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

LIQUORS AND RATAFIAS.

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257.

This famous liquor is manufactured best in Amsterdam by infusing curagao peel in very good brandy that has been sweet- ened with sugar syrup. The curagao fruit is a species of the bitter orange, that grows mainly in Curagao, one of the Lesser Antilles, north of Venezuela, and the greatest Dutch colony in the West Indies. 258. Currant Hatafia. Fill into a large stone pot or jar four quarts of good brandy, two quarts of currant-juice you obtain this juice by placing the pot with the currants within a larger vessel partly filled with water, which is heated until the currants in the smaller pot burst add three pounds of sugar, a stick of cinnamon, some cloves; let it stand four weeks; stir daily; filter through flannel, and bottle. 259. Currant The juice of eight quarts of currants is mixed with twenty quarts of boiling water in which eight pounds of honey are dis- solved; add one ounce of cremor tartari; stir well for a quarter of an hour; when the fermentation is over and the liquid is clear, add one quart of brandy; bottle at once, fasten the corks with wire, and place the bottles in the cellar; you may use the bever- age after six weeks. Squeeze the juice of a large quantity of elderberries through a cloth; boil up with sugar and some cloves; let it get cool; add to each twenty quarts of juice two quarts of cognac, and keep it in the cellar. 261. lUir (gnglts!) Hatafia. Four pounds of ripe, red cherries, two pounds of blackberries, three pounds of gooseberries, three pounds of raspberries, three pounds of red currants, are mashed with a wooden masher in a 260. (ffnglisl) (Slier Branirg.