These Instructions being observed, a Ratafia of this Kind may be easily made: And as the Spirit is not to be mixed with it, till the Ratafia is called for, a large Quantity of it may be made at a small Expence, when the Fruits are in Perfection, which cannot be done by the common Methods.
Recipe for making mixed Ratafia.
Take of common Cherries, thoroughly ripe, four Hundred and fifty Pounds; Gooseberries, large and ripe, two Hundred and twenty-five Pounds; black Cherries ripe and large, fifty Pounds. Bruise these Fruits, and in that Condition let them continue three or four Days to ferment. Then press out the Juice, and add one fifth Part of Spirit; that is, if you have two Hundred and fifty Pints of Juice you must add to it fifty Pints of Spirit. When your Spirit and Juice are mixed put them into a Cask, and for every Pint add three Ounces of Sugar. By this means your Ratafia will be always ready to mix with Spirit.
But as the Proportion of Spirit is but small, it will be necessary to taste your Ratafia at least every Month, lest it should ferment, and by that means lose both its Flavour and Colour. As soon therefore as you perceive the least Alteration in your Ratafia, more Spirit must be added to stop the Fermentation; and by this Method it may be kept the whole Year.
If you have any Ratafia remaining at the End of the Year, you must mix it with that just made, adding a large Proportion of black Cherries; because the Colour in the old Ratafia will not be equal to that of the new. Or you may add to your old Ratafia a proper Quantity of the fresh Juice of black Cherries, which will restore its Colour, and, in a great Measure its Flavour too: So that if your Ratafia has been well preserved, it will, when mixed with fresh Juice of black Cherries, be but little inferior to the new.
4. Of white Ratafia.
As red Fruits are the Basis of that called red Ratafia, so, on the contrary, that made from the Juices of white Fruits is denominated white Ratafia.
There are various Kinds of Ratafia made from various Fruits; but I shall only give Recipes for making three or four Sorts, which will be sufficient for all the rest, as the Method is nearly the same in all.
Recipe for making Ratafia from the Muscat, or white Frontiniac Grape.
The Berries of this Kind of Grape are large, and grow extremely close upon the Bunches, which are very long, and have commonly two Shoulders: The Fruit, when ripe, has a rich musky Flavour; but it is commonly very late in Autumn, before these Grapes are in Perfection; and the Berries being so very close upon the Bunches, detain the Moisture in the Centre; so that they often perish: To prevent which some curious Persons look over their Vines, soon after the Grapes are formed, and, with a Pair of Scissars, cut out all small ones, so as to leave the others at a moderate Distance, whereby the Sun and Air are easily admitted, which dissipates the Moisture, and prevents their perishing. There is another Kind of this Grape, called by some the white Frontiniac of Alexandria, and by others the Jerusalem Muscat, which is a very large Grape, and, when ripe, an excellent Fruit; but is rarely brought to Perfection in England. The Berries of the Jerusalem Muscat, are of an oval Shape, and very large. They grow very loose on the Bunches, are very fleshy and firm, and, when ripe, are of greenish white, and a delicate Flavour.