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LIQUORS AND RATAFIAS.
269. QfoglislJ
fljoµ
lRatafia.
A wide-necked bottle is filled with ripe, dried cones of the
hop; shake them together without pressing, infuse it with sher–
ry
for four weeks; strain and mix it with a thin sugar
~yrup
of six ounces of sugar with half a pint of water; strain again,
bottle and seal; use either unmixed or with water as a tonic for
the stomach.
2'70. llrislJ llsqucbaugl).
(SEE WHISKEY.)
This famous cordial, which the French call Scubac, is prepar–
ed in various ways.
One and one-fifth ounces of nutmeg, as much of cloves and
of cinnamon, two and one-third ounces of anise, as much of
klimmel and coriander are mashed; put this with four ounces of
licorice root, twenty-three quarts of rectified alcohol, and four
and a half quarts of water in the distilling apparatus; color the
condensated liquor with saffron, and sweeten with sugar syrup.
271.
'.2lnotl)cr.
Infuse one ounce of grated nutmeg, as much of cinnamon,
angelica, rhubarb and cassia; one-third ounce of saffron, as much
of cardamom, cloves and mace; one-third ounce of coriander, as
much of anise and kiimmel, and three and one-third ounces of
licorice root in twenty-three quarts of brandy a fortnight; filter
the liquor; sweeten with sugar syrup, filter again and bottle;
use after a few months.
272.
'.2tnot1Jcr.
In smaJler quantities this liquor is prepared by Irish house–
wives as foJlows :
Infuse one pound of seedless raisins, half an ounce of grated
nutmeg, one-fourth of an ounce of pulverized cloves, as much of
cardamom, the peel of a sour orange rubbed off on sugar, half a
pound of brown rock-candy, and a little saffron tinctu re in two
quarts of brandy a fortnight; stir daily; filter and bottle.