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

LIQUORS AND RATAFIAS.

194

265.

inger Coriial.

In a large, wide-necked bottle place one and a half ounces of pulverized ginger; infuse this in a quart of cognac, well corked, for from two to three days; stir now and then; strain through a flannel, and add a syrup of one pound of sugar cleared and refined in one gill of water; filter again; cork well. The English often add to the pulverized ginger one pound of mashed black or white currants that secures a very delicious taste. 266. fflnngerttte. One pound of very ripe black currants are cleaned from their stalks, and infused with one quart of gin, and the rind of a thin- ly peeled lemon three days in a well-corked bottle; strain the liquor into another bottle; add half an ounce of pulverized gin- ger, and one pound of granulated sugar; place the bottle in a sunny spot; shake it daily; strain the liquor once more into smaller bottles, cork well, and let them lie for a while before using. 267. <8>noble llatafia. Mash a quantity of very ripe sour cherries with a wooden masher, pits included; let the mash soak forty-eight hours in a clean wooden tub, then squeeze the juice. Refine the sugar, two pounds to every six or seven quarts, add the sugar syrup to the juice, one-third ounce of cloves, two-thirds of an ounce of broken cinnamon, two handfuls of fresh sour cherry leaves, and six quarts of cognac; pour everything into a small cask, which, while daily shaken, has to lie four to six weeks; bottle the rata- fia after filtering; use after a while. 268. Qtp Ciqueur. Infuse one and a half pounds of fresh, well-cleaned hips, cut into pieces, in one quart of kirschwasser a fortnight in a warm place; refine and clear six ounces of sugar in half a pint of boil- ing water; let this get cool, and mix it with the liquor; strain it through blotting-paper, and bottle it.