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

85

LIQUORS AND RATAFIAS.

245. ([!Jerry <.!Ioroial a la ..:!fran~aisc. A sufficient quantity, half of sweet and half of sour cherries, is cleaned and mashed; press the juice through a hair-sieve so as to receive two quarts of juice, which is to be poured into a tureen; add one quart of currant-juice, two pounds of powdered sugar, the pits washed and cracked; stir the mixture now and then in order to dissolve the sugar; after this add four quarts of brandy, let soak six days in the well-covered tureen, filter, and bottle. 246. 2lnoilJcr. Put a quantity of very ripe, partly mashed, sour cherries in a tureen; add one-sixth of their we ight of ripe, likewise partly mashed raspberries, and a handful of cracked cherry-pits ; let it stand a week, then filter the juice; add to each three quarts as much cognac; fill the liquor into a large glass jar; shake often; expose it to the sun for four weeks, filter again, and bottle. Twenty pounds of wild cherries are freed of their pits; the pits are pulverized, and with the cherries infused in ten quarts of brandy in a covered stone ja r for six weeks; add four pounds of refined sugar, filter, and bottle, but use only after a few months. 248. 2lnot1Jcr. Six pounds of wild cherries, six pounds of Armenian cherries, and two pounds of raspberries are mashed and put in a small cask; add three pounds of sugar, twelve cloves, half an ounce of powdered cinnamon, one grated nutmeg, a handful of mint leaves, and seven quarts of fine brandy or gin; bung after ten days, and bottle the brandy after two months. 249. <.!IIJcrr!! lllatafia. For the manufacture of a good and palatable cherry ratafia without a distilling apparatus, we add a couple of recipes: Fill one and a fourth quarts of brandy, one pound of pulver,