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198
LIQUORS
AND
RATAFIAS.
281.
Three
ounces
of
orange-peel,
one-fourth
ounce
of
vermouth,
one-fourth
ounce
of
Erythrcea
Centa^<r^ltm,
one-eighth
ounce
of
angelica
root,
one-fourth
ounce
of
violet
roots,
one-fourth
ounce
of
Carduus
Benedictus,
one-eighth
ounce
of
stick
cinnamon,
one-
eighth
ounce
of
grated
nutmeg;
infuse
these
ingredients
in
two
quarts
of
cognac
from
two
to
three
weeks;
sweeten
with
one
pound
of
refined
sugar,
and
bottle.
282.
filara0d)in0.
One
of
the
finest
liquors
which
is
prepared
in
Italy
and
Dal-
matia
from
the
berry
of
the
mahaleb
cherry,
equally
excellent
for
its
odor
and
taste;
this
fruit
is
black,
berry-like,
flat
above
and
oval
below;
it
tastes
bitter,
but
contains
a
pit
of
great
fragrance.
When
these
fruits
are
perfectly
ripe,
they
are
gathered,
and
mashed
together
with
the
pits;
best
white
honey
of
their
own
weight
is
added;
the
fluid
undergoes
first
a
fermentation,
and
is
then
subject
to
distillation.
This
first
distillate
has
to
lie
for
a
year;
then
it
is
distilled
twice
more,
and
is
now
a
very
delicious
liquor,
which,
however,
is
but
the
basis of
the
real
maraschino
di
Zara.
Take,
now,
sugar
one-third
of
the
liquor's
weight,
dis-
solve
it
in
one-third
of
its
weight
of
water;
refine
this
sugar
syrup
by
the
white
of
one
egg
or
more;
boil
it
to
the
consistency
of
a
thick
syrup,
filter
through
a
flannel
bag,
and
mix
this
with
the
liquor;
bottle,
let
the
bottles
lie
for
a
year,
and
they
are
filled
then
into
the
well-known
straw-covered
bottles
that
are
exported
from
Trieste,
Austria.
There
is
a
number
of
recipes
to
imitate
this
cordial,
but
we
must
abstain
from
publishing
them,
as
being
too
difficult
to
prepare.
283.
filial
Ciqueur.
Infuse
two
handfuls
of
fresh
mint
leaves
in
two
quarts
of
the
best
brandy,
three
or
four
weeks,
in
a
well-corked
bottle,
in
the
sun
or
in
a
warm
place
;
add
a
cold
syrup
of
three-fourths
to
one
pound
of
sugar;
filter
and
bottle.