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206
LIQUORS
AND
RATAFIAS.
308.
Manilla
Ctquor.
Infuse
two and
a
half
sticks
of
vanilla
in
four
quarts
of
brandy
a
fortnight;
refine
two pounds
of
sugar
in
four
quarts
of
water
to
syrup,
add
the
liquor;
mix
well
over
a
slow
fire,
filter,
and
bottle.
309.
Cut
four
sticks
of
vanilla
into
very
small
pieces,
put
them
in
a
bottle
with
three
quarts
of
best
brandy;
let
infuse
a
fortnight,
shake
daily,
add
two
pounds
of
refined
sugar,
let
the
liquor
stand
a
few
days,
color
slightly
red
with
cochineal-tincture,
and
bottle.
310.
An
Italian
cordial.
One-fourth
of
an
ounce
of
angelica
seeds,
three-fourths
of
an ounce
of
coriander,
one-fourth
of
an
ounce
of
fennel,
one-fourth
of
an
ounce
of
anise,
the
juice
and
the
thin
peel
of
two
lemons,
and
one
pound
of
sugar
are infused
in
two
quarts
of
brandy
five
or
six
days,
in
a
warm
place;
filter
and
bottle.
311.
tUalmtt
Ciquor.
One
pound
of
green
walnuts
gathered
at
the
end
of
June
or
beginning
of
July,
is
cut
in
small
pieces,
and
in
a jug
or
a
glass
jar
infused
in
two
and
a
half
quarts
of
fine
brandy
with
one-
eighth
ounce
of
pulverized
cinnamon,
and
as
much
of
cloves,
from
six
to
eight
weeks;
cork
well,
and
shake
daily.
After
this
time
filter
the
infusion,
add
syrup
of
one
pound
of
sugar
and
one
quart
of
water:
filter
again
and
bottle.
312.
Infuse
one
pound
of
cut
green
walnuts
in
two
quarts
of
fine
cognac,
in
the
sun,
a
fortnight;
filter
into
another
bottle,
add
half
an
ounce
of
cinnamon,
and
one-fourth
of
an
ounce
of
roughly
pulverized
cloves;
let
it
stand
another
week
in
the
sun;
add
a
syrup
of
three-fourths
of
a
pound
of
sugar
and
one
pint
of
water;
mix
well,
filter,
and
bottle;
after
half
a year
it
is
ready
for
use.