APPENDIX.
CONTAINING DIFFERENT ARTICLES USUALLY KEPT FOR USE IN LIQUOR STORES.
401. Bottle-wax, Black.
1 lb. of rosin, white and transparent; melt it in a tin dish over a slow fire; add about ½ an ounce of boiled linseed oil (varnish), so as when a drop is taken out on a cold stone it loses its brittleness; then add 1 ounce of lamp-black, stirred in until all lumps are dissolved.
402. Bottle-wax, Green.
1 lb. of rosin, white and transparent; melt it in a tin dish over a slow fire; add about ½ an ounce of boiled linseed oil (varnish), so as when a drop is taken out on a cold stone it loses its brittle quality; then mix in 4 ounces of chrome green, stirred until the lumps are dissolved.
403. Bottle-wax, Yellow.
1 lb. of rosin, white and transparent; melt it in a tin dish over a slow fire; add about ½ an ounce of boiled linseed oil or varnish, so as when a drop is taken out on a cold stone it loses its brittle character; then mix in 4 ounces of chrome yellow, finely powdered; stir until all lumps are dissolved.
404. Bottle-wax, Red.
1 lb. of rosin, white and transparent; melt it in a tin dish over a slow fire; add about ½ an ounce of boiled linseed oil or varnish, so as when a drop is taken out on a cold stone it loses its brittleness; then mix in 1 ounce of cinnabar or vermilion, mixed with 3 ounces of prepared chalk; stir until all lumps are dissolved.
405. Bottle-wax, White.
1 lb. of rosin, white and transparent; melt it in a tin dish over a slow fire; add about ½ an ounce of boiled linseed oil or varnish, so as when a drop is taken out on a cold stone it loses its brittleness; then mix in 4 ounces of zinc white; stir until all lumps are dissolved.
406. Brandy Apricots.
Take some nice apricots before becoming perfectly ripe, rub them slightly with a linen cloth, and prick them with a pin to the stone in different places; then lay them in very cold water, and at the same time take equal parts of water and plain syrup, so as to cover the apricots; boil the syrup in a copper boiler, and when boiling throw all the apricots at once in the syrup, and keep them down with the skimmer; when they begin to get soft under pressure of the finger, take them gently out, lay them in a sieve to drip off the syrup; then arrange the fruit in an earthen dish, clarify the syrup with the white of an egg (see No. 7), boil it to its regular thickness, and throw it boiling hot on the apricots so as to cover them; let them stand for 24 hours, then take them out of the syrup, and put them in glass jars, without squeezing them. The balance of syrup is clarified again, and mixed with 3 parts white 4th-proof brandy; fill up the jars with syrup, and cork and seal them.
407. Brandy, Angelica.
Take thick, fresh angelica stems; cut and free the stems of the leaves; wipe them clean with a linen cloth; make pieces of 1 to 1½ inches in length, and put them in fresh water to be washed; then put them in boiling water; boil up for several times; let the fire go out; cover the boiler; macerate for 1 hour; take them out with the skimmer, and put them in cold water; take them out again; press them gently between the linen cloth, so as to get all the water out; then boil them thoroughly in plain syrup, and lay them on a sieve to drip off the syrup for 24 hours; then again boil the syrup to its former thickness, clarify it, and mix it with 2 parts white 4th-proof brandy; fill up the jars, and cork and seal them.
408. Brandy Cedrats.
Take cedrats with very thick rinds; cut off, with a very sharp knife, the outside part of them, without touching the white; keep the rinds for the use of cordials, &c.; split the white rind in 4 parts, without touching the fruit; take the rinds off; put them for a little while in alum water (this is done to retain the natural color of the fruit); then boil in plain syrup by a slow fire, and when soft enough take them out with a skimmer; put them in an earthen dish; cover them with fresh clarified syrup; after 24 hours take them out of the dish, and put them in jars; mix 2 parts of white 4th-proof brandy (macerated before with some rinds); add 1 part of the syrup; fill up the jars, cork and seal.
