The flowing bowl : a treatise on drinks of all kinds and of all periods, interspersed with sundry anecdotes and reminiscences / by Edward Spencer ("Nathaniel Gubbins").

  • Spencer, Edward, 1844-1910.
Date:
1925
Catalogue details

Licence: In copyright

Credit: The flowing bowl : a treatise on drinks of all kinds and of all periods, interspersed with sundry anecdotes and reminiscences / by Edward Spencer ("Nathaniel Gubbins"). Source: Wellcome Collection.

    62/264 (page 44)
    sent, and Amber colour. Sacke, if it be Seres (Xerez ?), which it should be, you shall know it by the marke of a corke burned on one side of the bung, and they be ever full gadge, and so are no other Sackes; and the longer they lye the better they be.” Muskadine was, apparently, made from bastard and malmsey, with the addition of ginger and new milk (with the cream removed). Here is a potion bearing the harmless, Band- of-Hopish name of Lemon Wine, which would not, however, be tolerated at a Salvation Army banquet. The first part of the recipe will be familiar to many of my young friends. Take six large lemons, pare off the rind, and cut the lemons and squeeze out the juice, and in the juice steep the rind, and put it to a quart of brandy —so far, brother, the court is with you—and let it stand in an earthen pot close stop’t three days, and then squeeze six more, and mix with two quarts ot spring-water, and as much sugar as will sweeten the whole, and boil the water and lemons and sugar together, and let it stand till his cool. Then add a quart of white wine and the other lemon and brandy, and mix them together, and run it through a flannel bag into some vessel. Let it stand three months and bottle it off. Cork your bottles very well, and keep it cool; it will be fit to drink in a month or six weeks.