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LIQUORS
AND
RATAFIAS.
2O3
297.
Jvcncl)
(Staincc
tlatafia.
Very
ripe,
well-cleaned
quinces
are
grated
on
a
grater;
let
the
mash
stand
three
days
in
a
well-covered
earthen
dish
in
the
cel-
lar,
and
squeeze
the
juice
out.
Add
to
the
filtered
juice
an
equal
quantity
of
brandy,
seven
ounces
of
sugar
to
each
quart
of
the
mixture,
a
stick
of
cinnamon,
and
a
few
cloves;
let
soak
two
months,
filter,
fill
into
bottles
and
let
them
lie
as
long
as
possible,
as
the
aroma
is
thus
highly
improved.
298.
ftaopberrjj
Batafia.
In
a
large
glass
bottle
infuse
one
quart
of
fresh
and
very
ripe
raspberries
with
two
quarts
of
cognac;
close
the
bottle
well,
and
let
it
stand
in
the
sun
four
weeks;
then
refine
two
pounds
of
sugar
in
one
quart
of
boiling
water
to
a
thin
syrup;
add
the
syrup
to
the
liquor;
strain
through
flannel,
and
bottle.
299.
Jrciul)
Jia0pbmrg
Hatafia.
Put
in
a
tureen
four
quarts
of
cognac,
two
quarts of
raspberry-
juice,
two
pounds
of
loaf-sugar,
a
few
sticks
of
cinnamon,
and
four
or
five
cloves;
stir
it
well;
cover
and
let
it
stand
four
weeks
in
a
warm
place;
strain
and
bottle.
300.
o0e
Hatafia.
One-fourth
of
a
pound
of
fresh
aromatic
roses
(leaves
only)
are
shaken
in
a
vessel
with
one
pint
of
lukewarm
water;
cover
well,
and
place
aside
for
two
days,
then
filter
the
water,
and
press
the
roses
gently;
mix
the
rose-water
with
the
same
quan-
tity
of
kirschwasser;
add
to
each
quart
of
the
mixture
half
a
pound
of
refined
sugar,
a
few
coriander-kernels,
and
a
little
fine
cinnamon;
let
the
whole
soak
in
the
sun
a
fortnight,
add
some
cochineal
tincture
for
coloring,
filter
and
bottle.