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LIQUORS AND RATAFIAS.
257.
<.!Ittra~ao.
This famous liquor is manufactured best in Amsterdam by
infusing cura9ao peel in very good brandy that has been sweet–
ened with sugar syrup. The cura9ao fruit is a species of the
bitter orange, that grows mainly in Cura9ao, one of the Lesser
Antilles, north of Venezuela, and the greatest Dutch colony in
the West Indies.
258. <.!Inrrant lllatafia.
Fill into a large stone pot or jar four quarts of good brandy,
two quarts of currant-juice-you obtain this juice by placing the
pot with the currants within a larger vessel partly filled with
water, which is heated until the currants in the smaller pot
burst-add three pounds of sugar, a stick of cinnamon, some
cloves; let it stand four weeks; stir daily; filter through flannel,
and bottle.
259. <.!Iurrant .fildlJ.cglin.
The juice of eight quarts of currants is mixed with twenty
quarts of boiling. water in which eight pounds of honey are dis–
solved; add one ounce of cremor tartari; stir well for a quarter
of an hour; when the fermentation is over and the liquid is clear,
add one quart of brandy; bottle at once, fasten the corks with
wire, and place the bottles in the cellar; you may use the bever-
age after six weeks.
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260. <!EnglislJ <!Elerer JBranern.
Squeeze the juice of a large quantity of elderberries through
a cloth ; boil up with sugar and some cloves; let it get cool; add
to each twenty quarts of juice two quarts of cognac, and keep
it in the cellar.
261. llle'b <!EnglislJ lllatafia.
Four pounds of ripe, red cherries, two pounds of blackberries,
three pounds of gooseberries, three pounds of raspberries, three
pounds of red currants, are mashed with a wooden masher in a