1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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RECIPES FOE SJIAEL QTJANTITIE8.

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ries, 4 lbs.; red currants, 8 lbs.; black currants,4 lbs.; mace, 1 drachm; cloves, 1 drachm, and 4 ounces of sugar to e^•ery pint ofjuice. Proceed in the same manner as for cherries. •445. Ratafia of Black Currants. Black currants, 4 lbs.; black currant leaves, 1 lb.; Mo- n rello cheriies, 2 lbs.; cloves, 1 drachm; brandy,10 pints; sugar, 10 lbs. Steep them as above. 446. Badiane. Brandy,3 pints; water,3 jiints; bitter almonds, 1 lb.; sugar, 1 lb.; 1 lemon peel, rasped; six cloves; cinnamon, 1 ounce. Break up the whole; put it into ajar with the lemon peel, thp sugar being melted in 3 pints of water; infuse for a month; strain it through a flannel bag,and then filter the liquor and bottle it. 'A 447. Ratafia of Orange. t 6 China oranges, 2 lbs. of sugar,4 pints of brandy,and 1 pint of water; jieel 6 fine oranges; infuse the rind in -the brandy for 15 days; melt your sugar in the cold water, 448. Ratafia of Raspberries. Rasjpberries, 10 lbs.; sugar,4 lbs.; brandy, 10 pints; cinnamon,2 drachms; cloves, 1 drachm; infuse the arti- cles for 16 days; stir the mixture every day; strain through a bag and filter it. and strain and filter it as above.

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449. Ratafia of Currants. Currants, 10 lbs.; brandy, 10 jiints; sugar, 4 lbs.; cin-

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