409. Brandy Cherries.
6 lbs. of red sour cherries with short stems; take off the last; cover them with 1 gallon of 4th-proof white brandy; macerate them for 2 weeks (see No. 5); decant the liquor; then add 4 lbs. of sugar, moistened and boiled with 1 pint of water; skim; this done, make a tincture of 1 drachm of ground cloves, 4 drachms of ground coriander, 4 drachms of star anise, 2 drachms of ground cinnamon, and 36 grains of mace, with 1 quart of 4th-proof white brandy mixed with the above; filter; cover the cherries in the jars; cork and seal.
410 Brandy Grapes.
Take some Muscat grapes; pick out the soundest and largest fruit; wash and put them in cold water; prick them 2 or 3 times with a pin, and place them in a sieve to drip off the water; wipe dry with a linen cloth, and arrange them in jars; cover them with the juice of the smaller fruit, mixed with 2 parts of white 4th-proof brandy, sweetened with plain syrup to taste, and filter; cork and seal the jars.
411. Brandy Melons.
Get some musk or other melons; cut them in slices; take the rind and the inside parts off; put them in water containing a little lemon juice, and boil them up for 2 or 3 times; take them off the fire; let them stand covered for 1 hour; then pour them in other cold water containing lemon juice, and let them cool; empty them on a sieve to drip off the water; then boil them gently in plain syrup (see No. 7); when soft take them off with the skimmer, and place them in an earthen dish; cover them with the fresh boiling clarified syrup, after 24 hours’ standing; then drip off the syrup and arrange them in jars; clarify the syrup again; when necessary, mix with it 4th-proof white brandy, of 2 parts of its own volume; fill the jars up to cover the melons; cork and seal.
412. Brandy Mirabelles. (Plums.)
Get 6 lbs. of mirabelles; rub them oif with a linen cloth; prick them on the place of the stem, and opposite; cover them with 1 gallon of 4th-proof white brandy; macerate them for 2 weeks (see No. 7); decant the liquor; then add 4 lbs. of sugar moistened and boiled with 1 pint of water, and skim; this done, make a tincture of 1 drachm of ground cloves, 4 drachms of ground coriander-seed, 4 drachms of ground star anise-seed, 2 drachms of ground cinnamon, and 36 grains of ground mace, with 1 quart of 4th-proof white brandy, mixed with the above; filter; cover the mirabelles in jars, and cork and seal them.
413. Brandy Oranges.
Get, if possible, Havana oranges; cut oif the yellow skin, and put it aside; peel oiF the white, and throw it away; prick the fruit with a pin, and then lay them in cold water; pour them at once in boiling water; boil up twice (about 1 minute); take off the fire; let them stand covered for 1 hour; put them in cold water again, and after the water is dripped off, place them in a jar; then boil plain syrup and cover the oranges, and let them stand for 24 hours; drip off the syrup, und boil it to its regular consistence; repeat it twice more; after the third repetition drip off the syrup; clarify it with the white of eggs (see No. 7); mix it with 2 parts white 4th-proof brandy; filter, and cover the oranges with it in jars; cork and seal.
414. Brandy Peaches.
Take some nice peaches a little before being perfectly ripe; rub them off slightly with a linen cloth; prick them with a pin to the stones in different places, and put them in cold water; at the same time take equal parts of water and plain syrup (see No. 7) in quantity sufficient to cover the peaches in a copper boiler; when the syrup boils throw in the peaches; keep them down with the skimmer, until soft; take them out, lay them on a sieve to drip off the syrup; next clarify the syrup with the white of eggs; boil it to the proper thickness, and then arrange the peaches in an earthen dish, and throw it boiling hot over them, so as to cover them; let them stand for 24 hours; fill them in jars, without squeezing; then again clarify the balance of the syrup, and mix it with 3 parts of 4th-proof white brandy; fill up the jars; cork and seal them.
