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

KECIPES FOR SMALL QUANTll'iLS. - 229

ries, 4 lbs.; red currants, 8 lbs.; black currants,4 lbs.; mace, 1 drachm;.cloves, 1 drachm, and 4 ounces of sugar to every piut ofjuice. Proceed in the same manner as for cherries. •445. Hatafia of Black Currants. Black currants, 4 lbs.; black currant leaves, 1 lb.; Mo- rello chei-ries, 2 lbs.; cloves, 1 drachmj brandy, 10 pints; sugar, 10 lbs. Steep them as above. 446. Badiane. Brandy,3 pints; water,3 pints; 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, the sugar being melted in 3 pints of water; infuse for a month; strain it through a flannel b.ag, and then filter the liquor and bottle it. 447. Ratafia of Orange. 6 China oranges, 2 lbs. of sugar, 4 pints of brandy, and 1 pint of water; peel 6 fine oranges; infuse the rind in the brandy for 15 days; melt your sugar in the cold water, and strain and filter it as above. 448. Ratafia of Raspberries. Raspberries, 10 lbs.; sugar,4 lbs.; brandy, 10 pints; cinnamon,2 drachms; cloves, 1 drachm; infuse the arti cles for 15 days; stir the mixture every day; strain through a bag and filter it.

449, Ratafia of Currants. Cun*ants, 10 lbs.; brandy,10 pints; sugar,4 lbs.; cin-