spirits, and 1¼ pint of orange flower water; in ten days, add 7 lbs. of clarified syrup, a quart of water, and ½ oz. of tincture of saffron: keep it closed, and in a fortnight strain the liquor through a jelly bag, let it settle, then pour from the sediment, and bottle it.
Bruise fine ripe fruit with the back of a wooden spoon, and strain into a jar through a flannel bag, with 1 lb. of fine powdered loaf sugar to every quart of juice; stir well, let it stand three days, covered close; stir each day: pour it off clear, and put 1 quart of brandy, or 2 of sherry, to each quart of juice; bottle it, and it will be ready in a fortnight.
Scrape 10 sticks of rhubarb and boil them, ten minutes, in a quart of water; strain the liquor through a tammis cloth into a jug, add the peel of 1 lemon, very thin, and 2 table-spoonsful of clarified sugar; in six hours it is ready.
While a quart of ale is warming on the fire, beat 3 eggs with 4 oz. moist sugar, a tea-spoonful of grated ginger or nutmeg, and a quart of rum or brandy. When the ale is near boiling, pour it into one pitcher, the eggs and rum into another, and turn it from one to the other, until smooth as cream.
To 1 quart of Lisbon white wine, put 1 quart of water, sweeten to taste, and add a little nutmeg. Have ready the yolks of 3 eggs well beaten; boil the mixed wine and water, and pour it quickly on the beaten eggs, and pour from one bason to another, until it froths high. Serve in cups.
Boil the quantity you choose, of cinnamon, nutmeg
