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LIQUORS AND RATAFIAS.
273.
.
lva
1riqucur.
This is very good, green bitters,which is obtained in Switzer–
land out of the
Acltillea JVIoschata,
a shrub that grows on the
highest Alps; it is of great aromatic odor and taste, and a great
article for export.
.
274.
Juniµcr Qforoial.
Mash slightly half a pint of fresh juniper berries; infuse it with
four quarts of cognac a fortnight in a large glass bottle; expose
it to the sunlight; filter; mix with a syrup of one and a h alf
pounds of sugar in three-fourths of a qua rt of water; cork well;
l.!t the mixture stand for a £ew days; filter and bottle.
275. tlatomsk!J.
(SLOE RATAFIA.)
After you have plucked, at the end of September a sufficient
quantity of very ripe sloes, spread them on a sheet of paper, lay
them one day in the sun, then take the pits out, wash them and
dry them in the sun. For each half a pint of pits t ake one
quart of cognac; break the pits, and put shells and pits in the
cognac; let it stand for six weeks; shake now and then. Filter
~fter
this time, and fill into a large, flat tureen, then boil for
each quart of liquor three pounds of loaf-sugar over a fast fire
to a brownish sxrup; add this carefully, while stirring, to the
liquor; continue stirring until both liquids are well mixed,
bottle, cork and seal.
(The longer you let it lie, the better your liquor will become.)
276.
£liimmcl.
Fill three quarts of cognac or kirschwasser, six ounces of bro–
ken caraway, and two-fifths of an ounce of star anise into a glass
bottle, close it with a bladder, and place it in a pot partly filled
with cold water; now heat this, and let boil for half an hour; take
the pot from the fire, and let the bottle get cool in the water,
then sweeten the liquor with two pounds of refined sugar; filter,
bottle and cork well.