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LIQUORS AND RATAFIAS.
293. '.2lnotlJer.
Put one and a fourth pounds of fresh peach-kernels in luke–
warm water, skin and mash them; infuse the mash with one–
eighth of an ounce of broken cinnamon and four quarts of best
brandy in a jug for four weeks; cover the jug with a skin; after
this make a syrup of two pounds of sugar and one pint of water,
and filter the whole mixture through a jelly-bag; bottle.
294.
®ninct 1J:iqnor.
A number of very ripe, fine quinces are peeled, grated, and
left over night in the cellar; the following day squeeze the juice;
take to each four and a half quarts of quince-juice two quarts of
cognac, one pound of sugar, one ounce of stick cinnamon, two–
fifths of an ounce of cloves, and two ounces of pulverized bitter
almonds; let all this stand in a well-corked bottle a fortnight;
shake daily and filter.
295. '.2lnoi1Jtr.
Grate the quinces, let them stand twenty-four hours; squeeze
the juice; refine one pound of sugar in three pints of water, add
the syrup, ang let all boil for a quarter of an hour; let it get
cool; add the same quantity of brandy or kirschwasser, pour all
into a large -glass bottle, add one ounce of bitter almonds, and
one and one-third ounces of coriander; let soak a fortnight;
shake
daily~
filter and bottle.
296.
<!Englis~
®uinct iiquor.
After you have cleaned a few ripe quinces with a towel, cut
them in two, cut out the seeds, and grate the fruit on a grater, ·
place the mash lightly strewed with sugar in a large dish twenty–
four hours in a cool place; squeeze the juice, filter until it is per–
fectly clear; add to each pint of juice half a pound of sugar, and
one pint of brandy or whiskey; let the liquor stand a fortnight;
shake daily and bottle.