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Apricot Ratafia

Cover some sliced apricots with white wine, and simmer them gently until they are reduced to a pulp; then pour them into an earthen jar. Add to them a cupful of brandy, and a quarter of a pound of sugar to each quart of liquid. Put in with them three or four of the kernels of the fruit broken in pieces, with a little mace, cloves, and cinnamon. Let these materials macerate in the ratafia for a fortnight; then strain the liquid, and preserve it in well-closed vessels. Time to simmer the apricots, half an hour.