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LIQUORS
AND
RATAFIAS.
205
304.
Saffron
Ctquor.
In
a
big,
well-corked
jug
half
an
ounce
of
best
saffron,
one-
fourth
of
a
pound
of
pulverized
sugar,
half
an
ounce
of
broken
cinnamon,
half
an
ounce
of
cloves,
half
an
ounce
of
Jamaica
pepper,
half
an
ounce
of
nutmeg
(cloves,
pepper,
and
nutmeg
roughly
pulverized),
one
ounce
of
sweet
almonds,
one-fourth
of
an
ounce
of
bitter
ones
(both
skinned
and
mashed
with
a
little
alcohol),
one
ounce
of
caraway,
are
infused
in
three-fourths
of
a
quart
of
water
and
as
much
of
the
best
brandy,
for
a
fortnight;
strain
until
perfectly
clear,
bottle,
cork
and
seal;
let
them
lie
in
the
cellar
the
longer,
the
better.
305.
Stomacl)
<00ence.
One
and
a
half
pounds
of
cortex
Chinee,
six
ounces
of
curagao
peel,
one
ounce
of
flores
Cassice
are
infused
in
four
quarts
of
cognac
from
two
to
three
weeks;
filter
the
fluid,
sweeten
with
two
pounds
of refined
sugar,
and
bottle.
(The
sweetening
may
be
omitted.)
306.
Stratuberrg
Ctquor.
Fill
into
a
large
glass
jar
one
pound
of
fresh
strawberries,
half
a
pound
of
white
rock-candy
(pulverized),
and
one
and
a
half
quarts
of
cognac;
cork
and
seal
well;
let
it
stand
in
the
sun
for
five
weeks;
shake
daily,
then
strain
the
liquor
through
blot-
ting-paper,
and
bottle.
307.
Srueet
Calamus
Ctquor.
Infuse
four
ounces
of
dried,
thinly
cut
sweet
calamus,
and
a
little
over
an
ounce
of
cut
angelica
in
two and
one-half
quarts
of
cognac,
in
a
well-corked,
large
bottle,
for
four
weeks,
in
a
rather
warm
place;
clear
and
refine
two pounds
of
lump-sugar
"in
one
and
a
half
quarts
of
water;
mix
it
with
the
liquor,
filter,
and
bottle.