
d
,
) 1
S om e add
e essence of v anil
la for av oring
spoonfulof t h
red
h
o
l
l
l
i
o
i
n
r w at er
i
s
c
p
a
n
o
e
t
f
o
r
s
t
o
t
o
f
e
w
I
a
y
g
g
i
S am e
Balm
as
ploying 1
cl
ov es (bruised)
M olucca, but
of
em
w it hcoloring
S
ee N
(
45 9
S ig hs of L ov
e.
t o produce
ichadd 1 pint
wh
of sug ar, andp u re so t w at er su

icient
bs
6l
o.
l
al
on of syru
g
p
see
os.
and
pint s of proof spirit ; color p ale pink

A drop or t w o (not m ore) of t he essence of
is is a pleasant cor
or v anil
la im prov es it
Th
of rose w at er and 7
se e
am
berg ris
"
dial
.
D elig ht
460
of t
he M
andarins.
pirit (22 under proof

r
d
o
u
p
e
s
o
f
a
t
e
r
t
w
4
4} lbs of w h
it e sug ar (crushed sm all)
n
u
ce
f
a
n
i
u
m
o
s
m
b
r
d
o
C
h
i
e
i
s
e
u
4
1 g al
lon
of s
am
do
low er.
sa
in
acerat e
double
b ret t e or m usk seed bruised
do
he
a car oy or st one
quant it y (see
p ble
ar ca a
an
o.
d agit at e
of
holding
l ev ery
w el
day for 2 w eeks
E lep hant
461
M ilk
2 ounces of g um enzoin.
1 pint of rect ied spirit s of w ine
Dissolv e and add 2} pint s of boiling

5 m inut es in
and add
a st ron
l
b
%
of
lum
corked
r
a
g
su
bot t le,
w at er ; agit at e
and w
for
hen cold st rain
CO N T EN T S
or m
S ECO N D
PAR T
or T H E Bxa xnnrna s GUID E,
C ALLED
hm
r
t
e
a
f
i
m
m
E
m adm
m
s
r
u
m
s
S
,
mu , t t
ur
mur:of
m
m
ou qf u
1 19
Ru
or n m
ug m
m rb
Apparat
us,
; Liqueur
ipt ion 0
escr
Apricot s, Brandy
O ilof
. .
Apricot W at er
Arom at ic Bit t e rs
.
5
5
W at er
8
5
Arrack
Punch
, S yrup of
R om ans.
5
Alk erm es de Florence
Alm ond S yrup
3 Badiane
3
Balm of M olucca
Ball, H ow t o boilS ug ar t o
Balsam of M an
Barbadoes Cream
Barberry S yrup
Beaum e H um ain
O ilof
Berg m
ot
ou of
Bev erag e S t om achic

O
O il of
$6
Bit t ers,
D anzig er D rops.
E ssence of
.
dH oll
and
236
com
Blackberry Brandy
51
8
84
807
W ine
Blackberries, R at aa of
Black Bot t le w ax
W ine
'
S pice
S t om achic Green
a
Biow , H ow t o boil S ugar t o
ti
4
1
41 8
88
858
14 Brow n S ug ar or S yrup, H ow t o
8
89
809
401 Bordeaux W ine, (R ed)
402
403
75
404
75
405
Froid
58
406
77
407
78
49
55
29
98
5o
155
80
u
51
C aram el? H ow t o boilS ug ar t o t he 18
54
52
429
59
79
54
1 24
55
24
2
4
08
1 58
409
4
08
56
221
57
1 57
58
83
59
872
60
so
e
61 C h
am p dAsil
50
41 0 C herry Brandy
99
02 C herry C ordial
68
84
64
7
S yrup
1 58
41 1
W at er
874
65
412 C herries, Brandy
285
s of
R et ail
4
418
(m ow er)
1 25
50
81
414
82
415
88
416
07
S t rong
85
68
70
71
72
73
45
4
80
3
59
81 1
4
01
41 7
46
41
S t om achic
R ed
C alam us
8
It
C edrat e
l6
C herry
B
C lov es
D om est ic
Ginger
2
J uniper
. .
M irabelles
o o
oo o
o o o o o o o o o a o
o o o o o o
m :
1 89
1 90
1 99
mm
19 1
1 92
193
It
5
14
6
14
do Violet t
1 94
es.
873
8
14
19 5
150
196
E sprit do M anuel
1 52
do
1 58
154
155
1 56
1 97
H
198
19 9
297
1 58
1 59
W int erg reen
20
0
201
1 60
i lAm bre
162
er, H ow t
Feat h
o boil S ugar t o
168
1 64 Filt er, H ow t o
165 Fil
t ering Bag s, H ow t o m ake
t he
15
206
8
do Fleurs dorang es
1 27
1 68
1 69
6
6
1 71
66
S eeds, W at er of
81 7
188
a
o o
178
1 05
66
M ust ard
u
u
M ere
dos Pacieat e urs do Grece
Vert e S t om achique
Vie dandaye
6|
E au
419
GeneralD irect ionsforM aking S yrups 421

