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LIQUORS AND RATAFIAS.
Sr
dry them; grind them very fine by adding from one to one and
a half pints of cold water.
Refine three pounds of sugar to what is called
sucre
a
la
plume, i.e.,
boil the sugar in water until the sugar, sticking to
the wooden spoon can be blown off in bubbles of the size of a
pea; add now the ground almonds ; let all boil up once, a nd
cool off well covered; press through a hair sieve, fill into small
bottles, cork well, and keep them on a cool place.
230.
'.lncmas {[or'bial.
Cut one-fourth of an u'npeeled pineapple into small pieces;
boil one quart of water with six ounces of lump-sugar ; skin care–
iully; add the pineapple, and put all in a great stone jar or a demi–
john; pour three pints of old Jamaica rum or brandy over it;
let it soak a fortnight on a warm place; filter and fill into
bottles.
231.
'.lngclica {[or'bial.
Cut one ounce of fresh or dried angelica into small pieces, put
it
\~ith
Of1e-sixth ounce of cloves, one-sixth ounce of cardamom,
one-third ounce of stick cinnamon in a demijohn; pour over it
three pints of cog nac ; let it stand about four weeks in a warm
place: sweeten with one pound of lump-sugar refined and clear–
ed in one pint of boiling water.
232. '.lnisdte <!rorhial.
A fine French cordial; the best one comes from Bordeaux; it
is to be warmly recommended after rich dinners, as it helps
digestion.
Take six quarts of cognac, four ounces of pulverized star an ise,
four ounces of ordinary anise, the peel of two lemons, one ounce
of stick cinnamon ; let this stand four weeks in the sun, or in a
warm place; sweeten with two and a half pounds of lump-sugar,
refined and cleared in three quarts of boiling water; filter and
bottle.