1862 The Bartender's Guide price $2,50 by Jerry Thomas

RATAFIA DE NOYAUX.

189

311. Ratafia de Mares.

(Ratafia of Blackberries.;

Boil the juice of J 2 lbs. of blackberries for 5 minutes, with 20 lbs. of sugar dissolved in 4^ gallons of water ; strain, and add 4 gallons of alcohol, 95 per cent. Filter. (See No. 3.)

312. Ratafia de Neuilly.

25 lbs. of sour cherries (red with small stems). 10 lbs. of black cherries. 5 lbs. of red j^inks. Made to a pulp without breaking stones ; macerate for 2 weeks with 4\ gallons of alcohol, 95 per cent, (see No. 6) ; strain, press, and add one gallon of syrup and water up 10 10 gallons. 420 unripe walnuts (in month of August.) 4^^ drachms of cloves. 41 do. mace. 41 do. Ceylon cinnamon. Ground and mashed ; macerate for 2 weeks with 4 gal- lons of alcohol, 95 per cent., and 3^ gallons of water (see No. 5) ; strain, press and add 2i gallons of Avhite plain syrup (see No. 7). Filter. (See No, 3.) 313. Ratafia de Noix. (Ratafia of Walnuts.)

314. Ratafia de Noyaux.

(Ratafia of Xojau.)

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 fbs. of sugar dissolved in 4J gallons of water. Filter. (See No. 3.)