Occupations > British wine-maker, and domestic brewer

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RUM SHRUB.
fill the cask up with water, and fine it down with
milk or isinglass finings. It ought to be fit for
bottling in forty-eight hours. A quart of orange
flower water will give it a fine aroma.
Obs.—If this cordial is required to be very high
of the lemon flavour, add for every gallon, the
peel of five lemons, to the infusion of ginger at
the first. This peel must be very thin. It will
be necessary to kill the essence of lemon by mix¬
ing it in a glassful of strong spirit of wine, in the
same way as the oil of peppermint—(see Pep¬
permint Cordial)—and afterwards mixing this well
with four quarts of malt whisky.
TO MAKE TWO GALLONS OF BRANDY SHRUB.
Take one gallon and one pint of the best French
brandy, one in eight; lemon and orange juice,
each one pint; four orange and two lemon peels;
loaf sugar, two pounds; compound essence of
orange and lemon peel, a small tea-spoonful; make
it up with fair water, and let it stand till fine. Be
careful when you are drawing it off not to shake
the vessel.
TO MAKE TWO GALLONS OF RUM SHRUB.
Take one gallon of rum, at one in eight; lemon
and orange juice, each one pint; one quart of