360 XI. LIQUID COMPOUNDS.— 



catsup 4 pints, anchovies and liquor 2 lb., lemons No. 8, shallots 

 3 doz., Cayenne pepper q. p. scraped horse-radish root 2 lb., mace 

 1 oz., flour of mustard 8 oz. ; boil up gently, strain and bottle. 



2. Anchovies No. 24, shallots No. 10, horse-radish root scraped 

 S spoonsful, mace, cloves, of each 3ij, lemons sliced No. 2, anchovy 

 liquor 8 oz., Hock or Rhenish wine S lb., water lib., boil to 2 lb., 

 strain, add walnut catsup 6 oz., and bottle. 



Browning. White sugar in powder 2 lb., fresh butter 8 oz., fry 

 gently until of a fine dark brown, add by degrees strong purl 1 

 gall., then put Jamaica and black pepper, of each 4 oz., shallots 6 

 oz., mace 1 oz., catsup 3 lb., salt at pleasure, peel of 8 lemons, 

 boil gently, when cold skim and bottle the clear : used to colour 

 and flavour animal food. 



Whey^ Serum lactis. Cows^ milk lb. jss, crem. tart. - an oz., boil 

 the milk, add the salt, and strain. 



Wine whey, Ser. lactis vinosum. Cows' milk lb. ij, spring 

 water lb. j ; boil, and add white wine half a pint. 



Clarified whey^ Ser» lactis clarificatum. Cows* milk 6 pints, 

 rennet q. s. ; let it stand in a warm place for some hours, strain, 

 add the whites of 3 eggs, and cream of tartar half a drachm ; 

 boil and filter through paper. 



Lemonade for icing ;— Orangeade for icing. Rub off the yellow 

 peel of 3 or 4 fruits with hard loaf sugar 1 oz., add sugar 4 oz., 

 water 2 pints; cut the fruits in half, and squeeze the juice into 

 the syrup : ice as wanted. 



Straicherry water for icing ; — Raspberry water for icing ; — Ber- 

 herry water for icing. To every 5 oz. of the fruit rubbed gently 

 in a mortar to avoid breaking the kernels add water 2 pints, and 

 after some time sugar 5 oz., strain, squeezing the grounds, and 

 keep cool in ice till used : ice as wanted. 



Gooseberry water for icing. To each lb. and a half of fruit add 

 sugar 6 oz., and water 2 pints, sometimes 4 oz. of the goose- 

 berries are taken out and replaced by as much strawberries : ice 

 as wanted. 



Cherry icater for icing. Stone the fruit, crack the stones, rub 

 the kernels in a cloth to get off the rough-flavoured skin ; to each 

 lb. and a half of juice, flesh, and kernels, add sugar 6 oz., water 2 

 pints, and strain : ice as wanted. 



Verjuice icater for icing. Choose the largest, juciest, and best 

 flavoured unripe grapes, stone them, to each 20 oz. of fruit rubbed 

 down add sugar 6 oz., water 2 pints, milk 1 table spoonful, strain ; 

 spices may be added at pleasure : ice as wanted. 



Lemonade, Lemon sherbet. White sugar 5 oz., flavoured by 

 rubbing off the yellow peel of a lemon, dissolve in 2 pints of 



