189 / 308
LIQUORS
AND
RATAFIAS.
189
245.
<HI)ttT2
orirtal
a
la
Jrancat0e.
A
sufficient
quantity,
half
of
sweet
and
half
of
sour
cherries,
is
cleaned
and
mashed;
press
the
juice
through
a
hair-sieve
so
as
to
receive
two
quarts
of
juice,
which
is
to
be
poured
into
a
tureen;
add
one
quart
of
currant-juice,
two
pounds
of
powdered
sugar,
the
pits
washed
and
cracked;
stir
the
mixture
now
and
then
in
order
to
dissolve
the
sugar;
after
this
add
four
quarts
of
brandy,
let
soak
six
days
in
the
well-covered
tureen,
filter,
and
bottle.
246.
2lnotl)tr.
Put
a
quantity
of
very
ripe,
partly
mashed,
sour
cherries
in
a
tureen;
add
one-sixth
of
their
weight
of
ripe,
likewise
partly
mashed
raspberries,
and
a
handful
of
cracked
cherry-pits;
let
it
stand
a
week,
then
filter
the
juice;
add
to
each
three
quarts
as
much
cognac;
fill
the
liquor
into
a
large
glass
jar;
shake
often;
expose
it
to
the
sun
for
four
weeks,
filter
again,
and
bottle.
247.
(ffngltsl)
Ctyerrg
Branlrg.
Twenty
pounds
of
wild
cherries
are
freed
of
their
pits;
the
pits
are
pulverized,
and
with
the
cherries
infused
in
ten
quarts
of
brandy
in
a
covered
stone
jar
for
six
weeks;
add
four
pounds
of
refined
sugar,
filter,
and
bottle,
but
use
only
after
a
few
months.
248.
ftnotljer.
Six
pounds
of
wild
cherries,
six
pounds
of
Armenian
cherries,
and
two
pounds
of
raspberries
are
mashed
and
put
in
a
small
cask;
add
three
pounds
of
sugar,
twelve
cloves,
half
an ounce
of
powdered
cinnamon,
one
grated
nutmeg,
a
handful
of
mint
leaves,
and
seven
quarts
of
fine
brandy
or
gin;
bung
after
ten
days,
and
bottle
the
brandy
after
two
months.
249.
atlerr
liatafta.
For
the
manufacture
of
a
good
and
palatable
cherry
ratafia
without
a
distilling
apparatus,
we
add
a
couple
of
recipes:
Fill
one
and
a
fourth
quarts
of
brandy,
one
pound
of
pulver^