Lee Rudolph wrote:
> 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

That's very interesting--especially the inclusion of asafoetida!
But wait! Salicylic acid and spirit of chloroform? The former is
aspirin, I think. Doe spirit of chloroform have any other name?
I can't say that I have seen that in a recipe before. If that is
a typical example of the book's contents, I may have to get it.

I have kind-of decided that I need to do a lot more research into
these now-lost things, both in books I own and in books I can
access in other ways. So many projects, so little time!

--
Jean B.