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LIQUORS AND RATAFIAS.
let it soak for three days, well covered ; clear and refine one and
a half pounds of sugar, add it to the liquor, filter and bottle; do
not use it before six months.
241. '.lnotlJer.
Make with a fine needle little holes in the skin of six bitter
oranges, place them in a large bottle; pour in two and a half
quarts of brandy; let soak for four weeks, add syrup made of one
and a half pounds of sugar and one pint of water; filter a nd
bottle.
242.
Qlassis iiqncur.
Put one pint of mashed black currants in a big bottle ; add
half a pound of pulverized sugar and one quart of cognac; cork
the bottle well, and let it stand for six weeks in the sun; shake
daily; then strain through canton flannel, bottle, and let the
bottles lie for a while.
243.
Qlassis lllatafia.
Put in a stone pot one quart of well-cleaned black currants;
mash them, add twenty to thirty raspberries, tied up with sbme
cloves in a little muslin bag; add two and a half quarts of brandy ;
let it sta nd for eight weeks; filter; mix it with one pound of sugar
re fi ned -to syrup, which must be still hot; let it again stand for
some days, then filter, and bottle.
244.
Qlqmireusc.
The preparation of this famous cordial and its trade is mo–
nopolized by the monks of the monastery Grande Chartreuse, in
the French d epartement !sere; the monastery was' built by St.
Bruno in the year J086.
The monks keep their secret very ca refully; an imitation may
be obta ined in the following way : T a ke one pint of tlie best
bran dy or kirschwasser, eight drops of vermouth essence. one
d rop of cinnamon esse nce, one drop of rose esse nce, a nd t weh·e
ounces of sugar that was refined a nd cleared in one pint of wa te r ;
stra in through fla nnel, co rk, seal, a nd let it lie at least eig ht
weeks.