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Ratafia, Black Currant

Take twelve pounds of black currants, and mash them in a deep earthen pan. Pound in a mortar half an ounce of cinnamon, three pods of vanilla cut into bits, an ounce of cardamom-seeds, four sticks of Jamaica pepper, two blades of mace, a quarter of a pound of bitter almonds, and six apricot kernels. Add these ingredients to the fruit, together with a quart of syrup. Put the whole into a large stone bottle, and let it stand during a fortnight near the fire. Then strain out all the juice through a linen bag, pressing it well out, and with each quart of the juice mix a quart of the best French brandy. Let it stand another fortnight in the same place. Then run it through a jelly-bag until it is clear, and bottle for use.