415. Brandy Pears.
Take small, highly-perfumed pears, skin them, taking care not to damage the stems; cut off the ends of the stems and lay the fruit in iron-free alum water (by this means you retain the natural color of the fruit); let them remain in for ½ an hour; take them out, and put them in boiling water; as soon as they get soft take them out, and lay them in cold water which contains the juice of a few lemons; when the water becomes warm it must be changed with cold; when perfectly cold arrange them in jars, without breaking the stems; take, in the beginning of the operation, 1 part of boiling hot syrup, and throw it over the skins; let it cool; then add 2 parts of 4th-proof white brandy; mix it with the syrup; filter, and fill the jars up; cork and seal.
416. Brandy Prunes, or Plums,
Are made precisely the same way as the peach.
417. Brandy Quinces.
Rub the quinces with a linen cloth, and take off the skin very delicately, and lay them in cold water; cut them in 4 parts; take out the hearts; then lay them in iron-free alum water for a few minutes (by this means you retain the natural color of the fruit), and throw them in boiling syrup until they begin to get soft; take them out with the skimmer; arrange them in an earthen dish; clarify the syrup; throw it boiling hot on the fruit to cover; after 24 hours’ standing drip off the syrup; clarify it, and add 2 parts of 4th-proof white brandy, in which were macerated the skins of the fruit; filter, and fill up the jars previously arranged with the quinces; cork and seal.
418 Brimstone Paper, for smoking Kegs, to prevent Wine getting sour.
1 lb. of brimstone melted in an iron pan.
40 to 50 strong paper strips, of ½ an inch in breadth and 9 inches long, are drawn through the melted brimstone and laid aside; when all done, repeat it a second and third time to get the thickness of good-sized pasteboard; some take ground coriander-seed, anise-seed, and fennel-seed, equal parts mixed together, which they strew, after the last dipping, on the brimstone paper strips while hot; they are packed in bundles of a ش of a lb., with strings on both ends, and brought into market.
Use.—Take for a 60-gallon cask 1 strip; light it with a match; bring it to the bunghole; put the bung loosely in; let it burn as long as it can; let the cask stand untouched for 1 hour; then take it out, and put in the white wine; red wine would lose its color.
419. Mustard, French.
1½ lb. of ground black mustard-seed.
1½ do. do. yellow do. do.
3 quarts of good strong boiling hot cider vinegar.
Mixed thoroughly together; macerate 12 hours; add 1½ ounce of ground allspice, ½ an ounce of ground ginger, 3 ounces of sea-salt, 1½ ounce of ground cinnamon, ½ an ounce of ground cloves; mix it well with the above; add as much more vinegar as to get the required consistence.
420. Wax Putty, for Leaky Casks, Bungs, Corks, &c.
2 lbs. of spirits of turpentine.
4 do. tallow.
8 do. yellow wax.
12 do. solid turpentine.
The wax and solid turpentine are melted together on a slow fire; then add the tallow; when melted take it far off from the fire; then stir in the spirit of turpentine, and let it cool.
421. General Directions for Syrups.
The best syrups can only be made with the finest qualities of sugar. Syrup is the juice of fruit, flowers, vegetables, or whatever you desire to preserve, mixed with liquid sugar. In boiling to the degrees, it is from the “small thread” (see No. 10) to the “large pear#8221; (see No. 13) that syrup is produced. The essences or virtues of most fruits, &c., suitable for syrup-making may be extracted by simple infusion. The sugar should be dissolved in this decoction or infusion, and both placed in a glass or earthenware vessel; close this vessel down, and place it in a pan on the fire surrounded with water. In some cases the syrup should not be bottled till quite cold. When ready, cork it securely, and stand it in a cool dry place. Care should be taken to boil the syrup to the precise point. If not sufficiently boiled, after a time it is apt to become mouldy; and if boiled too much, it will grain a little, and thus become candied. Saucepans made of tin, or tinned on the inside, should not be used when making syrups from red fruits, as these act on the tin, and turn the color to a dead blue. (See Nos. 6 and 7.)
422. Raspberry Syrup.
2 pints of filtered raspberry juice.
4¼ lbs. of sugar.
