1895 American Bar-Tender by R. C. Miller

SEE PAGES I to 6.

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lbs.; mace, i drachm; cloves, i drachm, and 4 ounces of sugar to every pint of juice. Proceed in the same manner as for cherries. * 350. Ratafia of Black Currants. Black currants, 4 lbs.; black currant leaves, i lb.; Morello cherries, 2 lbs.; cloves, i drachm; brandy, lo- pints; sugar, 10 lbs. Steep them as above. 351. Badlane. Brandy, 3 pints; water, 3 pints; bitter almonds, i lb.; sugar, I lb.; I lemon peel, rasped;6 cloves; cinnamon, I ounce. Break up the whole: put it into a jar with the lemon peel, the sugar being melted in three pints of water; infuse for a month; strain it through a flannel bag, and then filter the liquor and bottle it. 352. Ratafia of Orange. 6 China oranges; 2 lbs. of sugar; 4 pints of brandy; and I pint of water; peel 6 fine oranges; infuse the rind in the brandy for 15 days; melt your sugar in the cold water, and strain and filter it as above. 353. Ratafia of Raspberries. Raspberries, 10 lbs.; sugar, 4lbs.; brandy, 10 pints, cinnamon, 2 drachms; cloves, i drachm; infuse the ar ticles for 15 days; stir the mixture every day; strain through a bag and filter it. 354. Ratafia of Currants. Currants, 10 lbs.; brandy, 10 pints; sugar,4 lbs; cin namon, 2 drachms; cloves, 2 drachms, and proceed as for raspberries.