Jerry Thomas' Bartender's Guide

Bishop.
(Use large soda-glass.)
Take 1 tea-spoonful of powdered white sugar dissolved
in 1 wine-glass of water.
2 thin slices of lemon.
2 dashes of Jamaica rum.
2 or 3 small lumps of ice.

Fill the glass with claret or red Burgundy, shake up well, and remove the ice before serving.

English Bishop.
(To make one quart.)
Take 1 quart of Port wine.
1 orange, (stuck pretty well with cloves, the
quantity being a matter of taste).

Roast the orange before a fire, and when sufficiently brown, cut it in quarters, and pour over it a quart of Port wine, (previously made hot) add sugar to taste, and let the mixture simmer over the fire for half an hour.

Quince Liqueur.
(One-and-a-half gallons.)
Take 2 quarts of quince juice.
4 quarts of Cognac brandy.
2 ½ pounds of white sugar.
12 ounces of bitter almonds, bruised.
1 pound 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 into a demijohn, and shake well every day for ten days. Then strain the liquid through a jelly-bag till it is perfectly clear, and bottle for use. This is a delightful liqueur, and can be relied upon, as it is from a recipe in the possession of a lady who is famous for concocting delicious potations.