164 / 204
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— SEE PAGES I to 6.
Ground; macerate for 2 weeks in 4 gallons of alco-
hol, 95 per cent; and 3y2 gallons of water, strain, press,
and add 2V2 gallons of white plain syrup. Filter.
291. Ratafia de Peaches.
12 lbs. of peaches, (the juice of them.)
Let: the liquid ferment for 8 days; break the stones,
-and add to it a syrup made of 20 pounds of sugar
boiled for 5 minutes with 4% gallons of water; then
add 4 gallons of alcohol, 95 per cent. Filter.
292. Ratafia de Quatre Fruits.
Igallon of black cherry juice.
I do. red currant
do.
I do. black do.
do.
I do. raspberry
do.
1/2 an ounce of ground cloves,
y do.
coriander seed.
Macerate for i week with 4 gallons of alcohol, 95
I3er cent, add 24 lbs of sugar moistened and boiled with
'.4
4 a gallon of water; mix boiling hot. Filter.
293. Ratafia de Spet Graines.
3 ounces of dill seed.
3 do. angelica seed.
. .
2 ounces of fennel-seed.
O
r
3 do.
coriander seed.
3 do.
carrot-seed.
3 do.
caraway-seed.
3 do.
green anise-seed.
Ground; macerate for 8 days with 4 gallons of alco
hol, 95 per cent, and 3^ gallons of water; add
gal
lons of white plain syrup. Filter.