109 / 172
LIQUORS AND RATAFIAS.
103
313.
tu
IJiske!J illoroial.
A liquor which is made in English families , when the white
currants are getting perfectly ripe.
Infuse the rind of a thinly peeled lemon, half a pint of white
currants (a little mashed), and a small piece of ginger in a quart
of whiskey, twenty-four hours, in a warm place; filter, sweeten
with half a pound of refined sugar, filter again, and bottle.
314. lllil'lr--illlJcrr!J Qtssmce.
A quantity of very ripe, wild cherries are pressed through a n
earthen sieve with a wooden spoon, so that only the pits remain;
pulverize them with a few bitter almonds; mix them with the
cherry mash, and let the mixture stand two days in a cool place.
After this time squeeze the juice thoroughly, let it stand for an–
other day, strain carefully through flannel, boil it for a few
seconds with lump-sugar-one pound to one quart of juice-filter
again, and after cooling, bottle well and seal, and keep the bot–
tles in a cool place.
A few spoonfuls of this extract flavor a bottle of claret or a
bowl exceedingly well.
315. lllf)iSkl'!J.
It
derives its name from the obsolete Irish word "Usquebah"
or" Usquebaugh" (water of life). Another whiskey in Scotland
is called "Mountain Dew." It is made from barley, but often
other grains are substituted for it.
316.
lP
cactJ ano
'.lllµtc
JBrnnoics.
They are domestic products from the juice of the correspond–
ing fruits, and chiefly made in Maryland and New Jersey. As
they are sold at high prices much adulteration is going on in
them.