Chapter M: E. James: ‘How to Decorate our Ceilings, Walls, and Floors.’ (7)

_Orange._--(1) Macerate 6 lb. orange peel for 24 hours with 1 gal. water, cut the yellow part of the peel from off the white, and chop it fine; macerate with 4¾ gal. 95 per cent. alcohol for 2 weeks, or displace; then add a syrup made of 4¼ gal. water and 16 lb. sugar. Filter through Canton flannel. (2) ½ oz. Seville orange peel, ¼ oz. lemon peel, ¼ oz. gentian root, ¼ oz. ginger, all bruised and put into a jug; pour a pint of boiling water on it, and cover up with a cloth.

_Peruvian._--8 oz. red Peruvian bark; 8 oz. orange peel; 1½ drm. each cinnamon, cloves, and nutmeg; and 75 cayenne pepper seeds. Infuse them, well bruised, in 8 gal. proof spirit, for 15 to 20 days, stirring every day. Draw off and filter.

_Spanish._--Grind to coarse powder 5 oz. polypody, 6 oz. calamus root, 8 oz. orris root, 2½ oz. coriander seed, 1 oz. centaurium, 3 oz. orange peel, 2 oz. German camomile flowers; then macerate with 4¾ gal. 95 per cent. alcohol, and add 5¼ gal. water and 1½ oz. of sugar. Filter, and colour brown.

_Stomach._--Grind to a coarse powder ½ lb. cardamom seeds, ⅛ lb. nutmegs, ¼ lb. grains of Paradise, ½ lb. cinnamon, ¼ lb. cloves, ¼ lb. ginger, ¼ lb. galanga, ¼ lb. orange peel, ⅛ lb. lemon peel; then macerate with 4¾ gal. 95 per cent. alcohol, and add a syrup made of 4½ gal. water and 12 lb. sugar; filter.

_Stoughton._--(1) To 12 lb. dry orange peel, 3 lb. Virginia snake-root, 1 lb. American saffron, 16 lb. gentian root, add 1 lb. red sanders wood. Grind all the ingredients to a coarse powder, and macerate for 10 days in 20 gal. 65 per cent. alcohol, then filter.

(2) 2 lb. ginseng; 2 lb. gentian root; 1½ lb. dry orange peel; ½ lb. Virginia snake-root; 1 oz. quassia; ¼ lb. cloves; 3 oz. red sanders wood; 3 gal. alcohol 95 per cent.; 3 gal. soft water. Grind all the ingredients to coarse powder, infuse 10 days, and filter.

_Wild Cherry._--Wild cherry bark, 4 lb.; squaw vine (Partridge berry), 1 lb.; Juniper berries, 8 oz. Pour boiling water over, and let stand for 24 hours; strain, and pour again boiling water on the ingredients; let macerate for 12 hours, then express and filter through paper, so that the whole will make 5 gal., to which add 3½ lb. of sugar; 1½ gal. molasses; 6 oz. tincture of peach kernels; 3 oz. tincture of prickly ash berries; 2 qt. alcohol.

=Cordials and Liqueurs.=--These consist mainly of best spirit flavoured with essences and sweetened with white-sugar syrup.

_Absinthe._--This liqueur is prepared in various ways. (_a_) The genuine Swiss absinthe is prepared in the following manner: by macerating 4 oz. wormwood herb, 2 oz. star anise-seed, 2 oz. green cherry leaves, 2 oz. sage herb, in 5 gal. proof spirit; and after one week’s maceration add ¼ oz. oil of anise, ½ oz. oil of bergamot, ¼ oz. oil of fennel.

(_b_) Another recipe for making the absinthe is, to dissolve the best oil of wormwood, say 2 oz., in 5 gal. pure spirit, and add ½ oz. oil of anise, ¼ oz. oil of calamus, ¼ oz. oil of orange, 1 gal. white syrup, and prepare the colour from neutral extract of indigo, made green with tincture of turmeric.

(_c_) 4 lb. tops of _Absinthum majus_, 2 lb. tops of _A. minus_, 15 gr. angelica root, 15 gr. Chinese aniseed, 15 gr. calamus aromaticus, 15 gr. dittany of Crete, 4 gal. brandy 12 u.p.; macerate for 10 days; add 1 gal. water; distil 4 gal. by gentle heat, and dissolve 2 lb. crushed white sugar in the distilled spirit.

_Alkermes._--(_a_) 1 lb. bay leaves, 1 lb. mace, 2 oz. nutmegs, 2 oz. cinnamon, 1 oz. cloves, all bruised; 3½ gal. cognac; macerate for 3 weeks, frequently shaking; distil 3 gal., and add 18 lb. clarified spirit of kermes, 1 pint orange-flower water; mix well, bottle.

(_b_) 4 gal. British brandy; spice as (_a_), 1 gal. water; macerate as (_a_); distil 4 gal. and add 2 gal. capillaire and ¼ pint sweet spirit of nitre. Cassia often replaces the cinnamon.

_Angelica Cordial._--To 1 oz. oil of angelica add ¼ oz. calamus, dissolve them in 1 gal. pure spirit, and add 1 gal. white-sugar syrup.

_Angelica Ratafia._--1 dr. angelica seeds, 4 oz. angelica stalks, 1 oz. bruised, blanched bitter almonds, 6 qt. proof spirit or brandy; digest for 10 days, filter, add 1 qt. water, 3½ lb. white sugar; mix well, and in a fortnight decant clear portion through flannel.

_Anise Liqueur._--1 lb. essence of anise, ¼ lb. tincture of orris, 20 drops oil of coriander, 2 bar. pure spirits.

_Anise-seed Cordial._--Dissolve 3 dr. oil of anise-seed in 2¾ gal. 95 per cent. alcohol; then add 2½ gal. fine white syrup, mixed with 4¾ gal. water. Stir and filter.

_Anisette._--(_a_) Dissolve 2 oz. oil of anise and ½ oz. oil of star anise in 10 gal. pure spirit, and add 2 gal. white-sugar syrup to it.

(_b_) 2 oz. aniseed (or 1½ dr. essential oil) and 3 lb. sugar per gal. If weaker than 45 u.p. it cannot be made full flavoured without liability to milkiness.

(_c_) 4 oz. aniseed, 1 oz. bruised coriander seeds, 1 oz. bruised sweet fennel seeds, ½ gal. rectified spirit, 3 qt. water; macerate for 5 or 6 days; distil 7 pints, and add 2½ lb. lump sugar.

(_d_) 15 drops oil of aniseed, 6 drops cassia oil, 6 drops caraway oil; rub with a little sugar, and dissolve in 3 qt. spirit 45 u.p. by well shaking together; filter if necessary, and dissolve 1½ lb. sugar in the clear liquid.

(_e_) 1 gal. brandy or proof spirit, ¾ lb. sugar, dissolved in 1 pint aniseed water.

