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Quince Liqueur

Wash and dry some ripe quinces, and core, but do not peel them. Grate them on a coarse grater. Spread the fruit on a large dish, sprinkle powdered and sifted sugar lightly over it, and let it lie for twenty-four hours. Turn the whole into a hair sieve which rests upon two sticks placed across a basin; strain the juice until it is quite clear. Measure this, and with each pint of juice put half a pound of refined sugar, and a pint of brandy or whiskey. Let the liqueur stand for a fortnight, shaking it each day. Bottle for use.