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IQO
LIQUORS
AND
RATAFIAS.
ized
sugar,
one
pound
of
pulverized
sweet
and
one
pound
of
pul-
verized
sour
cherries,
half
a
pint
of
black
currants,
one-tenth
ounce
of
cinnamon
into
a
large
bottle;
expose
for
three
days
to
the
sunlight;
filter,
bottle,
and
use
after
a
few
weeks.
250.
2lnotl)er.
Eight
pounds
of
sour
cherries
are
freed
from
their
pits,
and
all
are
put
in
a
stone
pot;
add
one
pound
of
raspberries,
half
a
pound
of
currants,
one
and
a
half
ounces
of
pulverized
almonds,
one-fourth
ounce
of
cloves,
one-half
ounce
of
powdered
cinna-
mon,
one-half
ounce
of
mace;
infuse
this
in
four
quarts
of
co-
gnac
in
a
covered
pot,
for
three
weeks,
on
a
place
that
is
equally
warm;
shake
daily
once,
add
three
pounds
of
cleared
and
refined
sugar;
filter
and
bottle.
251.
Slnotljer.
Mash
two
pounds
of
sour
cherries,
put
them
in
a wide-
necked
bottle,
add
one
quart
of
cognac,
cork
well,
and
let
it
stand
for
four
weeks.
252.
l)ristopl)(et.
Grate
three-fourths
of
an
ounce
of
cinnamon,
three-fourths
ounce
of
cloves,
three-fourths
ounce
of
cardamom,
three-fourths
ounce
of
cubebs;
put
this
with
one
pound
of
lump-sugar
in
three
pints
of
claret;
cover
it
well,
and
let
it
slowly
boil;
after
cooling
add
one
and
a
fourth quarts
of
brandy;
strain
through
canton
flannel,
bottle,
cork,
seal,
and
keep
in
a
dry
place.
253.
Cinnamon
(JorbiaL
Boil
one-fourth
pound
of
roughly
pulverized
Ceylon
cinna-
mon
in
one
quart
of
water,
half
an
hour;
add
one
and
a
half
pounds
of
sugar,
and
refine
it
in
the
cinnamon
water;
after
get-
ting
cool
mix
with
one
and
a
half
quarts
of
brandy;
cork
well,
let
stand
for
a
few
days
in
a
warm
place,
filter
and
bottle.