(_f_) Put in a barrel 13 gal. 95 per cent. alcohol. Dissolve 3½ oz. essence of green anise-seed in 1 gal. 95 per cent. alcohol, and add ½ gal. orange-flower water, 8 or 10 drops infusion of mace, and 5 drops essence of cinnamon. Then put in the barrel 26 gal. sugar syrup 25° Baumé. Stir and filter.

_Apple or Cider Brandy._--1 lb. oil of apple, ½ lb. oil of pear, 1 gal. syrup of gum arabic, 5 bar. good rectified spirit.

_Aromatic Wine-bitters._--Macerate 1 lb. orange peel, 2 lb. orange buds, ½ lb. agaric, ½ lb. Peruvian bark, 1 lb. gentian root, 5 gal. Teneriffe wine, 20 gal. spirits of wine.

_Blackberry Brandy._--(_a_) 1 lb. essence of blackberry, 1 gal. blackberry juice, 1 gal. syrup of gum arabic, 4 bar. pure spirit.

(_b_) To 10 gal. blackberry juice and 25 gal. spirit 40 above proof, add 1 dr. each of oil of cloves and oil of cinnamon dissolved in 95 per cent. alcohol, and 12 lb. white sugar dissolved in 6 gal. water. Dissolve the oils separately in ½ pint 95 per cent. alcohol; mix both together, and use half the quantity; if the cordial is not sufficiently flavoured, use the balance.

(_c_) ¼ oz. each of cinnamon, cloves, and mace, 1 dr. cardamom. Grind to a coarse powder; add to 16 lb. blackberries, mashed, and 5 gal. 95 per cent. alcohol. Macerate for two weeks; press; then add 10 lb. sugar, dissolved in 3⅜ gal. water. Filter.

_Blackberry Cordial._--(_a_) Crushed blackberries, 1 gal.; sugar, 2 lb.; brandy, 1 gal. Macerate the berries in the brandy for 5 or 6 days; express the liquor; add the sugar and after 2 weeks decant and filter.

(_b_) Dried blackberries 16 oz.
Or fresh blackberries 4 pints.
Powdered blackberry root 12 oz.
Powdered mace 1½ oz.
Powdered cassia 9 dr.
Powdered allspice and cloves, of each 5 dr.
Sugar 60 oz.
Brandy 2 pints.
Port wine 1½ pints.
Alcohol 1 pint.
Water q.s.

Soak the berries, if dry, in q.s. of water, and express, and repeat until 6½ pints of juice are obtained. If the berries are fresh, express the juice, and mix water with residue, to wash out all juice; then add water to make it measure 6½ pints. Mix the spirit with the 6½ pints of juice; moisten the powders with this mixture, and pack in a percolator. Allow it to drain, and pour on water until percolate measures 10 pints; then add the sugar, dissolve and, if necessary, filter.

_Brandy Shrub._--1 gal. brandy, 1 pint orange juice, 1 pint lemon juice, peel of 2 oranges and 1 lemon; digest for 24 hours, strain, add 4 lb. white sugar dissolved in 5 pints water; in a fortnight decant the clear liquid.

_Cacao._--Infuse 1 lb. Caraccas cacao nuts, cut small, add ½ oz. vanilla in 1 gal. brandy for 8 days; strain, and add 3 qt. thick syrup.

_Caraway._--From the essential oil or the seed (1 fl. dr. of the oil = ¼ lb. seed), using 2½ lb. sugar per gal., and adding a little cassia oil and essence of lemon or orange.

_Cedrat._--(_a_) 1 pint spirit of citron, 1 qt. spirit of cedrat, 3 qt. proof spirit, 16 lb. white sugar dissolved in 2 gal. pure soft water.

(_b_) ¼ oz. cedrat essence, 1 gal. pure proof spirit; dissolve; add 3 pints water; agitate well; distil 3 qt., and add equal measure of clarified syrup.

_Celery Cordial._--To 1 lb. essence of celery, add 1 gal. pure spirit and 1 gal. syrup of white sugar.

_Chartreuse._--Macerate 64 parts by weight, each, of the fresh herb of sweet balm and hyssop, 32 parts of fresh root of angelica, 16 of cannella, and 4 each of Spanish saffron and mace, in 1000 parts of alcohol, for 8 days. Then distil it on to a certain quantity (which varies according to the colour desired) of fresh balm and hyssop; after a time these are expressed, the liquor sweetened with 125 parts of sugar, and filtered.

_Cherry-bounce._--(_a_) This is a very wholesome cordial, and may, with great benefit, be taken by persons affected with cough of long standing, or those suffering with lung complaint. Take 5 gal. cherry juice, 2 gal. syrup of white sugar. And dissolve in 1 gal. pure spirit, ½ oz. oil of bitter almonds, ¼ oz. oil of cloves, ¼ oz. oil of cinnamon. Mix all together.

(_b_) To 15 gal. cherry juice, add 15 gal. 80 per cent. spirit; 30 gal. Catalonia or Marseilles wine; 1½ oz. essence of noyeau; 3 oz. mace infused in 1 qt. 95 per cent. alcohol; ½ lb. cinnamon infused in ½ gal. water; ¼ lb. cloves ground and infused in 1 qt. water. Put all the above ingredients in a clean barrel and add 60 gal. sugar syrup 25° B. Stir up the ingredients well, and filter after 4 or 5 days. If the colour is not deep enough, add a little sugar colouring. The above recipe is to make 120 gal., but a much smaller quantity may be made by reducing the quantity of each ingredient and observing the same proportion in all.

(_c_) To 12 gal. cherry juice, add 30 gal. 80 per cent. spirit; 30 gal. Catalonia or Marseilles wine; 3 oz. essence of noyeau; ½ lb. cinnamon ground and infused in ½ gal. water; ½ lb. cloves ground and infused in ½ gal. water; 1½ oz. mace infused in 1 pint 95 per cent. alcohol. Mix all the above ingredients in a clean barrel, and add 60 gal. sugar syrup 13° B. Stir up all the ingredients well together, and filter after 4 or 5 days. Make the colour a little darker with sugar colouring, and to give a good shade add a little orchil.

_Cherry Brandy._--(_a_) 1 lb. essence of cherry, ¼ lb. essence of pineapple, ¼ oz. oil of cinnamon, ¼ oz. oil of cloves, 4 bar. pure rectified spirits, 2 gal. cherry juice.

(_b_) Mash 16 lb. of black cherries with their stones; 5 gal. 95 per cent. alcohol. Macerate for 2 weeks; press; then add 10 lb. sugar, dissolved in 3⅜ gal. water. Filter.

_Cherry Cordial._--Good French brandy, 1 qt.; juice of cherries, 1 qt.; best white sugar, finely powdered, 2 lb. Add the sugar to the juice and stir until it is thoroughly dissolved; add the brandy, and filter through blotting-paper.

_Cherry Ratafia._--8 lb. Morella cherries with kernels bruised, 1 gal. brandy or proof spirit, 2 lb. sugar; as currant.

