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

LIQUORS AND RATAFIAS.

88

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let it soak for three days, well covered; clear and refine one and a half pounds of sugar, add it to the liquor, filter and bottle; do not use it before six months. 241. Make with a fine needle little holes in the skin of six bitter oranges, place them in a large bottle; pour in two and a half quarts of brandy; let soak for four weeks, add syrup made of one and a half pounds of sugar and one pint of water; filter and bottle. 242. (!Ia0si0 Ciquenr. Put one pint of mashed black currants in a big bottle; add half a pound of pulverized sugar and one quart of cognac; cork the bottle well, and let it stand for six weeks in the sun; shake daily; then strain through canton flannel, bottle, and let the bottles lie for a while. Put in a stone pot one quart of well-cleaned black currants; mash them, add twenty to thirty raspberries, tied up with some cloves in a little muslin bag; add two and a half quarts of brandy; let it stand for eight weeks; filter; mix it with one pound of sugar refined to syrup, which must be still hot; let it again stand for some days, then filter, and bottle. 243. Cassia llatafia. I)artrm0e. The preparation of this famous cordial and its trade is mo- nopolized by the monks of the monastery Grande Chartreuse, in the French departement Isere; the monastery was built by St. Bruno in the year 1086. The monks keep their secret very carefully; an imitation may be obtained io the following way: Take one pint of the best brandy or kirschwasser, eight drops of vermouth essence, one drop of cinnamon essence, one drop of rose essence, and twelve ounces of sugar that was refined and cleared in one pint of water; strain through flannel, cork, seal, and let it lie at least eight weeks. 244.