Page:Housekeeper and butler's guide, or, A system of cookery, and making of wines.pdf/23

23 to froth; when it begins to boil, scum it as long as any froth appears on the surface; then put to every pint a pound of moist sugar, and boil it slowly till it becomes a proper syrup: let it stand till it is cold, then put it in glass bottles, cover it only with a stiff writing-paper, pricked full of holes with a needle; keep it for use, and it makes, among other things, an excellent colouring.

Put two pints of brandy in a large bottle, put in it the rind of a lemon, and the juice of two large ones, grate in about the fourth part of a large nutmeg; stop it close for three days, then add a pint and a half of white wine, and three quarters of a pound of white sugar, mix it well, and run it twice through a filtering-bag, and then bottle it.

Take two pounds of loaf-sugar, dissolve it in five pints of orange-juice, and a quart of brandy, mix it well, and when the sugar is quite melted, put it in a little cask till it is fine, then bottle it.

Take three quarts and a half of ruin, and a pint and a half of orange-juice, and three half pints of currant-wine, and a pound of loaf-sugar, boiled in a quart of spring-water; take the scum clear off, and when cold, mix it together. Some persons prefer orange and lemon-juice mixed, or a small quantity of the essence of lemons improve the flavour of shrub.