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filotne
J^a^rr
WLintu
beautiful
of
them
chosen
for
the
purpose.
The
following
is
the
method
for
making
red
ratafia,
fine
and
soft:
Take
twelve
pounds
of
the
black-heart
cherries,
two
pounds
black
cherries,
one
and
one-half
pounds
raspber-
ries,
one
and
one-half
pounds
strawberries.
Pick
the
fruit
from
their
stalks,
and
bruise
them,
in
which
state
let
them
continue
twelve
hours;
then
press
out
the
juice,
and
to
every
pint
of
it
add
one-half
pound
of
sugar.
When
the
sugar
is
dissolved,
run
the
whole
through
the
filtering-bag,
and
add
to
it
three
pints
of
proof
spirit.
Then
take
two
ounces
of
cinnamon,
two
ounces
mace,
one
dram
cloves.
Bruise
these
spices,
put
them
into
an
alembic
with
one-half
gallon
of
proof
spirit
and
one
quart
of
water,
and
draw
off
a
gallon
with
a
brisk
fire.
Add
as
much
of
the
spicy
spirit
to
the
red
ratafia
as
will
render
it
agreeable
;
about
one-quarter
is
the
usual
proportion.
RATAFIA,
NO.
2
Ratafia
may
be
made
with
the
juice
of
any
fruit.
Take
six
quarts
cherry
juice
and
two
pounds
sugar,
which
you
dissolve
in
the
juice.
Steep
in
five
quarts
brandy
ten
days.
One
dram
cinnamon,
twelve
cloves,
eight
ounces
peach
leaves,
four
ounces
bruised
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