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LIQUORS AND RATAFIAS.
93
277.
'.lnotl)cr.
With the aid of oils the method of manufacturing is as
follows:
dissolve 30 drops of caraway extract,
2
drops of fenn el oil,
1
drop of cinnamon oil in one ounce of spirits ;
mix this to four quarts of ccgnac and three pounds of refined
sugar; filter a nd bottle .
278.
.1Lcmon 11\atafin.
Infuse the thinly peeled rind of four or five lemons with two
quarts o f cogna c or kirschwasser in a corked bottle, for twelve
days, in a moderately wa rm place; bo il one and a half pounds
of lump-sugar in t wo quarts o f wat er until the sugar drops from
the woode n spoon in large flakes; add the spirit, let it simmer
over a slow fire for a few minutes, strain through flannel, and
bottle after cooling .
279.
<!Englisl) .1Lcmon
~\atafin.
Four quarts of cog nac are fill ed into a stone jar with or:e and
a half pounds of pulverized sugar, the juice a nd the rind of six–
t een lemons, and two quarts of boiling milk; stir thoroug hly;
cover the pot a nd let it stand for ten days; stir the fluid da ily;
then strain it through flannel, a nd bottle.
280.
.filngcnbitt.ers.
Three o unces of bitter-orange peel, three-fourths of an ounce
of star a nise, one-fo urth of a n ounce of ordinary a nise, half a n
ounce o f gentia n, h alf a n ounce of a\a nt root, one-fourth ounce
of
Erytl1ra!a Centaurium,
a nd one-fourth ounce of cremor tar–
t ari ; infuse these ing redients in four quarts of cognac two to
three weeks; filter, sweeten with two pounds o f refined suga r
a nd bottle.