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LIQUORS AND RATAFIAS.
265. Qfilingcr Qioroial. .
In a large, wide-necked bottle place one and a half ounces of
pulverized ginger; infuse this in a quart of cognac, well corked,
for from two to three days; stir now and then; strain through a
flannel, and add a syrup of one pound of sugar cleared and
refined in one g ill of water; filter again; cork well.
The English often add to the pulverized ginger one pound of
mashed black or white turrants that secures a very delicious
taste.
266.
Qfilingcr.ettc.
One pound of very ripe black currants are cleaned from their
stalks, and infused with one quart of g in, a nd the rind of a thin–
ly peeled lemon three days in a well-corked bottle; strain the
liquor into a nother bottle; add half an ounce of pulverized gin–
ger, and one pound of granul ated sugar; place the bottle in a
sunny spot; shake it daily; strain the liquor once more into
smaller bottles, cork well, and let them lie for a while before
usmg.
267.
®r.cnobh~
t tatafia.
Mash a quantity of very ripe sour cherries with a wooden
masher, pits included; let the mash soak forty-eight hours in a
clean wooden
tub~
then squeeze the juice. Refine the sugar,
two pounds to e_very six or seven quarts, add the sugar syrup to
the juice, o ne-third ounce of cloves, two-thirds of a n ounce of
broken cinnamon, two handfuls of fresh sour cherry leaves, and
six quarts of cognac; pour everything into a small cask, which,
while daily sha ken, has to lie four to six weeks; bottle the rata–
fia after filtering; use after a while.
268.
fljiµ
ll:iqucur.
Infuse one and a half pounds of fresh, well-cleaned hips, cut
into pieces, in one quart of kirschwasser a fortnight in a warm
place; refine and clear six ounces of sugar in half a pint of boil–
ing water ; let this get cool, a nd mix it with the liquor; strain it
through blotting-paper, and bottle it.