Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/180

174 quarts of water to the brandy, and one pound of loaf sugar powdered; mix it well together—and when perfectly clear, bottle it.

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.

two scruples flowers of Benzoin, in one quart of good rum.

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.