299. French Raspberry Ratafia

Put in a tureen four quarts of cognac, two quarts of raspberry-juice, two pounds of loaf-sugar, a few sticks of cinnamon, and four or five cloves; stir it well; cover and let it stand four weeks in a warm place; strain and bottle.

300. Rose Ratafia

One-fourth of a pound of fresh aromatic roses (leaves only) are shaken in a vessel with one pint of lukewarm water; cover well, and place aside for two days, then filter the water, and press the roses gently; mix the rose-water with the same quantity of kirschwasser; add to each quart of the mixture half a pound of refined sugar, a few coriander-kernels, and a little fine cinnamon; let the whole soak in the sun a fortnight, add some cochineal tincture for coloring, filter and bottle.

301. Rosoglio

It is the name of several fine cordials, imported from Italy; they are prepared of orange-flowers, or other flowers and fruits, spices, etc., and exported in straw bottles from Turin, Naples,. Venice, Bologna, Udine and Trieste.

An imitation of such a rosoglio is made as follows: clear and refine four pounds of sugar in one and a fourth quarts of water; mix two quarts of best alcohol of 830, eight drops of rose essence, two drops of cinnamon essence, two drops of lemon essence, two drops of Portugal essence, a few drops of cochineal tincture to color, with the sugar syrup; let it stand four weeks in a large bottle; filter and fill into smaller bottles.

302. Rum

Genuine rum is a very fine liquor; it is manufactured in the West Indies out of the juice of the sugar cane, and the relics of the sugar production, as molasses and syrup: it is used all over the world for punches, grogs, teas, etc. The best rum is that of Jamaica, but the brands of St. Croix, British Guiana, Barbadoes, Antigua, and others, although they are inferior to the Jamaica rum, are very palatable. The quality of rum is best known from its aroma, its pleasing taste, and its alcohol which must amount to 580 to 66° Tralles; the best and simplest proof is, when rum is diluted in hot water or tea; then the fineness of the aroma is developed, or by rubbing a few drops between the hands.

303. Rum Liquor

Peel the rind of two or three bitter oranges very thin; let soak for two days in one pint of cold water, filter, and refine two pounds of sugar in it; add one pint of cleared juice of the oranges, and one and a half quarts of old Jamaica rum; filter -the liquor, bottle, and keep it for future use.

304. Saffron Ltquor

In a big, well-corked jug half an ounce of best saffron, one-fourth of a pound of pulverized sugar, half an ounce of broken cinnamon, half an ounce of cloves, half an ounce of Jamaica pepper, half an ounce of nutmeg (cloves, pepper, and nutmeg roughly pulverized), one ounce of sweet almonds, one-fourth of an ounce of bitter ones (both skinned and mashed with a little alcohol), one ounce of caraway, are infused in three-fourths of a quart of water and as much of the best brandy, for a fortnight; strain until perfectly clear, bottle, cork and seal; let them lie in the cellar - the longer, the better.