a fine spirituous liquor, prepared from the kernels, &c. of several kinds of fruits, particularly of cherries and apricots.

Ratafa of cherries is prepared by bruising the cherries, and putting them into a vessel wherein brandy has been long kept; then adding to them the kernels of cherries, with strawberries, sugar, cinnamon, white pepper, nutmeg, cloves; and to 20 pounds of cherries 10 quarts of brandy. The vessel is left open 10 or 12 days, and then stoppered close for two months before it be tapped. Ratafa of apricots is prepared two ways, viz. either by boiling the apricots in white-wine, adding to the liquor an equal quantity of brandy, with sugar, cinnamon, mace, and the kernels of apricots; infusing the whole for eight or ten days; then straining the liquor, and putting it up for use: or else by infusing the apricots, cut in pieces, in brandy, for a day or two, passing it through a straining bag, and then putting in the usual ingredients.