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lbs.; mace, i drachm; cloves, i drachm, and 4 ounces
of sugar to every pint of juice. Proceed in the same
manner as for cherries.
*
350. Ratafia of Black Currants.
Black currants, 4 lbs.; black currant leaves, i lb.;
Morello cherries, 2 lbs.; cloves, i drachm; brandy, lo-
pints; sugar, 10 lbs. Steep them as above.
351. Badlane.
Brandy, 3 pints; water, 3 pints; bitter almonds, i lb.;
sugar, I lb.; I lemon peel, rasped;6 cloves; cinnamon,
I ounce. Break up the whole: put it into a jar with the
lemon peel, the sugar being melted in three pints of
water; infuse for a month; strain it through a flannel
bag, and then filter the liquor and bottle it.
352. Ratafia of Orange.
6 China oranges; 2 lbs. of sugar; 4 pints of brandy;
and I pint of water; peel 6 fine oranges; infuse the
rind in the brandy for 15 days; melt your sugar in the
cold water, and strain and filter it as above.
353. Ratafia of Raspberries.
Raspberries, 10 lbs.; sugar, 4lbs.; brandy, 10 pints,
cinnamon, 2 drachms; cloves, i drachm; infuse the ar
ticles for 15 days; stir the mixture every day; strain
through a bag and filter it.
354. Ratafia of Currants.
Currants, 10 lbs.; brandy, 10 pints; sugar,4 lbs; cin
namon, 2 drachms; cloves, 2 drachms, and proceed as
for raspberries.