1896 Fancy Drinks and Popular Beverages by the Only William

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 cherries, 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 one quart of best brandy to each quart of juice; place the mixture again for a fortnight near the stove; filter and bottle. 262. ..:frcnc~ l!latafia ant ®natre .frnits. 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 fo1· a week at least; filter and bottle. 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. ®in. A very strong liquor manufactured in Holland (Holland gin), and England (Old Tom gin), which is distilled from juniperus berries, and is used mainly by sailors as a warming beverage, and is good for the stomach, and against scurvy. In Schie– dam, Delft and Rotterdam, gin is manufactured in large qu~nt!· ties; in $<;hiedam there are more than 300 distilleries, - J3