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RECIPES FOE SJIAEL QTJANTITIE8.
229
ries, 4 lbs.; red currants, 8 lbs.; black currants,4 lbs.;
mace, 1 drachm; cloves, 1 drachm, and 4 ounces of sugar
to e^•ery pint ofjuice. Proceed in the same manner as for
cherries.
•445. Ratafia of Black Currants.
Black currants, 4 lbs.; black currant leaves, 1 lb.; Mo-
n
rello cheriies, 2 lbs.; cloves, 1 drachm; brandy,10 pints;
sugar, 10 lbs. Steep them as above.
446. Badiane.
Brandy,3 pints; water,3 jiints; bitter almonds, 1 lb.;
sugar, 1 lb.; 1 lemon peel, rasped; six cloves; cinnamon,
1 ounce. Break up the whole; put it into ajar with the
lemon peel, thp sugar being melted in 3 pints of water;
infuse for a month; strain it through a flannel bag,and
then filter the liquor and bottle it.
'A
447. Ratafia of Orange.
t
6 China oranges, 2 lbs. of sugar,4 pints of brandy,and
1 pint of water; jieel 6 fine oranges; infuse the rind in -the
brandy for 15 days; melt your sugar in the cold water,
f*'
and strain and filter it as above.
448. Ratafia of Raspberries.
Rasjpberries, 10 lbs.; sugar,4 lbs.; brandy, 10 pints;
cinnamon,2 drachms; cloves, 1 drachm; infuse the arti-
cles for 16 days; stir the mixture every day; strain
through a bag and filter it.
449. Ratafia of Currants.
Currants, 10 lbs.; brandy, 10 jiints; sugar, 4 lbs.; cin-
•ir