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IB^oMt
JWa5t
WLinm
NECTAR
Take
three
gallons
of
red
ratafia,
one-
quarter
ounce
of
cassia-oil,
and
an
equal
quantity
of
the
oil
of
caraway
seeds.
Dis-
solve
in
a
little
spirit
of
wine,
and
make
up
with
orange
wine
so as
to
fill
up
the
jug.
Sweeten,
if
wanted,
by
adding
a
small
lump
of
sugar
in
the
glass.
NOYAU
Take
one
and
one-half
gallons
of
French
brandy,
one
in
five,
six
ounces
of
the
best
French
prune's,
two
ounces
of
celery,
three
ounces
of
the
kernels
of
apricots,
nectarines,
and
peaches,
and
one
ounce
of
bitter
almonds,
all
gently
bruised,
two
pennyweights
of
es-
sence
of
orange
peel,
two
pennyweights
of
essence
of
lemon
peel,
one
and
one-half
pounds
of
loaf
sugar.
Let
the
whole
stand
ten
days
or a
fortnight.
Then
draw
off,
and
add
to
the
clear
noyau
as
much
rose-water
as
will
make
up
to
two
gallons.
RATAFIA
This
is
a
liquor
prepared
from
different
kinds
of
fruits,
and
is
of
different
colors,
ac-
cording
to
the
fruits
made
use
of.
These
fruits
should
be
gathered
when
in
their
great-
est
perfection,
and
the
largest
and
most
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