_Cinnamon._--Usually made from cassia bark or oil (1 oz. oil = 8 lb. bark or buds), with 2 lb. sugar per gal., adding 5 or 6 drops each of essence of lemon and orange peel, with a spoonful of essence of cardamoms per gal. About 1 fl. dr. of the cassia oil suffices for 2½ gal. Colour with burnt sugar.

_Cinnamon Brandy._--1 lb. essence of cinnamon, ½ lb. essence of cherry, 1 gal. syrup of gum arabic, 4 bar. pure spirits.

_Citron._--From the oil or peel, with 3 lb. sugar per gal.

_Citronelle._--(_a_) 2 oz. fresh orange peel, 4 oz. fresh lemon peel, ½ dr. cloves, 1 dr. coriander seed, 1 dr. cinnamon, 4 pints proof spirit; digest for 10 days, add 1 qt. water, and distil to ½ gal.; add 2 lb. white sugar dissolved in 1 qt. water.

(_b_) 1 dr. essence of lemon, ½ dr. essence of orange, 10 drops clove oil, 10 drops cassia oil, 20 drops coriander oil, 5 pints spirit 58 o.p.; agitate till dissolved; add 3 pints distilled or soft water; well mix, filter through paper, if necessary; finally add q.s. dissolved sugar.

_Clairet._--1 oz. aniseed, 1 oz. fennel seed, 1 oz. coriander seed, 1 oz. caraway seed, 1 oz. dill seed, 1 oz. candy-carrot seed, ½ gal. proof spirit; digest for a week, strain, and add 1 lb. loaf sugar dissolved in water.

_Clove._--1 oz. bruised cloves (or 1 fl. dr. essential oil), 3 gal. proof spirit: when distilling, add some salt, and use a quick fire; sweeten with fully 3 lb. sugar per gal.; and colour with poppy flowers or burnt sugar; add 1 dr. bruised pimento or 5 drops of the oil per oz. of cloves.

_Clove Brandy._--1 lb. essence of cloves, ½ lb. essence of cherry, ¼ lb. essence of ginger, 1 gal. syrup of gum arabic, 4 bar. pure spirit.

_Clove-pink Ratafia._--4 lb. clove pinks without the white buds, 15 gr. cinnamon, 15 gr. cloves, 1 gal. proof spirit; macerate 10 days, express tincture, filter, and add 2½ lb. white sugar.

_Cocoa Ratafia._--1 lb. Caraccas cacao, ½ lb. W. Indian, both bruised and roasted; 1 gal. proof spirit; digest 14 days, filter, and add 2½ lb. white sugar, ½ dr. tincture of vanilla; decant in a month, and bottle.

_Coffee Ratafia._--1 lb. roasted and ground coffee, 1 gal. brandy or proof spirit, 2 lb. sugar dissolved in 1 qt. water.

_Coriander._--As cloves, adding a few sliced oranges.

_Cream Ratafia._-¼ pint noyeau cream, ¼ pint sherry, ½ pint capillaire, 1 pint fresh cream; beaten together.

_Crême de Macarons._--(_a_) 1 dr. cloves, 1 dr. cinnamon, 1 dr. mace, all bruised, 7 oz. bitter almonds, blanched and beaten to a pulp, 1 gal. spirit 17 u.p.; digest for a week, filter, and add 6 lb. white sugar dissolved in 2 qt. pure water.

(_b_) 2 gal. clean spirit 24 u.p., ¾ lb. bitter almonds, 1½ dr. cloves, 1½ dr. cinnamon, 1½ dr. mace, in coarse powders; infuse 10 days, filter, and add 8 lb. white sugar dissolved in 1 gal. pure water; tint with infusion or tincture of litmus and cochineal. The almonds may be reduced to half.

_Crême de Naphe._--7 qt. spirit 60 u.p. containing 3½ lb. sugar per gal., 1 qt. orange-flower water.

_Crême des Barbades._--As citronelle, adding orange juice and 1 lb. more sugar per gal.

_Crême d’Orange._--3 doz. sliced oranges, 2 gal. rectified spirit; digest 14 days; add 28 lb. loaf sugar, previously dissolved in 4½ gal. water; 1½ fl. oz. tincture of saffron, 2 qt. orange-flower water.

_Curaçao._--(_a_) This liqueur derives its name from the Curaçao peel, as it is nothing else but a tincture of the Curaçao orange peel, sweetened and flavoured with more essential oils. Macerate 5 lb. green Curaçao orange peel in 6 gal. pure spirits, adding about ¼ lb. red sanders wood for obtaining at the same time the reddish brown colour; after a week’s digestion, strain off, and dissolve ¼ oz. oil of bitter almonds, ¼ oz. oil of cinnamon in the above tincture, and then add 1 gal. white-sugar syrup; when all ingredients are mixed, filter and fill in bottles, and after standing a few weeks it will produce a delightful cordial.

(_b_) Spirit 56 u.p., containing 3½ lb. sugar per gal., flavoured with a tincture made by digesting the “oleo-saccharum,” prepared from 9 Seville oranges, 1 dr. cinnamon and ¾ dr. mace in 1 pint rectified spirit; colour by digesting 1 oz. powdered Brazil wood for 10 days, and mellow with burnt sugar.

(_c_) 2 lb. Curaçao orange peel, ½ lb. Ceylon cinnamon. Let them soak in water; boil them for 5 minutes with the juice of 32 oranges and 14 gal. white plain syrup; then add 6 gal. 95 per cent. alcohol; strain, filter; colour dark yellow with sugar colouring.

(_d_) 2 oz. each essence of bitter oranges and neroli; ¼ oz. essence of cinnamon; 3 dr. mace infused in alcohol. Dissolve the above essences in 1 gal. 95 per cent. alcohol, then put in a clean barrel 13 gal. 85 per cent. alcohol, 26 gal. sugar syrup 30° B., and add 1 gal. perfumed spirit. Colour with saffron or turmeric.

_Curaçao Cordial._--Oil of orange, very fresh, 1 dr.; oil of cinnamon, 1 drop; oil of juniper berries, 2 drops; oil of coriander seed, 2 drops; deodorised alcohol, 3 pints; simple syrup, 2 pints; water, sufficient to complete 1 gal. Mix the alcohol with an equal volume of water, and add the mixture slowly to the essential oils previously rubbed in a mortar with carbonate of magnesia or phosphate of lime. Transfer the whole to a bottle, and set it aside with occasional agitation, for 2 or 3 days. Then add the simple syrup, the remainder of the water, and filter through paper. This gives the _white cordial_; for the _red_, infuse in the alcoholic menstruum about 2 dr. of cudbear.

_Currant Ratafia._--1 qt. black currant juice, 1 dr. cinnamon, ½ dr. cloves, ½ dr. peach kernels, 1 gal. brandy, 3 lb. white sugar; digest for fortnight, and strain through flannel.

