195 / 308
LIQUORS
AND
RATAFIAS.
195
269.
A
wide-necked
bottle
is
filled
with
ripe,
dried
cones
of
the
hop;
shake
them
together
without
pressing,
infuse
it
with
sher-
ry
for
four
weeks;
strain
and
mix
it
with
a
thin
sugar
syrup
of
six
ounces
of
sugar
with
half
a
pint
of
water;
strain
again,
bottle
and
seal;
use
either
unmixed
or
with
water
as
a
tonic
for
the
stomach.
270.
Jvisl)
10qucbaugl).
(SEE
WHISKEY.)
This
famous
cordial,
which
the
French
call
Scubac,
is
prepar-
ed
in
various
ways.
One
and
one-fifth
ounces
of
nutmeg,
as
much
of
cloves
and
of
cinnamon,
two and
one-third
ounces
of
anise,
as
much
of
kiimmel
and
coriander
are
mashed;
put
this
with
four
ounces
of
licorice
root,
twenty-three
quarts
of
rectified
alcohol,
and
four
and
a
half
quarts
of
water
in
the
distilling
apparatus;
color
the
condensated
liquor
with
saffron,
and
sweeten
with
sugar
syrup.
271.
Infuse
one
ounce
of
grated
nutmeg,
as
much
of
cinnamon,
angelica,
rhubarb
and
cassia;
one-third
ounce
of
saffron,
as
much
of
cardamom,
cloves
and
mace;
one-third
ounce
of
coriander,
as
much
of
anise
and
kiimmel,
and
three
and
one-third
ounces
of
licorice
root
in
twenty-three
quarts
of
brandy
a
fortnight;
filter
the
liquor;
sweeten
with
sugar
syrup,
filter
again
and
bottle;
use
after
a
few
months.
272.
In smaller
quantities
this
liquor
is
prepared
by
Irish
house-
wives
as
follows
:
Infuse
one
pound
of
seedless
raisins,
half
an
ounce
of
grated
nutmeg,
one-fourth
of
an
ounce
of
pulverized
cloves,
as
much
of
cardamom,
the
peel
of
a
sour
orange
rubbed
off
on
sugar,
half
a
pound
of
brown
rock-candy,
and
a
little
saffron
tincture
in
two
quarts
of
brandy
a
fortnight;
stir
daily;
filter
and
bottle.