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RATA

Other sjiecies of Ranunculus, such as the R. bulbosus, II. repens, andR. scelerahis, have similar properties, and are very common nativeplants.

Ranunculus Flammula. Herba Recens. D. Lesser Spearwort. Itpossesses nearly the same properties as the last, and its heing acridrenders it useful as a counter-irritant.

Rape Oil is procured hy expression from rape-seed. It contains a con-siderable proportion of mucilage, and is long in drying, which rendersit proper for ointments, &c.

Ratafia. A term given to a species of liqueurs., much esteemed on thecontinent, of which the following are the principal:

Ratafia d'Angelique. Take §j each of green angelica and angelica-seedsj gr. xxiv each of cinnamon and mace, Oiij of brandy, ft>ij ofwhite sugar, and Oij of river water. Bruise and steep the aromaticsin the brandy for a month, then strain, and add the water in whichthe sugar has been previously dissolved, filter the whole, and put inbottles.

Ratafia d'Anis. Take Jiv of green anise, Oiv of brandy, and ftij ofwhite sugar; steep the anise in the brandy for three weeks, decantit off!, dissolve the sugar in soft water, add, filter, and bottle up.

Ratafia de Baume de Tolu. Take 51J of balsam of Tolu, ftjss ofwhite sugar, Oj of brandy, Oiij of boiling water; steep the balsamin the brandy for a fortnight, and then add the water with the sugardissolved in it, and strain.

Ratafia de Brou de Noix. Take one hundred green walnuts, Ovj ofbrandy, Xts each of cinnamon, cloves, and mace, ftiv of sugar. Thewalnuts must be soft enough to allow a pin to pass easily throughthem. They are first bruised in a marble mortar, and steeped withthe aromatics in the brandy for two months, then strained through atamis. Dissolve the sugar in water, add this, and steep again for twomonths; filter, and bottle.

Ratafia de Cacao, or Ratafia de Chocolat. Take ftjss of cocoa-nuts,roasted, and steep for three weeks in a gallon of brandy; strain, andadd an equal quantity of sugar dissolved in water, with 30 drops ofessence of vanilla.

Ratafia de Cafee. Take ftj of fresh roasted and ground coffee, andsteep for a week in a gallon of brandy ; strain, and add ibj or moreof white sugar, dissolved in water.Ratafia de Cassis. Take Ibj of black currants, fcj of cherries, X56 ofcinnamon, Oiij of brandy, Oj of soft water, ifcij of white sugar.Bruise the fruits and the cinnamon, steep in the brandy for a month ;filter, and add the sugar dissolved in the water.Ratafia de Cerises is made the same way.