_Dorée._-½ oz. cinnamon, ½ oz. bitter orange peel; ½ oz. Peruvian bark, ¼ oz. hay saffron, 3 qt. brandy, 3 qt. Malaga wine; digest for a week, strain, and add 2 lb. lump sugar.

_Dry Ratafia._--5 pints gooseberry juice, 1 pint cherry juice, 1 pint strawberry juice, 1 pint raspberry juice, 6 qt. proof spirit, 7 lb. sugar; macerate.

_Elixir Vitæ._--Macerate for 10 days, in 5 gal. pure spirits, 1 oz. zedoary root, 1 oz. ginger root, ½ oz. gentian root, ½ oz. agaric, ¼ oz. rhubarb root. Strain off the clear tincture, and add 2½ gal. water and ½ gal. syrup.

_Extract Bishop_ or _Glow-wine_.--1 lb. tincture of Curaçao peel, ¼ lb. tincture of orange buds. Dissolve in the same 5 drops of the oil of nutmegs, 10 drops of the oil of cloves, 20 drops of the oil of cinnamon. Mix them together, and add about ½ gal. sugar syrup.

_Extract Punch._-½ oz. essence of Jamaica rum, 1 oz. tartaric acid, 1 gal. sugar syrup, 2 gal. pure spirits, 10 drops oil of lemon. Dissolve the oil of lemon and essence of rum in the spirits, and the tartaric acid in a little water, before adding all together.

_Four-fruit Ratafia._--30 lb. cherries, 15 lb. gooseberries, 8 lb. raspberries, 7 lb. black currants; express the juice, and add 6 oz. sugar to each pint, with 6 gr. cinnamon, 3 gr. mace, and 3 gr. cloves.

_Ginger Brandy._--1 lb. essence of ginger, 20 drops oil of bergamot, ¼ lb. tartaric acid, 1 gal. elderberry juice, 1 gal. syrup of gum arabic, 4 bar. pure spirits.

_Ginger Cordial._--To 1 qt. essence of ginger add 1 gal. pure spirit and 1 gal. white-sugar syrup.

_Gold Cordial._--1 lb. sliced angelica root, ½ lb. raisins, 2 oz. coriander seeds, 1½ oz. caraway seeds, 1½ oz. cassia, ½ oz. cloves, 4 oz. figs, 4 oz. sliced licorice-root, 3 gal. proof spirit, 1 gal. water; digest 2 days, and distil 3 gal. by gentle heat; add 9 lb. sugar dissolved in 1 qt. rose water and 1 qt. clean soft water; colour by steeping 1¼ oz. hay saffron.

_Grenoble Ratafia._--(_a_) 2 lb. small wild black cherries, with kernels bruised, 1 gal. proof spirit, 3 lb. white sugar, a few gr. citron peel; as Juniper.

(_b_) 1 qt. cherries with bruised stones, 2 qt. rectified spirit; mix; digest for 48 hours, express the liquor, heat to boiling in a close vessel; when cold add enough sugar or capillaire, with a little noyeau, syrup of bay laurel and galangal, to flavour; decant in 3 months, and bottle.

_Hop Cordial._--The following is recommended as a palatable preparation, not inferior to many of the so-called “Hop Bitters.”

Hops 2 oz.
Dandelion 2 oz.
Gentian 2 oz.
Camomile 2 oz.
Stillingia 2 oz.
Orange peel 2 oz.
Alcohol, water, of each 77 fl. oz.
Syrup, simple 12 fl. oz.

Exhaust the solids, with the alcohol and water, and add the syrup.

_Huile de Venus._--2½ oz. wild carrot flowers, 3 lb. sugar per gal. spirit; coloured by cochineal powder.

_Juniper Ratafia._-¼ lb. juniper berries, each pricked with a fork, 40 gr. caraway seed, 40 gr. coriander seed, 1 gal. finest malt spirit 22 u.p., 2 lb. white sugar; digest a week, strain with expression.

_Kirschwasser._--Dissolve 1 oz. oil of bitter almonds in 3 gal. pure spirits, and add 1 gal. white-sugar syrup.

_Kümmel._--1 lb. essence of caraway, ¼ oz. oil of anise, ¼ oz. oil of fennel, 20 drops oil of neroli, 1 gal. syrup of gum arabic, 2 bar. pure spirits.

_Lemon Cordial._--2 oz. fresh lemon peel, 2 oz. dried lemon peel, 1 oz. fresh orange peel, digested in 1 gal. proof spirit for a week; strain with expression, add enough soft water to reduce to desired strength.

_Lime-juice Cordial._--4 oz. glucose, 1 pint syrup, 1 pint lime juice, 36 oz. water; tincture of lemon peel and triple orange-flower water, each sufficient to flavour.

_Liquodilla._--3 sliced oranges and 3 sliced lemons, with 2½ lb. sugar per gal.

_Lovage._--1 oz. fresh lovage roots per gal., ¼ oz. each fresh roots of celery and fennel; also sometimes a little fresh valerian root and oil of savin before distillation.

_Malliorca d’Espagne._--40 gal. 55 per cent. alcohol, 5 oz. essence green anise-seed and 5 oz. essence of star anise dissolved in 95 per cent. alcohol, ½ dr. ether (to give the cordial age). Stir and filter.

_Mandarin Delight._--1 gal. spirit 22 u.p., ½ gal. pure soft water, 4½ lb. white sugar, crushed small, ½ oz. Chinese aniseed, ½ oz. ambrette, ¼ oz. safflower; digested together in a stone jar of double the capacity and agitated every day for a fortnight.

_Maraschino._--(_a_) This is an Italian cordial, while the curaçao is a favourite in Holland. Maraschino derives its aroma from the oil of bitter almonds, blended with the oils of cinnamon and rosewater, &c. 10 gal. pure spirits, 1 oz. oil of bitter almonds, ½ oz. oil of cinnamon, ¼ oz. oil of cloves, ¼ oz. oil of vanilla, 5 drops oil of rose, 5 drops oil of neroli, 5 drops oil of bergamot. To this solution add 2 gal. white-sugar syrup, ¼ gal. rosewater, and ¼ gal. orange-flower water; mix together, filter, and fill in bottles.

(_b_) Dissolve in 1½ gal. 95 per cent. alcohol, 1½ oz. essence of maraschino, 1½ dr. essence of rose, ½ dr. essence of noyeau, 5 drops essence of cloves, and 8 drops essence of cinnamon; add ½ gal. orris root flavouring. Mix the above with 12 gal. 95 per cent. alcohol and 26 gal. syrup of 30° B. Stir thoroughly and filter.

(_c_) 4 oz. essence of noyeau; 1 oz. essence of rose; ½ oz. essence of neroli (genuine); 4 dr. of mace, infused in 95 per cent. alcohol; ¼ lb. cinnamon, infused in 1 qt. water; 2 oz. cloves, infused in 1 pint water; 2 lb. orris root (powdered), infused in 2 gal. 95 per cent. alcohol for 15 days. Dissolve the essences in 2 gal. 95 per cent. alcohol. Mix, put into a barrel 41 gal. 85 per cent. alcohol; add the aromas, in 4 gal. 95 per cent. alcohol, sugar syrup, 90 gal. at 32° B. Stir all the ingredients well together for at least ½ hour and let the mixture stand 2 weeks; then filter and put in the filter 2 or 3 sheets of filtering paper.

