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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.