1896 Fancy Drinks and Popular Beverages by the Only William
99
LIQUORS ANb RATAF1AS.
297. Jrr.enclJ ®uinc.c lllatafia. Very ripe, well-cleaned quinces are grated on a grater; let th e mas!1 st:>r.d three days in a well-covered earthen dish in the cel– lar, anf the mixture, a ::.tick of cinnamon, and a few cloves ; let soa l; two months, fi!ter, fill into bottles and let them lie as lono- ~.s possible, as the ar0n1a is thus highly improved. "'
298. lllasµbrrru lllatnfia.
In a large glass bottle infuse one quart of fresh and very ripe raspberries with two quarts of cognac; close the bottle well, and let it stand in the sun four weeks; then refine two pounds of sugar in one quart of boiling water to a thin syrup; add the syrup to the liquor; strain through flannel, and bottle.
299. Jfrcnclf lllasµbrrru l!latafia.
Put in a tureen four quarts of cognac, two quarts of raspberry– juice, two pounds of loaf-sugar, a few sticks of cinnamon, and four or five cloves; stir it well; cover and let it stand four weeks in a warm place; strain and bottle. 300. l!los.c l!lntnfia. One-fourth of a pound of fresh aromatic roses (leaves only) are shaken in a vessel with one pint of lukewarm water; cover well, and place aside for two days, then filter the water, and press the roses gently; mix the rose-water with the same qua n– tity of kirschwasser; add to each quart of the mixture half a pound of refined sugar, a few coriander-kernels, and a little fine cinnamon; let the whole soak in the sun a fortnight, add some cochineal tincture for coloring, filter a nd bottle,
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