207
Gerofiinc
208
Gin, D om est ic
209
1 79
Eng lish
21 0
H olland
21 1
181
L ondon C ordial
21 2
Ging er Beer
61
1 88
Brandy
1 02
1 84
19 7
1 85
E ssence of
1 86
1 81
485
880
W ine
23
9
m
248
8
8
24
9
5
8
85
825
12
9
250
m
m
m
m
N oyan
m
m
m
m
m
m
m
6t
u
u
5
C m nelle
46
It
Cit ron
.6
I4
04
m
m
m
m
m
m
m
m
m
m
m
H ypocras alAng elique
66
Fram boise
"
66
I
4la S im ple Vanilla
68
66
I ndig o, S olut ion oi

I nst ant aneousBeer
I rish E scubac
Wh
iskey
'
J
J
m
m
m
m
m
m
m
m
m
m
m
m
m
m
w
m
w
m
m
m
251
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And Bon Vivant s Companion

CO M PL ET E C YC LO PE D I A or PLAI N A N D F AN C Y
C on t ain in g clear an dre liable direct ions for

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Prof essor of C h
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T his w ork con t ains ov er 500R ecipes, an dem braces a descrip t i on of ov er
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D I CK
FI T ZGER ALD
18 Ann S t reet
P O P U]
R ichardscn
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G uxde t o t h
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A C o m ple t e
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Howto Mix Drinksorthe Bon Vivants Companion

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Howto Mix Drinksorthe Bon Vivants Companion

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HOW T O MIX D RINKS

T HE BON VIVANT S COMPANI ON,

cauzxun304n3A n Jua rN M UA BUI nnu wmwmn lon lnxnui A nL rnI BM VI I M nl t

Bit t era D ecant er

C apt ain M arryat t

a la Lord S alt oun

Gui aces, E ng lish

D rink forD og D ays

C ockt ail, Bot t le of Brandy

Faiv re s Pousse C afe

Fancy Brandy Co ckt ail

C up, i la M arm ara

hom as s O w n Bit t ers

GeneralH arrison s Egg N ogg

M int , C apt ain M arryat t

M arm ora, C up, alo.

Fine, for Part ies

C apt M arryat t s R ecipe for 87

W ine, S elt zer W at er andR

THE BON VW ANT S COMPAN ION

p erfect ion t he am brosial

(Use larg e bar g lass )

ble spoonfulraspb erry syrup

lsize d lem on.

(For a part y of t w ent y )

pine apple pared and cut

d add berries in season

(Use larg e but

Jam aica rum

ble spoonfulof pow dered w hit e sug ar

heir draug ht s like linked sw eet ness long draw n out

(For s part y of nit een )

Jam aica rum

hit e loaf sug ar

e as oon ulof nut

he lem ons unt il it has ab sorb ed all

pposed t o v ary con

is is t he g enuine I rishb ev erag e I t is g enerally m ade

A s t o t he beaut ifulm ut ual adapt at ion

quisit e achiev em ent s (S ee

qualit y ; t he sug ar should be dissolv ed in boiling w at er

hisk ey P 1111 011

iskey (I rishor S cot

hl w ine g lass of t he w at er,

ast e, and put

(Use larg e bar g lass )

ble spoonfulof raspberry syrup

he t um bler w it hshav ed ice

he j uice of t w o lem ons

F our ounces of syrup

ham pag n e Punch (Per bot t le )

his can be m ade in any quant it y by observ ing t he pro

bler w it hshav ed ice shake w ell and ornam ent

Jam aica rum

Juice of 4 lem ons

hpulv erized w hit e sug ar

he t um bler w it hshav ed ice

( Use larg e bar g lass )

Jam aica rum

pony g lass of C urac oa

bler w it h shav ed ice shake w ell and orna

hfruit s of t he season ; sip t he

(Uso larg e bar g lass)