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SEE PAGES I to 6.
163.
286. Ratafia de Mares.
Boil the juice of 12 lbs. of blackberries for 5 minutes
with 20 lbs. of sugar dissolved in 414 gallons of water;
strain, and add 4 gallons of alcohol, 95 per cent.
Filter.
287. Ratafia de Neullly.
25 lbs. of sour cherries,(red with small stems.)
to lbs. of black cherries.
5 lbs. of red pinks.
Made to a pulp without breaking stones; macerate
for 2 weeks with 4% gallons of alcohol, 95 per cent;
strain, press and add i gallon of syrup and water up to
to gallons.
288. Ratafia de Noix.
420 unripe walnuts;(in month of August.)
41/3 drachms of cloves.
4V3 do mace.
41/3 do ' Ceylon cinnamon.
Ground and mashed; macerate for 2 weeks with 4
gallons of alcohol, 95 per cent, and jVs gallons of water;
strain, press and add 24^ gallons of white plain syrup.
Filter.
289. Ratafia de Noyaux.
3% lbs.' of apricot kernels ground; macerate for 2
weeks with 4 gallons of alcohol, 95 per cent; strain,
press and then add 20 lbs. of sugar dissolved in 4^
gallons of water. Filter.
290. Ratafia de Oillets,
16 lbs. of pinks, the flower leaves only.
I ounce of Ceylon cinnamon.
I do. cloves.