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QUINCES, RATAFIA OF (a French recipe)

Grate ripe quinces till you come to the core, but be careful there are no pips. Let the mass remain for three days in an earthen pan; squeeze it to extract all the juice; measure the juice, and add to it an equal quantity of brandy. Allow six ounces of sugar to each quart of the quince-juice and brandy, with some cinnamon and cloves to taste. Let it infuse for two months, then filter it, and pour it into bottles. This liqueur, when old, is excellent.