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186
LIQUORS
AND
RATAFIAS.
233.
Apricot
Corbtal.
Twenty-five
apricots are
cut
in
two;
mash
their
pits,
and
put
all
in
a
stone
jar;
add
half
a
pound
of
sugar,
six
cloves,
and
half
a
stick
of
cinnamon;
pour
one
quart
of
cognac
over
it,
cover
or
cork
it
well
;
let
it
stand
about
three
weeks
in
a
warm
place,
shake
it
once
in
a
while;
filter,
and
bottle.
234.
Arrack.
Arrack
is
a
strong,
alcoholic
beverage
of
light
yellow
color;
it
is
prepared
in
the East
and
West
Indies
from
the
juice
of
the
areca
palm-tree,
from
the
sugary
juice
of
the
blossoms
of
the
cocoa
palm-tree,
which
is
called
toddy,
from
sugar-molasses
or
from
rice
with
palm-juice.
The
arrack
of
Goa
and
Batavia
are
the
best
brands
and
of
very
delicious
odor
and
taste.
The
manufacturing
is
mostly
done
in
very
simple,
imperfect
apparatus,
chiefly
on
Java:
the
best
brand
there
is
called
Kiji,
the
second,
Taupo,
the
last,
Sichow.
235.
I3alm
Corbtal.
Infuse
in
one
quart
of
fine
cognac
a
handful
of
balm-leaves
for
twenty-four
hours
in
the
sunlight
or
upon
the
stove;
remove
the
leaves,
add
one
pound
of
powdered
sugar,
expose
the
cordial
two
days
to
the
sun,
until
the
sugar
is
all
dissolved;
filter,
and
bottle.
236.
Basle
Ktr0d)tDas0er.
This
well-known,
famous
liquor
is
obtained
in
Switzerland,
mainly
in
the
vicinity
of
Basle
and
in
the
Black
Forest
from
the
black
and
very
sweet
berries
of
the
wood-cherries;
gather
them
when
they
are
very
ripe
in
dry
weather;
free
them
from
their
stalks,
and
mash them
in
large
tubs
with
wooden
mashers;
mash
also
a
part
of
the
pits
;
then
fill
the
entire
substance
into
casks,
each
two-thirds
full,
and
cover
the
bunghole.
The
fermentation begins
soon,
and
lasts
nearly
three
weeks;
after
fermentation
is
done,
bring
the
whole
into
a
distilling
ap-