1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

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LIQUORS AND RATAFIAS.

To prepare good and very palatable liquors for the family use we put down a series of recipes, as verified by our own experience, and that of others. But we declare here candidly and freely, that it is absolutely impossible to obtain by extraction the same liquors as by distillation. The liquors won by infusing fruits or blossoms, or by mixing with fruit-juices are called ratafias; the fine French, very sweet, and, on account of this, more consistent liquors are called cremes or huiles (oils): creme de vanz"lle, creme de Barbados, creme de caft!, de canelle, de chocolat, huz"le de rose, huz"le de Venus, de Jupz"ter, de Cythere, des demoz"sel/es, etc. 22$. '.lb.sintlJr. A strong liquor made of vermouth; it is mainly drunk in France; it is said to strengthen the stomach. Swiss absinthe is the most renowned one. Recipe: To four quarts of cognac spirits take eight ounces of an-ise, one ounce of star ?-nise, four ounces of great and four ounces of small fennel, one ounce of coriander, one-fourth ounce of angelica root, one ounce of angel sweet root, half an ounce of licorice, half an ounce of calamus, half an ounce of bitter - almonds, one ounce of great and one ounce of small leaves of vermouth, one-fourth ounce of peppermint leaves, half an ounce of camilles, one-fourth ounce of juniper; let all these ingredients distill from three to four weeks on a warm place, or in the sun– light; filter and fill into bottles. 229. '.llmonlr.s' Qfo.scncc. One and a half pounds of sweet and four ounces of bitter almonds are poured over with boiling water in a sieve; skin and