196 / 308
LIQUORS
AND
RATAFIAS.
273.
3m
Ciqueur.
This
is
very
good, green
bitters,
which
is
obtained
in
Switzer-
land
out
of
the
Achillea
Moschata,
a
shrub
that
grows
on
the
highest
Alps;
it
is
of
great
aromatic
odor
and
taste,
and
a
great
article
for
export.
274.
lumper
CorMal.
Mash
slightly
half
a
pint
of
fresh
juniper
berries;
infuse
it
with
four
quarts
of
cognac
a
fortnight
in
a
large
glass
bottle
;
expose
it
to
the
sunlight;
filter;
mix
with
a syrup
of
one and
a
half
pounds
of
sugar
in
three-fourths
of
a
quart
of
water;
cork
well;
let
the
mixture
stand
for
a
few
days;
filter
and
bottle.
275.
Kajotoskn.
(SLOE
RATAFIA.)
After
you
have
plucked,
at
the
end
of
September
a
sufficient
quantity
of
very
ripe
sloes,
spread
them
on
a
sheet
of
paper,
lay
them
one
day
in
the
sun,
then
take
the
pits
out,
wash
them
and
dry
them
in
the
sun.
For
each
half
a
pint
of
pits
take
one
quart
of
cognac;
break
the
pits,
and
put
shells
and
pits
in
the
cognac;
let
it
stand
for
six
weeks;
shake
now
and
then.
Filter
after
this
time,
and
fill
into
a
large,
flat
tureen,
then
boil
for
each
quart
of
liquor
three
pounds
of
loaf-sugar
over a
fast
fire
to
a
brownish
syrup;
add
this
carefully,
while
stirring,
to
the
liquor;
continue
stirring
until
both
liquids
are
well
mixed,
bottle,
cork
and
seal.
(The
longer
you
let
it
lie,
the
better
your
liquor
will
become.)
276.
Kummel.
Fill
three
quarts
of
cognac
or
kirschwasser,
six
ounces
of
bro-
ken
caraway,
and
two-fifths
of
an
ounce
of
star
am'se
into
a
glass
bottle,
close
it
with
a
bladder,
and
place
it
in
a pot
partly
filled
with
cold
water;
now
heat
this,
and
let
boil
for
half
an
hour;
take
the
pot
from
the
fire,
and
let
the
bottle
get
cool
in
the
water,
then
sweeten
the
liquor
with
two
pounds
of
refined
sugar;
filter,
bottle
and
cork
well.