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LIQUORS AND RATAFIAS.
To prepare good and very palatable liquors for the
family use we put down a series of recipes, as verified
by our own experience, and that of others. But we
declare here candidly and freely, that it is absolutely
impossible to obtain by extraction the same liquors as
by distillation. The liquors won by infusing fruits or
blossoms, or by mixing with fruit-juices are called
ratafias; the fine French, very sweet, and, on account
of this, more consistent liquors are called cremes or
huiles (oils):
creme de vanz"lle, creme de Barbados,
creme de caft!, de canelle, de chocolat, huz"le de rose, huz"le
de Venus, de Jupz"ter, de Cythere, des demoz"sel/es,
etc.
22$.
'.lb.sintlJr.
A strong liquor made of vermouth; it is mainly drunk in
France; it is said to strengthen the stomach. Swiss absinthe is
the most renowned one.
Recipe:
To four quarts of cognac spirits take eight ounces of
an-ise, one ounce of star ?-nise, four ounces of great and four
ounces of small fennel, one ounce of coriander, one-fourth ounce
of angelica root, one ounce of angel sweet root, half an ounce of
licorice, half an ounce of calamus, half an ounce of bitter
- almonds, one ounce of great and one ounce of small leaves of
vermouth, one-fourth ounce of peppermint leaves, half an ounce
of camilles, one-fourth ounce of juniper; let all these ingredients
distill from three to four weeks on a warm place, or in the sun–
light; filter and fill into bottles.
229.
'.llmonlr.s' Qfo.scncc.
One and a half pounds of sweet and four ounces of bitter
almonds are poured over with boiling water in a sieve; skin and