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LIQUORS AND RATAFIAS.
big earthen jug; mash in another pot one-sixteenth ounce of
cloves. one-sixteenth ounce of mace, half an ounce of cinna–
mon, one-third ounce of coriander, one-eighth ounce of fennel,
one-sixteenth ounce of Jamaica pepper, the pits of twelve apri–
cots, the pits of twenty sour cherries, and six bitter almonds;
mix the two mashes well; add two and a half quarts of sugar
syrup, fill all into a large jug, close with a skin, and place it a
fortnight near the stove. Then filter the juice through a linen
bag, squeeze the remnants well; add one quart of best brandy to
each quart of juice; place the mixture again for a fortnight near
the stove; filter and bottle.
262.
..:frcnc~
l!latafia ant ®natre .frnits.
Mash ten pounds of sour cherries, eight pounds of red and
two pounds of black currants, and ten pounds of raspberries; let
them stand for a few days in the cellar; squeeze the juice, add
the same quantity of cognac, and to each quart of the mixture
one-fourth pound of refined sugar; mix all well; let the ratafia
stand fo1· a week at least; filter and bottle.
Mix one quart of fresh raspberry-juice, one quart of cherry–
juice, one quart each of the juice of red and black currants; to
each quart of juice add three quarts of cognac, seven ounces of
broken lump-sugar, three cloves; expose the mixture in a large
glass bottle to the sunlight until it is absolutely clear; filter and
bottle.
264. ®in.
A very strong liquor manufactured in Holland (Holland gin),
and England (Old Tom gin), which is distilled from juniperus
berries, and is used mainly by sailors as a warming beverage,
and is good for the stomach, and against scurvy. In Schie–
dam, Delft and Rotterdam, gin is manufactured in large
qu~nt!·
ties; in $<;hiedam there are more than 300 distilleries,
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