193 / 308
LIQUORS
AND
RATAFIAS.
193
big
earthen
jug;
mash
in
another
pot
one-sixteenth
ounce
of
cloves,
one-sixteenth
ounce
of
mace,
half
an
ounce
of
cinna-
mon,
one-third
ounce
of
coriander,
one-eighth
ounce
of
fennel,
one-sixteenth
ounce
of
Jamaica
pepper,
the
pits
of
twelve
apri-
cots,
the
pits
of
twenty
sour
cherries,
and
six
bitter
almonds;
mix
the
two
mashes
well
;
add two and
a
half
quarts
of
sugar
syrup,
fill
all
into
a
large
jug,
close
with
a
skin,
and
place
it
a
fortnight
near
the
stove.
Then
filter
the
juice
through
a
linen
bag,
squeeze
the
remnants
well;
add
one
quart
of
best
brandy
to
each
quart
of
juice;
place
the
mixture
again
fora
fortnight
near
the
stove;
filter
and
bottle.
262.
Jrencl)
liatafia
am
(JHuatre
Jhiit0.
Mash
ten
pounds
of
sour
cherries,
eight
pounds
of
red
and
two
pounds
of
black
currants,
and
ten
pounds
of
raspberries;
let
them
stand
for
a
few
days
in
the
cellar;
squeeze
the
juice,
add
the
same
quantity
of
cognac,
and
to
each
quart
of
the
mixture
one-fourth
pound
of
refined
sugar;
mix
all
well;
let
the
ratafia
stand
for
a
week
at
least;
filter
and
bottle.
263.
flnotljer.
Mix
one
quart
of fresh
raspberry-juice,
one
quart
of
cherry-
juice,
one
quart
each
of
the
juice
of
red
and
black
currants;
to
each
quart
of
juice
add
three
quarts
of
cognac,
seven
ounces
of
broken
lump-sugar,
three
cloves;
expose
the
mixture
in
a,
large
glass
bottle
to
the
sunlight
until
it
is
absolutely
clear;
filter
and
bottle.
264.
@m.
A
very
strong
liquor
manufactured
in
Holland
(Holland
gin),
and
England
(Old
Tom
gin),
which
is
distilled
from
juniperus
berries,
and
is
used
mainly
by
sailors
as
a
warming
beverage,
and
is
good
for
the
stomach,
and
against
scurvy.
In Schie-
dam,
Delft
and
Rotterdam,
gin
is
manufactured
in
large
quanti-
ties;
in
Schiedam
there
are
more
than
300
distilleries.
13