Well, I found my possible source for information
on ratafia essence, and it came up blank. On
the other hand, here's the recipe for North of
England Sauce that I mentioned (misnaming it).

NORTH OF ENGLAND SAUCE

Powdered pimento............ 5 pounds.
Powdered cloves............. 3 pounds.
Powdered black pepper....... 3 pounds.
Powdered assafoetedia....... 4 ounces.
Cayenne papper.............. 1/2 pound.
Acetic acid................. 2 gallons.
Malt vinegar................ 4 gallons
Water....................... 6 gallons.
Macerate together for three days,
then strain, and wash the marc with 4
gallons of water. Reserve the strained
portion, then boil the marc for ten
minutes with 24 gallons of water, add
Molasses.................... 12 pounds.
Salt........................ 12 pounds.
Burnt sugar................. 2 pounds.
Soy......................... 6 gallons.
Boil for another quarter of an hour,
and strain. When cold mix the
strained liquors, and add salicylic acid
one-half ounce dissolved in spirit of
chloroform 2 ounces.

From _Non-Secret Formulas_ (second edition),
T. M. Griffiths, St. Louis, 1910.

Lee Rudolph