From:             "Kristin Smagula" <ksmagula@flinthills.com>
To:               "Georgette Heyer Listserv" <heyer@earth.njcc.com>
Subject:          ***HeyerList: Ratafia
Date sent:        Mon, 27 Jan 1997 19:09:35 -0600

I found a recipe for Ratafia in "Robert's Guide for Butlers & Other
Household Staff", 1828.

Into one quart of brandy pour half a pint of cherry juice, as much
currant juice, as much of raspberry juice, add a few cloves, and
some white pepper in grains, two grains of green coriander, and a
stick or two of cinnamon, then pound the stones of cherries, and put
them in wood and all.  Add about twenty five or thirty kernels of
apricots.  Stop your demijohn close and let it infuse for one month
in the shade, shaking it five or six times in that time at the end
of which strain it through a flannel bag, then through a filtering
paper, and then bottle it and cork close for use; you can make any
quantity you chose, only by adding or increasing more brandy or
other ingredients.

Hope this is of interest.  If you need more info, e-mail.

Kristin Smagula
The Historical Gazette
ksmagula@flinthills.com