(_d_) 1¼ oz. essence of maraschino, 1½ dr. essence of rose, ½ dr. essence of noyeau, 8 drops essence of cinnamon, 5 drops essence of cloves, ½ lb. orris root (powdered), infused in ½ gal. 95 per cent. alcohol for 15 days. Dissolve the essences in 1 gal. 95 per cent. alcohol. Mix, put in a barrel 12 gal. 80 per cent. alcohol and add 2 gal. 95 per cent. perfumed alcohol (as described above); sugar syrup, 26 gal. at 25° B. Mix and filter.

(_e_) 3½ oz. essence of noyeau, 6 dr. essence of rose. Dissolve in ½ gal. 95 per cent. alcohol, and add 4 spoonfuls of magnesia, 1 gal. orange-flower water, ½ lb. cinnamon (bruised) infused in ½ gal. water, ¼ lb. cloves (bruised), infused in ¼ gal. water, 4 dr. mace infused in alcohol, 2 lb. orris root (powdered) infused in 2 gal. 95 per cent. alcohol for 15 days. Mix 41 gal. 80 per cent. alcohol, 90 gal. syrup at 25° B., and add 4 gal. perfumed spirits, as described above. Stir and filter as already directed.

_Molucca Balm._-½ oz. cloves, 1 dr. mace, 1 gal. clean spirit 22 u.p.; infuse for a week in a well-closed jar, frequently shaking; colour with burnt sugar; to clear the liquor, add 4½ lb. loaf sugar dissolved in ½ gal. pure water.

_Nectar Cordial._--1 oz. oil of bitter almonds, ½ oz. oil of orange, ½ oz. oil of cloves. Dissolve them in 1 gal. pure spirits, and add 1 gal. white-sugar syrup and 2 gal. of Teneriffe wine.

_Noyeau._--This cordial is generally drunk by ladies, and requires to be very sweet. Take 1 oz. oil of bitter almonds, ½ oz. oil of orange, ¼ oz. oil of cinnamon. Dissolve in 2 gal. pure spirits, and add 1 gal. syrup of white sugar.

_Noyeau Ratafia._--120 peach or apricot kernels, bruised, 2 qt. proof spirit or brandy, 1 lb. white sugar; digest for a week, press, filter.

_Orange._--As lemon, using ½ lb. fresh orange peel per gal.

_Orange Brandy._--2 oz. oil of orange, 10 drops oil of neroli, 1 lb. essence of orange, 1 gal. syrup of gum arabic, 4 bar. pure spirits.

_Orange Elixir._--(_a_) To 5 gal. pure spirits add ½ lb. orange peel, ¼ lb. calamus root, ¼ lb. hops. After macerating for one week, strain, and add 1 gal. sugar syrup, and colour with sugar colouring.

(_b_) Dissolve in 3 gal. pure spirits, 1 oz. oil of orange, ¼ oz. oil of calamus, add 1 gal. white-sugar syrup, and colour the whole with sugar colouring.

_Orange-flower Ratafia._--2 lb. fresh orange petals, 1 gal. proof spirit, 2½ lb. white sugar; as clove pink; 1 dr. neroli may replace the orange-flower.

_Orange Gin._--The rinds of 8 Seville oranges and 8 large lemons, cut very thin, put into 1 gal. gin for 4 days. Then strain off the spirit from the rinds. Have ready 4 lb. loaf sugar boiled in 1 pint water, which must be thrown into the spirit boiling hot and well stirred, to cause it to mix well together. When cool, bottle.

_Orgeat._--To milk of blanched sweet almonds, 2 lb., add 2 dr. oil of bitter almonds, 1 dr. oil of orange, 1 gal. white-sugar syrup, ½ gal. spirit.

_Parfait Amour._--(_a_) Macerate in 10 gal. pure spirit, 2 oz. orris root, 4 oz. raisins, 2 oz. figs, for one week. Then dissolve ¼ oz. oil of lemon, 1 dr. oil of cinnamon, 1 dr. oil of juniper, 1 dr. oil of calamus, 1 dr. oil of cloves, 1 oz. oil of vanilla. Colour by sugar colouring, and add 4 gal. white-sugar syrup: it is then filtered through a woollen filtering-bag, and filled in bottles.

(_b_) 3 lb. sugar per gal., flavoured with yellow rind of 4 lemons, and a teaspoonful of essence of vanilla; coloured with cochineal.

_Peach Brandy._--(_a_) 1 lb. essence of peach, 1 gal. syrup of gum arabic, 1 oz. acetic ether, 1 oz. pineapple ether, 4 bar. pure spirits.

(_b_) Mash 18 lb. of peaches, with their stones; macerate them for 24 hours with 4¾ gal. of 95 per cent. alcohol and 4 gal. water. Strain, press, and filter; add 5 pints white plain syrup. Colour dark yellow with burnt sugar colouring.

(_c_) Take 4½ oz. powdered bitter almonds, 3¼ gal. 95 per cent. alcohol, 5¼ gal. water. Mix together, and macerate for 24 hours; then add a strained syrup, made of 3¾ lb. sugar, 1 pint peach jelly, 2¼ oz. preserved ginger, 1 lemon cut in slices, 1 dr. grated nutmegs, 1 dr. allspice in powder, and 5 pints of water boiled for 2 minutes. Mix the whole, and filter.

_Peppermint._--5 oz. peppermint oil, 3 pints rectified spirits of wine, well agitated for some time in a corked bottle holding 4 pints; empty into a 100 gal. cask, pour in 36 gal. white and flavourless proof spirit, and agitate 10 minutes; add solution of 2¾ cwt. best double-refined lump sugar in 35 gal. pure filtered rain-water, and “rummage up” for 15 minutes; add sufficient clear rain-water to make up to 100 gal., containing 5 oz. alum in solution, and again shake for ¼ hour; then bung down and let repose a fortnight before broaching. If at all thick, add 2 oz. salt of tartar dissolved in 1 qt. hot water, and let stand a few days.

_Peppermint Brandy._--To 40 gal. proof spirit add 4 oz. essence of peppermint, dissolved in 95 per cent. alcohol. Colour with ½ lb. powder of turmeric infused in 1 gal. spirit 95 per cent. Use this infusion in such quantity as to get the proper shade.

_Peppermint Cordial._--To 1 oz. oil of peppermint dissolved in 1 gal. pure spirit, add 1 gal. syrup of white sugar.

_Peppermint Liqueur._--1 lb. essence of peppermint, ¼ lb. sulphuric ether, 1 gal. syrup of gum arabic, 2 bar. pure spirit.

