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Ratafia, Orange-Flower

For each quart of brandy take three ounces of picked orange-flowers and half a pound of fine pounded sugar; put into a jar a layer of sugar and a layer of flowers alternately, let the last be sugar, covering the final layer of flowers well and more thickly than the others; cover the jar close; let it stand to infuse for twelve hours, but not longer, in the cellar; at the end of that time, pour the brandy over, and filter, then bottle the ratafia.