1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

71 QUINCE LIQUEUE. Trilh clfiriSed syrnp, shake it "well with the spirit, and let it remain for three days. Pour a teacupful of tlie liqueur into a mortar, and heat np a drachm of powdered alum, ami an equal quantity of carhonate of potash ; pour tliis, when v/ell mi."ced, into the bottle, shake it avcII, and in a week you will find the Cura9oa perfectly transparent, and equal iii flavor to that imported from Malines,or any othei place in the universe.

1S9. 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 slierry, and thi-ce quarts of boiling water. Mi.v well, add a quart ot boiling milk, and strain it through a jelly-bag till clear.

190. Qnince Lique-or.

2 quarts of quince juice. 4 do. Cognac brandy. 2^ lbs. of white sugar. 12 or.nces of bitter almonds, bruised, 1 II). of coriander-seeds. oO cloves.

Grate a sufllcient number of quinces to make 2 quarts of juice, and squeeze them through a jclly-bag. Jli.v the ingredients all together, and put them in a demijohn, and thake them well every day for ten days. Then strain the liquid through a jelly-bag till it is perfectly clear, and bartJe for wse. This is a delightful liqueur, and can be rci'.ed upon, as it is from a recipe in the possession of a lady who is famous for concocting delicious potations.