PRESERVATION OF FOOD BY MEANS OF SALT, &LC. 201 



them to remain in it at a gentle heat for some time ; 

 when the fruit is penetrated by the sugar, remove it, 

 evaporate the sirup, put the fruit again into it, and treat 

 it as before ; after which, remove it again, and evaporate 

 the sirup till it becomes tenacious, then return the plums 

 to it for the last time. When the whole is cold, put it into 

 bottles with a quantity of brandy equal to that of the 

 plums and sirup. The unbroken plums alone must be put 

 up in this way. 



The description of this process is a sufficient guide for 

 those, who wish to preserve other fruits in the same way. 



When sirups are used instead of sugar, a greater quantity 

 of brandy than that mentioned is necessary to preserve the 

 fruits unchanged. 



Alcohol dissolves and retains the aroma of plants ; it is 

 only necessary to make an infusion of the plant or flower 

 in alcohol, and afterwards to pass the liquor through a 

 filter. 



I do not hesitate to direct in this work certain methods 

 of obtaining spirituous liquors, which, when used sparing- 

 ly, appear to me to be serviceable in preserving the health 

 of country people. I feel that I ought not to aim at giving 

 these drinks the qualities required by the luxurious, and 

 those of delicate and refined taste, but direct such methods 

 of obtaining them as are consistent with the most rigid 

 economy, and with the employment of such materials as 

 every mistress of a family has within her control. 



To make three pints of ratafia of nuts, crack two hundred 

 apricot stones from which the pulp has been separated ; 

 spread the kernels in the sun, and after they are sufficiently 

 dry, pound them in a mortar, and put them into a bottle 

 with a quart of brandy ; cork the bottle carefully and set it 

 in the sun. After twenty days, strain the liquor and add to it 

 a pound and a half of sugar dissolved in half a pint of 

 water, or two pounds and a half of good sirup ; if a portion 

 of almonds be mixed with the apricot kernels, the flavor of 

 the liquor will be improved. 



Some ratafia is made of almonds alone ; in this case the 

 kernels are thrown into boiling water to deprive them of 

 their outer skin ; they are then bruised in a marble or 

 wooden mortar, with a little water and sugar, and this 

 paste is put into a bottle with brandy ; after having been 

 exposed several days to the sun, the liquor is strained, and 

 a suitable portion of sirup added to it. Very good ratafia 



