185 / 308
LIQUORS
AND
RATAFIAS.
185
dry
them;
grind
them
very
fine
by
adding
from
one
to
one and
a
half
pints of
cold
water.
Refine
three
pounds
of
sugar
to
what
is
called
sucre
a
la
plume,
i.e.,
boil
the
sugar
in
water
until
the
sugar,
sticking to
the
wooden
spoon
can
be
blown
off
in
bubbles
of
the
size
of
a
pea;
add
now
the
ground
almonds;
let
all
boil
up
once,
and
cool
off
well
covered
;
press
through
a
hair
sieve,
fill
into
small
bottles,
cork
well,
and
keep
them
on
a
cool
place.
230.
Slnanaa
(KorWal.
Cut
one-fourth
of
an
unpeeled
pineapple
into
small
pieces;
boil
one
quart
of
water
with
six
ounces
of
lump-sugar;
skin
care-
fully;
add
the
pineapple,
and
put
all
in
a
great
stone
jar
or
a
demi-
john;
pour
three
pints
of
old
Jamaica
rum
or
brandy
over
it;
let
it
soak
a
fortnight
on
a
warm
place;
filter
and
fill
into
bottles.
231.
Angelica
CortrtaL
Cut
one
ounce
of
fresh
or
dried
angelica
into
small
pieces,
put
it
with
one-sixth
ounce
of
cloves,
one-sixth
ounce
of
cardamom,
one-third
ounce
of
stick
cinnamon
in
a
demijohn;
pour
over
it
three
pints
of
cognac;
let
it
stand
about
four
weeks
in
a
warm
place:
sweeten
with
one
pound
of
lump-sugar
refined
and
clear-
ed
in
one
pint of
boiling
water.
232.
2lm0ette
Cortual.
A
fine
French
cordial;
the
best
one
comes
from
Bordeaux;
it
is
to
be
warmly
recommended
after
rich
dinners,
as
it
helps
digestion.
Take
six
quarts
of
cognac,
four
ounces
of pulverized
star
anise,
four
ounces
of
ordinary
anise,
the
peel of
two
lemons,
one
ounce
of
stick
cinnamon;
let
this
stand
four
weeks
in
the
sun,
or
in
a
warm
place;
sweeten
with
two
and
a
half
pounds
of
lump-sugar,
refined
and
cleared
in
three
quarts
of
boiling
water;
filter
and
bottle.