1895 The American Bar-Tender by R. C. Miller

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E PAGES I to 6.

with the spirit, and let it remain for three days. Pour

a teacupful of the liquor into a mortar, and beat up a

drachm of powdered alum, and an equal quantity of

carbonate of potash; pour this, when well mixed, into

the bottle, shake it well, and in a week you will find

the Curacoa perfectly transparent, and' equal in fla\or

to that imported from Malines, or any other in the urn-,

verse.

189. Italian Lemonade.

Pare and press two dozen lemons; pour the juice on

the peels, and let it remain on them all night, in the

morning add two pounds of loaf-sugar, a quait o goo

sherry, and three quarts of boiling water. Mix wel ,

ndd a quart of boiling milk, and strain through a je y

bag till clear.

190. Quince Liqueur.

2 quarts of quince juice.

, '4 do.

Cognac brandy.

2^2 lbs. of white sugar.

12 ounces of bitter almonds, bruised.

I lb. of coriander-seeds.

36 cloves.

Grate a sufficient number of quinces to ina e two

quarts of juice, and squeeze them thiough a je ) ^ a^.

Mix the ingredients all together, and put t lem in a

demijohn, and shake them well every day

Then strain the liquid through a jelly-bag tdl it is per

fectly clear, and bottle for use.

191. Claret Cup, or Mulled Claret.

Peel one lemon fine, add to it some white pounded

sugar; pour over one glass of sherry, then add a bottle

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