1933 American Bar Guide by R C Miller

it remain for three days. Pour a teacupful of the liquor into a moutar, and beat up a drachm of powdered alum, and an equal quantity of carbonate of potash; pour this, when well mixed, into the bottle, shake it well, and in a week you will find the Curacoa perfectly transparent, and equal in flavor to that imported from Malines, or any other 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 of good sherry, and three quarts of boiling water. Mix well, add a quart of boiling milk, and strain through a jelly-bag till clear.

190. Quince Liqueur

2 quarts of quince juice. 4 do.

Cognac brandy.

2;/i lbs. of white sugar. 12 ounces ot bitter almonds, bruised. I lb. of coriander seeds. 36 cloves.

Grate a sufficient number of quinces to make two quarts of juice ,and squeeze them through a jelly-bag. Mix the ingredients all together, and put them in a demi– john, and shake them well every day for ten days. Then strain the liquid through a jellybag till it is perfectly clear, and bottle for use. 191. Claret Cup, or Mulled Claret Peel one lemon fine, add to it some white pounded sugar; pour over one glass of sherry, then add a bottle 57