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44
DRINKS
A
LA
MODE
ficient
water
to
cover
them,
and
let
them
boil.
After
bringing
to
boil
they
must
gently
simmer
till
tender,
when
the
skins
must
be
removed.
Boil
and
clarify
the
sugar,
and
pour
it
through
a
colander
over
the
fruit,
and
let
it
remain
to
soak
for
a
day
and
a
half
;
then
put
the
apricots
into
bottles.
Add
syrup
and
brandy
in
quantities
half
and
half.
Secure
the
corks
well,
and
bottle
a
year
before
using.
Black
Currant
Gin.
To
every
quart
of
fruit
put
a
pound
of
broken
sugar
candy
;
add
three
cloves
and
a
pint
and
a
half
of
gin
and
place
in
a
stone
jar,
which
must
be
very
tightly
covered,
and
shake
it
constantly.
It
will
not
be
fit
for
drinking
for
three
months,
when
the
liquid
ought
to
be
very
clear
after
it
is
strained
from
the
fruit.
Blackberry
Ratafia.
Take
ten
pounds
of
blackberries
and
mash
them
with
the
juice
of
ten
oranges
and
five
lemons.
Pound
in
a
mortar
a
quarter
of
a
pound
of
bitter
almonds,
the
same
of
nutmeg,
one
pod
of
vanilla,
half
an
ounce
of
coriander
seeds,
and two
sticks
of
Jamaica
ginger.
Put
this
with
the
fruit
and
a
pint
of
syrup.
Put
it
all
into
a
well-corked
stone
bottle
and
stand
it
near
the
fire
for
a
fortnight,
when
the
liquor
can
be
strained
off,
and
to
each
quart
add
one
of
best
brandy
;
then
let
it
stand
another
fort-
night,
and
clear
it
by
running
it
two
or
three
times
through
a
jelly,
bag.