Occupations > British wine-maker, and domestic brewer

RECEIPT FOR MAKING RED RATAFIA. 213
bergris; five quarts of malt spirits, one in five;
half a gallon of English Frontiniac wine, and as
much rose-water as will make up the two gallons;
steep the kernels and the almonds for ten days;
then draw off for use. This quantity will take
one pound of loaf sugar to sweeten it; one pound
and a half may be employed if wanted to be sweet.
It will greatly improve the look of it if it be filtered.
RECEIPT FOR MAKING RED RATAFIA.
Take cherries and gooseberries, of each thirty
pounds; mulberries, seven pounds; and raspberries,
ten pounds. Pick all these fruits clean from their
stalks, &c., bruise them, and let them stand twelve
hours, but do not suffer them to ferment. Press
out the juice, and to every pint add three ounces
of sugar; when the sugar is dissolved, run it
through the filtering bag, and to every five pints
of liquor add four pints of clean proof-spirits, to¬
gether with the same proportion of spirit, drawn
from the spices in the foregoing composition.
But it may not be amiss to observe here, that
different persons use different quantities of spirit
drawn from spices. The best method, therefore,
is to imitate the flavour most generally approved,
which may easily be done, by adding a greater or
less proportion of the spiced spirits.