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Ratafia, Quince

Grate ripe quinces till you come to the core, but be careful that there are no pips; let the mass remain for three days in an earthen pan; squeeze it to extract all the juice, measure this and add to it an equal quantity of brandy; allow six ounces of sugar to each quart of the mixture, with some cinnamon and cloves to taste: let it infuse for two months, then filter it, and pour it into bottles. This liqueur when old is excellent.