202 CHYMISTRY APPLIED TO AGRICULTURE. 



is made from almonds and the kernels of peaches pounded 

 together. 



The base of all liquors of this kind is brandy and sugar ; 

 the difference in their flavor arises from the aroma and other 

 portions of vegetables incorporated with them. 



The best mode of proceeding is, to prepare first a liquor, 

 by dissolving eight pounds of sugar in three times its weight 

 of water ; this must be boiled and skimmed, and when all 

 the sugar is dissolved, the liquor must be strained and put 

 into a jug with ten pints of brandy, the jug carefully corked 

 and set in a cool place. Into this liquor various substances 

 calculated to gratify the taste and smell may be put ; when 

 a portion of it is to be used, it is to be poured into a sauce- 

 pan, and after being slightly warmed, the flavoring designed 

 for it is to be added. 



For orange-flower water, make an infusion of the petals 

 of the flower, filtrate it through paper, and add of sugar one 

 eighth of the weight of the flowers. 



When the liquor is to be flavored with citron, orange, 

 bergamot, or lemon, the surface of the fruits may be grated 

 with bits of sugar, which imbibe the volatile oil contained in 

 small vessels in the rind, and the sugar thus saturated with 

 aroma is dissolved in the liquor. Vanilla, cinnamon, and 

 clove may be used for the same purpose. 



Liquors are sometimes made with the juices of fruits well 

 refined. 



I will here give as an example the ratafia o^ four fruits. 



After having expressed the juice from ten pounds of 

 cherries, and as many of currants, five pounds of raspber- 

 ries, and five pounds of black currants and of bitter cher- 

 ries, add to each pint of the juice one pint of good brandy, 

 and allow it to remain undisturbed twenty-four hours ; at 

 the end of that time strain the liquor and add to each pint 

 of it eight ounces of sugar; six weeks after, the liquor must 

 be again strained, and an additional flavor may be given it 

 if desired, by adding to it a little cinnamon, or clove-water, 

 pounded coriander seeds, or bitter almonds. 



All animal substances may be preserved from putrefac- 

 tion in alcohol ; anatomical preparations and some entire 

 animals are kept in this liquid ; but it is necessary that 

 the alcohol employed for this purpose be of the best kind 

 to be found in commerce ; if it should contain any con- 

 siderable proportion of watery particles, those portions 

 of animal matter which are soluble would be dissolved 



