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

RECIPES FOR SilALL QUA^mTIES.

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454. Ratafia of Green "Walnnt Shells.

200 "walnuts, 10 pints of brandy, 4 lbs. of sugar, 1 drncbm of nutmeg, 1 drachm of cloves. Choose 200 vral- nuts so young that a pin may easily go through them; pound thcra iu a mortar, and infuse them in the brandy, "with the nutmeg and cloves, for a mouth; after th.at time strain the mixture through a flannel bag, filter, and bot tle it. 4 ounces of angelica-seed, 2 ounces ofthe roots ofangel ica, 10 pints of brandy, 1 drachm of cloves, 1 drachm of cinnamon, 4 pounds of sugar. Pound the ingredients coarsely; dissolve the sugar in water, and add it to the mixture; infuse it in the brandy for a month; strain it through a bag and filter it. 456. Ratafia of Red Pinks, 3 lbs. of pinks, 10 pints of brandy, 4 lbs. of sugar,1 drachm of cloves, 1 drachm of cinnamon. Pick olf the green from your pinks, pound the leaves, and infuse them for a month in the brandy, with the cloves and cinnamon j after this draw off the liquor and filter it. 455. Angelica Ratafia.

457. Balm of Molucca,

1 drachm of mace,shreded. 1 ounce of cloves, bruised. 1 gallon of clean spirit(22 under proof).

Macerate for a week in a well-corked demijohn or jar, frequently shaking (see iSTo. 6); color with coloring (see Ko. 8R), and add 4^ lbs. of lump sugar dissolved in ^ a gallomofp2ire soft isaier.

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