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namon,2 drachms; cloves, 2 drachms, and proceed as for
raspherries.
450. Ratafia of Mulberries.
Mulberries, 10 lbs.; brandy, 10 pints; sugar, 4 lbs.;
mace,2 drachms. Proceed as before.
451. Ratafia of Orange-fiowers,
Brandy,3 pints; water, 2 pints; orange-flowers, 1 lb.;
and sugar, 1 lb. Put the whole in a jar well stopped;
place it in a bath, almost boiling hot,for a day; the next
day filter and bottle it.
452. Vespitro.
Brandy,2 pints; anise-seed, 1 ounce; 2 lemons; sugar,
1 lb.; corianders, 2 ounces; fennel, 1 ounce; angelica, 2
drachms. Break up these ingredients, and put tbem in a
jar with 2 pints of brandy ; peel the 2 lemons, which you
must add to the mixture, and squeeze in the juice ; break
the sugar; dissolve it in water, and put it into the jar; let
it stand for a fortnight; then strain it through a flannel
bag; filter and bottle it.
453. Yellow Escubac.
1 ounce of saffron; 1 ounce of Damascus raisins; 1
' ounce of cinnamon; 3 lbs. ofsugar; 1 ounce ofliquorice;
1 ounce of corianders; 3 pints of brandy; 2 pints of
water. Pound these ingredients, and dissolve the sugar
in 2 pints of Avater; put the whole in a jar to infuse for
a monthy taking care to stir it up every second day,or the
third at farthest.