Hints for the table: or, the economy of good living / [Anon].

  • John Timbs
Date:
1838
Catalogue details

Licence: Public Domain Mark

Credit: Hints for the table: or, the economy of good living / [Anon]. Source: Wellcome Collection.

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    without juniper berries, or is distilled from turpentine and cardamums, and a very few, if any, juniper berries— which spurious ingredients give it something of a similar flavour. To improve the flavour of malt spirits, put three-quarters of an ounce of finely-powdered charcoal,and four ounces of ground rice, into a quart of spirits, and let it stand for a fortnight, frequently shaking it: then strain the spirit, and it will he found nearly equal in flavour to brandy. Bitters should he cautiously employed, since their con- tinued use seems to impair the power of the stomach, and leave it in a state of greater weakness than at first. Hence their employment should be only temporary, to raise the powers of digestion when they have been enfeebled by pre- vious disease, or excessive fatigue. They likewise increase the quantity of blood, by augmenting the appetite; owing to which more food is taken, and more stimulant nutrition is extracted, a plethoric state of the blood vessels is induced, and all the attendant evils brought about. These remarks apply also to the bitter in malt liquors. Hence, the full and often bloated habit of body of those who daily consume a large portion of strong ale or porter, sufficiently demon- strates the consequences of such indulgence. For making punch, the water should not boil, nor should it have been boiled before, else the punch will not have the creamy head so much relished: the sugar powdered will aid this effect. It should be well mixed, by stirring in each in- gredient as it is added. Arrack will much improve punch: its flavour may be imitated by dissolving a scruple of the flower of benjamin in each pint of rum. The juice and thin peel of a Seville orange add variety of flavour, especially to whisky punch; lime-juice is also excellent. The aroma of the lemon is best obtained by rubbing a few lumps of sugar upon the surface of the peel. Several additions may he made to soften the flavour of punch ; as a wine-glass of porter, or of sherry; a tablespoonful of red-currant jelly: apiece of fresh butter; the substitution of capillaire for sugar ; or half rum and half shrub. Good whisky-punch, when well made, is, certainly, of all
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