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Ratafia, Common

Blanch four ounces of bitter almonds, and chop them very small. Throw them into a mortar with half a grain of ambergris, three ounces of sugar, and half an ounce of grated nutmeg; then pound all thoroughly together. Put the mixture into a stone jar, pour a quart of good spirit over it, cover closely, and let it remain in a warm place for a fortnight. Filter through a strainer lined with blotting-paper, put the ratafia into small bottles, cork these securely, and store for use. Sufficient for one quart of ratafia.