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Home-made Beverages.
7'
Ratafia. (No. 2.)
Blanch and pound half a pound of bitter
almonds,and putthem into ajar with 2quarts of
good spirit, a grain of ambergris, half a grated
nutmeg, and 12 oz. of crushed sugar candy.
Close the jar tightly, and keep it in a warm place
for a fortnight, shaking it daily, then strain
through filtering paper, and store in airtight
bottles.
Ratafia. (No. 3.)
Blanch and shred 4 oz. each of peach and
apricot kernels, and put them into a jar with
2 quarts of brandy, J lb. cane sugar, two inches
bruised cinnamon, and half an ounce of cloves.
Infuse for 2 months, then filter and bottle.
Ratafia de Jasmin.
Infuse 2 oz. of white jessamine flowers with
oneand a half pints of pure white spirit,and6oz.
of cane sugar in a tightly corked bottle for4days,
then filter and bottle.
Red Champagne.
Boil one and a half lb. of beetroot for twenty
minutes without breaking the skin, then slice
them and put them into a tub with 5 gallons of
crushed ripe green gooseberries,andfive gallonsof
water previously boiled and allowed to get cold.
Stir well, cover the tub and leave for 4 days,
stirring several times daily, then strain, pour
the liquor through a flannel bag into a cask, add
15 lb. of crushed cane loaf sugar, 1 oz. of bruised
ginger, the thinly pared rind of 2 lemons, and
an ounce of isinglass dissolved in some of the
liquid. Leave till the fermentationis over,then
add a pint of brandy, bung the cask securely,
and bottle off in twelve months'time. Seal and
wire the corks of the bottles and keep the wine
for6 months longer before using.
Red Cordial.
Put a quart of pure rectified spirits into a jar
with 2 thick slices of boiled beetroot, add one
and a half pints of water, 8 oz. crushed sugar
candy, half oz. of thinly pared lemon rind,
J oz. each of cloves, cinnamon, grated nutmeg,
and Jamaica pepper, and f oz. of bruised
caraway and coriander seed mixed. Cork the