1862 Bar Tender's Guide price $1.50 by Jerry Thomas

EATAFIA DB KOTAUX.

189

311. H>a,ta£a de Maxes. (Eatafia of Blackberries.)

Boil the juice of 12 lbs. of blackberries for 5 miuiites, •with 20lbs. ofsugar dissolvedin 4^gallons ofwater;strain, and add 4 gallons of alcohol, 95 per cent. Filter. (See No.3.)

312. Katafla de Neuilly.

25 lbs. ofsour cherries (red "with small stems). 10 lbs. of black cherries. 5 lbs. ofred pinks.

Made to a pulp without breaking stones; macerate for 2 weeks with 4| gallons of alcohol, 95 per cent,(see No. o); strain, press, and add one gallon of syrup and water up to 10 gallons,

313. Ratafia de Noix. (Ratafia of "WalnutB.)

420 imripe walnuts (in month of August.) 4A drachms of cloves. 41 do. mace. 41 do. Ceylon cinnamon.

Ground and mashed; macerate for 2 weeks witk 4 gal lons of alcohol, 95 per cent., and 3^ gallons of water (see No.5); strain, press and add 2^ gallons of white plain syrup(see No. 7). Filter. (See No. 3.)

314. Ratafia de Noyaus. (Ratafia of Noyau.)

31 lbs. of apricot kernels ground; macerate for 2 weeks with 4 gallons of alcohol, 95 per cent,(see No.5); strain,, press,and then add 20 lbs. ofsugar dissolved in 4J gallons of water. Filter. (See No. 3.)