201 / 308
LIQUORS
AND
RATAFIAS.
2OI
290.
JJarfait
3lm<ror.
A
very
fine
cordial
which
may
be
made
in
different
ways.
If
you
have
a
distilling
apparatus,
distil
three
quarts
of
alcohol
with
the
rhul
of
four
thinly
peeled
lemons,
one-fifteenth
ounce
of
lemon
oil,
one-thirtieth
ounce
of
bergamotoil;
stop
when
the
distillate
shows
60
to
70
Tralles;
distil
anew
with
one
quart
of
milk,
dye
the
entire
distillate
with
cochineal
tinctures
lightly
red,
and
add
two
quarts
of
sugar
syrup.
BY
INFUSION.
Ten
drops
of
clove
essence,
five
drops
of
nutmeg
essence,
and
a
few
drops
of
lemon
essence
are
mixed
with
two
quarts
of
al-
cohol
of
83;
color
with
cochineal
tincture
slightly red,
and
add
a
syrup
out
of
four
pounds
of
sugar
in
one
quart
of
water.
Let
the
mixture
stand
four
weeks;
stir
or
shake
daily,
then
filter
and
bottle.
291.
Mash
three
fine
peeled
celery
roots
with
the
green
sprigs
on
them;
add
four
and
a
half
quarts
of
brandy;
distil
this
mixture
with
a
spoonful
of
salt
in
a
retort.
The
obtained
product
is
mixed
with
three-fourths
of
a
pound
of
roasted
and
pulverized
cocoa
beans,
one-fourth
of
an
ounce
of
cut
vanilla,
and
three
pounds
of
refined
sugar;
let
it
stand
for
a
week;
color
with
a
cochineal
tincture
slightly
red,
and
filter.
292.
This
fine
cordial
must
be
taken
only
in
small
doses,
as
it
con-
tains
hydrocyanic
acid,
Peel
half
a
pound
of
peach-pits,
and
half
a
pound
of
apricot-pits,
mash
them,
and
infuse
the
mash
with
one-eighth
of
an
ounce
of
fine
cinnamon
in
four
quarts
of
cognac;
infuse
in
a
large
bottle
a
week
in
the
sun;
filter;
purify
two
pounds
of
loaf-sugar
in
one
pint
of
water,
strain,
and
let
it
get
cool;
mix
this
syrup
with
the
liquor,
and
fill
into
bottles,