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LIQUORS AND RATAFIAS.
103
313. lUIJiSkc!;! illodrial.
A liquor which is made in English families, when the white
currants are getting perfectly ripe.
Infuse the rind of a thinly peeled lemon, half a pint of white
currants (a little mashed), and a small piece of ginger in a quart
of whiskey, twenty-four hours, in a warm place; filter, sweeten
with half a pound of refined sugar, filter again, and bottle.
A quantity of very ripe, wild cherries are pressed through an
earthen sieve with a wooden spoon, so that only the pits remain;
pulverize them with a few bitter almonds; mix them with the
cherry mash, and let the mixture stand two days in a cool place.
After this time squeeze the juice thoroughly, let it stand for an–
other day, strain carefully through flannel, boil it for a few
seconds with lump-sugar-one pound to one quart of juice-filter
again, and after cooling, bottle well and seal, and keep the bot–
tles in a cool place.
A few spoonfuls of this extract flavor a bottle of claret or a
bowl exceedingly well.
It
derives its name from the obsolete Irish word " Usquebah "
or" Usquebaugh" (water of life). Another whiskey in Scotland
is called "Mountain Dew."
It
is made from barley, but often
other grains are substituted for it.
316. 1\ltad)
aner
'.:lµµlc llhnnllics.
They are domestic produ'cts from the juice of the correspond–
ing fruits, and chiefly made in Maryland and New Jersey.- As
they are sold at high prices much adulteration is going on in
them.