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LIQUORS AND RATAFIAS.
let it soak for three days, well covered; clear and refine one and
a half pounds of sugar, add it to the liquor, filter and bottle; do
not use it before six months.
241. 2tnoilJer.
Make with a fine needle little holes in the skin of six bitter
oranges, place them in a large bottle; pour in two and a ha lf
quarts of brandy; let soak for four weeks, add syrup mad e of one
and a half pounds of sugar and one pint of water; filter and
bottle.
242. <!tassis Jr.iqueur.
Put one pint of mashed black currants in a big bottle; add
half a pound of pulverized sugar and one quart of cognac; cork
the bottle well, and let it stand for six weeks in the sun; shake
daily; then strain through canton flannel, bottle, and let the
bottles lie for a while.
243. <!tassis
lllatafia.
Put in a stone pot one quart of well-cleaned black currants;
mash them, add twenty to thirty raspberries, tied up with some
cloves in a little muslin bag; add two and a half quarts of brandy;
let it stand for eight weeks; filter; mix it with one pound of sugar
refin ed to syrup, which must be still hot; let it again stand for
some days, then filter, and bottle.
244. <!tlJndreuse.
The preparation of this famous cordial and its trade is mo–
nopolized by the monks of the monastery Grande Cha rtreuse, in
t he French departement !sere; the monastery was built by St.
Bruno in the year 1086.
The monks keep their secret very carefully; an imitation may
be obtained in the following way: Take one pint of the best
brandy or kirschwasser, eight drops of vermouth essence. one
drop of cinnamon essence, one drop of rose essence, and twelve
ounces of sugar that was refin.ed and cleared in one pint of water ;
strain through flannel, cork, seal, and let it he at least eight
weeks.