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

LIQUORS AND RATAFIAS.

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297. Jvcncl) (Staincc tlatafia.

Very ripe, well-cleaned quinces are grated on a grater; let the mash stand three days in a well-covered earthen dish in the cel- lar, and squeeze the juice out. Add to the filtered juice an equal quantity of brandy, seven ounces of sugar to each quart of the mixture, a stick of cinnamon, and a few cloves; let soak two months, filter, fill into bottles and let them lie as long as possible, as the aroma is thus highly improved.

298. ftaopberrjj Batafia.

In a large glass bottle infuse one quart of fresh and very ripe raspberries with two quarts of cognac; close the bottle well, and let it stand in the sun four weeks; then refine two pounds of sugar in one quart of boiling water to a thin syrup; add the syrup to the liquor; strain through flannel, and bottle.

299. Jrciul) Jia0pbmrg Hatafia.

Put in a tureen four quarts of cognac, two quarts of raspberry- two pounds of loaf-sugar, a few sticks of cinnamon, and four or five cloves; stir it well; cover and let it stand four weeks in a warm place; strain and bottle. juice,

300.

o0e Hatafia.

One-fourth of a pound of fresh aromatic roses (leaves only) are shaken in a vessel with one pint of lukewarm water; cover well, and place aside for two days, then filter the water, and press the roses gently; mix the rose-water with the same quan- tity of kirschwasser; add to each quart of the mixture half a pound of refined sugar, a few coriander-kernels, and a little fine cinnamon; let the whole soak in the sun a fortnight, add some cochineal tincture for coloring, filter and bottle.