Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/506

478&#93; 47^] RAT li^VT-TAILS, iiifr.ri-ipry, denote certain excrescences that "raduaiiy extend from the pastern to the middle of a horses shanks ; and which are thus denominated, from the resemblance they bear to the tail of a rat. — ^These warts some- times appear moist ; at others, dry : in the former case, they may be treated in a manner similar to that recommended under the article Grease; but, if tiie part affected be hard and dry, recourse should be had to the following oint- ment : — Ta'ice of crude mercury one ounce ; Venice turpentine half an ounce ; mix them to-^ether in a mortar, till the globules of the quicksilver disappear ; then gra- dually add two ounces of melted hoo's-lard. This unguent must be applied to the excrescences; and, if it should not etfectually soften them, and remove ti.e protube- rances, another preparation may be usetl with advantage : — Let four ounces of black soap, and tvvo ounces of quick-lime, be incorpo- rated with a sufficient quantity of vinegar, to form an ointment. siiould the warts still remain hard, it will be necessary to pare ' them carefully with a sharp knife : and to dress the wound wilh tur- pentine, tar, and honey ; to which may occasionally be added a little verdigrease, or white vitriol. RATAFIA, a species of liqueur prepared by imparting to ardent .spirit (he flavour of various kinds of fruit, especially that of ch; nies : there are different sorts of this com- pound, known under the names of cominon, red, and dry ratafia. Common rutctfia is obtained by infusing 2 oz. of nutmegs, 2ilbs. of bitter almonds, 2lb. of Lisbon sugar, and 2 grains of amber- grease in 10 quarts of clear proof RAT spirit. It will be proper to bruis5 the nutmegs and almonds ; and also to triturate the ambergrease with the sugar in a mortar, before they are added to the other ingre- dients 3 and, wlien the whole has digested for a sufBcient time, it may be filtred through a bag, and kept for use in close vessels. Red Ratafia .-—Take 24 lbs. of Hack-heart cherries, 4lbs. of the comvwn Hack cherries, 3 lbs. of raspberries, and the same quantity of strawberries, which must be deprived of their stalks, and then bruised. In this state, they are to remain for the space of 12 hours j when the juice should be express- ed, and a quarter of a pound of sugar be added to each pint. As soon as the latter is completely dis- solved, the whole ougiit to be fil- tred, and mixed with three quarts of clear proof spirit. Next, one ounce of cinnamon, two drams of mace, and half a dram of cloves are to be braised, and poured into an alembic, together with two pints of spirits, and one pint of water : — one quart of spicy spirit should be drawn off with a brisk fire, and be added to the liquor : when th.e whole has properly sub- sided, it may be decanted for use. Dry, or sharp Ratafia: — Take 30 lbs. of cherries, a similar quan- tity of gooseberries, 7 lbs. of mul- berries, and 10 lbs. of raspberries. These fruits must be cleaned, pick- ed, and bruised ; after which they should be suffered to stand for 12 hours. The juice is then to be ex- pressed, and combined with three ounces of sugar to each pint. When the latter is dissolved, the liquor must be tiltred, and four pints of pure proof spirit mixed wilh every live pints of the former, togetiier with the same quantity of spicj-