191 / 308
LIQUORS
AND
RATAFIAS.
254.
kroe
Cortial
Infuse
in
a
big
glass
jar
one-fourth
ounce
of
roughly
pulver-
ized
cloves,
half
an
ounce
of
likewise
prepared
coriander,
and
a
handful
of
dried
cherries
in
a
quart
of
brandy,
five
weeks,
in
the
sun
or
on
a
warm
place;
shake
daily.
Clear
and
refine
five
ounces
of
sugar
in
half
a
pint
of
water;
skim
very
carefully,
let
it
get
a
little
cool,
add
the
infusion
and
filter
through
blotting-
paper
and
glass
funnel;
bottle
and
let
it
lie
for
a
few
weeks.
255.
Coffee
Ciquntr.
Roast
three
ounces
of
the
best
mocha;
grind
it;
prepare
a
syrup
out
of
one
pound
of
sugar
and
half
a
pound
of
water;
put
the
coffee
in
the
boiling
syrup,
and
let
it
boil for
a
few
seconds;
mix
all
with
one
quart
of
brandy,
cork
well,
and
let
it
stand
for
a
month;
then
filter,
and
the
liquor
is
ready
for
use.
256.
All
liquors
obtained
by
distillation
of
the
grape-juice
are
usually
called
cognac
in
France,
although
only
that
prepared
in
the
city
of
Cognac,
in
the
arrondissement
of
the
departement
Charente,
deserves
this
name;
this
is
the
best,
while
those
from
Languedoc,
Armagnac,
Auris,
Rochelle,
and
Bordeaux,
are
all
of
inferior
quality
and
less
aromatic;
but
even
in
the
genuine
cognac
we
have
to
distinguish
between
many
different
brands,
which
depend
upon
its
age,
and
the
results
of
the
wine
crop.
In
France
it
also
has
the
names
"
Trois-six"
corresponding
to
its
percentage
of alcohol,
and
"
Eau
de
vie"
while
the
English
call
it
"brandy."
Charente
and
Gironde
alone
produce
yearly
more
than
one
million
hektoliters
(i
hektoliter=io5.67
liquid
quarts).
The
fineness
of
this
liquor
increases
with
its
age,
and
when
old
enough,
assumes
the
taste
of
an
exceedingly
fine,
spirituous
wine.
There
are
many
imitations,
mostly
with
spirits
of
90
proof,
cognac
oil
and
coloring.