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LIQUORS AND RATAFIAS.
IOI
304. Saffron iiqnor.
In a big, well-corked jug half an ounce of best saffron, one–
fourth of a pound of pulverized sugar, half an ounce of broken
cinnamon, half an ounce of cloves, half an ounce of Jamaica
pepper, half an ounce of nutmeg (cloves, pepper, and nutmeg
roughly pulverized), one ounce of sweet almonds, one-fourth of
a n ounce of bitter ones (both skinned and mashed with a little
alcohol), one ounce of caraway, are infused in three-fourths of a
quart of water and as much of the best brandy, for a fortnight;
strain until perfectly clear, bottle, cork and seal; let them lie in
the cellar-the longer, the better.
305.
.5tomcrc~
C!tssence.
One and a half pounds of
cortex Chi'na:,
six ounces of curac;ao
peel, one ounce of
jlores Cassi'ce
are infused in four quarts of
cognac from two to three weeks; filter the fluid, sweeten with
two pounds of refined sugar, and bottle. (The sweetening may
be omitted.)
306. £trnwberr!J iiqnor.
Fill into a large glass jar one pound of fresh strawberries,
half a pound of white rock-candy (pulverized), and one and a
half quarts of cognac; cork and seal well; let it stand in the sun
for five weeks; shake daily, then strain the liquor through blot–
ting-paper, and bottle.
307. 5wrct <ffalamus iiquor.
Infuse four ounces of dried, thinly cut sweet calamus, and a
little over an ounce of cut angelica in two and one-half quarts
of cognac, in
a
well-corked, large bottle, for four weeks, in
a
rather warm place; clear and refine two pounds of lump-sugar
in one and a half quarts of water; mix it with the liquor, filter,
a.nc;l
bottl~.