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SEE PAGES I to 6.
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345. Wormwood Syrup.
1 ounce of wormwood..
I lb. of sugar.
Make nearly a pint of the infusion of wormwood;add
to it I lb. of loaf sugar; clarify it and boil to a "iDearl;"
when cold, bottle it.
346. Marsh-Mallow Syrup.
Take 2 ounces of marsh-mallow roots; cut them into
small pieces; bruise them in a mortar, and boil the mal
lows in 1)4 pint of water, till reduced to a pint; then
clear it, and add i lb. of sugar, finishing it in the same
way as capillaire.
347. Ratafias.
Every liqueur made by infusions is called ratafia; that
is, when the spirit is made to imbibe thoroughly the
aromatic flavor and color of the fruit steeped in it; when
this has taken place the liquor is drawn off, and sugar
added to it; it is then filtered and bottled.
348. Ratafia of Cherries.
Wild cherries, 10 lbs.; Morello cherries, 10 lbs.; cin
namon, 2 drachins; mace, 2 drachms; brandy, 8 pints;
strawberries, 2 lbs.; raspberries, 2 lbs.; corianders, 4
ounces, and 4 ounces of sugar to every pint of juice.
Crush the fruit; strain the juice through a sieve, and
pound the stones, corianders, cinnamon and mace, sep
arately, and infuse the whole in a jar. To every pint
of juice add 4 ounces of sugar; let it steep for a month;
filter it, and bottle for use.
349. Ratafia from four Fruits.
Morello cherries, 8 lbs.; wild cherries, 6 lbs.; rasp
berries, 4 lbs.; red currants, 8 lbs.; black currants, 4