1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

163.

286. Ratafia de Mares. Boil the juice of 12 lbs. of blackberries for 5 minutes with 20 lbs. of sugar dissolved in 414 gallons of water; strain, and add 4 gallons of alcohol, 95 per cent. Filter. 287. Ratafia de Neullly. 25 lbs. of sour cherries,(red with small stems.) to lbs. of black cherries. 5 lbs. of red pinks. Made to a pulp without breaking stones; macerate for 2 weeks with 4% gallons of alcohol, 95 per cent; strain, press and add i gallon of syrup and water up to to gallons. Ground and mashed; macerate for 2 weeks with 4 gallons of alcohol, 95 per cent, and jVs gallons of water; strain, press and add 24^ gallons of white plain syrup. Filter. 289. Ratafia de Noyaux. 3% lbs.' of apricot kernels ground; macerate for 2 weeks with 4 gallons of alcohol, 95 per cent; strain, press and then add 20 lbs. of sugar dissolved in 4^ gallons of water. Filter. 290. Ratafia de Oillets, 16 lbs. of pinks, the flower leaves only. I ounce of Ceylon cinnamon. I do. cloves. 288. Ratafia de Noix. 420 unripe walnuts;(in month of August.) 41/3 drachms of cloves. 4V3 do mace. 41/3 do ' Ceylon cinnamon.