Plum or Zwetschen Brandy.—(a) This favourite German liquor, also called Sligowitz, is prepared from 1 lb. plum essence, ½ lb. acetic ether, ½ lb. banana, 1 gal. syrup of gum arabic, 4 gal. pure spirits.
(b) Another mode of preparing the sligowitz or plum brandy is from prunes, which are mashed together with the kernels, and exposed to fermentation, when it is again distilled, and produces a fine spirit.
Provençal Ratafia.—1 lb. striped pinks, 1 qt. brandy or proof spirit, ¾ lb. white sugar, ¾ pint strawberry juice, 20 gr. saffron; as Clove-pink.
Quince Ratafia.—3 qt. quince juice, 3 dr. bitter almonds, 2 dr. cinnamon, 2 dr. coriander seeds, ½ dr. mace, 15 gr. cloves, all bruised; ½ gal. flavourless rectified spirit; digest for a week, filter, add 3½ lb. white sugar.
Railroad Liqueur.—To 5 gal. pure spirits add ¼ oz. oil of peppermint, ¼ oz. oil of absinthe, 10 drops oil of roses. Add to the solution 1 gal. white syrup, and colour the liqueur with blue orchil.
Raspberry Brandy.—1 lb. essence of raspberry, 1 lb. acetic acid, 1 gal. syrup of gum arabic, 1 gal. raspberry juice, 4 bar. pure spirits.
Raspberry Cordial.—Take 5 gal. raspberry juice, 2 gal. white-sugar syrup, and 1 gal. pure spirits.
Quince, gooseberry, strawberry, black and red currant, peach, nut, and apple cordials, are all prepared in the same manner from their respective juices.
Red Ratafia.—3 qt. black cherry juice, 1 qt. strawberry juice, 1 qt. raspberry juice, 1 dr. cinnamon, 15 gr. mace, 15 gr. cloves, 2 gal. proof spirit or brandy, 7 lb. white sugar, macerate.