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

LIQUORS AND RATAFIAS.

197

277. ftnotljer. With the aid of oils the method of manufacturing is as follows: dissolve 30 drops of caraway extract, 2 drops of fennel oil, i drop of cinnamon oil in one ounce of spirits; mix this to four quarts of cognac and three pounds of refined sugar; filter and bottle.

278. Cnnon liatafia.

Infuse the thinly peeled rind of four or five lemons with two quarts of cognac or kirschwasser in a corked bottle, for twelve days, in a moderately warm place; boil one and a half pounds of lump-sugar in two quarts of water until the sugar drops from the wooden spoon in large flakes; add the spirit, let it simmer over a slow fire for a few minutes, strain through flannel, and bottle after cooling.

Cemon Eatafta.

279.

(ffnglisl)

Four quarts of cognac are filled into a stone jar with one and a half pounds of pulverized sugar, the juice and the rind of six- teen lemons, and two quarts of boiling milk; stir thoroughly; cover the pot and let it stand for ten days; stir the fluid daily; then strain it through flannel, and bottle.

280. HTagenbittn-0.

Three ounces of bitter-orange peel, three-fourths of an ounce of star anise, one-fourth of an ounce of ordinary anise, half an ounce of gentian, half an ounce of alant root, one-fourth ounce of Erythr&a Centaurium, and one-fourth ounce of cremor tar- tari; infuse these ingredients in four quarts of cognac two to three weeks; filter, sweeten with two pounds of refined sugar and bottle.