197 / 308
LIQUORS
AND
RATAFIAS.
197
277.
ftnotljer.
With
the
aid
of
oils
the
method
of
manufacturing
is
as
follows:
dissolve
30
drops
of
caraway
extract,
2
drops
of
fennel
oil,
i
drop
of
cinnamon
oil
in
one
ounce
of
spirits;
mix
this
to
four
quarts
of
cognac
and
three
pounds
of
refined
sugar;
filter
and
bottle.
278.
Cnnon
liatafia.
Infuse
the
thinly
peeled
rind
of
four
or
five
lemons
with
two
quarts
of
cognac
or
kirschwasser
in
a
corked
bottle,
for
twelve
days,
in
a
moderately
warm
place;
boil
one
and
a
half
pounds
of
lump-sugar
in
two
quarts
of
water
until
the
sugar
drops
from
the
wooden
spoon
in
large
flakes;
add
the
spirit,
let
it
simmer
over a
slow
fire
for
a
few
minutes,
strain
through
flannel,
and
bottle
after
cooling.
279.
(ffnglisl)
Cemon
Eatafta.
Four
quarts
of
cognac
are
filled
into
a
stone
jar
with
one
and
a
half
pounds
of
pulverized
sugar,
the
juice
and
the
rind
of
six-
teen
lemons,
and
two
quarts
of
boiling
milk;
stir
thoroughly;
cover
the
pot
and
let
it
stand
for
ten
days;
stir
the
fluid
daily;
then
strain
it
through
flannel,
and
bottle.
280.
HTagenbittn-0.
Three
ounces
of
bitter-orange
peel,
three-fourths
of
an
ounce
of
star
anise,
one-fourth
of
an
ounce
of
ordinary
anise,
half
an
ounce
of
gentian,
half
an
ounce
of
alant
root,
one-fourth
ounce
of
Erythr&a
Centaurium,
and
one-fourth
ounce
of
cremor
tar-
tari;
infuse
these
ingredients
in
four
quarts
of
cognac
two
to
three
weeks;
filter,
sweeten
with
two
pounds
of
refined
sugar
and
bottle.