1862 Bar Tender's Guide price $1.50 by Jerry Thomas

74 QUINCE LIQUEUE. with clarified syrup,shake it well with the spirit, and let it remain for three days. Pour a teacupful of the liqueur into a mortar, and beat up a drachm of powdered alum, and an equal quantity of carbonate of potash ; poui* this, when well mixed,into the bottle, shake it well, and in a week you will find the Cura9oa perfectly transparent, and equal inflavor to that importedfrom Malines,or any other 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 ofgood sherry, and thi'ee quarts of boiling water. Mix well, add a quart of boiling milk, and strain it through a jelly-bag till clear.

190. Quince Liqueur.

2 quarts ofquincejuice. 4 do. Cognac brandy. 2}lbs. of white sugar. 12 ounces of bitter almonds, bruised. 1 lb. ofcoriander-seeds. 36 cloves.

Grate a sufficient 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 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 hqueur, and can be relied upon,as it is from a recipe in the possession of a lady who is famous for concocting delicious potations.