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

LIQUORS AND RATAFIAS.

193

big earthen jug; mash in another pot one-sixteenth ounce of cloves, one-sixteenth ounce of mace, half an ounce of cinna- mon, one-third ounce of coriander, one-eighth ounce of fennel, one-sixteenth ounce of Jamaica pepper, the pits of twelve apri- cots, the pits of twenty sour cherries, and six bitter almonds; mix the two mashes well ; add two and a half quarts of sugar syrup, fill all into a large jug, close with a skin, and place it a fortnight near the stove. Then filter the juice through a linen bag, squeeze the remnants well; add one quart of best brandy to each quart of juice; place the mixture again fora fortnight near the stove; filter and bottle.

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262. Jrencl) liatafia

Mash ten pounds of sour cherries, eight pounds of red and two pounds of black currants, and ten pounds of raspberries; let them stand for a few days in the cellar; squeeze the juice, add the same quantity of cognac, and to each quart of the mixture one-fourth pound of refined sugar; mix all well; let the ratafia stand for a week at least; filter and bottle.

263. flnotljer.

Mix one quart of fresh raspberry-juice, one quart of cherry- juice, one quart each of the juice of red and black currants; to each quart of juice add three quarts of cognac, seven ounces of broken lump-sugar, three cloves; expose the mixture in a, large glass bottle to the sunlight until it is absolutely clear; filter and bottle. 264. @m. A very strong liquor manufactured in Holland (Holland gin), and England (Old Tom gin), which is distilled from juniperus berries, and is used mainly by sailors as a warming beverage, and is good for the stomach, and against scurvy. In Schie- dam, Delft and Rotterdam, gin is manufactured in large quanti- ties; in Schiedam there are more than 300 distilleries. 13