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

LIQUORS AND RATAFlAS.

93

277. '.2lnotl)cr.

With the aid of oils the method of manufacturing is as follows: dissolve 30 drops of caraway extract, 2 drops of fennel oil, I drop of cinnamon oil in one ounce of spirits; mix this to four quarts of ccg;nac and three pounds of refined sugar; filter and bottle._ 278. 1.Ccmon ~latafia. Infuse the thinly peeled rind of four or five lemons with two quarts of cognac or kirschwasser in a corked bottle, for twelve days, in a moderately warm place; boil one and a half pounds of lump-sugar in two quarts of water until the sugar drops from the wooden spoon in large flakes; add the spirit, let it simmer over a slow fire for a few minutes, strain through flannel, and bottle after cooling. 2:79. QCnglis~ 1.Ccmon tlatafia. Four quarts of cognac are filled into a stone jar with or.e and a half pounds of pulverized sugar, the juice and the rind ~f six– teen lemons, and two quarts of boiling milk; stir thoroughly; cover the pot and let it stand for ten days; stir the fluid daily; then strain it through flannel, and bottle. 280. _fllagcnbittcrs. Three ounces of bitter-orange peel, three-fourths of an ounce of star anise, one-fourth of an ounce of ordinary anise, half an ounce of gentian, half an ounce of alant root, one-fourth ounce of Erythra:a Centattrium, and one-fourth ounce of cremor tar– tari; infuse these ingredients in four quarts of cognac two to three weeks; filter, sweeten with two pounds of refined sugar and bottle.