Occupations > British wine-maker, and domestic brewer

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IMPERIAL RATAFIA.
spirits of wine must be employed. When you
wish to make Ratafias with fruits which give
much water, should you not be careful to remedy
this evil by means of a stronger spirit, they will
be constantly too weak and almost without flavour.
Infusions require a very great deal of attention in
filtering. In the first place, in the choice of the fil¬
ter see that it is not too thick, and by this means
either prevent the liquor passing through alto¬
gether, or by causing it to pass through too
slowly, allow the spirit to evaporate. Next, that
it may not be too thin, which, by allowing it to run
through too rapidly, will prevent its being clear.
A cloth rather porous ought to be used for the
first filtration, to keep back the grosser sediment;
then one rather less porous; and, thirdly, it should
pass through filtering paper until it is perfectly
clear—(See Liqueurs made with spirits.)
IMPERIAL RATAFIA.
To make two gallons.
Take two ounces of the kernels of peaches, apri¬
cots and nectarines, bruised; five ounces of bitter
almonds, bruised; half a pint of the best rectified
spirits of wine (English measure), in which dis¬
solve half a drachm* df compound essence of am-