179 / 204
SEE PAGES I to 6.
179.
355. Ratafia of Mulberries.
Mulberries, 10 lbs; brandy, 10 pints; sugar, 4 lbs.
mace. 2 drachms. Proceed as before.
356. Ratafia of Orange Flowers.
Brandy, 3 pints; water, 2 pints; orange-flowers, i lb.;
and sugar, i lb. Put the whole in a jar well stopped;
place it in a bath, almost boiling hot, for a day; the
next day filter and bottle it.
357. Ratafia of Green Walnut Shells.
200 walnuts, 10 pints of brandy, 4 lbs. of sugar, i
drachm of nutmeg, x drachm of cloves. Choose 200
walnuts so young that a pin may easily go through
them; pound them in a mortar, and infuse them in the
brandy, with the nutmeg and cloves, for a month; after
that time strain the mixture through a flannel bag, filter,
and bottle it.
358, Angelica Ratafia.
4 ounces of angelica seed, 2 ounces of the root of
angelica, 10 ixints of brandy, i drachm of cloves, i
drachm of cinnamon, 4 lbs. of sugar. Psund the in
gredients coarsely; dssolve the sugar in water, and add
it to the mixture, infuse it in the brandy for a month;
strain it through a bag and filter it.
359. Tickle My Fancy.
gallon of lemon juice.
2 gallons of calves'-feet jelly.
8 lbs. of stoned raisins.
4 do. sugar.
Boiled together with the addition of a little water, so
as to get 2I/2 gallons of liquid; press, strain, and add 4
yvi
' '•
■-t.'.srl