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

LIQUORS AND RATAFIAS.

186

233. Apricot Corbtal. Twenty-five apricots are cut in two; mash their pits,

and put

add half a pound of sugar, six cloves, and half

all in a stone jar;

a stick of cinnamon; pour one quart of cognac over it,

cover or

let it stand about three weeks in a warm place,

cork it well ;

and bottle.

once in a while; filter,

shake it

234. Arrack.

Arrack is a strong, alcoholic beverage of light yellow color; it is prepared in the East and West Indies from the juice of the areca palm-tree, from the sugary juice of the blossoms of the cocoa palm-tree, which is called toddy, from sugar-molasses or from rice with palm-juice. The arrack of Goa and Batavia are the best brands and of very delicious odor and taste. The manufacturing is mostly done in very simple, imperfect apparatus, chiefly on Java: the best brand there is called Kiji, the second, Taupo, the last, Sichow. Infuse in one quart of fine cognac a handful of balm-leaves for twenty-four hours in the sunlight or upon the stove; remove the leaves, add one pound of powdered sugar, expose the cordial two days to the sun, until the sugar is all dissolved; filter, and bottle. 236. Basle Ktr0d)tDas0er. This well-known, famous liquor is obtained in Switzerland, mainly in the vicinity of Basle and in the Black Forest from the black and very sweet berries of the wood-cherries; gather them when they are very ripe in dry weather; free them from their stalks, and mash them in large tubs with wooden mashers; mash also a part of the pits ; then fill the entire substance into casks, each two-thirds full, and cover the bunghole. The fermentation begins soon, and lasts nearly three weeks; after fermentation is done, bring the whole into a distilling ap- 235. I3alm Corbtal.