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LIQUORS AND RATAFIAS.
Sr
dry them; grind them very fine by adding from one to one and
a half pints of cold water.
Refine three pounds of sugar to what is called
sucre
a
la
plume, i.e.,
boil the sugar in water until the sugar, sticking to
the wooden spoon can be blown off in bubbles of the size of a
pea; add now the ground almonds; let all boil up once, and
cool off well covered; press through a hair sieve, fill into small
bottles, cork well, and keep them on a cool place.
230. '.lnnna:s <!Iorhia:l.
Cut one-fourth of an unpeeled pineapple into small pieces;
boil one quart of water with six ounces of lump-sugar; skin care–
fully; add the pineapple, and put all in a great stone jar or a demi–
john; pour three pints of old Jamaica rum or brandy over it;
let it soak a fortnight on a warm place; filter and fill into
bottles.
231. '.ln!]clica: <!Iorhial.
Cut one ounce of fresh or dried angelica into small pieces, put
it
with one-sixth ounce of cloves, one-sixth ounce of cardamom,
one-third ounce of stick cinnamon in a demijohn; pour over it
three pints of cognac; let it stand about four weeks in a warm
place: sweeten with one pound of lump-sugar refined and clear–
ed in one pint of boiling water.
232. '.lniscttt <!Iorhia:l.
A fine French cordial; the best one comes from Bordeaux; it
is to be warmly recommended after rich dinners, as
it
helps
digestion.
Ta ke six quarts of cog nac, four ounces of pulverized star a nise,
four ounces of ordinary anise, the peel of two lemons, one ounce
of stick cinnamon; let this stand four weeks in the sun, or in a
warm place; sweeten with two and a half pounds of lump-sugar,
refined and cleared in three quarts of boiling_water; filter and
bottle,