_Plum or Zwetschen Brandy._--(_a_) This favourite German liquor, also called Sligowitz, is prepared from 1 lb. plum essence, ½ lb. acetic ether, ½ lb. banana, 1 gal. syrup of gum arabic, 4 gal. pure spirits.

(_b_) Another mode of preparing the sligowitz or plum brandy is from prunes, which are mashed together with the kernels, and exposed to fermentation, when it is again distilled, and produces a fine spirit.

_Provençal Ratafia._--1 lb. striped pinks, 1 qt. brandy or proof spirit, ¾ lb. white sugar, ¾ pint strawberry juice, 20 gr. saffron; as Clove-pink.

_Quince Ratafia._--3 qt. quince juice, 3 dr. bitter almonds, 2 dr. cinnamon, 2 dr. coriander seeds, ½ dr. mace, 15 gr. cloves, all bruised; ½ gal. flavourless rectified spirit; digest for a week, filter, add 3½ lb. white sugar.

_Railroad Liqueur._--To 5 gal. pure spirits add ¼ oz. oil of peppermint, ¼ oz. oil of absinthe, 10 drops oil of roses. Add to the solution 1 gal. white syrup, and colour the liqueur with blue orchil.

_Raspberry Brandy._--1 lb. essence of raspberry, 1 lb. acetic acid, 1 gal. syrup of gum arabic, 1 gal. raspberry juice, 4 bar. pure spirits.

_Raspberry Cordial._--Take 5 gal. raspberry juice, 2 gal. white-sugar syrup, and 1 gal. pure spirits.

Quince, gooseberry, strawberry, black and red currant, peach, nut, and apple cordials, are all prepared in the same manner from their respective juices.

_Red Ratafia._--3 qt. black cherry juice, 1 qt. strawberry juice, 1 qt. raspberry juice, 1 dr. cinnamon, 15 gr. mace, 15 gr. cloves, 2 gal. proof spirit or brandy, 7 lb. white sugar, macerate.

_Roman Punch._--This very refreshing beverage is prepared from 1 oz. lemon juice or citric acid, ½ oz. essence of rum, dissolved in 1 gal. pure spirit, adding ½ gal. syrup of sugar. Mix all together, and filter.

_Rose Cordial._--To ½ oz. otto of rose add ¼ oz. oil of bitter almonds. Dissolve in 1 gal. highest-proof alcohol, add 1 gal. syrup of white sugar, and colour by cochineal rose colour.

_Rum Shrub._--34 gal. proof rum, 2 oz. orange oil, 2 oz. lemon oil, dissolved in 1 qt. rectified spirit, 300 lb. good lump sugar dissolved in 20 gal. water; mix well by “rummaging”; gradually and cautiously add enough Seville orange juice or solution of tartaric acid in water to produce pleasantly perceptible acidity; rummage for 15 minutes; add sufficient water to make up 100 gal.; again rummage for ½ hour; bung loosely, and let remain for about a fortnight, when it should be sufficiently “brilliant” for racking. It is much improved by adding 1 oz. each of bruised bitter almonds, cloves, and cassia, the peel of about 2 doz. oranges, and a “thread” of the essences of ambergris and vanilla.

_Sarsaparilla Mead._--(_a_) Sarsaparilla root, contused, 1 lb.; sassafras, 8 oz.; aniseed, 2 oz.; ginger, 2 oz.; cloves, 1 oz. Boil for 15-20 minutes in 8 gal. water; strain and set the liquor aside for several hours to become clear. Then decant, and transfer to a 10 gal. soda-water fountain, adding to it molasses, 3 qt.; honey, 3 pints. Complete with water the 10 gal., and charge with carbonic acid gas. (_b_) Another way is to add to the completed mixture 1 qt. brewer’s yeast, and when the fermentation is about half completed, to bottle the mead in ordinary soda-water bottles.

_Shrub._--1 pint Seville orange juice, 3 pints rum or brandy, 2 lb. white sugar. When the sugar is dissolved, strain the mixture through a jelly-bag and bottle it.

_Sighs of Love._--(_a_) Proof spirit, flavoured with equal parts otto of roses and capillaire.

(_b_) 6 lb. sugar, enough pure water to make 4 gal. syrup; add 1 pint eau-de-rose, 7 pints proof spirit; colour pale pink by powdered cochineal; 1 drop essence of ambergris or vanilla improves it.

_Sloe Gin._--(_a_) To 1 gal. gin in a 2 gallon jar put 3 qt. sloes, ½ oz. bitter almonds, 2½ lb. loaf sugar, or the same quantity of sugar candy, if preferred. Let it be well shaken twice a week for 3 months. Then strain and bottle it, and well seal the corks. It will keep for years, and improve whilst in bottle. (_b_) Pick the sloes free of stalks, and let them be quite dry. Fill wine or other bottles, that are wide enough at the mouth to admit the fruit, with them. Next put in as much white pounded sugar as you can, then fill up with gin and cork. Shake well every few days for 14 days. Leave for 6 months, then strain off through a piece of muslin into clean bottles.

_Strawberry Cordial._--Take any quantity of thoroughly ripe strawberries, pour over as much proof spirit as will cover them; allow to stand for 24 hours; drain off and replace with the same quantity of fresh proof spirit; allow to stand another 24 hours; now drain off and replace with water; add fine sugar or syrup in the proportion of 3 lb. to every gallon of the mixed liqueur; also, a gill of orange-flower water. Filter and bottle.

_Tears of the Widow of Malabar._--As molucca balm, using ½ oz. mixed cloves, 1 dr. shredded mace, and 1 teaspoonful essence of vanilla for flavouring; also ¼ pint orange-flower water. Slightly colour with burnt sugar.

_Tent._--1 qt. port wine, 1 qt. plain spirit 22 u.p., 1 pint sherry, 1 pint soft water, ¼ pint orange-flower water, ¼ pint lemon juice, 2 drops essence of ambergris, 2 lb. sugar.

_Tolu Ratafia._--1 oz. tolu balsam, 1 qt. rectified spirit, dissolve; add 3 pints water; filter, and further add 1½ lb. white sugar.

_Vermouth._--Take of Peruvian bark ½ oz.; lemon peel, angelica root, balm leaves, lesser centaury, of each 3 dr.; juniper berries, coriander seeds, cinnamon, mace, of each 1½ dr.; wormwood, 1 dr.; syrup of bitter orange peel, 4 oz.; spirits of wine, 3 oz.; dry white wine, 3 gal.; macerate for some days and filter.

_Violet Ratafia._--3 oz. orris powder, 4 oz. litmus, 2 gal. rectified spirit; digest 10 days, strain, add 12 lb. white sugar dissolved in 1 gal. soft water.

_Walnut Ratafia._--60 young walnuts with soft shells, pricked; 2 qt. brandy, 15 gr. mace, 15 gr. cinnamon, 15 gr. cloves; digest for 8 weeks; press, filter, add 1 lb. white sugar; keep for some months.

