Ratafia D'Abeicots

Take twenty-five apricots cut into pieces; break the stones; take out the kernels; peel, and crush them in a mortar; put all together into a jar with half a pound of sugar, eight cloves, some cinnamon, and a quart of brandy; stop the jar very close; let it infuse three weeks; shake it very often; pass through a straining-bag, and bottle. Peaches are very good done in the same manner.

Ratafia De Framboises

Take six pounds of raspberries; pick them, and put them in a jar with twelve quarts of brandy, two drachms of cinnamon, and one of mace bruised; dissolve three pounds of sugar in three quarts of water; add this to the rest; mix, and leave it for fifteen days to infuse, shaking it from time to time; pass it through a bag, and bottle it.

Ratafia De Fleurs D'Orange

Put twelve ounces of fresh orange-flowers into a stone bottle or jar with twelve quarts of the best brandy; cork it well, and leave it to infuse for two days. Take three pounds and a half of sugar, dissolve it in two and a half pints of water; drain the orange-flowers from the brandy, and mix the infusion with the sugar; pass it through a bag, filter through paper, and bottle it.

Ratafia Des Quatre Fruits

Take five pounds each of morello and duke cherries, the same quantity of currants and of raspberries; all must be ripe, but particularly the cherries; break them all up separately, and mix them in an earthen pan; leave them in this, stirring them occasionally for five hours; after that press them through a fine sieve, and to every pint of juice allow a pint of brandy and half a pound of sugar; mix well together, and put it in a stone bottle; let it stand for a month, stirring or shaking very often; then let it clear, and draw off gently all the liquid while it runs clear; pass the remainder through a bag till it also is clear; add it to the other, and bottle.