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Ratafia, Strong

Take two ounces of apricot and peach kernels, blanch them, and put them into a quart bottle with half an ounce of cloves, and a bit of cinnamon; fill up the bottle with French brandy. Cork the bottle well, seal it, and put it in the sun on fine days; in two months, add to the preparation three ounces of white sugar-candy dissolved in a pint of cold water. Then strain off, filter through paper, and bottle for use.