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88
LIQUORS
AND
RATAFIAS.
let
it
soak
for
three
days,
well
covered;
clear
and
refine
one and
a
half
pounds
of
sugar,
add
it
to
the
liquor,
filter
and
bottle;
do
not
use
it
before
six
months.
241.
Make
with
a
fine
needle
little
holes
in
the
skin
of
six
bitter
oranges,
place
them
in
a
large
bottle;
pour
in
two
and
a
half
quarts
of
brandy;
let
soak
for
four
weeks,
add
syrup
made
of
one
and
a
half
pounds
of
sugar
and
one
pint
of
water;
filter
and
bottle.
242.
(!Ia0si0
Ciquenr.
Put one
pint
of
mashed
black
currants
in
a
big
bottle;
add
half
a
pound
of
pulverized
sugar
and
one
quart
of
cognac;
cork
the
bottle
well,
and
let
it
stand
for
six
weeks
in
the
sun;
shake
daily;
then
strain
through
canton
flannel,
bottle,
and
let
the
bottles
lie
for
a
while.
243.
Cassia
llatafia.
Put
in
a
stone
pot
one
quart
of
well-cleaned
black
currants;
mash
them,
add
twenty
to
thirty
raspberries,
tied
up
with
some
cloves
in
a
little
muslin
bag;
add two
and
a
half
quarts
of
brandy;
let
it
stand
for
eight
weeks;
filter;
mix
it
with
one
pound
of
sugar
refined
to
syrup,
which
must
be
still
hot;
let
it
again
stand
for
some
days,
then
filter,
and
bottle.
244.
I)artrm0e.
The
preparation
of
this
famous
cordial
and
its
trade
is
mo-
nopolized
by
the
monks
of
the
monastery
Grande
Chartreuse,
in
the
French
departement
Isere;
the
monastery
was
built
by
St.
Bruno
in
the
year
1086.
The
monks
keep
their
secret
very
carefully;
an
imitation
may
be
obtained
io
the
following
way:
Take
one
pint
of
the
best
brandy
or
kirschwasser,
eight
drops
of
vermouth
essence,
one
drop
of
cinnamon
essence,
one
drop
of
rose essence,
and
twelve
ounces
of
sugar
that
was
refined
and
cleared
in
one
pint
of
water;
strain
through
flannel,
cork,
seal,
and
let
it
lie
at
least
eight
weeks.