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

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APPENDIS.

441. Ratafias. Every Uqueor made by infusions is called ratafia; that is, when the spirit is made to imbibe thoroughly the aro matic flavor and color ofthe fruit steeped in it; when this has taken place the liquor is drawn off,and sugar added to it; it is then filtered and bottled. 442. Ratafia of Cherries. Wild cherries, 10 lbs.; Morello cherries, 10 lbs.; cinna- mon,2 drachms; mace,2 drachms;brandy,8 pints; straw berries,2lbs.; raspberries,2lbs.; corianders,4 ounces,and 4 ounces ofsugar to every pint of juice. Crush the frmt; strain the juice through a sieve, and pound the stones, corianders, cinnamon, and mace, separately,and infuse the whole in a jar. To every pint of juice add 4 ounces of sugar; let it steep for a month; filter it, and bottle for 443. Another Ratafia of Cherries. Juice of Morello cheiTies, 15 pints; peach leases, 1 lb.; brandy,14pints; cinnamon,3 drachms; cloves,1 drachm; sugar,8 lbs. Crush and strain through a sieve the pulp of your cherries; pound the stones; put them altogether m a pan on the fii-e, and give them one boil; when cold measure the juice; and when you have 15 pints add youi' peach leaves, cinnamon, and cloves, which must have been previously bruised in a mortar,the sugar and brandy being added; put the whole into a jar; leave It for a mouth; draw it off, and bottle it.

444. Ratafia firom four Fruits. Morello cherries,8 lbs.; wild cherries,6 lbs.; raspber-