207 / 308
LIQUORS
AND
RATAFIAS.
2O/
313.
tlllisb
Corbtol.
A
liquor
which
is
made
in
English
families,
when
the
white
currants
are
getting
perfectly
ripe.
Infuse
the
rind
of
a
thinly
peeled
lemon,
half
a
pint
of
white
currants
(a
little
mashed),
and
a
small
piece
of
ginger
in
a
quart
of
whiskey,
twenty-four
hours,
in
a
warm
place;
filter,
sweeten
with
half
a
pound
of refined
sugar,
filter
again,
and
bottle.
314.
Ufc-fitrr
femue.
A
quantity
of
very
ripe,
wild
cherries
are
pressed
through
an
earthen
sieve
with
a
wooden
spoon,
so
that
only
the
pits
remain;
pulverize
them
with
a few
bitter
almonds;
mix
them
with
the
cherry
mash,
and
let
the
mixture
stand
two
days
in
a
cool
place.
After
this
time
squeeze the
juice
thoroughly,
let
it
stand
for
an-
other
day,
strain
carefully
through
flannel,
boil
it
for
a
few
seconds
with
lump-sugar
one
pound
to
one
quart
of
juice
filter
again,
and
after
cooling,
bottle
well
and
seal,
and
keep
the
bot-
tles
in
a
cool
place.
A
few
spoonfuls
of
this
extract
flavor
a
bottle of
claret
or
a
bowl
exceedingly
well.
315.
tUI)i0kes.
It
derives
its
name
from
the
obsolete
Irish
word
"
Usquebah
"
or
"
Usquebaugh
"
(water
of
life).
Another
whiskey
in
Scotland
is
called
"Mountain
Dew."
It
is
made
from
barley,
but
often
other
grains
are
substituted
for
it.
316.
Mead]
anb
3toj)U
Branbu0.
They
are
domestic
products
from
the
juice
of
the
correspond-
ing
fruits,
and
chiefly
made
in
Maryland
and
New
Jersey.
As
they
are
sold
at
high
prices
much
adulteration
is
going
on
in
them.