202 / 308
202
LIQUORS
AND
RATAFIAS.
293.
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.
(Ehrince
Ciquor.
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.
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,
and
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.
<nglt0t)
uincc
Ctquor.
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.