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Home-7nade leverages.
Add the thinly pared rinds of 3 Seville oranges,
and the strained juice of two lemons and two
oranges. When the fermentation has quite
ceased, add a quart of good brandy, bung the
cask tightly, and let it stand for two months;
then rack it off, filter the lees, and fill the cask
again, adding an ounce of dissolved isinglass
and 3 oz. sugar candy. Bung tightly, and
leave for six months;then bottle, seal thecorks,
and keep for six months longer before drinking.
Pear Brandy.
Peel, core, and slice 20 large ripe juicy pears,
and put them into a jar vfith 4 cloves, the
thinly pared rind of a lemon, an inch of stick
cinnamon, 2 quarts of good brandy, and half
a pound pure cane sugar. Infuse for2 months,
then filter and bottle.
Pear Ratafia.
Put 1 pint of fresh pear juice, 1 oz. sweet
almonds, the thinly pared rind of half a lemon,
2cloves, a small piece of cinnamon,2 pints of
brandy and 6 oz. crushed sugar candy into a
jar, cover closely,infusefor a month,then filter
and bottle.
Pear Syrup.
Peel, core, and slice 6 lb. of ripe juicy pears,
and put them into a jar with one and a half
pints of cold water and the thinly pared rinds
of 2 lemons. Place the jar in a pan of boiling
water, and cook for an hour,then strain through
a jelly bag, measure the juice, allow 12 oz. pure
cane sugar to every pint. Boil together for 15
minutes,skimmingthoroughly,and whencoldadd
a few drops of essence of jargonelle, and a wine-
glassful of good brandy to every pint of syrup.
Pour into bottles, cork them tightly and seal
with bottling wax.
Pear Vinegar.
Peel, core, and slice 2 gallons of ripe juicy
pears (measured after slicing) put them into
an unglazed earthenware bowl, pour over them
2 quarts of white wine vinegar and let them
stand for a week, stirring daily and keeping the
jar well covered. Strain through a jelly bag,
measure the juice, and to every pint add 12 oz.
of pure cane sugar and boil together till clear