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

LIQUORS AND RATAFIAS.

185

dry them; grind them very fine by adding from one to one and a half pints of cold water. Refine three pounds of sugar to what is called sucre a la plume, i.e., boil the sugar in water until the sugar, sticking to the wooden spoon can be blown off in bubbles of the size of a pea; add now the ground almonds; let all boil up once, and cool off well covered ; press through a hair sieve, fill into small bottles, cork well, and keep them on a cool place.

230. Slnanaa (KorWal.

Cut one-fourth of an unpeeled pineapple into small pieces; boil one quart of water with six ounces of lump-sugar; skin care- fully; add the pineapple, and put all in a great stone jar or a demi- john; pour three pints of old Jamaica rum or brandy over it; let it soak a fortnight on a warm place; filter and fill into bottles.

231. Angelica CortrtaL

Cut one ounce of fresh or dried angelica into small pieces, put it with one-sixth ounce of cloves, one-sixth ounce of cardamom, one-third ounce of stick cinnamon in a demijohn; pour over it three pints of cognac; let it stand about four weeks in a warm place: sweeten with one pound of lump-sugar refined and clear- ed in one pint of boiling water.

232. 2lm0ette Cortual.

A fine French cordial; the best one comes from Bordeaux; it is to be warmly recommended after rich dinners, as it helps digestion. Take six quarts of cognac, four ounces of pulverized star anise, four ounces of ordinary anise, the peel of two lemons, one ounce of stick cinnamon; let this stand four weeks in the sun, or in a warm place; sweeten with two and a half pounds of lump-sugar, refined and cleared in three quarts of boiling water; filter and bottle.