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LIQUORS AND RATAFIAS.
ized sugar, one pound of pulverized sweet and one pound of pul·
verized sour cherries, half a pint of black currants, one-tenth
ounce of cinnamon into a large bottle; expose for three days to
the sunlight; filter, bottle, and use after a few weeks.
25.0.
2lnotlJcr.
Eight pounds of sour cherries are freed from their pits, and
all are put in a stone pot; add one pound of raspberries, half a
pound of currants, one and a half ounces of pulverized almonds,
one-fourth ounce of cloves, one-half ounce of powdered cinna–
mon, one-half ounce of mace; infuse this in four quarts of co–
gnac in a covered pot, for three weeks, on a place that is equally
warm; shake daily once, add three pounds of cleared and refined
sugar; filter and bottle.
251.
2lnotrycr.
Mash two pounds of sour cherries, put them in a wide–
necked bottle, add one quart of cognac, cork well, and let it
stand for four weeks.
252. <!Iryristopljlct.
Grate three-fourths of an ounce of cinnamon, three-fourths
ounce of cloves, three-fourths ounce of cardamom, three-fourths
ounce of cubebs; put this with one pound of lump-sugar in
tgree pints of claret; cover it well, and let it slowly boil; after
cooling add one and a fourth quarts of brandy; straii:i through
canton flannel, bottle, cork, seal, and keep in a dry place.
253.
<!Iinnamon <!Ior'hial.
Boil one-fourth pound of roughly pulverized Ceylon cinna–
mon in one quart of water, half an hour; add one and a half
pounds of sugar, and refine it in the cinnamon water; after get–
ting cool mix with one and a half quarts of brandy; cork well,
let stand for a few days in a warm place, filter and bottle.
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