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TO
MAKE
RATAFIA
DE
CAFE
Take
one-half
pound
of
roasted
coffee,
ground,
two
quarts
proof
spirit,
ten
ounces
sugar.
Digest
for
a
week.
RATAFIA
DE
CASSIS
Take
three
pounds
of
ripe
black
currants,
one-quarter
dram
cloves,
one-quarter
dram
cinnamon,
nine
pints
proof
spirit,
one
and
three-quarters
pounds
sugar.
Digest
for
a
fortnight.
RATAFIA DES
CERISES
Take
four
pounds
morello
cherries,
with
their
kernels
bruised,
four
pints
proof
spirit.
Digest
for
a
month,
strain
with
expression,
and
then
add
three-quarters
pound
of
sugar.
RATAFIA
DE
CHOCOLAT
Take
one
pound
Curacoa
cocoanuts
roasted,
one-half
pound
West
India
cocoa-
nuts,
roasted,
one
gallon
proof
spirit.
Di-
gest
for
a
fortnight,
strain,
and
then
add
one
and
one-half
pounds
sugar,
thirty
drops
tincture
of
vanilla.
DRY
OR
SHARP
RATAFIA
Take
fifteen
pounds
of
cherries,
fifteen
pounds
of
gooseberries,
three
and
one-half
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