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Ratafia, Red

A fortnight before the ratafia is to be made infuse some bruised cloves in brandy, and use this for flavouring. A drachm will be sufficient for a quart. Put a quarter of a pound of small black cherries, sometimes called brandy cherries, into a large bowl with a quarter of a pound of raspberries, a quarter of a pound of strawberries, and a pound and a half of black-heart cherries. Bruise the fruit well, let it stand twenty-four hours, and drain off the juice. Measure the juice, and with each pint put a quarter of a pound of loaf sugar boiled to a clear syrup with two table-spoonfuls of water and a quart of flavoured brandy. Filter the liqueur through a jelly-bag, put it into small bottles, and store for use.