105 / 172
LIQUORS ANb RATAF1AS.
99
297.
Jrr.enclJ
®uinc.c lllatafia.
Very ripe, well-cleaned quinces are grated on a grater; let th e
mas!1 st:>r.d three days in a well-covered earthen dish in the cel–
lar, an<i SqJeeze the juice out. Add to the filtered
juic~
aii
equal qu.::.nt:t.y of brandy, seven ounces of sugar to each quat
t
L>f
the mixture, a ::.tick of cinnamon, and a few cloves ; let soa l;
two months, fi!ter, fill into bottles and let them lie as lono-
~.s
possible, as the ar0n1a is thus highly improved.
"'
298. lllasµbrrru lllatnfia.
In a large glass bottle infuse one quart of fresh and very ripe
raspberries with two quarts of cognac; close the bottle well, and
let it stand in the sun four weeks; then refine two pounds of
sugar in one quart of boiling water to a thin syrup; add the
syrup to the liquor; strain through flannel, and bottle.
299. Jfrcnclf lllasµbrrru l!latafia.
Put in a tureen four quarts of cognac, two quarts of raspberry–
juice, two pounds of loaf-sugar, a few sticks of cinnamon, and
four or five cloves; stir it well; cover and let it stand four weeks
in a warm place; strain and bottle.
300. l!los.c l!lntnfia.
One-fourth of a pound of fresh aromatic roses (leaves only)
are shaken in a vessel with one pint of lukewarm water; cover
well, and place aside for two days, then filter the water, and
press the roses gently; mix the rose-water with the same qua n–
tity of kirschwasser; add to each quart of the mixture half a
pound of refined sugar, a few coriander-kernels, and a little fine
cinnamon; let the whole soak in the sun a fortnight, add some
cochineal tincture for coloring, filter a nd bottle,