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^omt
matre
WiUitn
pounds
mulberries,
five
pounds
raspberries.
Pick
all
these
fruits
clean
from
their
stalks,
etc.,
bruise
them,
and
let
them
stand
twelve
hours,
but
do
not
suffer
them
to
ferment.
Press
out
the
juice,
and
to
every
pint
add
three
ounces
of
sugar.
When
the
sugar
is
dissolved,
run
it
through
the
filtering
bag,
and
to
every
five
pints
of
liquor
add
four
pints
of
proof
spirit,
together
with
the
same
proportion
of
spirit
drawn
from
spices.
RATAFIA
DE
GRENOBER
Take
two
pounds
of
small
wild
black
cher-
ries,
with
their
kernels
bruised,
one
gallon
proof
spirit.
Digest
for
a
month,
strain,
and
add
two
pounds
of
sugar.
A
little
cit-
ron
peel
may
also
be
added
at
pleasure.
RATAFIA
DE
NOYAU
Take
of
peach
or
apricot
kernels,
with
their
shells
bruised,
in
number
one
hundred
and
twenty,
four
pints
proof
spirit,
ten
ounces
sugar.
Some
reduce
the
spirit
of
wine
to
proof
with
the
juice
of
apricots
or
peaches,
to
make
this
liquor.
RATAFIA
D'ECORCES
D'ORANGES
Take
two
ounces
of
fresh peel
of
Seville
oranges,
one-half
gallon
proof
spirit,
one-
half
pound
sugar.
Digest
for
six
hours.
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