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194
LIQUORS
AND
RATAFIAS.
265.
inger
Coriial.
In
a
large,
wide-necked
bottle
place
one
and
a
half
ounces
of
pulverized
ginger;
infuse
this
in
a
quart
of
cognac,
well
corked,
for
from
two
to
three
days;
stir
now
and
then;
strain
through
a
flannel,
and
add
a
syrup
of
one
pound
of
sugar
cleared
and
refined
in
one
gill
of
water;
filter
again;
cork
well.
The
English
often
add
to
the
pulverized
ginger
one
pound
of
mashed
black
or
white
currants
that
secures
a
very
delicious
taste.
266.
fflnngerttte.
One
pound
of
very
ripe
black
currants
are
cleaned
from
their
stalks,
and
infused
with
one
quart
of
gin,
and
the
rind
of
a
thin-
ly
peeled
lemon
three
days
in
a
well-corked
bottle;
strain
the
liquor
into
another
bottle;
add
half
an
ounce
of
pulverized
gin-
ger,
and
one
pound
of
granulated
sugar;
place
the
bottle
in
a
sunny
spot;
shake
it
daily;
strain
the
liquor
once
more
into
smaller
bottles,
cork
well,
and
let
them
lie
for
a
while
before
using.
267.
<8>noble
llatafia.
Mash
a
quantity
of
very
ripe
sour
cherries
with
a
wooden
masher,
pits
included;
let
the
mash
soak
forty-eight
hours
in
a
clean
wooden
tub,
then
squeeze
the
juice.
Refine
the
sugar,
two
pounds
to
every
six
or
seven
quarts,
add
the
sugar
syrup
to
the
juice,
one-third
ounce
of
cloves,
two-thirds
of
an
ounce
of
broken
cinnamon,
two
handfuls
of
fresh
sour
cherry
leaves,
and
six
quarts
of
cognac;
pour
everything
into
a
small
cask,
which,
while
daily
shaken,
has
to
lie
four
to
six
weeks;
bottle
the
rata-
fia
after
filtering;
use
after
a
while.
268.
Qtp
Ciqueur.
Infuse
one
and
a
half
pounds
of
fresh,
well-cleaned
hips,
cut
into
pieces,
in
one
quart
of
kirschwasser
a
fortnight
in
a
warm
place;
refine
and
clear
six
ounces
of
sugar
in
half
a
pint
of
boil-
ing water;
let
this
get
cool,
and
mix
it
with
the
liquor;
strain
it
through
blotting-paper,
and
bottle
it.