1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

EECIPES FOE SMALL QUANTTTIES.

229

ries,4 lbs.; red currants,•8 lbs.; bl.ack currants,4 lbs.; mace,1 di-achm; cloves, 1 dracbm, aud 4 cuuees of sugar to every pint ofjuice. Proceed iu the same manner as for cherries.

445 Ratafia of Black Currants.

Black currants, 4 lbs.; black currant leaves, 1 lb.; Mo> rello cherries, 2 lbs.; cloves, 1 drachm; brandy,10 pints; sugar, 10 lbs. Steep them as above.

446. Badiane.

Brandy,3 pints; water,8 pints; bitter almonds,1 lb.; sugar, 1 lb.; 1 lemon peel, rasped; six cloves; cinnamon, 1 ounce. Break up the whole; put it into ajar with the lemon peel, the sugar being melted in 3 pints of water; infuse for a mouth; strain it through a flannel bag,and then filter the liquor and bottle it. 6 China oranges, 2 lbs. of sugar,4 pints of brandy,and 1 pint of water; peel 6 fine or.anges; 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. 447. Ratafia of Orange.

449. Ratafia of Currants,

Currants, 10 lbs.; brandy, 10 pints; sugar, 4 lbs., cm