1862 Bar Tender's Guide price $1.50 by Jerry Thomas

MAEASQUIN DE FRATSES.

179

95 per cent. Filter. (Oneounce oftincture ofSpanish,saf fron may do welL)

275. Lovage.

8 gallons of Holland gin are mixed with one gallon of syrup,a tincture made of4 lbs. offinely cut celery roots; macerate for 24 hours with one gallon of alcohol, 95 per cent,(see Ho. 5); strain,and press the alcohol very well out, and dissolve 6 drachms of oil of cinnamon and 2 drachms of oil ofcaraway-seed; filter. (See Ho.3.)

276. Macaroni.

4lbs. ofbitter almonds. 8 ounces ofcinnamon. 8 do. nutmegs.

Ground; macerate for 24 hours with 8 gallons of alco hol,95 per cent.,and 3^ gallons of water(see Ho.5). Distil from off the water 3 gallons of flavored spii-it, and add 24 lbs. ofsugar, dissolved in 3|- gallons of water. Filter. (See Ho,8.)

277. Marasquin de Goings.

48 quinces grated. 1 ounce of peach kernels broken.

Macerate for 24 hours in 3^ gallons of alcohol, 95 per cent.,and 3i gallons of water. Distil over 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See Ho.7.)

278. Marasquin de Fraises,

10 lbs. of strawberries made to a pulp; macerate for 24 hours with 3a gallons of alcohol, 95 per cent., and 3^