LIVER. 433 
For Grenoble ratafia, “‘ Take three pounds of Morella cherries, 
and crush them without removing the stones, adding the thinly 
cut rind of half a lemon, and allow them to steep for a month 
in two quarts of strong brandy. This may be flavoured at will 
with cinnamon and cloves. Pass through the sieve, press out 
the pulp, and filter through paper.” 
*‘ A captain bold at Halifax, who dwelt in country quarters, 
Deceived a maid, who hanged herself one morning in her garters ; 
His wicked conscience smited him, he lost his stomach daily, 
Then took to drinking Ratafie, and thought upon Miss Bailey.” 
Similarly a Muscat ratafia can be made from stoned Muscat 
grapes, crushed, and soaked in strong brandy for eight days ; 
then put through a sieve without pressure, and filter, and add 
sugar to this ratafia. 
LIVER. 
Tue advanced scientific treatment of disordered, and diseased 
liver in the human subject, by administering fresh animal extracts 
procured from the prepared healthy livers of sheep, the ox, and 
other such animals, is discussed elsewhere under their several 
headings. Piéité de foie gras, compounded for nutritive purposes 
from the livers of specially fattened geese, is a case in point, 
as it has been described with reference to those domestic birds. 
It was Sydney Smith who gave us his notion of heaven, as: 
“eating foie gras to the sound of trumpets.” 
“The liver of the Hare,” told Cogan, in his Haven of Health 
(1589), ‘‘ when dryed, and made in powder, is good for those that 
be liver-sick.” Again, the liver of an edible Tortoise, or 
Turtle, is a special delicacy (the taste for it being an acquired 
one), when eaten with lemon, pepper, and salt, after the gall bag 
has been first removed. This delicacy is much appreciated by 
many invalids when they cannot take other kinds of food, and it 
serves to assist biliary digestion. : : 
Animal liver, and kidneys, resemble one another in being 
structurally compact sclid organs, which contain but little con- 
nective tissue. This physical property renders them somewhat 
difficult to be digested unless they have been minced before 
cooking, or are thoroughly masticated when eaten. Chemically 
they both consist chiefly of proteid, together with a small amount 
of iat; but this proteid is quite different from that ot ordinary 
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