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74
QUINCE
LIQUEUR.
with
clarified
syrup,
shake
it
well
with
the
spirit,
and
let
it
remain
for
three
days.
Pour
a
teaciipful
of
the
liqueur
into
a
mortar,
and
beat
up
a
drachm
of
powdered
alum,
and
an
equal
quantity
of
carbonate
of
potash
;
pour
this,
when
well
mixed,
into 'the
bottle,
shake
it
well,
and
in
a
week
you
will find
the
Cura9oa
perfectly transparent,
and
equal
in
flavor
to
that
imported
from
Malines,
or
any
othei
place
in
the
universe.
189.
Italian
Lemonade.
Pare
and
press
two
dozen
lemons
;
pour
the
juice
on
the
peels,
and
let
it
remain
on
them
all
night
;
in
the
morning
add
two
pounds
of
loaf-sugar,
a
quart
of
good
sherry,
and
three
quarts
of
boiling
wat^r.
Mix
well,
add
a
quart
ol
boiling
milk,
and
strain
it
through
a
jelly-bag
till
clear.
190.
Quince
Liqueur.
2
quarts
of
quince
juice.
4
do.
Cognac
brandy.
2^
lbs.
of
white
sugar.
1
2
ounces
of
bitter
almonds,
bruised.
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
Avell
every
day
for
ten
days.
Then
strain
the
liquid
through
a
jelly-bag
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
jj
lady
who
is
famous
for
concocting
delicious
potations.