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LIQUORS AND RATAFIAS.
paratus; continue distilling while slowly heating, until absolutely
light, colorless kirschwasser is distilled over to the condenser.
This distillate is distilled over again, and filled into bottles.
Many trials have been made to find an equivalent for this ex–
cellent cordial, but in vain; never take any but the genuine im–
ported Basie kirschwasser.
237. lllilbcrr!J <!Lorilial.
Infuse.any quantity of red bilberries in a wide-necked, large
bottle with enough cognac to cover them; cork the bottle,
place it on a sunny spot, and let it stand until the berries have
lost their red color. Filter, add to each quart of liquor one pound
of refined sugar-syrup, and bottle.
It is a favorite drink in Sweden and Russia.
238. lllmcaidim.
The active part of the genuine Benedictine cordial is com–
posed nearly exclusively of plants growing on the steep precipices
of Normandy; they are gathered and infused at the time when
the sap rises, and the blossoms spring forth. These herbs, grow–
ing near the sea, are saturated with bromine, iodine, and chlo–
ruret of sodium, and develop and keep their healing power in
the alcoholic liquids; only best cognac is used for infusion,
239. lllisl)op <!Lodiial.
Peel twelve bitter oranges, infuse the rind with one quart of
old Jamaica rum or arrack de Batavia in a well-covered tureen
for
t~enty-four
hours; strain the fluid , and fill it into small bot–
tles, cork, and seal.
Use two tablespoonfuls of this essence to a bottle of claret,
and sweeten to taste.
240. lllittrr..-®rangc <!Lorl'lial.
Put the rind of six thinly peeled bitter oranges in a stone pot,
add the filtered juice of the fruit and two quarts of bes:t brandy;