Select the fruit, either white or red. Having picked them over, mash them in a pan, which put in a warm place until fermentation has commenced. Let it stand for about three days. All mucilaginous fruits require this, or else they would jelly when bottled. Now filter the juice through a close flannel bag, or blotting-paper, and add sugar in the proportion mentioned above; this had better be powdered. Place the syrup on the fire, and as it heats skim it carefully, but don’t let it boil; or you may mix in a glass vessel or earthenware jar, and place in a pan of water on the fire. This is a very clean way, and prevents the sides crusting and burning. When dissolved to the “little pearl” (see No. 12) take it off; strain through a cloth; bottle when cold; cover with tissue-paper dipped in brandy and tie down with a bladder.
423. Currant Syrup.
2 pints of currant juice.
4¼ lbs. of sugar.
Take as many currants (which can be mixed, white and red) as you think sufficient (about 6 lbs.), and pick them over. Now mash and ferment, as in the instructions for making raspberry syrup (see No. 422). This done, add some raspberries, and flavor as you please. Some mix a pound of raspberries and a pound of cherries (properly stoned before mashing); then mix, mash, and ferment all together. The quantity of raspberries to be introduced, however, is entirely a matter of taste. Whilst the syrup is fermenting, it is a good plan to cover the pan with a coarse cloth, or any thing that will admit the air (which is essential to fermentation), but keep out the dust.
424. Orgeat (or Almond) Syrup.
2 lbs. of sweet almonds.
3½ ounces of bitter almonds.
3 pints of fresh water.
6 or 6½ lbs. of sugar.
Take your almonds (sweet and bitter) and drop them into boiling water. This blanches them, and they are easily skinned. Having peeled them, drop them into cold water, in which wash them; when ready put them into a clean mortar (one of marble is better than bronze), and mash them; next, squeeze in the juice of two lemons, or add a little acid, and, as you pound the almonds, pour part of a pint of clean water into the mortar; mash thoroughly, until the mixture looks like thick milk, and no pieces of almonds are left; then add another pint of the spring water. Now squeeze the white mash through a hair-cloth, or other good strainer: a common plan is to have a large strainer held by two persons; as they twist the milk may be caught in a clean basin; whatever of the almonds is left in the cloth put it back into the mortar, and mash it over again, adding a little of the spring water; then strain it, and mix with the former almond milk; this done mix it with your sugar (about 6 lbs.) which must first, however, be clarified and boiled to a “crack” (see No. 17); whilst adding the almond milk let the pan of hot sugar be off the fire; when mixed give another boil up; then remove the pan from the fire, and stir the syrup until cold;* pour in a small portion of the tincture of orange flowers, or the least drop of the essence of neroly, and pass the mixture again through a cloth; give the bottles an occasional shake for a few days afterward; it will keep the syrup from parting.
425. Morello Cherry Syrup.
2 lbs. of Morello cherries.
4 lbs. of sugar.
See that the cherries are ripe, and, having stoned them, mash them in a colander or sieve, pressing out the juice into a pan or basin; let the juice stand for a day or two, then strain through a flannel bag until very clear; boil your clarified sugar to a “crack” (see No. 17), and pour the juice in, in the proportion of one pint of juice to 2 lbs. of sugar; stir it well on the fire with a skimmer, and give it one or two boils; if any scum rises take it off; let it thoroughly cool; then bottle off, or put them in deep jars, and tie down with bladders.
426. Mulberry Syrup.
2 pints of mulberry juice.
2¾ lbs. of sugar.
Mulberries do not require so much sugar as raspberries (see No. 422). Mash the mulberries, and proceed as with cherry syrup (see No. 425). See that the mulberries are uniformly ripe.
427. Strawberry Syrup.
May be made the same way as raspberry syrup (see No. 422). Select large fruit.
428. Barberry Syrup.
The method of making this is precisely the same as that for making Morello cherry syrup (see No. 425).
429. Capillaire (or Maidenhair) Syrup.
4 oz. of capillaire.
4¼ lbs. of sugar.
