Jerry Thomas' Bartender's Guide

Italian Lemonade.
Take 1 quart of Sherry.
3 quarts of boiling water.
1 quart of boiling milk.
2 pounds of loaf-sugar.
24 lemons.

Pare the rind of the lemons, and pour their juice upon the peel, letting it remain over night. Then add the sugar, Sherry, and water. Mix well; add the milk and strain through a jelly-bag until clear.

Bishop a la Prusse.
Take 1 bottle of claret.
½ pound of pounded loaf-sugar.
4 good sized bitter oranges.

Roast the oranges until they are of a pale brown color; lay them in a tureen, and cover them with the sugar, adding three glasses of the claret; cover the tureen and let it stand until the next day. When required for use, place the tureen in a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve. Boil the remainder of the claret; add the strained juice, and serve warm in glasses. Port wine may be substituted for claret, and lemons may be used instead of oranges, but this is
not often done when claret is used.

Bottled Velvet.
Sir John Bayley's Recipe.
Take 1 bottle of Moselle.
½ pint of Sherry.
2 table-spoonfuls of sugar.
1 lemon.
1 sprig of verbena.

Peel the lemon very thin, using only sufficient of the peel to produce the desired flavor ; add the other ingredients ; strain and ice.

English Curacoa.
Take 6 ounces of very thin orange peel
1 pint of whiskey.
1 pint of clarified syrup.
1 drachm powdered alum.
1 drachm carbonate of potash.

Place the orange peel in a bottle, which will contain a quart, with the whiskey ; cork tightly and let the contents remain for ten or twelve days, shaking the bottle frequently. Then strain out the peel, add the syrup ; shake well, and let it stand for three days. Take out a tea-cupful into a mortar, and beat up with the alum and potash ; when well mixed, pour it back into the bottle, and let it remain for a week. The Curacoa will then be perfectly clear and equal in flavor to the best imported article.

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