Take black Cherries, when they are at the cheapest, and pulling them from
the Stalks, put them into a Cask of Brandy, a Pound to each Quart of
Brandy, and one Pound of fine Sugar to each Gallon. Let it stand for some
time, and draw it off. It will be very rich.
To make _Ratafia._ From the same.
Take the Kernels of Apricots, to do it in the highest way, about one
hundred and fifty, and bruise them a little; then put them into three or
four Quarts of Brandy, and let them steep four or five Days: then strain
them off, and add as much fine Sugar powder'd, as will make it sweet to
your Taste. If you find that the Brandy is too strong of the Kernels, put
some more Brandy to it before you sweeten it.
_Memorandum,_ If you cannot get Apricot or Peach-Stones, enough for your
use, you may use the Kernels of Plum-Stones, Cherry-Stones, or Prunes, and
they will make little difference, in great quantities. Break the Shells,
and put in Shells and all.
_To make Artificial_ Ratafia.
To a Gallon of Spirits or Brandy, put in two handfuls of the Buds of young
Laurel-Branches; infuse this till the Liquor is of a taste as you would
have it: then pour off the Liquor, and sweeten it to your Fancy with fine
Sugar powder'd. This is a way that a Distiller, who is dead, practised a
long while, as well as the making of Gin, or Geneva Brandy, with infusing
the Tops of the Juniper Plant in common Spirits. These I told him of, and
it is now at my own disposal, and therefore give it to the World. The
Ratafia tastes exactly as if the Kernels of Apricot or Plum-Stones had been
used.