1892 The flowing bowl when and what to drink (1892, c1891)

LIQUORS AND RATAFIAS.

1 84

To prepare good and very palatable liquors for the family use we put down a series of recipes, as verified by our own experience, and that of others. But we declare here candidly and freely, that it is absolutely impossible to obtain by extraction the same liquors as by distillation. The liquors won by infusing fruits or blossoms, or by mixing with fruit-juices are called ratafias; the fine French, very sweet, and, on account of this, more consistent liquors are called cremes or huiles (oils) : creme de vanille, creme de Barbados, creme de cafe, de canelle, de chocolat, huile de rose, huile de Venus, de Jupiter, de Cy there, des demoiselles, etc.

228.

A strong liquor

made of vermouth; it is mainly drunk in

France; it is said to strengthen the stomach.

Swiss absinthe is

the most renowned one. Recipe :

To four quarts of cognac spirits take eight ounces of anise, one ounce of star anise, four ounces of great and four ounces of small fennel, one ounce of coriander, one-fourth ounce of angelica root, one ounce of angel sweet root, half an ounce of licorice, half an ounce of calamus, half an ounce of bitter almonds, one ounce of great and one ounce of small leaves of vermouth, one-fourth ounce of peppermint leaves, half an ounce of camilles, one-fourth ounce of juniper; let all these ingredients distill from three to four weeks on a warm place, or in the sun- light; filter and fill into bottles.

229. 2llmonb0' <00ntce.

One and a half pounds of sweet and four ounces of bitter almonds are poured over with boiling water in a sieve; skin and