1928 Giggle Water by Charles S Warnock

GIGGLE WATER 31 these fruits clean from their stalks, etc., bruise them, and let them stand 12 hours, but do not suffer them to fer ment. Press out the juice, and to every pint add 3 ounces of sugar. When the sugar is dissolved, run it through the filtering-bag, and to every 5 pints of liquor add 4 pints of proof spirit, together with the same proportion of spirit drawn from spices.

53. RATAFIA DE GRENOBER Take 2 pounds of small wild black cherries, with their kernels bruised, i gallon proof spirit. Digest for a month, strain, and add 2 pounds of sugar. A little citron peel may also be added at pleasure.

54. RATAFIA DE NOYAU Take of peach or apricot kernels, with their shells bruised, in ntunber 120, 4 pints proof spirit, 10 ounces sugar. Some reduce the spirit of wine to proof with the juice of apricots or peaches, to make the liquor.

55. RATAFIA D'ECORCES D'ORANGES Take 2 ounces of fresh peel of Seville oranges, gallon proof spirit, potmd sugar. Digest for 6 hours.