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 commonly made use of for odoriferous waters than for palatable liquors

Among the fruits with kernels there are few which the distillers make use of except the reinette apple, the rouselet pear, and the quince. We make what is called ratafia or cordial water, with those three sorts of fruits. But the rouselet pear is more ordinarily preserved in brandy. As quince is fit for a spirituous fermentation, you may distil the spirits on liquor, which, by so fermenting, comes from it. And the spirit of that water or rather vinous liquor is successfully employed in a liquor when in preserving all the delicacy of taste of that fruit acquires its well known beneficient qualities for the stomach.

Cordials are made also with stone fruits, such as cherries, plumbs, apricots, and peaches; these four species of fruits made be preserved in brandy. There are again other sorts of fruits which distillers employ for ratafia and syrups. Such are raspberries and strawberries, which enter in the composition of several sorts of cordials in order to give them a nicer and more exquisite taste. Mulberries and raspberries, as well as morello cherries are again often made use of to give a colour to certain cordials. There is a syrup made with mulberries and currants which is very agreeable to the taste, and which is very much in use for sick people.

Shell fruits are likewise of great use in distillation. Ratafia may be made with walnuts; and that fruit may also be preserved in brandy when young and tender.

Almonds are made use of for the Eau de Noyau.