200 / 308
200
LIQUORS
AND
RATAFIAS.
286.
2Ccmcau.
A
very
fine
cordial;
the
genuine
article
comes
from
Marti-
nique
only,
and
is
very
rare
and
expensive;
only
small
quanti-
ties
of
it
must
be
taken,
as
it
is
not
harmless
at
all
in
spite
of
its
unique
taste.
It
is
prepared
from
the
pits
of
a
fruit
in
the
West
Indies,
and
these
pits
contain a
strong
dose
of
hydrocyanic
acid.
The
French
prepare
a
number
of
very
good
imitations
of
the
genuine
noyeau.
For
those
that
are
in
possession
of
a
distilling
apparatus
we
add
a
very
good
French
recipe
:
.
Half
a
pound
of
cut
apricot-pits
are
infused
in
six
quarts
of
rectified
alcohol,
and
one
quart
of
water,
for
a
week;
distil
the
alcohol,
mix
it
with
one
pint
of
orange-flower
water,
and
three
pounds
of
sugar
that
is
cleared
and
refined
in
three
quarts
of
water,
filter
and
fill
into
bottles;
use
it
after
a
few
months.
287.
<ngli01)
range
Sranto.
Two
pounds
of
lump-sugar,
ten
whole
oranges,
and
one
stick
of
cinnamon
are
put
in
five
quarts
of
the
best
brandy;
let
it
stand
in
a
well-covered
stone
jar
from
five
to
six
weeks,
and
stir
it
daily
with
a
wooden
spoon;
filter
and
fill
into
bottles.
288.
rangc-Jloroer
Katafia.
Three
and
a
half
ounces
of
fresh
orange-flowers
are
infused
in
two
quarts
of
the
best
brandy
in
a
sunny
place
four
days;
filter;
add
a
syrup
of
one
and
a
half
pounds
of
sugar
in
one
quart
of
water;
filter
again
and
bottle.
289,
range
Ciquor.
Peel
six
oranges
thinly
with
a
sharp
knife,
put
the
peel
in
two
quarts
of
cognac;
press
the
juice
of
the
oranges
on
two
and
a
half
pounds
of
lump-sugar,
which
is
to
be
added
to
the
liquor
right
away
after
melting;
let
it
stand
five
to
six
weeks,
daily
stirring
with
a
wooden
spoon;
filter
and
fill
into
bottles,