1862 The Bartender's Guide price $2,50 by Jerry Thomas

RECIPES FOR SMALL QUANTITIES.

221)

black currants, 4 lbs.

red currants, 8 lbs. ;

ries, 4

lbs. ;

cloves, 1 drachm, and 4 ounces of sugar Proceed in the same manner as for

mace, 1 drachm ;

to every pint of juice.

cherries.

445. Ratafia of Black Currants.

Mo-

Black currants, 4 lbs. ;

black currant leaves, 1 lb. ;

cloves, 1 drachm ;

brandy, 10 pints

rello cherries, 2 lbs. ;

Steep them as above.

sugar, 10 lbs.

446. Badiane.

Brandy, 3 pints; water, 3 pints; bitter almonds, 1 lb.; sugar, 1 lb. ; 1 lemon peel, rasped; six cloves; cinnamon, 1 ounce. Break up the whole ; put it into a jar with the lemon peel, the sugar being melted in 3 pints of water infuse for a month ; strain it through a flannel bag, and then filter the liquor and bottle it.

447. Ratafia of Orange.

6 China oranges, 2 lbs. of sugar, 4 pints of brandy, and 1 pint of water ; peel 6 fine oranges ; infuse the rind in the brandy for 15 days; melt your sugar in the cold water, and strain and filter it as above.

448. Ratafia of Raspberries.

Raspberries, 10 lbs.; sugar, 4 lbs.; brandy, 10 pints; cinnamon, 2 drachms ; cloves, 1 drachm ; infuse the arti- cles for 15 days; stir the mixture every day; strain through a bag and filter it.

449. Ratafia of Currants

Currants, 10 lbs.; brandy, 10 pmts; sugar, 4 lbs.; cin-