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RATAFIA, CHERRY (a Danish recipe)

Bruise two pounds of black cherries, so that all the kernels may be broken; add a quarter of an ounce of bitter almonds or peach kernels, half an ounce of cinnamon, a quarter of an ounce of pounded cloves, and one pound of white sugar to the cherries, also half a pint of brandy and a quart of old white wine. Let these remain a few days to infuse, stirring frequently; then filter the liqueur and bottle it.