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

LIQUORS AND RATAFIAS.

IQO

ized sugar, one pound of pulverized sweet and one pound of pul- verized sour cherries, half a pint of black currants, one-tenth ounce of cinnamon into a large bottle; expose for three days to the sunlight; filter, bottle, and use after a few weeks.

250. 2lnotl)er.

Eight pounds of sour cherries are freed from their pits, and all are put in a stone pot; add one pound of raspberries, half a pound of currants, one and a half ounces of pulverized almonds, one-fourth ounce of cloves, one-half ounce of powdered cinna- mon, one-half ounce of mace; infuse this in four quarts of co- gnac in a covered pot, for three weeks, on a place that is equally warm; shake daily once, add three pounds of cleared and refined sugar; filter and bottle. 251. Slnotljer. Mash two pounds of sour cherries, put them in a wide- necked bottle, add one quart of cognac, cork well, and let it stand for four weeks.

252.

l)ristopl)(et.

Grate three-fourths of an ounce of cinnamon, three-fourths ounce of cloves, three-fourths ounce of cardamom, three-fourths ounce of cubebs; put this with one pound of lump-sugar in three pints of claret; cover it well, and let it slowly boil; after cooling add one and a fourth quarts of brandy; strain through canton flannel, bottle, cork, seal, and keep in a dry place.

253. Cinnamon (JorbiaL

Boil one-fourth pound of roughly pulverized Ceylon cinna- mon in one quart of water, half an hour; add one and a half pounds of sugar, and refine it in the cinnamon water; after get- ting cool mix with one and a half quarts of brandy; cork well, let stand for a few days in a warm place, filter and bottle.