49 / 104
LIQUEURS
49
Shake
up
all
well
together,
and
when
the
oils
are
dissolved
mix
with
it
a
quart
of
the
syrup
as
before
described.
Filter
through
filtering-paper,
and
before
bottling
stir
in
a
square
of
gold
leaf
cut
into
very
small
bits.
Nonpareil
Liqueur.
Take
a
ripe
pine-apple,
pare
it,
and
bruise
it
in
a
mortar
;
add
one
and
a
half
dozen
of
large
ripe
yellow
plums,
and
one
dozen
jargonelle
pears
quartered.
To
every
four
pounds
of
fruit
add
six
pounds
of
loaf
sugar
and
three
pints
of
water.
Boil
these
ingredients
for
three-quarters
of
an
hour,
skimming
as
the
scum
rises.
Pour
into
a
jar
to
get
cold,
then
add
a
couple
of
bottles
of
hock
or
some
Rhenish
wine,
and
a
liqueur
glass
of
brandy
;
let
this
stand
for
six
weeks,
then
pass
it
through
a
jelly
bag and
it is
ready.
Noyeau.
Blanch
and
pound
three
ounces
of
peach
kernels
put
them
into
a
jar,
cover
them
with
a
quart
of
brandy,
and
leave
them
in
a
warm
place
for
three
days,
shaking
them
frequently.
Add
a
pound
of
powdered
sugar
and
sifted
sugar
candy,
and
let
all
stand
several
hours
longer
;
strain
and
bottle
for
use.
Noyeau
(Pink).
To
a
quart
of
spirits
of
wine
add
fifteen
drops
of
essential
oil
of
bitter
almonds,
three
drops
of
oil
of
roses,
four
drops
of
oil
of
aniseed,
and
one
drop
of
tincture
of
vanilla.
Shake
well,
and
then
add
E