_Wormwood Liqueur._--1 lb. essence of wormwood, 1 oz. oil of tansy, 1 oz. oil of calamus, 2 oz. oil of orris, 1 gal. syrup of gum arabic, 3 bar. pure spirits.

=Wine, and Miscellaneous Drinks.=--Fruits intended for making wine must be perfectly ripe and sound, and gathered in dry weather. The most convenient sized cask is 10 gal. All utensils must always be scoured and scalded, and set out of doors to sweeten the day before being used. The tub in which the liquor is put to settle should have a tap within 3 in. of the bottom, so that the wine may be drawn, instead of poured off, without disturbing the lees or sediment; which must not on any account be put into the cask until it has been filtered well. The sieves and flannel strainers should be kept perfectly sweet, and exposed to the fresh air, and nothing of brass or copper used.

Never add the yeast for fermentation until the liquor is cool enough to receive it: 85° F. is about the proper temperature. Stir the liquor well occasionally, and cover the vessel close in cold weather. When liquor is working in a cask, it must be kept quite full to allow it to work out, or the wine will not be clear; keep a tile over the bung-hole that the froth may escape, or put the bung on lightly. Fermentation will be accelerated by mixing the yeast with 2 qt. of the liquor in a jar for 10 minutes, and then adding it to the whole quantity.

Wines made from raspberries, mulberries, elderberries, blackberries, and all such fruits as produce much sediment, should always be filtered through flannel bags into the cask, as this saves much trouble in fining and racking. Wines never “feed” on the lees, but, on the contrary, fret; and if not made strong, frequently go sour.

When the liquor is ready for putting into the cask, draw it off as long only as it runs clear; then filter the lees more than once, if necessary, and fill completely. Put any overplus into bottles, with a small quantity of brandy, as a reserve for filling up in future. When brandy is to be added, take out 3 qt. of the wine, pour in the spirit, and then fill up. Never add water to wines when casked; should there by accident be a deficiency of the liquor, add foreign wine mixed with brandy.

Racking off is best performed by drawing the wine off into a clean vessel as long as it runs perfectly clear, then put in a cork, and turn the lees out in a separate tub, and filter it well. Next return all that is bright into the same cask; add what is recommended, and stop it up again securely. This should be done in cool weather, or early in the morning.

When bottling take care that your bottles are clean and not specked, or they will leak; fill them so that the wine will just come in contact with the cork when driven home. Use the best corks, and dip each in some of the wine, or in brandy, which is better. Seal the corks of such white wines as require caution when ripe, with green wax to distinguish them, and fasten them with wire. All newly-made wines should be kept in cool, dry, dark cellars. When casks are emptied, stop all the holes to prevent their becoming musty or foul.

Bins are formed of brickwork, board, or iron. Place some fine dry sand over the bottom of each bin, and make it quite level. On this lay down 2 or 3 laths, so that the necks of the first layer of bottles may rest on them, and at the same time be quite level. They are usually placed in rows two deep, and in laying them down, be careful the shoulders of one row do not touch those of the opposite one, or they will break from the pressure. Be sure that the bottom rows are perfectly secure, as upon these depends the safety of the whole pile. Upon the first layers of bottles place a lath, to support the necks of those in the second row, the bottoms of which should rest on the laths placed over the necks of the first in the intervals between each bottle neck. Continue in this way until the piles are 3 or 4 ft. high.

All the bins that contain wine should be labelled, to specify the kind of wine and the date of their being bottled.

To cool wine, swathe the bottle or decanter in a wet bandage, and stand it in the full heat of the sun; when the bandage is nearly dry the wine will be found as cool as if iced.

_Apple Wine._--Cut up 1 lb. of apples into quarters, add ½ lb. sugar, and then pour over them ½ gal. boiling water. Let it get cold, and then pulp the apples. Pour the fluid over the pulp, let it stand an hour, and then strain. This forms an agreeable drink, the acid of the apple blending with the sweet of the sugar pleasantly, so as to be grateful to a parched palate.

_Apricot Wine._--Boil 10 gal. river water ½ hour, and set it to cool in a clean vessel. Cut 45 lb. ripe apricots into thick slices, and put them, with their juice, into the water, adding 25 lb. best loaf sugar, and stir them well; then cover the vessel closely, and let them steep until the day following. Boil the liquor and fruit together, stir in the whites of 8 eggs well beaten, and take off the scum as it rises. When the liquor is clear, and the fruit is reduced to a pulp, press, and strain it through a fine sieve, into a cooler, add the stones broken, and stir well. Spread good yeast on both sides of a toast, and when the liquor is at its proper warmth, work it well 2 days, and strain it through a jelly-bag into the cask, put on the bung lightly, and let it work over, keeping the cask full, and when it has done fermenting, add to it 2 qt. French brandy, and 2 oz. white sugar-candy. Then put in the bung, and secure it well, keep it 12 months, and then bottle it. It must remain in bottle a year or more, for it is a very rich wine, and will improve greatly by age.

_Badminton._--(_a_) 1 bot. vin ordinaire, 2 bot. soda water, 1 small glass pale brandy; add lemon peel, sugar, and ice.

(_b_) 1 bot. light claret, 1 or 1½ glass sherry, 1 bot. soda water, crushed sugar to taste.

(_c_) Put the parings of half a cucumber in a cup with white sugar; pour on 1 bot. claret, and let stand ½ hour in ice; add 1 bot. soda water.

_Balm Wine._--Into 8 gal. water put 20 lb. moist sugar; boil for 2 hours, skimming thoroughly; then pour into a tub to cool; place 2½ lb. balm tops, bruised, into a barrel with a little new yeast; when the liquor is cold, pour it on the balm; stir it well together, and let it stand 24 hours, stirring it frequently; then close it up tightly at first, and more securely after fermentation has quite ceased; when it has stood 2 months, bottle off, putting a lump of sugar into each bottle; cork down well, and keep in bottle at least a year.

_Barley Water._--Wash the barley well, add a few strips of lemon-peel, very thin, and pour on the water boiling. The juice of the lemon should be squeezed in fresh just before it is served. Robinson’s patent barley is best (see p. 775).

_Beetroot Beer._--Having well cleansed and scraped the roots, removing the discoloured portion near the set of the leaves, cut them into pieces of an inch or so in thickness, fill the copper with them, and then put in as much water as will just cover them. Boil for about 5 hours, place them lightly in a wicker basket or sieve to drain, but do not put any pressure upon them. Then put the liquor back into the boiler, and to every 7 pails liquor put 3 lb. hops; boil together for 2 hours, and then strain through the sieve. When cool work it with yeast, the same as other beer. The scum which rises should be removed before casking. Beetroot may be substituted for malt if deprived of the greater part of its juice by pressure, then dried and treated in the same manner as the grain intended for brewing. The beer made from beetroot has been found perfectly wholesome and palatable, and little inferior to that prepared from malt.