The best capillaire is found in America, and grows near ponds or running streams. The leaves are green, and grow double, the stalk long, and of the color of ripe plums. Be careful to obtain the genuine sort, whether foreign or native, whichever kind you require. Cut the capillaire into little pieces; then infuse them in boiling water, covering the pan over; add the sugar, and clarify with the whites of 4 eggs; if you are mixing in the above proportion boil to a “pearl” (see No. 13); then pour off through a strainer; when cool, add some orange-flower water; then bottle close. Ordinary syrup, with tincture of orange-flower in it, is often sold for the genuine article.
430. Lemon Syrup.
2 lbs. of sugar (or 2 pints of syrup).
1 pint of lemon juice.
Let the juice settle; clear off the thin skin, which forms on the top; then strain through a fine sieve or cloth; boil the syrup to the “little crack” (see No. 17); then pour in the lemon juice; place the pan on the fire, and boil to the “pearl” (see No. 13); skim as with raspberry (see No. 422), or mulberry syrup (see No. 426); bottle off when quite cool.
431. Orange Syrup.
Made the same way as lemon syrup (see No. 430).
432. Ginger Syrup.
2 oz. of ginger.
1½ pint of water.
2 lbs. of sugar.
Boil together in a pan to the “small thread” (see No. 10), and strain through a hair sieve.
433. Pineapple Syrup.
Take a pineapple, cut the outside peel off, and pound it in a mortar; then strain it through a cloth; to 1½ pint of juice add 2 lbs. of sugar, and boil it to the “small thread” (see No. 10).
434. Violet Syrup.
1 lb. of violet flowers.
1 quart of water.
3½ lbs. of sugar.
Remove the stalks, &c., and pour the water on the flowers hot; cover over, and let it remain a few hours in a warm place; then pass through a cloth; add the sugar, and boil to the “small thread” (see No. 10); the violet syrup sold in stores is often adulterated.
435. Grape Syrup.
1½ pint of water.
½ do. sherry.
¼ lb. of elder flowers.
3 lbs. of sugar.
Made the same way as violet syrup (see No. 434).
436. Raspberry Vinegar Syrup.
3½ lbs. of sugar.
1 pint of raspberry juice.
2 pints of vinegar.
As in making raspberry syrup (see No. 422) white or red fruit may be used. White raspberries, however, require the best loaf sugar and white wine vinegar, so as not to discolor the syrup. Clean the raspberries; mash them in a pan, and put in a warm place, for a day or two, until they ferment; strain them, and pour in the vinegar; strain again; add the sugar, and boil to the “pearl” (see No. 13). Another plan is to take whole raspberries (say 2 lbs., 1½ pint of vinegar, and 2 lbs. of sugar), and put them in the vinegar, and stand the jar, well-covered, in a shady place for 10 days. At the expiration of this time filter the mixture; add the sugar, and place the jar in a pan of hot water, and boil gently. This mode preserves the finest qualities of the fruit, which are not partially lost by boiling, as in the previous method.
437. Coffee Syrup.
1 pint of coffee.
2 pints of syrup.
Make a strong decoction of Mocha coffee, very clear, to the amount of a pint; take 2 pints of syrup; boil it to a “ball” (see No. 16), and add the coffee; put it again on the fire; boil it to a “pearl” (see No. 13), and strain it through a cloth; bottle it when cold.
438. Wormwood Syrup.
1 ounce of wormwood.
1 lb. of sugar.
Make nearly a pint of the infusion of wormwood; add to it 1 lb. of loaf sugar; clarify it (see Nos. 6 and 7), and boil to a “pearl” (see No. 13); when cold, bottle it.
439. Marsh-Mallow Syrup.
Take 2 ounces of marsh-mallow roots; cut them into small pieces; bruise them in a mortar, and boil the mallows in 1½ pint of water, till reduced to a pint; then clear it, and add 1 lb. of sugar, finishing it in the same way as capillaire (see No. 429).
440. Syrup of Pinks.
½ lb. of pinks.
1 lb. of sugar.
Pick off all the green parts from half a pound of pinks; put the flowers in a mortar, and pound them with a pint of boiling water; strain the decoction through a cloth; clarify 1 lb. of loaf sugar (see No. 6); boil it to a “ball” (see No. 16), and add it to the decoction; put it again on the fire, and boil it to a “pearl” (see No. 13). This syrup may also be made without pounding the flowers, only boiling them with the sugar; when done, skim it, and strain it through a cloth. The dark-red velvety single-pink is the best for syrup.
