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188
BKCIPES FOR TEN GAXLONS EACH.
307. Ratafia de G-enievre. (Ratafia ofJuniper.)
2 lbs. ofjuniper berries.
^ ounce of cinnamon.
1 do. coriander.
A do. mace.
4
Gfound; macerate for 8 days with 4 gallons of alcohol,
95 per cent,(see No- 5); strain,.add 20 lbs. of sugar dis
solved in 4J gallons of water. Filter. (See No. 3.)
808. Ratafia de Grenades. (Ratafia of Pomegranates.)
105 pomegranates ripe, cut; macerate for 8 d.ays in 4
gallons of alcohol, 95 per cent,(see No.5); strain, press,
add 20 lbs. ofsugar dissolved in 4^ gallons of w.ater. Fil
ter. (See No.3.)
1%^
309. Ratafia de Grenoble.
^ ounce of Ceylon cinnamon.
} do. cloves.
A do. mace.
4
lA lb. of cherry-leaves.
8 lbs. of black cherries.
Ground; macerate for 8 days with 4 gallons of alcohol,
95 per cent,(see No.5); add 20 lbs. ofsugar dissolved in
5 gallons of black wild-cherry juice. Filter. (See No. 3.)
310. Ratafia de Groseilles. (Ratafia of Currants.)
12 lbs. of red currants,the juice of them boiled for 5
minutes with 20 lbs. of sugar, dissolved in 4} gallons of
water; strain, add 4 gallons of alcohol, 95 per cent. Filter
(See No. 3.)