Ratafia à la Provençale. From striped pinks, 1 lb.; brandy or proof spirit, 1 quart; white sugar, 3⁄4 lb.; juice of strawberries, 3⁄4 pint; saffron, 20 gr.; as before.
Ratafia des Quatre Fruits. From cherries, 30 lbs.; gooseberries, 15 lbs.; raspberries, 8 lbs.; black currants, 7 lbs.; express the juice, and to each pint add, of white sugar, 6 oz.; cinnamon, 6 gr.; cloves and mace, of each 3 gr.
Ratafia Rouge. From the juice of black cherries, 3 quarts; juices of strawberries and raspberries, of each 1 quart; cinnamon, 1 dr.; mace and cloves, of each 15 gr.; proof spirit or brandy, 2 galls.; white sugar, 7 lbs.; macerate, &c., as before.
Ratafia Sec. Take of the juice of gooseberries, 5 pints; juices of cherries, strawberries, and raspberries, of each 1 pint; proof spirit, 6 quarts; sugar, 7 lbs.; as before.
Ratafia à la Violette. From orris powder, 3 oz.; litmus, 4 oz.; rectified spirit, 2 galls.; digest for 10 days, strain, and add of white sugar, 12 lbs.; dissolved in soft water, 1 gall.
RATS. The common or brown rat is the Mus Decumanus (Linn.), one of the most prolific and destructive species of the Rodentia. It was introduced to these Islands from Asia; and has since spread over the whole country, and multiplied at the expense of the black rat (Mus Rattus—Linn.), which is the old
British species of this animal, until its inroads on our granaries, our stores, and dwelling-houses have increased to such an extent, that its extirpation has become a matter of serious, if not of national, importance.
For the destruction of these noxious animals two methods are adopted:—
1. Trapping. To render the bait more attractive, it is commonly sprinkled with a little of one of the rat scents noticed below. The trap is also occasionally so treated.
2. Poisoning. The following are reputed the most effective mixtures for this purpose:—