441. Ratafias.
Every liqueur made by infusions is called ratafia; that is, when the spirit is made to imbibe thoroughly the aromatic flavor and color of the fruit steeped in it; when this has taken place the liquor is drawn off, and sugar added to it; it is then filtered and bottled.
442. Ratafia of Cherries.
Wild cherries, 10 lbs.; Morello cherries, 10 lbs.; cinnamon, 2 drachms; mace, 2 drachms; brandy, 8 pints; strawberries, 2 lbs.; raspberries, 2 lbs.; corianders, 4 ounces, and 4 ounces of sugar to every pint of juice. Crush the fruit; strain the juice through a sieve, and pound the stones, corianders, cinnamon, and mace, separately, and infuse the whole in a jar. To every pint of juice add 4 ounces of sugar; let it steep for a month; filter it, and bottle for
443. Another Ratafia of Cherries.
Juice of Morello cherries, 15 pints; peach leaves, 1 lb.; brandy, 14 pints; cinnamon, 3 drachms; cloves, 1 drachm; sugar, 8 lbs. Crush and strain through a sieve the pulp of your cherries; pound the stones; put them altogether in a pan on the fire, and give them one boil; when cold measure the juice; and when you have 15 pints add your peach leaves, cinnamon, and cloves, which must have been previously bruised in a mortar, the sugar and brandy being added; put the whole into a jar; leave it for a month; draw it off, and bottle it.
444. Ratafia from four Fruits.
Morello cherries, 8 lbs.; wild cherries, 6 lbs.; raspberries, 4 lbs.; red currants, 8 lbs.; black currants, 4 lbs.; mace, 1 drachm; cloves, 1 drachm, and 4 ounces of sugar to every pint of juice. Proceed in the same manner as for cherries.
445. Ratafia of Black Currants.
Black currants, 4 lbs.; black currant leaves, 1 lb.; Morello cherries, 2 lbs.; cloves, 1 drachm; brandy, 10 pints; sugar, 10 lbs. Steep them as above.
446. Badiane.
Brandy, 3 pints; water, 3 pints; bitter almonds, 1 lb.; sugar, 1 lb.; 1 lemon peel, rasped; six cloves; cinnamon, 1 ounce. Break up the whole; put it into ajar with the lemon peel, the sugar being melted in 3 pints of water; infuse for a month; strain it through a flannel bag, and then filter the liquor and bottle it.
447. Ratafia of Orange.
6 China oranges, 2 lbs. of sugar, 4 pints of brandy, and 1 pint of water; peel 6 fine oranges; infuse the rind in the brandy for 15 days; melt your sugar in the cold water, and strain and filter it as above.
448. Ratafia of Raspberries.
Raspberries, 10 lbs.; sugar, 4 lbs.; brandy, 10 pints; cinnamon, 2 drachms; cloves, 1 drachm; infuse the articles for 15 days; stir the mixture every day; strain through a bag and filter it.
449. Ratafia of Currants.
Currants, 10 lbs.; brandy, 10 pints; sugar, 4 lbs.; cinnamon, 2 drachms; cloves, 2 drachms, and proceed as for raspberries.
450. Ratafia of Mulberries.
Mulberries, 10 lbs.; brandy, 10 pints; sugar, 4 lbs.; mace, 2 drachms. Proceed as before.
451. Ratafia of Orange-flowers.
Brandy, 3 pints; water, 2 pints; orange-flowers, 1 lb.; and sugar, 1 lb. Put the whole in a jar well stopped; place it in a bath, almost boiling hot, for a day; the next day filter and bottle it.
452. Vespitro.
Brandy, 2 pints; anise-seed, 1 ounce; 2 lemons; sugar, 1 lb.; corianders, 2 ounces; fennel, 1 ounce; angelica, 2 drachms. Break up these ingredients, and put them in a jar with 2 pints of brandy; peel the 2 lemons, which you must add to the mixture, and squeeze in the juice; break the sugar; dissolve it in water, and put it into the jar; let it stand for a fortnight; then strain it through a flannel bag; filter and bottle it.
