199 / 308
LIQUORS
AND
RATAFIAS.
199
284.
A
kind
of
a
light
fruit
liquor;
it
is
made
mostly
of
berries
and
cherries,
but
also of
plums
and
apples,
and
is
very
highly
estim-
ated
in
Russia,
and
prepared
there
in
almost
all
houses,
especially
in
the
country.
The
best
nalifkas
are
won
of
the
Rubus
Chama-
morus,
which
grows
only
in
Russia,
Norway,
Sweden,
East
Prussia,
and
the
northern
part
of
England,
of
the
black
and
red
currants,
of
the
berries
of
the
mountain
ash,
and
of
cherries.
All
these
fruits
must
be
very
ripe;
those
of
the
mountain
must
not
be
gathered
before
the
first
frost.
Fill
a
big
glass
jar
two-thirds
full
with
berries,
and
pour
over
it
cognac
to
fill
the
jar;
close
the
jar
with
a
piece
of
muslin;
expose
it
from
two
to
three
months
to
the
direct
action
of
the
sunlight,
and
shake
every
second
or
third
day.
Then
filter
the
nalifka
through
a
funnel
covered
with
linen
and
absorbent
cot-
ton,
until
it
flows
off
perfectly
clear;
fill
into
ordinary
wine
bottles.
Add
to
each
three
or
four
bottles
of
nalifka
one
bottle
of water,
and
to
each
bottle
of
the
thinned
liquor
four
ounces
of
sugar
that
has
been
refined
in
boiling
water
to
a
consistent
syrup.
Add
to
this
syrup
the
whole
quantity
of
nalifka,
heat
the
fluid,
while
constantly
stirring,
nearly
to
the
boiling-point;
take
it
from
the
fire,
and
pour
it
into
an
earthen
or
china
pot.
After
cooling,
bottle,
cork
and
seal;
you
may
either
use
it
right
away,
or
keep
it.
285.
Jfonparnl
Ciquntr.
Peel
a
perfectly
ripe
pineapple,
cut
it
into
slices
and
mash
them;
add
twenty
of
the
best
white
plums,
cut
in
two,
and
with-
out
the
pits
and one
dozen
of
very
aromatic
pears.
To
each
four
pounds
of
fruit
take
six
pounds
of
loaf-sugar,
and
one
and
a
half
quarts
of
water;
boil
all
this
for
three-quarters
of
an
hour
in
an
enameled
pot;
pour
it
into
a
tureen,
add
three
quarts
of
fine
cognac, cover
it
air-tight,
let
it
stand
for
six
weeks,
filter
through
a
jelly-bag,
and
bottle.