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LIQUORS AND RATAFIAS.
273.
llva
J.Ciqueur.
This is very good, green bitters,which is obtained in Switzer–
land <?Ut of the
Achillea Moschata,
a shrub that grows on the
highest Alps; it is of great aromatic odor a nd t aste, and a great
article for export.
274.
Juniper <!Loroial.
Mash slightly half a pint of fresh juniper berries; infuse it with
four quarts of cognac a fortnight in a large glass bottle; expose
it to the sunlight; filter; mix with a syrup of one and a half
pounds of sugar in three-fourths of a quart of water; cork well;
kt the mixture stand for a few days; filter a nd bottle.
275. tfojomskQ.
(SLOE RATAFIA.)
After you have plucked, at the end of September a sufficient
quantity of very ripe sloes, spread them on a sheet of paper, lay
them one day in the sun, then take the pits out, wash them and
dry them in the sun. For each half a pint of pits take one
quart of cognac; break the pits, and put shells and pits in the
cognac; let it stand for six weeks; shake now and then. Filter
after this time, and fill into a large, flat tureen, then boil for
each quart of liquor three pounds of loaf-sugar over a fast fire
to a brownish syrup; add this carefully, while stirring, to the
liquor; continue stirring until both liquids are well mixed,
bottle, cork and seal.
(The longer you let it lie, the better your liquor will become.)
276. tiilmmcl.
Fill three quarts of cognac or kirschwasser, six ounces of bro–
ken caraway, and two-fifths of a n ounce of star anise into a glass
bottle, close it with a bladder, and place it in a pot partly filled
with cold water; now heat this, and let boil for half an hour; take
the pot from the fire, and let the bottle get cool in the water,
then sweeten the liquor with two pounds of refined sugar; filter,
bottle and cork well.
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