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192
LIQUORS
AND
RATAFIAS.
257.
This
famous
liquor
is
manufactured
best
in
Amsterdam
by
infusing
curagao
peel
in
very
good
brandy
that
has
been
sweet-
ened
with
sugar
syrup.
The
curagao
fruit
is
a
species
of
the
bitter
orange,
that
grows
mainly
in
Curagao,
one
of
the
Lesser
Antilles,
north
of
Venezuela,
and
the
greatest
Dutch
colony
in
the
West
Indies.
258.
Currant
Hatafia.
Fill
into
a
large
stone
pot
or
jar
four
quarts
of
good
brandy,
two
quarts
of
currant-juice
you
obtain
this
juice
by
placing
the
pot
with
the
currants
within
a
larger
vessel
partly
filled
with
water,
which
is
heated
until
the
currants
in
the
smaller
pot
burst
add
three
pounds
of
sugar,
a
stick
of
cinnamon,
some
cloves;
let
it
stand
four
weeks;
stir
daily;
filter
through
flannel,
and
bottle.
259.
Currant
The
juice
of
eight
quarts
of
currants
is
mixed
with
twenty
quarts
of
boiling
water
in
which
eight
pounds
of
honey
are
dis-
solved;
add
one
ounce
of
cremor
tartari;
stir
well
for
a
quarter
of
an
hour;
when
the
fermentation
is
over
and
the
liquid
is
clear,
add
one
quart
of
brandy;
bottle
at
once,
fasten
the
corks
with
wire,
and
place
the
bottles
in
the
cellar;
you
may
use
the
bever-
age
after
six
weeks.
260.
(ffnglisl)
(Slier
Branirg.
Squeeze
the
juice of
a
large
quantity
of
elderberries
through
a
cloth;
boil
up
with
sugar
and
some
cloves;
let
it
get
cool;
add
to
each
twenty
quarts
of
juice
two
quarts
of
cognac,
and
keep
it
in
the
cellar.
261.
lUir
(gnglts!)
Hatafia.
Four
pounds
of
ripe,
red
cherries,
two
pounds
of blackberries,
three
pounds
of
gooseberries,
three
pounds
of
raspberries,
three
pounds
of
red
currants,
are
mashed
with a
wooden
masher
in
a