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74
QUINCE LIQUEUR.
"witli clarified syrup,shake- it -well with the spirit, and let
it remain for three days. Pour a teacujjful of the liqueur
into a mortar, and beat up a drachm of powdered alum,
and an equal quantity of carbonate of potash ; pour tliis,
when well mixed,into the bottle, shake it well,and in a
week you will find the Curagoa perfectly transparent, and
equal in flavor to that imported from Malines,or any other
place in the universe.
189. Italian Lemonade.
Pare and press two dozenlemons; pour the juice on the
peels, and let it remain on them aU night; in the morning
add two pounds of loaf-sugar, a quart ofgood sherry, and
three quarts of boiling water. Mix well, add a quart of
boiling nfilk, and stram it through a jelly-hag tiU clear.
190. Quince Liqueur.
2 quarts of quince juice.
4 do. Cognac brandy.
21 lbs. of white sugar.
12 ounces ofhitter almonds, b' ruised.
1 lb. of coriander-seeds.
36 cloves.
Grate a sufiicient number of quinces to make 2 quarts
of juice, and squeeze them through a jelly-bag. Mix the
ingredients all together, and put them in a demijohn, and
shake them well every clay for ten days. Then strain the
liquid through a jelly-hag till it is perfectly clear, and
bottle for use. This is a delightful liqueur, and can be
relied upon, as it is from a recipe in the possession of a
lady who is famous for concocting delicious potations.