1864 Bar Tender's Guide price $2 00 by Jerry Thomas

RATAFIA DB NOYAUS,

189

311. Ratafia de Mares, (Ratafia of Blackberries.)

Boil the juice of 12 lbs. of blackberries for 5 minutes, with 20 lbs. ofsugar dissolved in 4^gallons ofwater; strain, and add 4 gallons of alcohol, 95 per cent. Filter. (See Ko.3.)

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312. Ratafia 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 stonesj macerate for 2 weeks with 4^ gallons of alcohol, 95 per cent,(see No. 5); strain, press, and add one gallon of syrup and water up 10 10 gallons.

313. Ratafia de NoiX. (Ratafia ofWalnuts.)

420 unripe walnuts (in month of August.) 41 drachms of cloves. 4^ 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 white plain syrup (see No. 7). Filter. (See No. 3.) 314. Ratafia de Noyaux. (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 4? gallons of water. Filter. (See No. 3.)