Ratafia, a species of liqueur prepared by imparting to ardent spirit the flavour of various kinds of fruit, especially that of cherr ies : there are different sorts of this compound, known under the names of common, red, and dry ratafia.

Common ratafia is obtained by infusing 2 oz. of nutmegs, 2 1/2 lbs. of bitter almonds, 2lb. of Lisbon sugar, and 2\ grains of amber-grease in 10 quarts of clear proof spirit. It will be proper to bruise the nutmegs and almonds; and also to triturate the ambergrcase with the sugar in a mortar, before they are added to the other ingredients ; and, when the whole has digested for a sufficient time, it may be filtred through a bag, and kept for use in close vessels.

Red Ratafia .- Take 24lbs. of black-heart cherries, 4 lbs. of the common black cherries, 3 lbs. of raspberries, and the same quantity of strawberries, which must be deprived of their stalks, and then bruised. In this state, they are to remain for the space of 12 hours ; when the juice should be expressed, and a quarter of a pound of sugar be added to each pint. As soon as the latter is completely dissolved, the whole ought to be fil-tred, and mixed with three quarts of clear proof spirit. Next, one ounce of cinnamon, two drams of mace, and half a dram of cloves are to be bruised, and poured into an alembic, together with two pints of spirits, and one pint of water :-one quart of spicy spirit should be drawn off with a brisk fire, and be added to the liquor: when the whole has properly subsided, it may be decanted for use.

Dry, or sharp Ratafia : - Take 30 lbs. of cherries, a similar quantity of gooseberries, 7 lbs. of mul-berries, and 10 lbs. of raspberries. These fruits must be cleaned, picked, and bruised ; after which they should be suffered to stand for 12 hours. The juice is then to be expressed, and combined with three ounces of sugar to each pint. When the latter is dissolved, the liquor must be filtred, and four pints of pure proof spirit mixed with every five pints of the former, together with the same quantity of spicyrav spicy - spirit, as directed for Red Ratafia.

The chief use of this expensive liquor is, for imparting an agreeable flavour to puddings, pies, etc.; though, we fear, too many avail themselves of such pretext, and thus become habitual votaries to dram-drinking; than which, nothing is fraught with more mischievous effects, especially to fe-males.—See Brandy And Gin.