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LIQUORS AND RATAFIAS.
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245. ([!Jerry <.!Ioroial
a
la
..:!fran~aisc.
A sufficient quantity, half of sweet and half of sour cherries,
is cleaned and mashed; press the juice through a hair-sieve so as
to receive two quarts of juice, which is to be poured into a tureen;
add one quart of currant-juice, two pounds of powdered sugar,
the pits washed and cracked; stir the mixture now and then in
order to dissolve the sugar; after this add four quarts of brandy,
let soak six days in the well-covered tureen, filter, and bottle.
246. 2lnoilJcr.
Put a quantity of very ripe, partly mashed, sour cherries in a
tureen; add one-sixth of their we ight of ripe, likewise partly
mashed raspberries, and a handful of cracked cherry-pits ; let it
stand a week, then filter the juice; add to each three quarts as
much cognac; fill the liquor into a large glass jar; shake often;
expose it to the sun for four weeks, filter again, and bottle.
Twenty pounds of wild cherries are freed of their pits; the
pits are pulverized, and with the cherries infused in ten quarts
of brandy in a covered stone ja r for six weeks; add four pounds
of refined sugar, filter, and bottle, but use only after a few
months.
248. 2lnot1Jcr.
Six pounds of wild cherries, six pounds of Armenian cherries,
and two pounds of raspberries are mashed and put in a small
cask; add three pounds of sugar, twelve cloves, half an ounce of
powdered cinnamon, one grated nutmeg, a handful of mint
leaves, and seven quarts of fine brandy or gin; bung after ten
days, and bottle the brandy after two months.
249. <.!IIJcrr!! lllatafia.
For the manufacture of a good and palatable cherry ratafia
without a distilling apparatus, we add a couple of recipes:
Fill one and a fourth quarts of brandy, one pound of pulver,