149 / 230
IMPERIAL
RATAFIA.
149
sliced,
Ij
pound;
cinnamon,
half
a
pound;
nutmegs,
3
ounces;
cloves
and
mace,
of
each
IJ
ounce;
liquorice,
2
pounds
;
saffron,
4
ounces.
Bruise
the
spices,
slice
the
liquorice,
and
pull
the
saffron
in
pieces
;
digest
these
in-
gredients
eight
days
in
10
gallons
of
proof-spirit,
in
a
vessel
close
stopped.
Then
filter
the
liquor,
and
add
to
it
2
gallons
of
canary
wine
and
half
an
ounce
of the
tinc-
ture
of
verdigris.
PROCESS
OF
MAKING
NECTAR.
This
may
be
made
with
15
gallons
of the
"imperial
ratafia,''
a
quarter
of
an
ounce
of
cassia
oil,
and
an
equal
quantity
of
the
oil
of
caraway
seeds,
dissolved
in
half
a
pint
of
spirits
of
wine,
and
made
up
with
orange
wine,
so
as
to
fill
up
the
cask.
This
process
is
for
making
20
gallons.
Sweeten,
if
wanted,
by
adding
a
small
lump
of
sugar
in
the
glass.
IMPERIAL
RATAFIA.
Take
three-quarters
of
a
pound
of
the
kernels
of
peaches,
nectarines,
and
apricots,
bruised;
8
pounds
of
bitter
almonds,
bruised
;
half
a
gallon of
rectified
spirits
of
wine,
in
which
dissolve
half
an
ounce
of
compound
es-
sence
of
ambergris;
12
gallons
of
pure
molasses
spirit,
13-^