1895 American Bar-Tender by R. C. Miller

177

SEE PAGES I to 6.

345. Wormwood Syrup.

1 ounce of wormwood.. I lb. of sugar.

Make nearly a pint of the infusion of wormwood;add to it I lb. of loaf sugar; clarify it and boil to a "iDearl;" when cold, bottle it. 346. Marsh-Mallow Syrup. Take 2 ounces of marsh-mallow roots; cut them into small pieces; bruise them in a mortar, and boil the mal lows in 1)4 pint of water, till reduced to a pint; then clear it, and add i lb. of sugar, finishing it in the same way as capillaire. 347. Ratafias. Every liqueur made by infusions is called ratafia; that is, when the spirit is made to imbibe thoroughly the aromatic flavor and color of the fruit steeped in it; when this has taken place the liquor is drawn off, and sugar added to it; it is then filtered and bottled. 348. Ratafia of Cherries. Wild cherries, 10 lbs.; Morello cherries, 10 lbs.; cin namon, 2 drachins; mace, 2 drachms; brandy, 8 pints; strawberries, 2 lbs.; raspberries, 2 lbs.; corianders, 4 ounces, and 4 ounces of sugar to every pint of juice. Crush the fruit; strain the juice through a sieve, and pound the stones, corianders, cinnamon and mace, sep arately, and infuse the whole in a jar. To every pint of juice add 4 ounces of sugar; let it steep for a month; filter it, and bottle for use. 349. Ratafia from four Fruits. Morello cherries, 8 lbs.; wild cherries, 6 lbs.; rasp berries, 4 lbs.; red currants, 8 lbs.; black currants, 4