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APPENDIX.
441.
Ratafias,
Every
liqueur
made
by
infusions
is
called
ratafia
;
that
is,
when
the
spirit
is
made
to
imbibe
thoroughly
the
aro-
tnatic
flavor
and
color
of
the
fruit
steeped
in
it
;
when
this
lias
taken
place
the
liquor
is
drawn
off,
and
sugar
added
to
it
;
it
is
then
filtered
and
bottled.
442.
Ratafia
of
Cherries.
Wild
cherries,
lO
lbs.;
Morello
cherries,
10
lbs.
;
cinna-
mon,
2
drachms
;
mace,
2
drachms
;
brandy,
8 pints
;
straw-
berries,
2
lbs.
;
raspberries,
2
lbs.
;
corianders,
4
ounces,
and
4
ounces
of
sugar
to
every
pint
of
juice.
Crush
the
fruit
strain
the
juice
through
a
sieve,
and
pound
the
stones,
corianders,
cinnamon,
and
mace,
separately,
and
infuse
the
whole
in
a
jar.
To
every
pint
of
juice
add
4
ounces
of
sugar
;
let
it
steep
for
a
month
;
filter
it,
and
bottle
for
443.
Another
Ratafia
of
Cherries.
Juice
of
Morello
cherries,
15
pints;
peach
leaves,
1
lb.
brandy,
14
pints;
cinnamon,
3
drachms;
cloves,
1
drachm;
sugar,
8
lbs.
Crush
and
strain
through
a
sieve
the
pulp
of
your
cherries
;
pound
the
stones
;
put
them
altogether
in
a
pan
on
the
fii'C,
and
give
them
one
boil
;
when
cold
measure
the
juice;
and
when
you
have
15
pints
add
your
peach
leaves,
cinnamon,
and
cloves,
which
must
have
beeu
previously
bruised
in
a
mortar,
the
sugar
and
brandy
being
'
added
;
put
the
whole
into
a
jar
;
leave
it
for
a
month
draw
it
off,
and
bottle
it.
444.
Ratafia
firom
four
Fruits.
Morello
cherries, 8
lbs.
;
wild
cherries,
6
lbs.
;
raspber