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102
LIQUORS AND RATAFIAS.
308.
banilla 1.riqttor.
Infuse two and a half sticks of vanilla in four quarts of brandy
a fortnight; refine two pounds of sugar in four quarts of water
to syrup, add the liquor; mix well over a slow fire, filter, and
bottle.
309.
'.1lnot~cr.
Cut four sticks of vanilla into very small pieces, put them in
a bottle with three quarts of best brandy; let infuse a fortnight,
shake daily, add two pounds of refined sugar, let the liquor stand
a few days, color slightly red with cochineal-tincture, and bottle.
310.
bcspctro.
An Italian cordial. One-fourth of an ounce of angelica seeds,
three-fourths of an ounce of coriander, one-fourth of an ounce of
fennel , one-fourth of an ounce of anise, the juice and the thin
peel of two lemons, and one pound of sugar are infused in two
quarts of brandy five or six days, in a warm place; filter and
bottle.
311.
lllalnut 1.riqttor.
One pound of green walnuts gathered at the end of June or
beginning of JL!.ly, is cut in small pieces, and in a jug or a glass
jar infused in two and a half quarts of fine brandy with one–
eighth
ounce~of
pulverized cinnamon, and as much of cloves,
from six to eight weeks ; cork well, and shake daily. After this
time filte r t}le infusion, add syrup of one pound of sugar and
one quart of water: filter again and bottle.
312.
'.2lnot1Jcr.
Infuse one pound of cut green walnuts in two quarts of fine
cognac, in the sun, a fortnight; filter into another bottle, add
half a n ounce of cinnamon, a nd one-fourth of an ounce ot
roughly pulverized cloves; let it stand a nother week in the su n ;
add a syrup of three-fourths of a pound of sugar a nd one
pint of water; mix well, filter, and bottle ; after h alf a year it is
ready for u:;;<:;,