96 / 172
go
LIQUORS AND RATAFIAS.
265.
~ingcr
<!Ioroial.
In a large, wide-necked bottle place one and a half ounces of
pulverized ginger; infuse this in a quart of cognac, well corked,
for from two to three days; stir now and then; strain through a
flannel, and add a syrup of one pound of sugar cleared and
refined in one gill of \vater; filter again; cork well.
The English often add to the pulverized ginger one pound of
mashed black or white currants that secures a very delicious
taste.
266.
~inger.cttc.
One pound of very ripe black currants are cleaned from their
stalks, and infused with one quart of gin, and the rind of a thin–
ly peeled lemon three days in a well-corked bottle; strain the
liquor into another bottle; add half an ounce o f pulverized gin–
ger, and one pound of granulated sugar; place the bottle in a
sunny spot; shake it daily; strain the liquor once more into
smaller bottles, cork well, and let them lie for a while before
usmg.
267.
~rcnoblc ~latafia.
Mash a quantity of very ripe sour cherries with a wooden
masher, pits included; Jet the mash soak forty-eight hours in a
clean wooden tub, then squeeze the juice. Refine the sugar,
two pounds to every six or seven quarts, add the sugar syrup to
the juice, one-third ounce of cloves, two-thirds of an ounce of
broken cinnamon, two handfuls of fresh sour cherry leaves, and
six quarts of cognac; pour everything into a small cask, which,
while daily shaken, has to lie four to six weeks; bottle the rata–
fia after filtering; use after a while.
268.
fljiµ
1!iqucur.
Infuse one and a half pounds of fresh, well-cleaned hips, cut
into pieces, in one quart of kirschwasser a fortnight in a warm
place; refine and clear six ounces of sugar in half a pint of bo il–
ing water; let this get cool, and mix it with the -liquor; strain it
through blotting-paper, and bottle
it.