_Bilberry Wine._--The fruit should be picked on a very dry day, when it is quite ripe. The leaves and stalks must be carefully removed from the berries and the fruit, then weighed. To 4 gal. fruit allow either 6 gal. cold water or 3 gal. water and 3 of cider, and 10 lb. good moist sugar; let all these ingredients ferment in an open tub until working is over; then add ½ gal. brandy, a handful of lavender and rosemary leaves mixed, 2 oz. powdered ginger, and 2 oz. powdered tartar; let the liquor rest after this addition for 48 hours, then strain very carefully through a hair sieve into a perfectly clean cask, laying the bung lightly on the bung-hole until the working is quite over, and no hissing sound is heard; then close down quite tightly, and bottle off at the end of 3 months; keep 6-8 months in bottle before use.

_Birch Wine._--(_a_) Take 11 gal. of the sap of a healthy birch tree, fresh as you can get it, boil it gently as long as any scum rises, which must be carefully taken off to avoid wasting it. Add to the clear liquor 25 lb. best loaf sugar, boil it again 20 minutes with the whites of 10 eggs beaten to a froth, and skim frequently until it is beautifully bright. Set it in a clean vessel to cool, and when at 96° F. put into it a toast well spread on both sides with thick fresh ale yeast, and keep it closely covered up, 6 or 7 days, stirring daily. Rinse a sweet 10 gal. cask with a pint of old raisin wine, filter the liquor into it, add the thin yellow rinds of 2 lemons and 3 Seville oranges, and 3 qt. French brandy, put in the bung, and secure it with paper and sand. Set it in a cool cellar, and bottle it in 2 years; fasten the corks down with wire, and seal with wax. A year later it will be in perfection.

(_b_) Boil 9 gal. healthy birch sap with 2 lb. clarified honey ½ hour, skimming it well. Beat 9 whites of eggs up with ½ oz. isinglass, dissolved in a cupful of cold water, and put in 20 lb. loaf sugar broken small. Mix this well with the liquor when cool, and boil it ½ hour longer, skimming and stirring until it is quite clear. Put it into a tub, and when milk warm stir well into it ¼ pint of strong yeast; let it work 3 days in the tub, then put it into your cask, add the rinds of 6 lemons and 2 lb. best raisins, and keep the bung out until the fermentation has ceased. Put to the wine a bottle of old Madeira and 1 qt. the best brandy; stop the cask up safely, and let it stand 6 months. Draw off the wine into a clean vessel as long as it runs clear, then filter the dregs through 3 folds of flannel, and put all back again into the same cask; fasten the bung in well, and put clay over it. In 6 months you may bottle it; seal and wire the corks to prevent accidents, for it is a lively wine, and should be kept in a cool cellar. When it has been bottled 6 months it will be fit for use.

_Bishop._--Make several incisions in the rind of a lemon; stick cloves in the holes and roast the lemon at a slow fire. Put small but equal quantities of cinnamon, cloves, mace, and allspice into a saucepan, with ½ pint of water; let it boil until it is reduced one-half. Boil a bottle of port wine; burn a portion of the spirit out of it by applying a lighted paper to the saucepan. Put the roasted lemon and spice into the wine; stir it up well, and let it stand near the fire 10 minutes. Rub a few knobs of sugar to taste on the rind of a lemon, put the sugar into a bowl or jug, with the juice of half a lemon (not roasted), pour the wine into it, grate some nutmeg into it, sweeten it to your taste, and serve it up with the lemon and spice floating in it. Oranges are sometimes introduced instead of lemons.

_Blackberry Wine._--Mix 45 qt. ripe blackberries, well picked and pressed, with 10 lb. good honey, and 26 lb. strong, bright, moist sugar; boil it with 12 gal. soft water and the whites of 12 eggs, well beaten, until it is reduced to 10 gal., skimming it until perfectly clear. Strain it into a tub, and let it stand until the next day, then pour it clear off the lees, and boil it again ¾ hour, adding the lees filtered twice, and 2 oz. isinglass dissolved in 1 qt. water. Skim well, and put in 2 oz. Jamaica pepper, cloves, and best ginger, all bruised, and tied loosely in a piece of muslin. Put into your cooler the thin rinds of 6 Seville oranges and 1 pint lemon juice; strain the liquor upon them, stir well, and when cool enough, work it with 1 pint fresh yeast stirred well into 1 gal. of the liquor. Cover it up close, and let it work 5 or 6 days, taking off the top scum and stirring twice daily; then strain, and filter it into the cask, put on the bung lightly, keep the cask well filled up, and when it has ceased fermenting, let a day elapse, and add 2 qt. French brandy, and 1½ oz. isinglass, dissolved in a little water, and mix with 1 gal. of the wine 10 minutes, 1 oz. bitter almonds blanched and slit, and 6 oz. sugar candy broken small. Stop up the bung, paste strong white paper over it, or coarse linen, and place plenty of sand over all, wetted a little. Keep it 2 years in a cool cellar, then bottle it; seal the corks, and keep in bottle 2 years; then use it. If allowed greater age, it will still improve.

_Bucellas._--Press the pulp and juice out of 30 lb. Lisbon grapes, add 6 gal. cold soft water that has been well boiled; stir well, and covering the vessel close, let it stand 24 hours; add 30 lb. bright, strong, moist sugar, stir well until it is dissolved, and in 3 days more strain the liquor into your cask upon the thin rinds of 8 lemons and 1 oz. bitter almonds, blanched, and beaten with a spoonful of water in a stone mortar. When you have filled the cask, cover the bung-hole with a tile, and let the liquor work over; when it has ceased fermenting, pour in 3 pints French brandy and 4 oz. sugar candy, and stop it up for a year; then bottle it, seal the corks, and keep it 12 months.

_Burgundy Cup._--(_a_) 1 bot. ordinary Burgundy, ½ gill ordinary brandy; 4 fresh black currant leaves or buds, steeped in the brandy 2 hours; sweeten with 1 oz. powdered sugar candy; when all well blended, strain the leaves; add bottle of aerated lemonade, and, just before serving, 1 lb. ice, in small lumps.

(_b_) Peel and juice of 2 lemons; 1 qt. seltzer water; 2 bot. Burgundy; sugar to taste; when well iced, draw out the peel and serve.

_Buttered Jack._--Take a brass pan, put in ½ lb. lump sugar, 1 glass sherry, and 1 lb. fresh butter to melt; beat up 6 fresh eggs well with a little sherry, and having moderately cooled the pan with 2 bot. light dinner sherry, add the eggs while gently stirring, and place on the hob till quite hot, taking care not to let it boil; sweeten to taste. The pan must not be too hot when pouring in the eggs, or they will curdle.

_Cardinal._--The same as Bishop. Substitute claret for port wine.

_Chablis Cup._--(_a_) Dissolve 5 lumps sugar in 1 pint boiling water; add a little thin lemon peel; when cool, add wineglass of dry sherry, 1 bot. Chablis, and 1 lb. ice.