To three pints of French brandy, put four ounces of bitter almonds, or
peach meats, and a couple of ounces of sweet almonds--they should be
bruised before they are mixed with the brandy. Add half an ounce each of
powdered cinnamon and mace, a quarter of an ounce of cloves. Let the
whole remain a fortnight, shaking it up well each day, then drain off
the brandy into another bottle, and put to the almonds a quart of water.
Let it stand three days, then turn back the brandy, and put in a pound
and a half of white sugar. Let the whole remain a week, stirring it up
frequently, then strain the liquor off, free from the dregs, into
bottles for use.