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Ratafia, Apricot

Ratafia of apricots is prepared in two ways--namely, either by boiling the apricots in white wine, adding to the liquor an equal quantity of brandy, with sugar, cinnamon, mace, and the kernels of apricots, infusing the whole for eight or ten days, then straining the liquor, and putting it up for use; or by infusing the apricots, cut in pieces, in brandy for a day or two, passing it through a straining bag, and then putting in the usual ingredients.