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and
Liqueurs.
79
Or
to
1
pint
of
rum
add
|
gill
each
of
lemon
and
orange
juice,
a
small
quantity
of
the
peel,
and
sweeten
to
taste.
Sirop
de
The.
—
Make
an
infusion
of
1 oz.
of
black
tea
and
3
oz.
of
green,
with
1
pint
of
water
add
1
lib.
of
sugar,
and
\
pint
of pale
brandy
strain
while
warm.
Ratafia
d’Ecorces.
—
The
thin
peel
of
2
Seville
oranges
;
tincture
of
saffron,
1
drachm
;
neroli,
1
drop
;
proof
spirit,
1
quart
;
sugax-,
1
lb.
;
digest
for
two
days.
Ratafia
de
Gh'enoble.
—
Take
Gibs,
of
black-heart
cherries
and
21bs.
of
clean
cherry
leaves,
half
the
peel
of
a
citron
or
Seville
orange
;
well
bruise
the
cherries,
breaking
the
stones
;
put
the
mixture
in
a
jar
;
add
the
clean
leaves,
a
lemon-peel,
and
2
quarts
of
brandy
cover
in
18
hours
;
strain
;
if
not
sufficiently
flavoured,
pour
on
for
another twelve
hours.
Ratafia
de
Cafe.
—
Fresh
roasted
coffee,
fib.
ground
;
pounded
loaf-sugar,
Mb.
;
proof
spirit,
or
brandy,
2
pints
;
digest
for
one
week
;
filter
and
bottle.
Ratafia
de
Cliocolat.
—
Fresh-roasted
cocoa-nuts,
lib.
;
proof
spirit,
h
gallon
;
digest
for
a
fortnight';
strain
;
add
of
loaf-sugar,
1
£lb.
;
tincture
of
vanilla,
30
drops.