292. Persico

This fine cordial must be taken only in small doses, as it contains hydrocyanic acid, Peel half a pound of peach-pits, and half a pound of apricot-pits, mash them, and infuse the mash with one-eighth of an ounce of fine cinnamon in four quarts of cognac; infuse in a large bottle a week in the sun; filter; purify two pounds of loaf-sugar in one pint of water, strain, and let it get cool; mix this syrup with the liquor, and fill into bottles.

293. Another

Put one and a fourth pounds of fresh peach-kernels in lukewarm 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. Ouince Liquor

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.

295. Another

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.

296. English Quince Liquor

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 perfectly 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.

297. French Quince Ratafia

Very ripe, well-cleaned quinces are grated on a grater; let the mash stand three days in a well-covered earthen dish in the cellar, and squeeze the juice out. Add to the filtered juice an equal quantity of brandy, seven ounces of sugar to each quart of the mixture, a stick of cinnamon, and a few cloves; let soak two months, filter, fill into bottles and let them lie as long as possible, as the aroma is thus highly improved.

298. Raspberry Ratafia

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.