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84
LIQUORS
AND
RATAFIAS.
To
prepare
good
and
very
palatable
liquors
for
the
family
use
we
put
down
a
series
of
recipes,
as
verified
by
our
own
experience,
and
that of
others.
But
we
declare
here
candidly
and
freely,
that
it
is
absolutely
impossible
to
obtain
by
extraction
the
same
liquors as
by
distillation.
The
liquors
won
by
infusing
fruits
or
blossoms,
or
by
mixing
with
fruit-juices
are
called
ratafias;
the
fine
French,
very
sweet,
and,
on
account
of
this,
more
consistent
liquors
are
called
cremes
or
huiles
(oils)
:
creme
de
vanille,
creme
de
Barbados,
creme
de
cafe,
de
canelle,
de
chocolat,
huile
de
rose,
huile
de
Venus,
de
Jupiter,
de
Cy
there,
des
demoiselles,
etc.
228.
A
strong
liquor
made
of
vermouth;
it
is
mainly
drunk
in
France;
it
is
said
to
strengthen
the
stomach.
Swiss
absinthe
is
the
most
renowned
one.
Recipe
:
To
four
quarts
of
cognac
spirits
take
eight
ounces
of
anise,
one ounce
of
star
anise,
four
ounces
of
great
and
four
ounces
of
small
fennel,
one
ounce
of
coriander,
one-fourth
ounce
of
angelica
root,
one
ounce
of
angel
sweet
root,
half
an
ounce
of
licorice,
half
an
ounce
of
calamus,
half
an
ounce
of
bitter
almonds,
one
ounce
of
great
and
one
ounce
of
small
leaves of
vermouth,
one-fourth
ounce
of
peppermint
leaves,
half
an
ounce
of
camilles,
one-fourth
ounce
of
juniper;
let
all
these
ingredients
distill
from
three
to
four
weeks
on
a
warm
place,
or
in
the
sun-
light;
filter
and
fill
into
bottles.
229.
2llmonb0'
<00ntce.
One
and
a
half
pounds
of
sweet
and
four
ounces
of
bitter
almonds
are
poured
over
with
boiling
water
in
a
sieve;
skin
and