Ratafia Des Cassis

Ripe black currants six pounds, cloves half a drachm, cinnamon one drachm, black currant leaves one pound and a half, Morello cherries two pounds, sugar five pounds, proof spirit eight quarts; bruise the spice, infuse a fortnight, filter, and bottle.

Ratafia Of Raspberries

Raspberries quite ripe eight pounds, proof spirit one gallon, quarter of an ounce of cinnamon and cloves, steep for fourteen days, stirring it occasionally. Currants and strawberries are made the same.

Ratafia Des F/Eurs Des Oranges

Fresh orange-flowers two pounds, proof spirit one gallon, sugar two pounds; infuse for eight or ten hours.

Ratafia D'ŒIllets

The petals of clove pinks, with the white parts pulled off, four pounds, cinnamon and cloves twenty-five grains, proof spirit one gallon, sugar three pounds. Infuse for a month, filter, and bottle.

Ratafia D'Angelique

Angelica seeds one ounce, angelica stalks four ounces, bitter almonds four ounces, one drachm each of cinnamon and cloves, proof spirit six quarts, loaf sugar four pounds. Blanch and pound the almonds with some of the sugar, or a little water; pound the other ingredients a little, and bruise the stalks. Infuse for a month, stirring it occasionally. Filter and bottle.

Vespetro

Coriander seed one ounce, angelica seed two ounces, fennel and anise-seed of each two drachms, two lemons, two oranges, the zest of two citrons, two quarts of rectified spirit and two pounds of sugar, caraway seeds four grains. Bruise the ingredients, pare off the yellow rind of the lemons and oranges, and squeeze the juice. Dissolve the sugar in a pint of water. Infuse the whole together for fourteen days. Strain, filter, and bottle.

Chreme De Barbade

The yellow rind of three oranges and three lemons, cinnamon four ounces, mace two drachms, cloves one drachm, rum nine quarts, fresh balm leaves six ounces. Infuse and distil in the bain-marie, or strain; add an equal quantity of sugar with water

ChrêMe D'Orange

Thirty-six sweet oranges, sliced, tincture of saffron one ounce and four drachms, orange-flower water four pints, rectified spirits two gallons, water eighteen quarts, loaf sugar eighteen pounds. Dissolve the sugar in the water: mix the other articles and infuse for a fortnight. Filter and bottle.

Ratafia D'Anis

Star anise-seed four ounces, proof spirit one gallon. Infuse for a fortnight; add two pounds of sugar, or a pint and a-half of syrup, and a little essence of vanilla.

Baiafia De Brout Des Noix

Young walnuts, when the shells are not formed, number eighty, mace, cinnamon, and cloves, of each half a drachm, proof spirit one gallon. Pound the nuts in a mortar, add them and the spice to the spirit, with two pounds of sugar. Infuse for two months, stirring it occasionally; press out the liquor through a cloth. Filter and bottle.

Blanched Almonds

Cover your almonds with water, in a stew-pan; set the pan on the fire, and strain them off as soon as the water begins to boil, by which means the skins will peel off easily; put them under the oven for a night, in a sieve, and they will be dry and fit for use.