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GIGGLE WATER
sugar. Let the whole stand lO days or a fortnight. Then
draw off, and add to the clear noyau as much rose-water
as will make up to 2 gallons.
43. RATAFIA
This is a liquor prepared from different kinds of fruits,
and is of different colors, according to the fruits made
use of. These fruits should be gathered when in their
greatest perfection, and the largest and most beautiful of
them chosen for the purpose. The following is the method
for making red ratafia, fine and soft: Take 12 pounds of
the black-heart cherries, 2 pounds black cherries,
pounds raspberries,
pounds strawberries. Pick the
fruit from their stalks, and bruise them, in which state
let them continue 12 hours; then press out the juice, and
to every pint of it add pound of sugar. When the
sugar is dissolved, run the whole through the filtering-
bag, and add to it 3 pints of proof spirit. Then take 2
ounces of cinnamon, 2 ounces mace, i dram cloves. Bruise
these spices, put them into an alembic with Yt. gallon of
proof spirit and i quart of water, and draw off a gallon
with a brisk fire. Add as much of the spicy spirit to the
red ratafia as will render it agreeable; about Ya is the
usual proportion.
44. RATAFIA NO. 2
Ratafia may be made with the juice of any fruit. Take
6 quarts cherry juice and 2 pounds sugar, which you dis-