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

LIQUORS AND RATAFIAS.

big earthen jug; mash in another pot one-sixteenth ounce of cloves, one-sixteenth ounce of mace, half an ounce of cinna– mon, one-third ounce of coriander, one-eighth ounce of fennel , one-sixteenth ounce of Jamaica pepper, the pits of twelve apri– cots, the pits of twenty sour cherri·es, and six bitter almonds; mix the two mashes well; add two and a half quarts of sugar syrup, fill all into a large jug, close with a skin, and place it a fortnight near the stove. Then filter the juice through a linen bag, squeeze the remnants well; add o.ne quart of best brandy to each quart of juice; place t he mixture again for a .fortnight near the stove; filter and bottle. 262. JfrmclJ lllatafia aux ®uatre Jfrnits. Mash ten pounds of sour cherries, eight pounds of red and two pounds of black currants, and ten pounds of raspberries; let them stand for a few days in the cellar; squeeze the juice, add the same quantity of cognac, and to each quart of the mixture one-fourth pound of refined sugar; mix all well; let the ratafia stand fm· a week at least; filter and bottle. 263. '.2\.notl1er. Mix one quart of fresh raspberry-juice, one quart of cherry– juice, one quart each of the juice of red and black currants; to each quart of juice add three quarts of cognac, seven ounces of broken lump-sugar, three cloves; expose the mixture in a large glass bottle to the sunlight until it is absolutely clear; filter and bottle. 264.