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LIQUORS AND RATAFIAS.
85
245. <!IIJctT1J <!Ioruial
a
la
Srnn~aisc.
A sufficient qua ntity, half of sweet and half of sour cherries,
is cleaned and mashed; press the juice through a hair-sieve so as
t o rece ive two quarts of juice, which is to be poured into a tureen ;
add one quart of currant-juice, two pounds of powdered sugar,
the pits washed and cracked; stir the mixture now and then in
order to dissolve the sugar; after this add four quarts of brandy,
let soak six days in the well-covered tureen , filter, and bottle.
246.
2\notlicr.
Put a quantity of very ripe, partly mashed, sour cherries in a
tureen; add one-sixth of their weight of ripe, likewise partly
mashed raspberries, a nd a handful of cracked cherry-pits; let it
stand a week, the n filter the juice; add to each three quarts as
much cog nac; fill the liquor into a large glass jar; shake often;
expose it to the sun for four weeks, filter again, and bottle.
247.
QrnglislJ <!Ilicrry Jlhanli1J.
Twenty pounds of wild cherries are freed of their pits; the
pits are pulverized, a nd with the cherries infused in ten quarts
of brandy in a covered stone jar for six weeks; add four pounds
of refined sugar, filter, and bottle, but use only after a few
months.
24.S.
'.11.notlJcr.
Six pounds of wild cherries, six pounds of Armenian cherries,
a nd two pounds of raspberries are mashed a nd put in a small
cask; add three pounds of sugar, twelve cloves, half an ounce of
powdered cinnamon, one grated nutmeg, a ha ndful of mint
leaves, a nd seve n quarts of fine brandy or gin; bung after t en
days, a nd bottle the brandy after two months.
249.
<!IlJcrr~ ~latafia.
For the manufacture of a good a nd palatable cherry ratafia
without a distilling apparatus, we add a couple of recipes :
Fill
one a nd a fourth quarts of bra ndy, one pound of pulver•