|
Classic
Cook Books
< last page | next page >
page 174
quarts of water to the brandy, and one pound of loaf sugar powdered; mix it well
together--and when perfectly clear, bottle it.
HYDROMEL, OR MEAD.
MIX your mead in the proportion of thirty-six ounces of honey to four quarts of
warm water; when the honey is completely held in solution, pour it into a cask.
When fermented, and become perfectly clear, bottle and cork it well. If properly
prepared, it is a pleasant and wholesome drink; and in summer particularly
grateful, on account of the large quantity of carbonic acid gas which it
contains. Its goodness, however, depends greatly on the time of bottling, and
other circumstances, which can only be acquired by practice.
TO MAKE A SUBSTITUTE FOR ARRACK.
DISSOLVE two scruples flowers of Benzoin, in one quart of good rum.
LEMON CORDIAL.
CUT six fresh lemons in thin slices, put them into a quart and a half of milk,
boil it until the whey is very clear, then pass it through a sieve; put to this
whey, one and a half quarts of French brandy, and three pounds of powdered loaf
sugar; stir it till the sugar is dissolved--let it stand to refine, and bottle
it; pare some of the yellow rind of the lemons very thin, and put a little in
each bottle.
< last page | next page >
Classic
Cook Books
|
