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

LIQUORS AND RATAFIAS.

200

286. 2Ccmcau. A very fine cordial; the genuine article comes from Marti- nique only, and is very rare and expensive; only small quanti- ties of it must be taken, as it is not harmless at all in spite of its unique taste. It is prepared from the pits of a fruit in the West Indies, and these pits contain a strong dose of hydrocyanic acid. The French prepare a number of very good imitations of the genuine noyeau. For those that are in possession of a distilling apparatus we add a very good French recipe : . Half a pound of cut apricot-pits are infused in six quarts of rectified alcohol, and one quart of water, for a week; distil the alcohol, mix it with one pint of orange-flower water, and three pounds of sugar that is cleared and refined in three quarts of water, filter and fill into bottles; use it after a few months. range Sranto. Two pounds of lump-sugar, ten whole oranges, and one stick of cinnamon are put in five quarts of the best brandy; let it stand in a well-covered stone jar from five to six weeks, and stir it daily with a wooden spoon; filter and fill into bottles. rangc-Jloroer Katafia. Three and a half ounces of fresh orange-flowers are infused in two quarts of the best brandy in a sunny place four days; filter; add a syrup of one and a half pounds of sugar in one quart of water; filter again and bottle. 287.

289,

range Ciquor.

Peel six oranges thinly with a sharp knife, put the peel in two quarts of cognac; press the juice of the oranges on two and a half pounds of lump-sugar, which is to be added to the liquor right away after melting; let it stand five to six weeks, daily stirring with a wooden spoon; filter and fill into bottles,