453. Yellow Escubac.
1 ounce of saffron; 1 ounce of Damascus raisins; 1 ounce of cinnamon; 3 lbs. of sugar: 1 ounce of liquorice; 1 ounce of corianders; 3 pints of brandy; 2 pints of water. Pound these ingredients, and dissolve the sugar in 2 pints of water; put the whole in a jar to infuse for a month, taking care to stir it up every second day, or the third at farthest.
454. Ratafia of Green Walnut Shells.
200 walnuts, 10 pints of brandy, 4 lbs. of sugar, 1 drachm of nutmeg, 1 drachm of cloves. Choose 200 walnuts so young that a pin may easily go through them; pound them in a mortar, and infuse them in the brandy, with the nutmeg and cloves, for a month; after that time strain the mixture through a flannel bag, filter, and bottle it.
455. Angelica Ratafia.
4 ounces of angelica-seed, 2 ounces of the roots of angelica, 10 pints of brandy, 1 drachm of cloves, 1 drachm of cinnamon, 4 pounds of sugar. Pound the ingredients coarsely; dissolve the sugar in water, and add it to the mixture; infuse it in the brandy for a month; strain it through a bag and filter it.
456. Ratafia of Red Pinks,
3 lbs. of pinks, 10 pints of brandy, 4 lbs. of sugar, 1 drachm of cloves, 1 drachm of cinnamon. Pick off the green from your pinks, pound the leaves, and infuse them for a month in the brandy, with the cloves and cinnamon; after this draw off the liquor and filter it.
457. Balm of Molucca.
1 drachm of mace, shreded.
1 ounce of cloves, bruised.
1 gallon of clean spirit (22 under proof).
Macerate for a week in a well-corked demijohn or jar, frequently shaking (see No. 5); color with coloring (see No. 88), and add 4½ lbs. of lump sugar dissolved in ½ a gallon of pure soft water.
458. Tears of the Widow of Malabar.
Same as Balm of Molucca, but employing 1 drachm or mace (shreded), ½ an ounce of cloves (bruised), and a teaspoonful of the essence of vanilla for flavoring. Some add ¼ of a pint of orange-flower water. It is slightly colored with coloring. (See No. 88.)
459. Sighs of Love.
6 lbs. of sugar, and pure soft water sufficient to produce a gallon of syrup (see Nos. 7 and 421), to which add 1 pint of rose water and 7 pints of proof spirit; color pale pink (see No. 93). A drop or two (not more) of the essence of ambergris or vanilla improves it. This is a pleasant cordial.
460. Delight of the Mandarins.
1 gallon of spirit (22 under proof).
½ do. pure soft water.
4½ lbs. of white sugar (crushed small).
½ ounce of anisum Chinæ, bruised.
½ do. ambrette or musk seed, bruised.
¼ do. safflower.
Macerate in a carboy or stone jar capable of holding double the quantity (see No. 5), and agitate well every day for 2 weeks.
461. Elephant’s Milk.
2 ounces of gum benzoin.
1 pint of rectified spirits of wine.
Dissolve and add 2½ pints of boiling water; agitate for 5 minutes in a strong corked bottle, and when cold strain and add 1½ lb. of kump sugar.
462. Vanilla Milk.
12 drops of essence of vanilla.
1 ounce of lump sugar.
Pulverize and add gradually 1 pint of new milk.
463. Yankee Punch.
Macerate 3 ounces of sliced pineapple, 6 grains of vanilla, 1 grain of ambergris (rubbed with a little sugar) in 1 pint of the strongest pale brandy for a few hours, being careful to shake it frequently during that time (see No. 5); then strain through a jelly bag, squeezing the bag so as to get all the liquid, and add of lemon juice 1 pint, 1 bottle of lemon syrup, 1 bottle of claret or port wine, and ½ lb. of sugar dissolved in 1½ pint of boiling water.
* This is done to keep it from separating and splitting up after being bottled.