CURRANT SHRUB.
To one quart of currant juice, take two pounds of loaf sugar; put the sugar in the juice, and let it stand all night; then put in half a pint of spirits, and the juice of three lemons. Bottle, and set it away for use.
To one quart of currant juice, take two pounds of loaf sugar; put the sugar in the juice, and let it stand all night; then put in half a pint of spirits, and the juice of three lemons. Bottle, and set it away for use.