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APPENDIX.
441. Ratafias.
Every liqueui* made by infusions is called ratafia; that
is, when the spirit is made to imbibe thoroughly the aro
matic flavor and color ofthe fruit steejied in it; when this
has taken place the liquor is drawn off", and sugar added to
it; it is then filtered and bottled.
442. Ratafia of Cherries.
Wild cherries, 10 lbs.; Morello cherries, 10 lbs.; cinna
mon,2 drachms; mace,2drachms; brandy,8 pints; straw
berries,2lbs.; raspberries,_2 lbs.; corianders,4 ounces,and
4 ounces ofsugar to every pint of juice. Crush the fruit;
strain the juice through a sieve, and pound the stones,
corianders, cinnamon, and mace, separately,and infuse the
whole in a jar. To every pint of juice add 4 ounces of
sugar; let it steejD for a month; filter it, and bottle for
443. Another Ratafia of Cherries.
Juice of Morello cherries, 15 pints; peach leaves, 1 lb.;
brandy,14 pints; cinnamon,3 drachms; cloves,1 drachm;-
sugar, 8 lbs. Crush and strain through a sieve the pulp of
your cherries; pound the stones; put them altogether in
a pan on the fire, and give them one boil; when cold
measure the juice; and when you have 15 pints add your
peach leaves, cinnamon, and cloves, Avhich must have been
previously bruised in a mortar,the sugar and brandy being
added; put the whole into a jar; leave it for a month;
draw it ofi", and bottle it.
444. Ratafia from four Fruits.
Morello cherries, 8 lbs.; wild cherries, 6 lbs.; raspber-