189 / 256
RATAFIA
DE
NOYAUX.
189
311.
Ratafia
de Mares.
(Ratafia
of
Blackberries.;
Boil
the
juice
of
J
2
lbs.
of
blackberries
for
5
minutes,
with 20
lbs.
of
sugar
dissolved
in
4^
gallons
of
water
;
strain,
and
add
4
gallons
of
alcohol,
95
per
cent.
Filter.
(See
No.
3.)
312.
Ratafia
de
Neuilly.
25
lbs.
of
sour
cherries
(red
with
small
stems).
10
lbs.
of
black
cherries.
5
lbs.
of
red
j^inks.
Made
to
a
pulp
without
breaking
stones
;
macerate
for
2
weeks
with
4\
gallons
of
alcohol,
95
per
cent,
(see
No.
6)
;
strain,
press,
and
add
one
gallon
of
syrup
and
water
up
10
10
gallons.
313.
Ratafia
de
Noix.
(Ratafia
of
Walnuts.)
420
unripe
walnuts
(in
month
of
August.)
4^^
drachms
of
cloves.
41
do.
mace.
41
do.
Ceylon
cinnamon.
Ground
and
mashed
;
macerate
for
2
weeks
with
4
gal-
lons
of
alcohol,
95
per
cent.,
and
3^
gallons
of
water
(see
No.
5)
;
strain,
press
and
add
2i
gallons
of
Avhite
plain
syrup
(see
No.
7).
Filter.
(See
No,
3.)
314.
Ratafia
de
Noyaux.
(Ratafia
of
Xojau.)
31
lbs.
of
apricot
kernels
ground
;
macerate
for
2
weeks
with
4
gallons
of
alcohol,
95
per
cent,
(see
No.
5)
;
strain,
press,
and
then
add
20
fbs.
of
sugar
dissolved
in
4J
gallons
of
water.
Filter.
(See
No.
3.)