1895 American Bar-Tender by R. C. Miller

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Ground; macerate for 2 weeks in 4 gallons of alco- hol, 95 per cent; and 3y2 gallons of water, strain, press, and add 2V2 gallons of white plain syrup. Filter. 291. Ratafia de Peaches. 12 lbs. of peaches, (the juice of them.) Let: the liquid ferment for 8 days; break the stones, -and add to it a syrup made of 20 pounds of sugar boiled for 5 minutes with 4% gallons of water; then add 4 gallons of alcohol, 95 per cent. Filter. 292. Ratafia de Quatre Fruits. Igallon of black cherry juice. I do. red currant do. I do. black do. do. I do. raspberry do. 1/2 an ounce of ground cloves, y do. coriander seed. Macerate for i week with 4 gallons of alcohol, 95 I3er cent, add 24 lbs of sugar moistened and boiled with '.4 4 a gallon of water; mix boiling hot. Filter. 293. Ratafia de Spet Graines. 3 ounces of dill seed. 3 do. angelica seed. . . 2 ounces of fennel-seed. O r 3 do. coriander seed. 3 do. carrot-seed. 3 do. caraway-seed. 3 do. green anise-seed. Ground; macerate for 8 days with 4 gallons of alco hol, 95 per cent, and 3^ gallons of water; add gal lons of white plain syrup. Filter.

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