1892 The flowing bowl when and what to drink (1892, c1891)

LIQUORS AND RATAFIAS.

202

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. 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. 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. 295. 296.