414 XL LIQUID COMPOUNDS.— 



Itatqfia de cassis. Ripe black currants 61b., cloves Jss, 

 cinnamon 5j, proof spirit 18 pints, sugar 3lb. 8 oz. ; digest for a 

 fortnight. 



Matqfia cles cerises. Morello cherries with their kernels bruised 

 81b., proof spirit 8 pints; digest for a month, strain with expres- 

 sion, add sugar lib. 8 oz. 



Ratafia de Grenoble. Small wild black cherries with their 

 kernels bruised 12lb., proof spirit 6 gall. ; digest for a month, 

 strain, add sugar 12lb., a little citron peel may be added at 

 pleasure. 



Ratafia de cacao, R. de chocolat. Caracca cacao nuts roasted 

 lib., West India cacao nuts roasted 8 oz., proof spirit 1 gall. ; 

 digest for a fortnight, strain, add sugar lib. 8 oz., tinct. of vanilla 



gtt. XXX. 



Clairet, Rossalis des six graines. The seeds of anise, fennel, 

 dill, corriander, carui, and daucus Creticus of each 1 oz., proof 

 spirit 4 pints, sugar lib. 



Ratafia de coings. Juice of quinces 6 pints, cinnam., Siij, cori- 

 ander seed bruised 3ij, cloves bruised gr. xv, mace 5ss, bitter 

 almonds 3iv, S.V. R. 3 pints; digest for a week, add sugar 21b. 8 oz. 



Escubac, Usquebaugh. Saffron 1 oz, juniper berries 5iv, dates 

 without their kernels, raisins ana 3 oz., jubebs 6 oz., anise seed, 

 mace, cloves, coriander seed ana 3J, cinnam. 5ij, proof spirit 12 

 pints, simple syrup 61b. ; pectoral, emmenagogue. 



Ratafia de framboises. Raspberries 8lb., proof spirit 4 pints, 

 sugar 12 oz. 



Ratafia de genievre. Dried juniper berries not bruised 2 oz., 

 proof spirit 4 pints, sugar 10 oz. 



Ratafia de brou de noix. Young walnuts, whose shells are not 

 yet hard, no. 60, brandy 4 pints, sugar 12 oz., mace, cinnamon, 

 cloves, ana gr. xv ; digest for two or three months, press out the 

 liquor, filter, and keep it for two or three years : stomachic. 



Ratafia de noyaux. Peach or apricot kernels, with their shells 

 bruised, no. 120, proof spirit 4 pints, sugar 10 oz. — 2. Reduce 

 the S. V. R. to proof, with the juice of apricots or peaches, to 

 make this liqueur. 



Creme de noyaux. Bitter almonds blanched 4 oz., proof spirit 

 2 pints, sugar j lb. — 2. Bitter almonds 4oz., coriand. seed 5ij, 

 cinnam. 5j, mace 5J, hnseed half an oz., gin or proof spirit 4 

 pints, white sugar lib. 8 oz., ginger 5j, boiling water 21b., alum 5ij. 



Ratafia dceillets. Clove pinks, the white heels pulled off, 4lb., 

 cinnamon, cloves ana gr. xv, proof spirit 1 gall., sugar lib. 



Ratafia a la Provengale. Striped pinks lib., proof spirit 2 pints, 

 sugar 8 oz., juice of strawberries 11 oz., saffron gr. xv. 



