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LIQUORS AND RATAFIAS.
286. No!!can.
A very fine cordial; the genuine article comes from Marti–
nique only, and is very rare and expensive; only small quanti–
ties of it must be taken, as it is not harmless at all in spite of its
unique taste. It is prepared from the pits of a fruit in the West
Indies, and these pits contain a strong dose of hydrocyanic
acid.
The French prepare a number of very good imitations of the
genuine noyeau. For those that are in possession of a distilling
apparatus we add a very good French recipe :
Half a pound of cut apricot-pits are infused in six quarts of
rectified alcohol, and one quart of water, for a week; distil the
alcohol, mix it with one pint of orange-flower water, and three
pounds of sugar that is cleared and refined in three quarts of
water, filter and fill into bottles; use it after a few months.
287. <!tnglislJ ®range lBranh!!.
Two pounds of lump-sugar, ten whole oranges, and one stick
of cinnamon are put in five quarts of the best brandy; let it stand
in a well-covered stone jar from five to six weeks, and stir it
daily with a wooden spoon; 'filter and .fill into bottles.
_288. ®rangc-$1omcr lllatafia.
Three and a half ounces of fresh orange-flowers are infused
in two quarts of the best brandy in a sunny place
fou~
days;
filter; add a syrup of one and a half pounds of sugar in one
quart of water; filter again and bottle.
289. ®rang.c liquor:
Peel six oranges thinly with a sharp knife, put the peel in
two quarts of cognac; press the juice of the oranges on two and
a· half pounds of lump-sugar, which is to be added to the liquo r
right away after melting; let it stand five to six
we~ks,
daily
stirring with a wooden spoon; filter and fill into bottles.