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LIQUORS AND RATAFlAS.
93
277.
'.2lnotl)cr.
With the aid of oils the method of manufacturing is as
follows:
dissolve 30 drops of caraway extract,
2
drops of fennel oil,
I
drop of cinnamon oil in one ounce of spirits;
mix this to four quarts of ccg;nac and three pounds of refined
sugar; filter and bottle._
278.
1.Ccmon
~latafia.
Infuse the thinly peeled rind of four or five lemons with two
quarts of cognac or kirschwasser in a corked bottle, for twelve
days, in a moderately warm place; boil one and a half pounds
of lump-sugar in two quarts of water until the sugar drops from
the wooden spoon in large flakes; add the spirit, let it simmer
over a slow fire for a few minutes, strain through flannel, and
bottle after cooling.
2:79.
QCnglis~
1.Ccmon
tlatafia.
Four quarts of cognac are filled into a stone jar with or.e and
a half pounds of pulverized sugar, the juice and the rind
~f
six–
teen lemons, and two quarts of boiling milk; stir thoroughly;
cover the pot and let it stand for ten days; stir the fluid daily;
then strain it through flannel, and bottle.
280.
_fllagcnbittcrs.
Three ounces of bitter-orange peel, three-fourths of an ounce
of star anise, one-fourth of an ounce of ordinary anise, half an
ounce of gentian, half an ounce of alant root, one-fourth ounce
of
Erythra:a Centattrium,
and one-fourth ounce of cremor tar–
tari; infuse these ingredients in four quarts of cognac two to
three weeks; filter, sweeten with two pounds of refined sugar
and bottle.