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RATAFIA (another way)

Blanch and bruise the kernels of three hundred apricots, peaches, and nectarines; put them into a clean stone jar with a pound of white sugar-candy and half a pound of sweet and one ounce of blanched bitter almonds beaten in a stone mortar with orange-flower water; pour on them a gallon of French brandy; cork the jar well, and seal it; let it stand in a warm room two months, shaking the ratafia daily; then store it for twelve months; filter it perfectly clear through two or three thicknesses of muslin, put into small bottles, cork and seal.