275. Kajowskg

(SLOE RATAFIA.)

After you have plucked, at the end of September a sufficient quantity of very ripe sloes, spread them on a sheet of paper, lay them one day in the sun, then take the pits out, wash them and dry them in the sun. For each half a pint of pits take one quart of cognac; break the pits, and put shells and pits in the cognac; let it stand for six weeks; shake now and then. Filter after this time, and fill into a large, flat tureen, then boil for each quart of liquor three pounds of loaf-sugar over a fast fire to a brownish syrup; add this carefully, while stirring, to the liquor; continue stirring until both liquids are well mixed, bottle, cork and seal.

(The longer you let it lie, the better your liquor will become.)

276. Kummel

Fill three quarts of cognac or kirschwasser, six ounces of broken caraway, and two-fifths of an ounce of star anise into a glass bottle, close it with a bladder, and place it in a pot partly filled with cold water; now heat this, and let boil for half an hour; take the pot from the fire, and let the bottle get cool in the water, then sweeten the liquor with two pounds of refined sugar; filter, bottle and cork well.

277. Another

With the aid of oils the method of manufacturing is as follows: dissolve 30 drops of caraway extract, 2 drops of fennel oil,

1 drop of cinnamon oil in one ounce of spirits; mix this to four quarts of cognac and three pounds of refined sugar; filter and bottle.

278. Lemon Ratafia

Infuse the thinly peeled rind of four or five lemons with two quarts of cognac or kirschwasser in a corked bottle, for twelve days, in a moderately warm place; boil one and a half pounds of lump-sugar in two quarts of water until the sugar drops from the wooden spoon in large flakes; add the spirit, let it simmer over a slow fire for a few minutes, strain through flannel, and bottle after cooling.

279. English Lemon Ratafia

Four quarts of cognac are filled into a stone jar with one and a half pounds of pulverized sugar, the juice and the rind of sixteen lemons, and two quarts of boiling milk; stir thoroughly; cover the pot and let it stand for ten days; stir the fluid daily; then strain it through flannel, and bottle.

280. Magenbitters

Three ounces of bitter-orange peel, three-fourths of an ounce of star anise, one-fourth of an ounce of ordinary anise, half an ounce of gentian, half an ounce of alant root, one-fourth ounce of Erythraea Centaurium, and one-fourth ounce of cremor tar-tari; infuse these ingredients in four quarts of cognac two to three weeks; filter, sweeten with two pounds of refined sugar and bottle.

281. Another

Three ounces of orange-peel, one-fourth ounce of vermouth, one-fourth ounce of Erythraea Centaur turn, one-eighth ounce of angelica root, one-fourth ounce of violet roots, one-fourth ounce of Carduus Benedict us, one-eighth ounce of stick cinnamon, one-eighth ounce of grated nutmeg; infuse these ingredients in two quarts of cognac from two to three weeks; sweeten with one pound of refined sugar, and bottle.