267. Grenoble Ratafia

Mash a quantity of very ripe sour cherries with a wooden masher, pits included; let the mash soak forty-eight hours in a clean wooden tub, then squeeze the juice. Refine the sugar, two pounds to every six or seven quarts, add the sugar syrup to the juice, one-third ounce of cloves, two-thirds of an ounce of broken cinnamon, two handfuls of fresh sour cherry leaves, and six quarts of cognac; pour everything into a small cask, which, while daily shaken, has to lie four to six weeks; bottle the ratafia after filtering; use after a while.

268. Hip Liqueur

Infuse one and a half pounds of fresh, well-cleaned hips, cut into pieces, in one quart of kirschwasser a fortnight in a warm place; refine and clear six ounces of sugar in half a pint of boiling water; let this get cool, and mix it with the liquor; strain it through blotting-paper, and bottle it.

269. English Hop Ratafia

A wide-necked bottle is filled with ripe, dried cones of the hop; shake them together without pressing, infuse it with sherry for four weeks; strain and mix it with a thin sugar syrup of six ounces of sugar with half a pint of water; strain again, bottle and seal; use either unmixed or with water as a tonic for the stomach.

270. Irish Haquebaugh

(SEE WHISKEY.)

This famous cordial, which the French call Scubac, is prepared in various ways.

One and one-fifth ounces of nutmeg, as much of cloves and of cinnamon, two and one-third ounces of anise, as much of kummel and coriander are mashed; put this with four ounces of licorice root, twenty-three quarts of rectified alcohol, and four and a half quarts of water in the distilling apparatus; color the condensated liquor with saffron, and sweeten with sugar syrup.

271. Another

Infuse one ounce of grated nutmeg, as much of cinnamon, angelica, rhubarb and cassia; one-third ounce of saffron, as much of cardamom, cloves and mace; one-third ounce of coriander, as much of anise and kummel, and three and one-third ounces of licorice root in twenty-three quarts of brandy a fortnight; filter the liquor; sweeten with sugar syrup, filter again and bottle; use after a few months.

272. Another

In smaller quantities this liquor is prepared by Irish housewives as follows:

Infuse one pound of seedless raisins, half an ounce of grated nutmeg, one-fourth of an ounce of pulverized cloves, as much of cardamom, the peel of a sour orange rubbed off on sugar, half a pound of brown rock-candy, and a little saffron tincture in two quarts of brandy a fortnight; stir daily; filter and bottle.

273. Iva Liqueur

This is very good, green bitters,which is obtained in Switzerland out of the Achillea Moschata, a shrub that grows on the highest Alps; it is of great aromatic odor and taste, and a great article for export.

274. Juniper Cordial

Mash slightly half a pint of fresh juniper berries; infuse it with four quarts of cognac a fortnight in a large glass bottle; expose it to the sunlight; filter; mix with a syrup of one and a half pounds of sugar in three-fourths of a quart of water; cork well; let the mixture stand for a few days; filter and bottle.