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56
Alcohol.
be
made
by
careful
and
judicious
infusion,
quite
as
well
as
by
the
tedious
process
of
distillation,
for
it
is
only
wlien
some
objectionable
flavour
is
present,
in
the
form
of
an
essential
oil,
that
distillation
is
positively necessary.
In
making
liqueurs,
it
is
quite
requisite
to
use
great
care
and
cleanliness
throughout
the
operation,
and
to
employ
only
the
best
materials,
the
principal
being
clean
spirit,
distilled
water,
and
pure
white
sugar.
The
neglect of
either
of
these
will
result
in
failure
to
produce
a
good
liqueur.
The
next,
and
a
most
important
essential,
is
to
guard
against
using
too
much
flavouring
mattei',
or
the
injudicious
com-
bination
of
discordant
flavours
—
the
inexperienced
liquoriste
being
apt
to
underrate
the
power
of
some
of
the
aromatics
or
essential
oils.
It
is
hence
better
to
use
a
little
less
than
more,
for
the
want
can
easily
be
supplied
by
the
addition
of
any
extra
flavour
required.
If
the
compound
is
cloudy,
do
not
use
water,
but
a
little
spii'it
;
or
clarify
it.
Never
use
any
other
(except
given)
than pure
rectified
spirit
of
wine.
Gin,
above
all,
should
be
avoided,
on
account
of
its
pervading
flavour.
If
the
spirit
of
wine
is
too
strong,
reduce
to
the
strength
desired
with
filtered
soft
water.
Treble-refined
sugar
should
always
be
used.
In
making
syrup
for
liqueurs,
use