1876 Bar-Tender's Guide by Jerry Thomas

74 QUINCE LIQUEUR. ■with clarified syrup, shake it -w^ell -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; pour tliis, when well mixed, into the bottle, shake it well, and in a week you i\ill find the Curagoa perfectly transparent, and equal inflavor to that imported fromMalines, 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 aU night; in the morning add two pounds of loaf-sugar, a quart of good sherry, and three quarts of boiling water. Mix well, add a quart ot boiling milk, and strain it through a jelly-bag till clear.

190. Q,-aince Liqnenr.

2 quarts of quince juice. 4 do.

Cognac brandy.

2} lbs. of white sugar. 12 ounces of bitter almonds, bruised. 1lb. 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 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 a lady who is famous for concocting delicious potations.