1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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MAKASQDTN DE FRAISE8.

95 per cent. Filter. (Oneounce oftincture of Spanisli saf fron may do well)

275. Lovage. 8 gallons of Holland gin are mixed ■with one gallon of syrup, a tincture made of 4 Ihs. of finely 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 of caraw.iy-seed; filter. (See Ho. 3.)

276. Macaroni.

4 lbs. of bitter almonds. 8 ounces of cinnamdn. 8 do. nutmegs.

Ground; macerate for 24 hours -with 3 gallons of alco hol, 95 i^er cent., and 3a gallons of water (see Ho. 5). Distil from off the water 3 gallons of flavored spirit, and add 24 lbs. of sugar, dissolved in 3A gallons of water. Filter. (See Ho. 3.> 277. Marasquin de Goings. 48 quinces grated. 1 ounce of peach kernels broken. Macerate for 24 hours in 3i gallons of alcohol, 95 per cent., and 3a 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 3^ gallons of alcohol, 95 per cent., and 3j