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

190 EECIPES FOR TEN GALLONS EACH.

315. Ratafia de Oillets. (RataQa of Pinks.)

16 lbs. of pinks, the flower-leaves only. 1 ounce of Ceylon cinnamon. 1 do. cloves.

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

316. Ratafia dePeaches. (Ratafia ofPoaeiies.) 12 lbs. of peaches(the juice ofthem). Let the liquid ferment for 8 days; break the stones,and add to it a syrup made of 20 lbs. of sugar boiled for 5 minutes with 4i gallons of water; then add 4 gallons of alcohol, 95 per cent. Filter.

317. Ratafia de Quatre Fruits. (Ratafia of Pour Pruits.)

1 gallon ofblack cherry juice. 1 do. red currant do. 1 do. black do. do. 1 do. raspberry do. i an ounce ofground cloves. i do. coriander-seed.

Macerate for 1 week with 4 gallons of alcohol, 95 per cent, (see No. 5); add 24 lbs. of sugar moistened and boiled with ^ a gallon of water; mix boiling hot. Filter.

318. Ratafia de Sept Graines. (Ratafia of Seven Seeds.)

3 ounces of dill-seed. 3 do. angelica-seed.