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

180

EECEPES FOE TEN GALLONS EACH.

gallons of water(see No.5). Distil from off the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain s}Tnp. (See No. 7.) 279, Marasquin de Framboises. 10 lbs. of raspberries made to a pulp; macerate for 24 hours with 3^ gallons of alcohol,95 per cent.,and 3^ gallons of water (see No.5). Distil from off the water 3 gallons offlavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.) 280. Marasquin de G-roseilles. 10 lbs. of red currants made to a pulp; macerate for 24 hours with 8|- gallons of alcohol, 95 per cent, and 3a gallons of water (see No.5); distil from oft* the water 3 gallons of flavored alcohol, and add 7 gallons of the whitest plain syrup. (See No. 7.) 281. Marasquin de Pecbes. 12 lbs. of peaches made to a pulp; only a few stones broken; macerate for 24 hoims with 3i gallons of alcohol, 95 per cent.,and 3i gallons of -water (see No.5). Distil from offthe water 3_ gallons of flavored alcohol, and add 7 gallons ofthe whitest plain syrup. (See No. 7.)

282. Marasquino di Zara.

9 lbs. ofraspbenies. 6 lbs. ofsour red cherries. 3 lbs. oforange flowers.

Made to a pulp with stones; macerate for 24 hours with 8^ gallons ofalcohol, 95 per cent., and 3^ gallons of water